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!

Course Dessert

Cuisine American

Keyword donuts, gluten-free, protein

Prep Time 20

Cook Time 15

Total Time 35

Servings donuts

Calories 255kcal

Author Leanne

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