We're adding a little spice to your holiday baking with this recipe! Gingerbread Protein Donuts are on the menu this week and we know you will love this recipe. These donuts are low fat, low calorie and high protein with warm spices and 8 grams of protein per donut! Highlighting Cinna Crunch as the main protein powder powder, this recipe will for sure be a holiday staple. Keep scrolling for the recipe!
Gingerbread Protein Donuts
ALL YOU NEED TO MAKE THIS RECIPE:
Whole wheat flour – or all-purpose flour
AstroFlav Cinna Crunch IsoMix – the perfect protein powder for sweetness and spice for the holidays
AstroFlav Vanilla IsoMix – additional protein for sweetness and added protein
Sugar-free maple syrup – can also sub for something sweeter like molasses or honey
Unsweetened applesauce – replaces the fat in most donut recipes
Unsweetened almond milk
Gingerbread Spices: Ginger, Cinnamon, Cloves and Allspice
Baking powder & baking soda
KITCHEN EQUIPMENT REQUIRED FOR THIS RECIPE
Medium sized bowl
Small sized bowl
TIPS FOR CREATING GINGERBREAD PROTEIN DONUTS:
If you do not have both flavor protein powders, you can use the same amount with the one flavor. If using just Vanilla, simply add a bit more cinnamon and ginger.
Add more SF maple syrup if the batter is bland. You can also use regular or sub with honey.
Use room temperature egg and milk so they mix well with the dry ingredients.
Grease the donut pan more than not enough so the donuts come out easily.
Let the donuts cool completely before adding glaze or it will melt off right away.
Store donuts at room temperature for 2-4 hours or in the refrigerator for up to a week. You can also freeze in an air-tight container for longer use.
Gingerbread Protein Donuts
3/4 cup whole wheat flour (90g)
1/2 cup AstroFlav Vanilla IsoMix (45g)
1/3 cup AstroFlav Cinna Crunch IsoMix (30g)
1 tsp cinnamon
3/4 tsp ground ginger
1/8 tsp Allspice
1 tsp baking powder
3/4 tsp baking soda
3/4 cup unsweetened applesauce (180g)
1/2 cup unsweetened almond milk (120ml)
2 tbs SF maple syrup
1 TBS melted butter (14g)
3 TBS almond butter
2 TBS Vanilla protein powder
4-5 TBS almond milk
Preheat the oven to 350°F and prepare a donut tray with non-stick cooling spray to grease.
In a medium-sized bowl, whisk dry ingredients: flour, protein powder, cinnamon, ginger, allspice, baking soda & baking powder.
In a small bowl, whisk together wet ingredients: applesauce, almond milk, maple syrup, butter, and egg.
Pour wet ingredients into dry and mix until well combined.
Pour donut batter into a plastic Ziplock bag (or piping bag) and make a small cut on one corner of the bag.
Divide mixture evenly among donut cavities, filling about 2/3-3/4 way up.
Bake for 12 minutes or until inserted toothpick comes out clean.
Let cool for about 10 minutes and transfer to a cooling rack.
Once entirely cooled, dunk donuts in the protein frosting, set down, and top with holiday sprinkles!
Whole wheat flour: All purpose flour or 1:1 Gluten Free Baking Flour in the same amount.
Applesauce: Pumpkin puree or mashed banana
SF Maple Syrup: Maple syrup, molasses, or honey.
Egg: Flaxseed meal or chia seeds mixed with water as an egg substitute.