Double Chocolate Protein Doughnuts

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Start your day with these Double Chocolate Protein Doughnuts! They're gluten free, allergen friendly, and nutrient-dense.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 doughnuts
Course: Breakfast

Ingredients
  

  • 1/2 cup all-purpose flour gf
  • 1/4 cup cacao powder
  • 1/4 cup maple syrup
  • 1 overripe banana
  • 1/4 cup milk df
  • 2 tbsp coconut sugar
  • 1/3 cup vanilla protein powder gf, df
  • 1 tsp avocado oil
  • 1/2 tsp baking soda
  • 1/2 cup water
  • 1/4 cup cacao nibs
  • 2-3 oz cacao wafers or dark chocolate

Equipment

  • 1 silicone doughnut mold
  • 1 large mixing bowl
  • 1 meat masher or fork
  • 1 whisk or mixing spoon
  • 1 small microwave-safe dish
  • measuring cups
  • measuring spoons

Preparation
 

  1. Preheat the oven to 375F.
  2. Peel and add the banana to a bowl and mash it with a fork or meat masher.
  3. Add all of the other ingredients to the bowl and combine.
  4. Spray a doughnut mold with avocado oil.
  5. Add the mix evenly to 6 of the molds.
  6. Bake the doughnuts for 15 minutes.
  7. Let the doughnuts cool to room temperature (~1 hr) then remove them from the mold.
  8. Add the cacao wafers or chocolate to a microwave safe dish. Microwave for ~1 minute then stir.
  9. Dip the top of each doughnut into the melted cacao/chocolate.
  10. Sprinkle cacao nibs on top.
  11. Freeze them for 5-10 minutes to let the cacao/chocolate harden.

Video

Notes

Substitutions, Add-Ons, & Alterations:
  • Substitute maple syrup for honey.
  • Instead of coconut sugar (contains coconut), use any other granulated sugar variety.
  • Omit cacao nibs or replace with sprinkles (may contain gluten), nuts (may contain tree nuts or peanuts), seeds (may contain sesame), shredded coconut (contains coconut), or any other favorite topping.
* Any changes to the original recipe may alter the time, taste, temperature, and/or allergen content!

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