To optimize your user experience, this website uses cookies. Please read our Privacy policy to learn more about our commitment to always keep your data safe. By using our website, you agree to our privacy policy terms.

Accept and hide
 

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!

Ingredients

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

Directions

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.

Screen Shot 2014-03-21 at 15.09.35

Leave a Comment

Leave a Comment