Description

These Healthy Chocolate Protein Donuts are a perfect baked treat combining rich chocolate flavor with high protein content. Made with pantry staples like chocolate protein powder, unsweetened cocoa, whole wheat or gluten-free flour, and natural sweeteners, they offer a moist, tender crumb thanks to Greek yogurt or applesauce. Baked at 350°F until perfectly risen and lightly crumbly, they provide a guilt-free indulgence packed with muscle-repairing protein and fiber, making them an excellent option for a nutritious snack or post-workout fuel.

Ingredients

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Dry Ingredients

1 cup flour (whole wheat or gluten-free blend)
½ cup chocolate protein powder (whey isolate or vegan blend)
¼ cup unsweetened cocoa powder (preferably Dutch-processed)
¼ cup coconut sugar
1 teaspoon baking powder
½ teaspoon baking soda
Pinch of salt

Wet Ingredients

2 eggs or 2 flax eggs (1 tbsp ground flaxseed + 3 tbsp water each)
½ cup Greek yogurt or unsweetened applesauce
¼ cup maple syrup (or sweetener of choice)
½ cup unsweetened almond milk (or other milk alternate)
1 teaspoon pure vanilla extract

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Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the correct temperature before baking the donuts.
Prepare Dry Ingredients: In a large bowl, whisk together the flour, chocolate protein powder, cocoa powder, coconut sugar, baking powder, baking soda, and salt until the mixture is smooth and lump-free.
Prepare Wet Ingredients: In a separate medium bowl, whisk the eggs (or flax eggs), Greek yogurt (or applesauce), maple syrup, almond milk, and vanilla extract until the mixture is smooth and well combined.
Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and gently fold together using a spatula until just combined. Avoid overmixing to prevent dense, tough donuts.
Fill the Donut Pan: Spoon or pipe the batter into your donut pan cavities, filling each about ¾ full to allow space for rising. Place the pan on a baking sheet if using a silicone pan for easy handling and to catch drips.
Bake: Place the donut pan in the preheated oven and bake for 12–14 minutes. Test doneness by inserting a toothpick; it should come out with a few moist crumbs but not wet batter.
Cool the Donuts: Let donuts cool in the pan for 2–3 minutes before transferring them to a cooling rack to prevent soggy bottoms and allow them to firm up.
Serve and Enjoy: Once cooled, enjoy these protein-packed, moist chocolate donuts as a healthy snack or post-workout treat.

Notes

You can substitute whole wheat flour with a gluten-free blend depending on dietary needs.
For a vegan version, use flax eggs and applesauce instead of eggs and Greek yogurt.
If you prefer a sweeter donut, adjust the sweetener quantity accordingly but maintain balance with cocoa bitterness.
Ensure baking powder is fresh for optimal donut rise.
Using a piping bag or spoon carefully helps achieve uniform donut shapes without mess.
Donuts are best enjoyed fresh but can be stored in an airtight container for up to 3 days.