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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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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.