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Healthy chocolate protein donuts with chocolate glaze and a soft interior

Healthy Chocolate Protein Donuts

These healthy chocolate protein donuts are soft, rich, and oven-baked with Greek yogurt, cocoa powder, oat flour, and protein powder for an easy breakfast, snack, or lighter dessert.
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Prep Time 15 minutes
Cook Time 12 minutes
1Cooling Time 10 minutes
Total Time 37 minutes
Servings: 8 donuts
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Wet Ingredients:
  • 2 large eggs
  • 1/2 cup plain Greek yogurt
  • 1/3 cup unsweetened almond milk
  • 1/4 cup unsweetened applesauce
  • 1/4 cup maple syrup or preferred sweetener
  • 2 tablespoons melted coconut oil or neutral oil
  • 1 teaspoon vanilla extract
Dry Ingredients:
  • 3/4 cup oat flour
  • 1/3 cup chocolate protein powder
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine salt
Chocolate Glaze:
  • 1/2 cup plain Greek yogurt
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons powdered sweetener
  • 1 to 2 tablespoons milk as needed
Optional Toppings:
  • mini chocolate chips
  • chopped nuts
  • cocoa powder
  • peanut butter drizzle

Equipment

  • 1 8-cavity donut pan
  • 1 Large mixing bowl
  • 1 Medium mixing bowl
  • 1 Whisk
  • 1 rubber spatula
  • 1 measuring cups
  • 1 Measuring spoons
  • 1 piping bag or zip-top bag
  • 1 cooling rack

Method
 

  1. Preheat the oven to 350°F and lightly grease an 8-cavity donut pan.
  2. In a medium bowl, whisk together the eggs, Greek yogurt, almond milk, applesauce, maple syrup, melted oil, and vanilla until smooth.
  3. In a separate large bowl, whisk together the oat flour, protein powder, cocoa powder, baking powder, baking soda, and salt.
  4. Pour the wet ingredients into the dry ingredients.
  5. Fold gently until a smooth chocolate batter forms. Do not overmix.
  6. Transfer the batter to a piping bag or zip-top bag with one corner cut off.
  7. Pipe the batter evenly into the prepared donut cavities, filling each about three-quarters full.
  8. Bake for 10 to 12 minutes, or until the donut tops spring back lightly when touched.
  9. Allow the donuts to cool in the pan for 5 minutes, then transfer them to a cooling rack.
  10. Mix the Greek yogurt, cocoa powder, powdered sweetener, and enough milk to make a smooth glaze.
  11. Dip or drizzle the completely cooled donuts with the chocolate glaze.
  12. Finish with mini chocolate chips, chopped nuts, cocoa powder, or peanut butter drizzle if desired.

Notes

Storage:
Store the healthy chocolate protein donuts in an airtight container in the refrigerator for up to 4 days.
Serving:
Let refrigerated donuts sit at room temperature for 5 to 10 minutes before serving for a softer texture.
Freezing:
Freeze fully cooled and unglazed donuts in a freezer-safe container for up to 2 months. Thaw before adding the glaze.
Texture Tip:
Do not overmix the batter because this can make baked protein donuts dense or rubbery.
Protein Powder Note:
Different protein powders absorb liquid differently. If the batter looks too thick, add milk 1 tablespoon at a time.
Glaze Tip:
Only glaze the donuts after they have cooled completely. Warm donuts can melt the Greek yogurt glaze.
Baking Tip:
Fill each donut cavity evenly so the donuts bake at the same rate.
Nutrition Note:
Exact calories and protein depend on the protein powder, Greek yogurt, sweetener, glaze, toppings, and serving size used.