Protein Donuts are soft, cakey and fluffy, sweetened with banana and topped with a thick chocolate nut butter glaze. They’re also gluten-free and dairy-free, and made with wholesome ingredients. The recipe includes a vegan version, as well as other substitution tips to make these donuts your own!
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.
What are protein donuts?
They’re just donuts loaded up with protein. Also called pronuts, if you’re into trendy names. I’m not exactly trendy, so I’ll just stick to calling them protein donuts.
While I change up many of the ingredients in my protein donut recipes, some of them are pretty consistent, like plant-based protein powder. It’s just a quarter of a cup added to the recipe, but it’s enough to add a touch of flavour and a little extra protein.
Some other protein donut staples include eggs or egg whites, almond flour, oat flour, nuts and/or nut butter. Adding some of these to your recipe will help boost the protein in your donuts and make them more filling.
Perhaps the best part about protein donuts is that they’re typically healthier. This recipe includes very little refined sugar and they’re baked, not fried, so when the sweet tooth strikes, these donuts are a wholesome go-to snack.
Other protein donut recipes you might like
- 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.
Details on a few ingredients to make this protein donut recipe
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 unflavoured 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 flavour. 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 1/4 cup of coconut flour, increase the almond flour to 3/4 cup and use two eggs instead of one.
Vegan version with almond butter and sprinkles.
Frequently asked questions
How do you store? 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.
If you make this protein donuts recipe, I would love to hear what you think in the comments below!
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Protein Donuts Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 12 donuts
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Gluten Free
Description
Protein Donuts are soft, cakey and fluffy, sweetened with banana and topped with a thick chocolate nut butter glaze. They’re also gluten-free and dairy-free!
Ingredients
- 1/2 cup almond flour
- 1/2 cup buckwheat flour
- 1/4 cup vanilla protein powder (dairy-free, gluten-free)
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1 cup mashed banana (about 2 large overripe bananas)
- 1/2 cup + 1/4 cup natural smooth peanut butter, divided
- 1/4 cup honey
- 1/4 cup unsweetened almond milk
- 1 large egg
- 1/2 cup dark chocolate chips (dairy-free)
- 1/4 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, 1/2 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 1/4 cup of coconut flour, increase the almond flour to 3/4 cup and use two eggs instead of one.
- Be sure to check out the FAQ as well as the tips and substitutions section above the recipe for more detailed advice and suggestions for making this dessert.
These look absolutely wonderful, Leanne! That gorgeous chocolate glaze. I can’t wait to give them a try!
Thanks Alex! I hope you like them as much as we do!
These look fabulous, Leanne! I know how I’m going to use up my next bunch of ripe bananas! Have a great week, my friend!
Thanks Kelsie! Hope you have a great week too!
Thank You For a This recipe ! So easy and amazing. Only thing I changed out was , I added coconut flour for the buckwheat flour. Because I couldn’t find in the stores, however these donuts came out fluffy and airy. If you have other recipes for protein stuff, please please share ! I am on a huge healthy, workout program and these are better than the sugary stuff.
Thanks Robert. I’m glad you liked them. And thanks for letting me know about the substitution. I’l have to try them with coconut flour some time.
I just made these and they are AMAZING! The only thing I substituted was the protein powder as I didn’t have any (so I swapped it for some LSA mix) and the kids and I decorated our chocolate dipped donuts with flaked almonds and crushed freeze dried strawberries. So delicious, thanks so much for sharing! Now that I have my mini donut pan, I will be trying out all your donut recipes! Thanks Leanne.
Thank you Katerina! Sorry I didn’t respond earlier. I’m so happy you and your kids enjoyed the donuts, and the flaked almonds and freeze dried strawberries sound like fabulous toppings!
Leanne you’ve done it again – my mouth is watering. I can’t wait to make these. They will fit in perfectly to my weekly meal plans.
Thanks Kristen! That’s so nice of you to say! If you make them, let me know!
I totally agree with all your reasons for loving these donuts – they sound fantastic! The idea that they are baked and healthy too has me wanting to make them NOW!
Thanks Terri! I’m glad they appeal to you! Hope you’re having a great week!
Leanne, I didn’t think it was possible to make donuts healthy-ish, but you’ve done it. Everything about this post is fantastic. I absolutely love your photography on this one too!
Thanks so much Yvonne! That is so lovely of you to say! I’m glad you like the post!
I am ready to make these donuts! we are a fan of peanut butter and banana. Instead of chocolate can I spread some strawberry jam on top? yum!
Thanks Marilyn! Spreading strawberry jam on top sounds like a delicious idea! Let me know how it goes if you try that!
Omg THESE ARE EVERYTHING. I have a donut pan and I know what I’m doing this weekend 🙂
Plus, protein. I *should* be eating these because they’re probably very good for baby, right? 😉
Haha! Totally Dana! Plus, how can you go wrong with chocolate and PB?! Hope you get a chance to make them!
Banana and peanut butter! And made with buckwheat and almond flour which I love. Adorable and delicious!
Thanks Nicoletta! Buckwheat and almond flour are great….especially together! Happy almost weekend!
Any time you can eat donuts for breakfast and not feel guilty is a good day. I think these fit the bill. Thanks for sharing!
Thanks! Donuts for breakfast! I like the way you think!
Well, now it’s looks like I’m going to have to invest in a donut pan! Best flavour combo EVER!
Thanks Elaine! PB and banana is definitely a great combo. And you should totally invest in a donut pan. I use mine all the time!
I have a donut pan I need to try this healthier version asap!
Thanks Cindy! I think you do for sure! 😉
These peanut butter banana protein donuts look perfectly scrumptious! I love the extra texture with the chopped peanuts on top of that gorgeous chocolate glaze!
Thanks Amy! I like the little crunch the peanuts add too!
Wow Leanne! I need this glaze in my life. totally pinned this and bookmarked it in my heart. This is my favorite recipe from you so far!!!
Aww! Thanks Camila. That made my day! And I think you would really like the glaze! I’m trying to figure out ways to add it to all my desserts! Haha!
The perfect ode to peanut butter! And that glaze on top is calling my name! Wish I had one of these along with my morning tea today :p
Thanks Tanya! I tagged these donuts as a healthy dessert, but a lot of people are wishing they had one to enjoy with their morning coffee or tea. I’m beginning to think I should have categorized these as breakfast!!
These little donuts look scrumptious! I would have never thought they were secretly healthy!
Thanks Valentina. I like to balance a little decadence with wholesome ingredients!
I love that you use buckwheat in these…definitely an ingredient that doesn’t get used often enough!
Thanks Colleen! I’ve been trying to cut back on grains, so I use buckwheat flour and buckwheat flakes all the time lately. And buckwheat flour pairs wonderfully with almond flour.