Today I’m going to show you how to make high protein baked donuts.
These cake donuts are packed with wholesome ingredients like ground oats, Skyr or Greek yogurt, and fresh blueberries, making them a perfect choice for a satisfying breakfast or a post-workout snack.
These healthy baked donuts are a delectable balance of sweetness, with a soft and chewy texture, and a burst of delicious blueberry flavor in every bite.
GLUTEN FREE DONUTS RECIPE
(makes 8 donuts)
For the batter:
1 cup ground oats, or oat flour (150g)
1 tbsp cornstarch
2 tsp baking powder
2 large eggs
1/4 cup maple syrup (60ml)
2 tbsp lemon juice
2 tbsp peanut butter
1 cup Skyr or Greek yogurt (250g)
1 cup blueberries, fresh or frozen (150g)
For the glaze:
2 tbsp lemon juice
2 tbsp agave nectar or maple syrup
2 tbsp water
1 tsp cornstarch
NUTRITIONAL INFO (per donut – without glaze):
170 calories, fat 4.5g, carb 24.1g, protein 9.1g
NUTRITIONAL INFO (per donut – with glaze):
179 calories, fat 4.5g, carb 26.1g, protein 9.2g
Preheat the oven to 350°F (180°C). Grease a non-stick donut pan with softened butter or cooking spray.
In a bowl, sift together the ground oats (or oat flour), cornstarch, and baking powder. Set aside.
In another bowl, whisk together the eggs, maple syrup, lemon juice, peanut butter, and Skyr (or Greek yogurt) until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing with a spatula until a smooth batter is formed.
Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
Transfer the batter to a piping bag and pipe it into the donut holes of the prepared pan.
Bake the donuts in the preheated oven for about 15 minutes.
Remove the pan from the oven and let the donuts cool for 5 minutes. Then, transfer them to a wire rack to cool completely.
While the donuts are cooling, prepare the healthy donut glaze. In a saucepan, combine the lemon juice, agave nectar (or maple syrup), water, and cornstarch. Stir to combine.
Heat the glaze mixture over medium heat, stirring continuously, until it thickens to a desired consistency. This should take approximately 1-2 minutes.
Allow the glaze to cool slightly. Dip each cooled donut into the glaze, and place them back on the wire rack to allow any excess glaze to drip off.