Description
These chocolate donuts taste like a bakery treat but are secretly loaded with protein. They bake up tender and chocolatey, and the batter comes together in just a few bowls—no frying, no fuss. Perfect for breakfast, post-workout snacks, or a mid-afternoon chocolate craving.
Ingredients
- Chocolate or Unflavored Protein Powder: Choose a powder you actually enjoy the taste of. Chocolate intensifies the flavor, while unflavored lets the cocoa shine.
- Unsweetened Cocoa Powder: For that deep chocolate taste. Dutch-processed gives a smoother, mellow chocolate flavor, but regular works fine too.
- Flour: Whole wheat adds extra fiber and a heartier bite, while all-purpose or gluten-free blends make them softer. Use what fits your diet.
- Sweetener: Coconut sugar, maple syrup, or your preferred sweetener. A little sweetness brings balance to all that chocolate.
- Leavening Agents (Baking Powder + Baking Soda): These help the donuts puff up light and fluffy—don’t omit either one.
- Eggs or Flax Eggs: Eggs provide structure and moisture. For egg-free donuts, flax eggs keep everything nicely tender.
- Milk (Dairy or Plant-Based): Unsweetened almond milk, oat milk, or regular dairy milk all work.
- Greek Yogurt or Applesauce: Greek yogurt keeps the donuts moist and adds protein; applesauce adds natural sweetness and works well in vegan versions.
- Vanilla Extract: Just a splash brings out the chocolate notes.
- Salt: A tiny pinch brings everything to life.
Instructions
- Before You Start: Gather your tools so mixing is a breeze:
- Donut baking pan (metal or silicone)
- 2 mixing bowls
- Whisk + spatula
- Measuring cups/spoons
- Cooling rack
- Optional: piping bag for cleaner filling
- Mix the Dry Ingredients: In a large bowl, whisk together:
- 1 cup flour
- ½ cup chocolate protein powder
- ¼ cup cocoa powder
- ¼ cup coconut sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- Pinch of salt
- Whisk until the mixture looks evenly chocolatey with no dry pockets.
- Mix the Wet Ingredients: In a separate bowl, combine:
- 2 eggs (or 2 flax eggs)
- ½ cup Greek yogurt (or applesauce)
- ¼ cup maple syrup (or your favorite sweetener)
- ½ cup almond milk
- 1 teaspoon vanilla extract
- Mix until smooth and creamy.
- Bring It All Together
- Pour the wet mixture into the dry bowl.
- Use a spatula to fold gently until everything is just combined—don’t overmix. Overmixing = tough donuts.
- Fill the Pan
- Transfer the batter into your donut pan, filling each cavity about ¾ full. A piping bag (or a zip bag with the corner snipped off) makes this super easy.
- Bake
- Preheat oven to 350°F (175°C).
- Bake for 12–14 minutes, checking at the 12-minute mark.
- They’re done when the tops spring back lightly or a toothpick comes out with a few moist crumbs.
- Cool (Just a Little)
- Let the donuts rest in the pan for 2–3 minutes, then move them to a cooling rack.
- Warm donuts are irresistible—consider yourself warned.
Notes
If you want to finish them with glaze or a dusting of powdered sugar, go for it. Or enjoy them plain—they’re that good.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dessert
Nutrition
- Calories: 120 kcal
- Sugar: 8 g
- Fat: 5 g
- Carbohydrates: 14 g
- Protein: 12 g