Gluten-Free & Dairy-Free Protein Donuts Recipe
User Reviews
5
Gluten-Free & Dairy-Free Protein Donuts Recipe
Description
The recipe starts by mixing gluten-free flours with protein powder and leavening agents. Ripe mashed bananas, coconut oil, vanilla, and maple syrup are combined off-heat and folded into the dry ingredients along with almond milk, producing a sticky batter. This batter is pressed into a donut pan to hold shape during baking. After an initial bake, the pan is rotated and finished baking to promote even cooking. Once cooled slightly, the donuts are removed carefully to avoid breaking due to their tenderness.
The donuts have a moist, slightly dense crumb enhanced by natural sweetness from bananas and maple syrup. The chocolate topping, made with cacao powder, cashew butter, and syrup, adds richness without dairy. These donuts suit gluten-free and dairy-free diets and provide a protein boost.
They are best stored refrigerated to maintain freshness, though this firms them up. Letting them rest at room temperature before eating improves texture. Bananas can be substituted with applesauce, and choosing a lower sweetness protein powder is advised for flavor balance. Use almond flour, not almond meal, to avoid a gritty result.
Ingredients
- 1.25 cups all-purpose flour gluten-free
- ½ cup almond flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 coops vegan vanilla protein powder just over ½ a cup
- ½ cup coconut oil measured solid
- 2 banana roughly ¾ cup, very ripe
- ½ teaspoon vanilla extract
- 2 tablespoons maple syrup
- ½ cup almond milk
- 2 teaspoons cane sugar
- chocolate topping
- 2 tablespoons cacao powder
- 1 tablespoon cashew butter
- 1.5 tablespoons maple syrup
Instructions
- Preheat the oven to 350 degrees.
- In a large bowl, combine the first five ingredients.
- Melt the coconut oil. While melting, mash the bananas and mix in the vanilla and maple syrup. Add in the coconut oil and mix until smooth.
- Combine the oil mixture into the dry and stir until coated and somewhat sticky.
- Add in the almond milk and mix until combined. The mixture will be sticky and seem a bit dry.
- Using a spoon and a silicone spatula, portion the mixture out into a donut pan. You'll have to press the mixture down and smooth it out to get it to combine and hold together.
- Sprinkle the tops with the cane sugar.
- Bake for twelve minutes. Rotate the pan and bake another 4-6 minutes. Remove from the oven and let them cool for five minutes.
- Using a silicone spatula, carefully remove the donuts from the pan placing them on a cooling rack.
- While cooling, whisk together the chocolate topping until smooth.
- Place the mixture into a small baggie and cut the end off. Pipe the mixture onto the donuts.
- Eat while they're warm as they taste best and store in the fridge.
Notes
- The choice of vegan protein powder affects donut texture and sweetness; adjust accordingly.
- Handle freshly baked donuts gently and allow cooling to prevent breaking due to delicacy.
- Allow cooled donuts to rest on a rack to firm up before applying the chocolate topping.
- Applesauce can replace mashed bananas if needed.
- Store donuts in the fridge; they become denser but should be left at room temperature before eating for best texture.
- Use almond flour (not almond meal) to avoid gritty texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 325 kcal
% Daily Value*
| Calories | 325kcal | 16% |
| Carbohydrates | 33g | 11% |
| Protein | 9g | 18% |
| Fat | 19g | 29% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 15mg | 5% |
| Sodium | 110mg | 5% |
| Potassium | 258mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 11g | 22% |
| Vitamin A | 19IU | 0% |
| Vitamin C | 3mg | 3% |
| Calcium | 110mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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