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Apple, Flax, and Cinnamon Protein Donuts

Have you ever sat down, tucked a napkin into your collar, and proceeded to eat 16 donuts? No? Well… you’re missing out! Because it’s a wonderful experience, especially if you accompany those donuts with a tall glass of milk.

Screen Shot 2014-03-21 at 15.09.43 Screen Shot 2014-03-21 at 15.08.47 Screen Shot 2014-03-21 at 15.09.25 I actually wasn’t really planning on making tiny donuts. I was going to make regular-sized ones but I couldn’t for the life of me find my 8-hole donut tray! I looked EVERYWHERE and I seriously have no idea where it went. It’s a mystery. But anyways, that’s fine because these donuts turned out great. I know they look kind of rough around the edges; I apologize for that. See, I decided to make them without using any eggs so they weren’t as cakey as they could have otherwise been. BUT they were delicious!


1/2 small apple
1/8 cup buckwheat flour or oat flour
1/4 cup vanilla pea protein powder
1/2 cup coconut milk (from the carton)
1 tbsp coconut sugar or granulated stevia
1/8 cup flaxseed


1. Blend all ingredients together.
2. Stick the mix in a 16-hole mini donut mold. Note: If you use an 8-hole mold, just make sure you bake the donuts for longer.
3. Bake at 160 C (320 F) for around 15-20 minutes or until they cook through. Remove from the oven and let them cool completely before unmolding. Sprinkle with coconut, cinnamon, stevia or freeze-dried fruit! Here I used a bit of freeze-dried mango.

Macros per mini donut (out of 16): 23kcals, 3g protein, 2g carbs (out of which 0.5g is fiber so net carbs = 1.5g) and 1g fat.

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