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!
- 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
- 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.
- 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.
Keywords: pronuts, baked donuts, healthy donuts, gluten-free donuts