Name: Healthy High Protein Chocolate Donuts
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 3/4 cup 95g all-purpose flour; 1/2 cup 35g unflavored or chocolate whey protein powder; 1/3 cup 32g cocoa powder; 1/2 tsp cinnamon; 1/2 tsp baking soda; 1/4 tsp salt; 2 large eggs; 1/4 cup plain Greek yogurt; 1/4 cup maple syrup; 2 tsp vanilla extract; 1/3 cup dark chocolate chips; 1 tsp coconut oil; 2 tbsp peanut butter

Healthy High Protein Chocolate Donuts

03/20/2026
ByKatelyn Anne

These baked chocolate protein donuts pack 10 grams of protein each, have a delicious, moist and cake-like texture, and come together in one bowl in under 30 minutes. They work as breakfast, a post-workout snack, or dessert, and they’re actually made with healthy ingredients.

Why You'll Love This Recipe

At 12 grams of protein per donut, these are one of the best snacks I’ve found to get some solid protein from something that genuinely tastes like dessert. The all-purpose flour and Greek yogurt together give the batter a soft, moist crumb that most high-protein baked recipes completely miss, and the peanut butter chocolate glaze makes the whole thing taste delicious.

Ingredients

Donuts

3/4 cup (95g) all-purpose flour
1/2 cup (35g) unflavored or chocolate whey protein powder
1/3 cup (32g) cocoa powder
1/2 tsp cinnamon
1/2 tsp baking soda
1/4 tsp salt
2 large eggs
1/4 cup plain Greek yogurt
1/4 cup maple syrup
2 tsp vanilla extract

Chocolate Glaze

1/3 cup dark chocolate chips
1 tsp coconut oil
2 tbsp peanut butter

Instructions

1. Preheat and Prep

Preheat your oven to 350°F (175°C) and grease 6 slots of a donut pan generously with cooking spray or a little melted butter. Getting every surface of the donut slots well greased is important because the batter sticks easily and the donuts need to release cleanly to keep their shape.

2. Mix the Dry

Ingredients Add the flour, protein powder, cocoa powder, cinnamon, baking soda, and salt to a large bowl and whisk together until fully combined with no lumps. Mixing the dry ingredients thoroughly before the wet go in means the baking soda and protein powder distribute evenly through the batter, which gives you a consistent rise and texture across all six donuts.

3. Add the Wet Ingredients

Add the eggs, Greek yogurt, maple syrup, and vanilla extract directly into the dry ingredients and whisk everything together until the batter is completely smooth and uniform. It should look thick and glossy. Do not overmix once it comes together because overworking the batter can make the finished donuts tough and dense rather than soft and cakey.

4. Fill the Donut Pan

Transfer the batter into a zip-top bag, snip a small hole in one corner, and pipe the batter evenly into each greased donut slot filling them nearly to the top. This piping method gives you much more control than spooning and means the batter goes cleanly around the ring without collapsing into the center hole. If you do not have a bag, a small spoon works but takes more patience to keep tidy.

5. Bake and Cool

Bake at 350°F (175°C) for 18 to 20 minutes until the donuts are set on top and a toothpick inserted into the thickest part comes out clean. Let them cool in the pan for 5 minutes before carefully turning them out onto a wire rack. The donuts need to be completely cool before glazing because warm donuts will melt the chocolate straight off rather than letting it set into a clean coating.

6. Make the Glaze

Add the dark chocolate chips and coconut oil to a small microwave-safe bowl and microwave in 20 to 30 second intervals, stirring between each, until fully melted and smooth. Stir in the peanut butter until the glaze is glossy and uniform. The peanut butter thickens the glaze slightly and gives it a richer, more fudgy finish that clings to the donut rather than running straight off.

7. Glaze the Donuts

Dip the top of each cooled donut face down into the glaze, let any excess drip off, then place them glaze-side up on a sheet of parchment paper or back on the wire rack. Transfer to the fridge for 15 to 20 minutes to let the glaze set completely before serving.

Tips

Do not overmix the batter once the wet and dry ingredients come together. All-purpose flour develops gluten when worked too hard, which makes the donuts tough and chewy rather than soft and cakey. Stir just until no dry streaks remain and then stop.
Grease the donut pan generously before filling. Even a non-stick pan needs a good coat of cooking spray or butter for a batter this thick to release cleanly without breaking. Take an extra 30 seconds to make sure every surface of each slot is covered.
Let the donuts cool completely before glazing. Even slightly warm donuts will cause the chocolate to melt immediately on contact and run off rather than setting into a clean, even coating. Placing the donuts in the fridge for 10 minutes after they reach room temperature speeds this process up significantly.
The peanut butter in the glaze keeps it from setting too hard and brittle in the fridge, giving you a glaze that stays slightly soft and fudgy rather than snapping off when you bite into it. Any nut butter works here so use whatever you have.

Variations and Substitutes

For a dairy free version, swap the Greek yogurt for an equal amount of unsweetened coconut yogurt and use dairy free chocolate chips in the glaze. The batter comes together the same way and the finished donuts are still moist and chocolatey. The protein content will drop slightly without the Greek yogurt so add an extra tablespoon of protein powder to compensate.
The peanut butter in the glaze can be swapped for any nut or seed butter depending on what you have. Almond butter gives a slightly milder flavor while sunflower seed butter keeps it completely nut free. The texture and thickness of the glaze stays the same regardless of which one you use.
If you want to boost the protein further, increase the protein powder by two tablespoons and reduce the flour by the same amount. Add an extra tablespoon of Greek yogurt to keep the batter smooth and pipeable, and the donuts will still bake up with the same soft, cakey texture.

Storage and Reheating

Refrigerating

Store in an airtight container in the fridge for up to 1 week.

Freezing

Freeze unglazed donuts in a single layer until solid, then transfer to a freezer bag for up to 2 months. Thaw at room temperature for 30 minutes before glazing and serving.

Reheating

Microwave: Place a donut on a microwave-safe plate and heat on medium power for 15 to 20 seconds until just warmed through. The glaze will soften slightly but the donut heats evenly.
Oven: Place on a baking tray and warm at 300°F (150°C) for 5 to 8 minutes until heated through without drying out.

Healthy High Protein Chocolate Donuts

Moist, cakey baked chocolate donuts made with everyday ingredients and protein powder, finished with a glossy peanut butter chocolate glaze. Each donut packs 12 grams of protein, takes under 30 minutes to make, and tastes nothing like health food. They keep in the fridge all week and are just as good straight from the fridge as they are fresh from the oven.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Course Dessert

Servings 6

Ingredients

3/4 cup 95g all-purpose flour
1/2 cup 35g unflavored or chocolate whey protein powder
1/3 cup 32g cocoa powder
1/2 tsp cinnamon
1/2 tsp baking soda
1/4 tsp salt
2 large eggs
1/4 cup plain Greek yogurt
1/4 cup maple syrup
2 tsp vanilla extract
1/3 cup dark chocolate chips
1 tsp coconut oil
2 tbsp peanut butter

Instructions

Preheat the oven to 350°F (175°C) and grease 6 slots of a donut pan generously with cooking spray or melted butter.
Whisk together the flour, protein powder, cocoa powder, cinnamon, baking soda, and salt in a large bowl until fully combined.
Add the eggs, Greek yogurt, maple syrup, and vanilla extract and whisk until the batter is completely smooth and glossy. Do not overmix once it comes together.
Transfer the batter to a zip-top bag, snip a corner, and pipe evenly into each donut slot filling nearly to the top.
Bake for 18 to 20 minutes until set on top and a toothpick comes out clean. Cool in the pan for 5 minutes then transfer to a wire rack and cool completely before glazing.
Melt the chocolate chips and coconut oil together in the microwave in 20 to 30 second intervals, stirring between each, until smooth. Stir in the peanut butter until glossy and combined.
Dip the top of each cooled donut into the glaze, let the excess drip off, then place on parchment paper and refrigerate for 15 to 20 minutes until the glaze is set.

Notes

Do not overmix the batter once it comes together. All-purpose flour develops gluten when overworked and makes the donuts tough rather than soft and cakey. Stop mixing as soon as no dry streaks remain.
Grease the donut pan generously before filling. Even a non-stick pan needs a thorough coat of spray or butter for this batter to release cleanly without breaking.
Cool the donuts completely before glazing. Warm donuts melt the chocolate on contact and it runs straight off instead of setting into a clean coating. A quick 10 minutes in the fridge speeds this up.
To boost protein further, increase the protein powder by two tablespoons and reduce the flour by the same amount. Add an extra tablespoon of Greek yogurt to keep the batter smooth and pipeable.