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Baked high-protein chocolate donuts with glossy dark chocolate glaze and mini chocolate chips.

High-Protein Chocolate Donuts

These high-protein chocolate donuts are soft, rich, and oven-baked with Greek yogurt, cocoa powder, and protein powder, then finished with an easy dark chocolate glaze.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 10 minutes
Total Time 37 minutes
Servings: 8 donuts
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

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
Wet Ingredients:
  • 2 large eggs
  • 1/2 cup plain Greek yogurt
  • 1/3 cup milk
  • 1/4 cup maple syrup or preferred sweetener
  • 2 tablespoons melted coconut oil or neutral oil
  • 1 teaspoon vanilla extract
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
  • cocoa powder
  • chopped nuts

Equipment

  • 1 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 large bowl, whisk together the oat flour, protein powder, cocoa powder, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk the eggs, Greek yogurt, milk, maple syrup, melted oil, and vanilla until smooth.
  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 the fully cooled donuts into the chocolate glaze and finish with mini chocolate chips or other toppings.

Notes

Storage:
Store the glazed chocolate donuts in an airtight container in the refrigerator for up to 4 days.
Serving:
For the softest texture, let refrigerated donuts sit at room temperature for 10 minutes before serving.
Freezing:
Freeze unglazed, fully cooled donuts in a freezer-safe container for up to 2 months. Thaw before adding the glaze.
Recipe Notes:
Do not overmix the batter because this can make the baked donuts dense or rubbery. Fill each donut cavity evenly for consistent baking.
Glaze Tip:
Only glaze the donuts after they have cooled completely. Warm donuts can melt the Greek yogurt glaze.
Protein Powder Note:
Different protein powders absorb liquid differently. If the batter looks unusually thick, add milk 1 tablespoon at a time.
Protein Note:
Exact protein will vary depending on the Greek yogurt, protein powder, milk, glaze, and serving size used.