These Peanut Butter Banana Protein Donuts are soft, cakey and fluffy, made with almond flour and buckwheat flour, sweetened with banana and topped with a thick chocolate peanut butter glaze. They're gluten-free and dairy-free, with a vegan version included in the recipe too. These donuts are baked, not fried, and include very little refined sugar. I use vanilla plant-based protein powder, which adds a little sweet flavor, but you can use your favorite plant-based protein powder!
This post was originally published in January 2019 and has been updated with some new text, photos and helpful tips for readers. The recipe remains the same.
Table of contents
Ingredients and substitutions
- Protein powder: Vanilla protein powder adds a hint of sweetness to these donuts as well as some extra protein. It's just a quarter of a cup, so it doesn't add an overpowering taste of protein powder. I use plant-based protein powder that's gluten-free and vegan. This recipe hasn't been tested with whey protein or unflavored protein powder.
- Nut butter: I used natural smooth peanut butter as I didn't want peanuts in the donuts, and I wanted the glaze to be smooth. If you use crunchy peanut butter, it will change the texture. The recipe hasn't been tested with shelf stable peanut butter, however, other natural nut butters such as almond butter, will work in this recipe.
- Almond flour: This is just finely ground blanched almonds that have the skins removed. I always have a large bag on hand for grain-free and gluten-free baking. It also adds moisture and protein to baked goods.
- Banana: Just a cup of mashed banana adds sweetness and moisture, without an overpowering flavor. Make sure your bananas are overripe as they will be sweeter and easier to mash. If you want to ripen bananas quickly, just bake them on a sheet pan at 300F for 20 minutes, or until the outer banana peel turns black.
How to make protein donuts
- Step 1: In a large bowl, whisk together your dry ingredients.
- Step 2: In a separate medium-sized bowl, add your mashed banana, peanut butter, honey, almond milk and egg, and whisk together until well combined.
- Step 3: Add the wet mixture to the dry ingredients, and stir until well incorporated. The batter will be thick.
- Step 4: Spoon batter into a greased 12-cavity mini donut pan and bake on 350F for 14-16 minutes.
- Steps 5 and 6: Let donuts cool in pan for 10 minutes before turning out onto a wire rack to cool completely.
- Step 7 (see below): Melt chocolate chips and peanut butter together in the microwave and stir until smooth. Dip the top of each donut into the chocolate glaze and let any excess drip off before returning to the wire rack. Top with chopped peanuts or sprinkles.
Recipe variations
- Vegan: Replace the honey with maple syrup and use a flax egg instead of an egg. (See photo below of vegan donuts with sprinkles).
- Almond butter: Just replace the natural peanut butter in the donuts and glaze with natural almond butter.
- Oat flour: Replace the buckwheat flour with whole-grain oat flour. You can buy it, or just blitz some oats in a food processor or blender until they're the consistency of flour.
- Coconut flour: Omit the buckwheat flour, and use ¼ cup of coconut flour, increase the almond flour to ¾ cup and use two eggs instead of one.
Frequently asked questions
How do you store these donuts?
These donuts are best stored in an airtight container in the refrigerator.
How long will they last?
They should last for 6-7 days if stored properly.
Can you freeze them?
Yes. They will last for up to 3 months in the freezer. When ready to enjoy, just let them thaw in the refrigerator.
What's the best protein powder to use?
I've tried a few different brands of plant-based protein powders in this recipe, and they all work well. I always use a protein powder that's dairy-free so this recipe hasn't been tested with whey protein powder.
Additional recipe tips and substitutions
- The almond flour and buckwheat flour are naturally gluten-free, so to keep these donuts gluten-free, use certified gluten-free protein powder.
- To keep these donuts dairy-free, make sure the protein powder and dark chocolate chips are dairy-free.
- This recipe makes 12 mini-donuts that are about 3-inches in diameter. If you only have a 6-cavity pan that makes larger donuts, just increase the baking time.
More protein donut recipes
- Pumpkin Donuts with pure pumpkin, pecans and chocolate drizzle.
- Gingerbread Donuts with molasses, warming spices and dark chocolate glaze.
- Carrot Cake Donuts with walnuts, white chocolate and toasted coconut.
If you make this recipe, I'd love to hear what you think in the comments below!
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Peanut Butter Banana Protein Donuts
Protein Donuts are soft, cakey and fluffy, sweetened with banana and topped with a thick chocolate peanut butter glaze. They're also gluten-free and dairy-free!
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Servings: 12 donuts
Ingredients
- ½ cup almond flour
- ½ cup buckwheat flour
- ¼ cup vanilla protein powder, (dairy-free, gluten-free)
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
- 1 cup mashed banana, about 2 large overripe bananas
- ¾ cup natural smooth peanut butter, divided
- ¼ cup honey
- ¼ cup unsweetened almond milk
- 1 large egg, room temperature
- ½ cup dark chocolate chips, (dairy-free)
- ¼ cup chopped raw peanuts
Instructions
- Pre-heat oven to 350F and grease a 12-cavity mini donut pan.
- In a large bowl, whisk together the almond flour, buckwheat flour, protein powder, baking soda, cinnamon and salt.
- In a separate medium-sized bowl, add the mashed banana, ½ cup peanut butter, honey, almond milk and egg, and whisk together until well combined.
- Add the wet mixture to the dry ingredients and stir until well incorporated. The batter will be thick.
- Spoon batter into the prepared donut pan and bake for 14-16 minutes, or until a tooth pick inserted into a donut comes out clean.
- Let donuts cool in pan for 10 minutes before turning out onto a wire rack to cool completely.
- Add chocolate chips and remaining peanut butter to a small microwave-safe bowl and microwave on high for two 30-second intervals, stirring in between. Once heated, stir until the mixture is smooth.
- Dip the top of each donut into the chocolate peanut butter glaze and let any excess glaze drip off before returning to the wire rack. Sprinkle on the chopped peanuts.
- Transfer donuts to an airtight container and refrigerate until chocolate is set. Store in the refrigerator and enjoy within 6-7 days.
Notes
- This recipe makes 12 mini-donuts that are about 3-inches in diameter. You can use a 6-cavity pan that makes larger donuts, just increase the baking time by a few minutes.
- For a vegan version, replace the honey with maple syrup and use a flax egg instead of an egg.
- To make these donuts with almond butter, just replace the peanut butter in the donuts and the glaze with almond butter.
- For an oat flour version, replace the buckwheat flour with whole-grain oat flour.
- To make these donuts with coconut flour, omit the buckwheat flour, and use ¼ cup of coconut flour, increase the almond flour to ¾ cup and use two eggs instead of one.
Nutrition Facts per Serving
Calories: 255kcal | Carbohydrates: 24g | Protein: 9g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.002g | Cholesterol: 20mg | Sodium: 222mg | Potassium: 279mg | Fiber: 3g | Sugar: 13g | Vitamin A: 36IU | Vitamin C: 2mg | Calcium: 70mg | Iron: 1mg
Disclaimer
Nutrition information is an estimate only and will vary depending on the substitutions made and the brands used.
Did you make this recipe or have any questions?
I love reading your comments and addressing your questions, so please leave your comments and ratings or questions below!
Jaida ~ Sweet Beginnings says
I'm not usually a banana fan, but these donuts are convincing me to give them another try!
Leanne says
Thanks Jaida! My husband isn't a fan of banana either, but he really liked these donuts. The banana taste is very subtle.
Kelsie | the itsy-bitsy kitchen says
Oooohh these might be my favorite donuts you've made. They look so good, Leanne! Peanut butter and banana were made for each other! Have a great weekend!
Leanne says
Thanks Kelsie! I don't want to dis my other donut recipes, because I really love them, but these might be my favourite too! Happy weekend!
Jolene says
These are awesome! I've been trying to find versions of my favorite treats with the protein content amped up.
Leanne says
Thanks Jolene! I hope you get a chance to try them!
Ellen says
Protein donuts are such a great way to start the day. That chocolate glaze makes the donut!
Leanne says
Thanks Ellen! I could definitely start my day with one or two! 😉
[email protected] says
Pb and Chocolate it a can't be beat combo and Banana is always a good addition to the party.
Leanne says
Right?! Thanks Patrick. They're a great trio!
Wendy Klik says
Yay for healthy snacks.
Leanne says
Agreed!
kallee says
Wow! These look incredible. If they look half as good as they look (which I am sure they are) then they are for sure a winner!
Leanne says
Thank you so much Kallee!
Karen says
I've never heard of protein donuts! These look fabulous. The shiny glaze is amazing.
Leanne says
Thank you Karen! Gotta love the shine from melted chocolate!
Katherine | Love In My Oven says
I wish I could eat one of these right now! That glaze looks amazing. Such a winning flavour combo!!
Leanne says
Thanks Katherine! I'm trying to figure out a way to add the glaze to everything I eat! 😉
Terry says
You always have the best donut recipes!
The only thing better than the recipe are the pictures!
Leanne says
Thanks so much Terry! You're always so kind with your comments!
Lisa Kerhin says
I'm all in for these donuts! Two flavors that I love together - Chocolate and PB!
Leanne says
Thanks Lisa! I love those flavours too!
annie@ciaochowbambina says
I LOVE baked doughnuts! So light and delicious! This flavor combination is the bomb! Truly!! Chocolate and PB are a match made in heaven! Pinned!
Leanne says
Thanks Annie! Baked donuts make such a great snack. And the mini pan I use makes the right sized donuts for snacking! And I 100% agree that chocolate and PB are a heavenly match!
Haylie Abele / Our Balanced Bowl says
I've been meaning to buy a donut pan for a while....this is a sign that I MUST! YUM! Chocolate and peanut butter go together like PB+J for me. So much goodness! Love that these are healthier as well so you won't go for a sugar crash after you eat them! Great recipe, Leanne!
Leanne says
I use my donut pan all the time, almost as much as I use my muffin pan. And I feel the same way. Chocolate and PB go together like PB&J! I love both combos equally. Thanks Haylie! Happy weekend!
Dawn - Girl Heart Food says
Chocolate + pb is one of my all time flavour combos so these are totally calling my name! Wish I had one of these about 4 hours ago with my coffee. Then again, there's always tomorrow 😉 Have a wonderful weekend ahead!
Leanne says
Thanks Dawn! Chocolate and PB is definitely one of my fave combos too! And they are pretty awesome with morning coffee! Hope you have a wonderful weekend too!
Amy (Savory Moments) says
Oh yum!! These look super! I love the glaze and peanuts on top.
Leanne says
Thanks Amy! These are delicious on their own, but I definitely enjoy mine with the glaze and chopped peanuts!
Erin Vasicek says
I prefer making baked doughnuts at home over fried just because of the reduced mess! The addition of protein into the mix is an even better bonus. Especially since peanut butter is involved.
Leanne says
Thanks Erin! I've never made deep fried donuts, but I can imagine the mess. And yes, the peanut butter is the best part!
Terri Steffes says
I never wanted a donut pan, until now! Wow what gorgeous looking donuts! I love that you added protein to this treat!
Leanne says
Thanks Terri! I'm so glad I picked up a donut pan a while back. I use it all the time!
Mary Ann | The Beach House Kitchen says
OMG Leanne! I want to grab one right off my screen! So wish I had one right now with my morning coffee! Delicious work!
Leanne says
Thanks Mary Ann! They are pretty darn delicious for breakfast with coffee!