We’re starting off the Easter weekend in clean eating style with Coconut Carrot Cake Protein Donuts. Gluten-free, loaded with protein and fibre, and possibly the most delicious healthy donuts you will ever make!
Where are all my carrot cake lovers?
If you’ve been following for a while, you know I love all things carrot cake. So it should be no surprise that I would share a carrot cake recipe just before Easter, which is really the unofficial start of the carrot cake season, right?!
And if you’re not into carrot cake, that’s okay! These are actually donuts! 😉
So you just really need to be into little golden, cakey donuts, packed with cinnamon, white chocolate and toasted coconut!
And if you’re the type to screw up your nose at veggies in dessert (yes, I’m looking at you hubby!), I just want to say that you really can’t taste the carrot in these donuts. The grated carrot adds texture and moisture but the real flavour is in the excessive amount of cinnamon and coconut. And, yes, the white chocolate is a definite flavour treat, but totally optional if you’re trying to keep these donuts completely clean. 😉
These Coconut Carrot Cake Protein Donuts are actually a spin on an earlier recipe I posted on the blog for Coconut Carrot Bundt Cake. The addition of coconut to carrot cake was a big hit, so I decided the flavour combo had to be replicated in donut form. And for that form, I borrowed from my recipe for Pumpkin Pecan Protein Donuts, which uses a combination of oat flour and vanilla protein powder as the donut base.
If you haven’t tried protein donuts, they’re one of my favourite clean eating snacks. In this recipe, you get your protein from the powder, eggs and walnuts, as well as a punch of fibre from the oat flour. And the best part? They’re not only gluten-free, but if you forgo the white chocolate drizzle, they’re refined sugar-free too!
If you’re still on the hunt for an Easter dessert, these Coconut Carrot Cake Protein Donuts should be a definite contender. I’ll be whipping up another batch for this weekend’s brunch festivities, and I’ll be tucking a few away for my work lunches next week! 😉
As usual, if you make this recipe, I would love to hear about it in the comments below!
Have a great long Easter weekend!Print
Coconut Carrot Cake Protein Donuts
Coconut Carrot Cake Protein Donuts are a clean eating, gluten-free treat with a touch of decadence! They’re made with oat flour and protein powder, packed with coconut and cinnamon, and topped with a white chocolate drizzle.
- Prep Time: 15
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12
- Category: Desserts; Snacks
- 1/2 cup chopped raw walnuts
- 1-1/4 cup gluten-free oat flour
- 1/4 cup vanilla plant-based protein powder
- 4 tsp ground cinnamon
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 cup unsweetened almond milk
- 1/4 cup extra virgin olive oil
- 1/4 cup egg whites
- 1/4 cup unsweetened apple sauce
- 2 tbsp honey
- 1/2 cup grated carrot
- 1/2 cup unsweetened flaked coconut
- Optional topping:
- 1/4 cup white chocolate chips
- 1/2 tbsp virgin, cold-pressed coconut oil
- 1/4 cup toasted unsweetened coconut
- Pre-heat oven to 350 degrees and grease a 12-cavity donut pan. Sprinkle the walnuts into each cavity.
- In a large bowl, stir together the oat flour, protein powder, cinnamon, baking soda and salt.
- In a medium-sized bowl, whisk together the almond milk, oil, egg whites, apple sauce and honey.
- Make a well in the middle of the dry ingredients and pour the wet ingredients into the well. Stir until well combined but don’t over mix. The batter will be thick. Stir in the grated carrot and 1/2 cup of coconut.
- Spoon the batter into the donut cavities, spreading evenly but being careful not to disturb the walnuts on the bottom.
- Bake for 15-17 minutes, or until a tooth pick inserted in a donut comes out clean.
- Remove from oven and let cool in pan for 10 minutes. Turn out donuts onto a wire rack and let cool completely.
- For the optional topping, melt the white chocolate chips and coconut oil in the microwave for two 30 second intervals, stirring in between intervals. Drizzle the white chocolate over the donuts, and top with toasted coconut. Place in the fridge to set up.
- Donuts can be stored in an airtight container in the fridge or on the counter and enjoyed within 2-3 days.
- For gluten-free donuts, ensure your oat flour is gluten-free.
- The white chocolate drizzle is completely optional.