I don’t know about you, but I love a good donut! I also love hitting my macros on the daily, so when I can make those two things align, I’m one happy camper.
How about some protein donut action! This recipe is totally adjustable to various flavors, so if a Fat Elvis donut (banana, chocolate, peanut butter) isn’t your jam, play around with the recipe and create your own perfect macro-friendly donut!
This donut can easily be made into a vanilla-based donut by swapping out the chocolate peanut butter Ascent Whey Protein powder for the vanilla flavor and using vanilla Oikos Triple Zero Greek Yogurt rather than the banana cream flavor.
Ingredients list and macros listed below.
Pre-heat oven to 350 degrees.
Combine all the dry ingredients.
Combine all the wet ingredients.
Mix the dry and wet ingredients together.
Spray donut pan with non-stick cooking spray. Pour batter into a donut pan. Note: I did NOT weight the batter for each donut. I just eye-balled the level of batter in the mold.
Bake for 10 minutes.
Remove from oven. Remove donuts from pan onto cooling rack. Let cool until room temperature.
While the donuts cool, prepare the frosting and glaze. Mix 40g of chocolate peanut butter Ascent Whey Protein with 36g coconut milk. In another bowl, mix 8g powdered peanut butter with about 1-2 teaspoons of water in order to make a glaze. Slice half a banana and then half the slices.
When the donuts are cool, frost the donuts with the protein frosting by spooning the frosting onto the donuts; it’s a runnier frosting so it should just run down the sides of the donut to cover the top.
Drizzle the peanut butter glaze over the donuts.
Top the donuts with the banana slices. And then enjoy!
For the donuts:
45g chocolate peanut butter Ascent Whey Protein
15g Coconut Flour
20g Zero-calorie Sweetner (I used Truvia)
5g Baking Powder
75g Egg Whites
70g Unsweetened Applesauce
70g Oikos Triple Zero Greek banana cream yogurt
For the toppings
40g chocolate peanut butter Ascent Whey Protein
36g Coconut milk – unsweetened
8g Powdered peanut butter
1-2 teaspoons Water
1 half Banana
Macros – for 1 donut
Note: The macro breakdown includes half of the called for frosting because about half of it ends up running off the donuts (see photos). If you make the frosting thicker so more of it stays on the donut, adjust the macros accordingly.