Blueberry Protein Donuts

Name: Blueberry Protein Donuts
Prep time: 15 min
Cook time: 16 min
Total time: 31 min
Yield: 6 donuts
Ingredients: 3/4 cup all purpose flour; 1/3 cup unsweetened dried blueberries; 1/3 cup freeze dried blueberries; 1 scoop Dymatize Elite Vanilla Casein Protein; 1/2 scoop Cellucor Whipped Vanilla whey protein; 1/4 cup light brown sugar; 1/2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1/2 cup low fat 1% buttermilk; 1/4 cup plain, non-fat Greek yogurt; 1 large egg; 3 tbsp unsalted butter, melted; 3/4 cup powdered sugar; 1 tbsp unsweetened vanilla almond milk

User Reviews

5.0

6 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
31 mins
Servings
6 donuts
Calories
262 kcal
Course
Dessert, Breakfast, Brunch
Cuisine
American

Blueberry Protein Donuts

Iris Warren

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Balanced, flavorful, and enjoyable—this recipe has it all.

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Ingredients

Servings

Donuts

3/4 cup all purpose flour (90 grams)
1/3 cup unsweetened dried blueberries (53 grams)
1/3 cup freeze dried blueberries (11 grams)
1 scoop Dymatize Elite Vanilla Casein Protein (33 grams)
1/2 scoop Cellucor Whipped Vanilla whey protein (17 grams)
1/4 cup light brown sugar (48 grams)
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup low fat 1% buttermilk (4 fl oz)
1/4 cup plain, non-fat Greek yogurt (2 fl oz)
1 large egg
3 tbsp unsalted butter, melted (1 1/2 oz)

Frosting

3/4 cup powdered sugar (90 grams)
1 tbsp unsweetened vanilla almond milk

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Instructions

Pre-heat oven to 350°.
Mix all dry donut ingredients, then add wet ingredients and mix until just combined.
Scoop donut batter into a piping bag or Ziploc bag and cut off the tip of the bag so you get about a 3/4" opening. Pipe the batter into a silicone 6-donut mold, filling the molds about 3/4 of the way to the top.
Bake at 350° for 14-16 minutes or until a toothpick inserted into the thickest part of the donut comes out clean. Remove donuts from the silicone mold and place on a cooling rack.
While the donuts bake, prepare the frosting. Whisk powdered sugar and almond milk until smooth. Add more almond milk or powdered sugar as needed to get the right consistency. You don't want the glaze to be too runny - it should still hold a bit of it's form as you pull a fork or spoon out of it. To get the swirl effect, add a small amount of gel food coloring to the end of a toothpick and gently swirl it into the frosting. Do the same with a 2nd color, if desired.
After the donuts have cooled, dip them into the frosting. Allow the frosting to set up for 30 minutes to an hour - you can speed it up by putting the donuts in the refrigerator.
For best results, eat these donuts on the same day you make them. If you plan to eat them the following day, store them unfrosted in a loosely covered container on the counter, then frost them before eating.

Notes

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Nutrition Information

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Serving 1donut Calories 262kcal (13%) Carbohydrates 41g (14%) Protein 11g (22%) Fat 7g (11%) Cholesterol 54mg (18%) Sodium 181mg (8%) Potassium 79mg (2%) Fiber 1g (4%) Sugar 28g (56%)