There is no denying my gluttonous love for all things on the dessert scale: cakes, muffins, pies, cookies, and most especially…. doughnuts. Now we all know none of these are considered healthy but they can be with the right ingredients or alternative substitutes. I recently purchased a mini donut maker, which may or may not be a good thing but it was on sale ($9.99). It gave me a good excuse to eat doughnuts, but also try and experiment a way that would make them healthier, a win-win right?!
After some initial thinking and brainstorming I decided I would try to make a healthier mini doughnut recipe with protein. I mean I might as well make them somewhat nutritious! Since they are baked and are not deep fryed like typical doughnuts, it gives them a unique texture with all the same goodness, I promise. These are great to grab as a snack on-the-go, as a post-workout treat, or even as a dessert component after dinner.
If you’re looking for a guilt-free, low-gluten recipe this is the one for you!
There are so many variations of doughnuts that can be created with a simple base recipe. I’ve decided to use coconut flour due to its many benefits: it’s high in fiber/protein, low in carbs, and contains “good” fats for our bodies. Plus, it’s gluten-free, and if you love the taste coconut this adds great flavour to baking recipes! I happened to get mine at Bulk Barn but it is also available online if you’re having trouble finding it. Keep in mind if it is your first time baking with coconut flour that it is super absorbent, so you may have to add more liquid depending on the thickness of the batter.
My favourite part was adding the toppings. It really made them fun to make! I love that the possibilities are endless with this recipe, but you know exactly what is going in the doughnuts and can substitute based on preferences, allergies, or any sensitivities. Don’t like coconut milk? Use almond, soy, 2%, skim, etc., the list goes on…
Here is my variation of mini protein doughnuts!
WHAT YOU WILL NEED:
- 1/2 cup coconut flour
- 1 scoop vanilla protein powder
- 1 scoop chocolate protein powder
- 1/4 cup maple syrup (or other natural sweetener)
- 2 eggs
- 2 tablespoons melted coconut oil
- 1/8 tsp baking soda
- 3/8 tsp baking powder
- 1/2 tsp cinnamon
- 1 cup coconut milk (may need to add more is batter is too thick)
- 1/8 tsp salt
- 1 tbs vanilla
- 1 tbs melted coconut oil for every 3 tbs chocolate chips
- Sweetened flaked coconut
Note: I went ahead and made the batter first without adding the protein powder so I could split the batch up and have two seperate flavours. I then split the batter up and added 1 scoop of vanilla protein powder to one bowl and 1 scoop of chocolate protein powder to another. If you simply want vanilla or chocolate then just add 1 1/2-2 scoops to the batter without dividing.
HOW TO MAKE:
- Pre-heat mini donut maker or if using a mini doughnut pan, pre-heat oven to 350 degrees F. Grease molds with a brush of coconut oil to prevent sticking.
- Mix dry ingredients together until well combined: coconut flour, baking soda, baking powder, and cinnamon, and salt.
- Mix wet ingredients in separate bowl until well combined: eggs, maple syrup, vanilla, coconut oil, and coconut milk.
- Combine wet ingredients with dry ingredients and stir until a smooth batter is created.
- Split the batter into two seperate bowls to create two flavours. Then add 1 scoop of vanilla protein powder to one bowl, and 1 scoop of chocolate protein powder to the other. Mix until combined. Depending on the thickness of the batter, now is the chance to add more milk if necessary!
- Add each batter into a ziplock bag and cut off a small tip for an easier, mess-free pour into your mini doughnut maker or doughnut pan. Follow instructions on mini donut maker to ensure mini donuts are cooked throughly. If using a mini doughnut pan, bake for 10-12 minutes.
- Remove mini doughnuts from molds and let cool on a rack.
Glaze & Topping:
- Melt 1 tbs of coconut oil with every 3 tbs of chocolate chips. I used semi-sweet chocolate chips for the chocolate glaze and white chocolate chips for the vanilla glaze. Microwave for 1 minute, stiring until chocolate has melted.
- Place glaze and/or any toppings (sprinkles, flaked coconut, etc) in shallow containers for easy dipping.
- Make sure the doughnuts have completely cooled before decorating or else the chocolate will melt off!
- Place mini doughnuts in fridge once decorated so the glaze can harden. Be careful not to leave the mini doughnuts out too long in room temperature or the chocolate may melt. I kept mine in the fridge to be safe!
At last, a guilt-free snack that you feel less shameless about indulging in! It’s really the best of both worlds. 🍩
What is your favourite doughnut or not-so healthy snack? Let me know down below! 🙂