Just in time for Fall, we have Apple Cider Protein Donuts! My wonderful aunt Joan got some new donut pans and I said I’d come make donuts! She has been on top of her protein intake like a champion, and I thought it would be fun to do a Fall version of the protein donuts for her and my uncle.
I tested a small batch of these out using her new pans and they came out great and have since made them twice more. Everyone loves them, so I had to share them with you!
My aunt and uncle are in their 80’s, and they walk every day to stay active. Increasing our protein intake as we age is a smart way to support the preservation of your muscle tissue, support your daily activities, and reduce sugar cravings. Protein is more satisfying than fat or carbs, so when we include it in our meals we aren’t as likely to overeat.
Not to mention, the amino acids that protein-rich foods break down into are the building blocks our bodies need for many functions, including our cognitive function, hormone and enzyme function, immune system function, and of course, muscle protein synthesis. As we age, we don’t absorb the amino acids as readily, so upping your intake can be beneficial if you’re more active or just want to preserve (or build) lean muscle.
Enjoy these tasty Fall-flavored donuts with a glass of cider, a cup of coffee, or just on their own!
Apple Cider Protein Donuts
Yield: 6 servings (12 donuts)
You will need: mixing bowls, measuring cups and spoons, mixing spoon, donut mold (silicone or metal), small pot, butter brush
Key: T=Tablespoon; tsp=teaspoon
- 4 servings (120 grams) I Vanilla protein
- 1 tsp baking powder
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1 cup oat flour*
- 4 eggs
- 1/2 cup nonfat Greek yogurt (plain or vanilla)
- 1/4 cup maple syrup
- 1/2 cup apple cider
- 1 tsp vanilla extract
*you can purchase this, or make your own blending oats in a blender – be sure to remeasure after blending to get the right amount
- 1/4 cup melted ghee (or coconut oil or butter)
- 1/2 cup monk fruit* (or any granular sugar or sugar alternative you like)
- 1 tsp cinnamon
*I came across this at our small town grocery store (but you can get it cheaply online as well) and because it was the granular quality I wanted for the “sugar” topping, so I decided to try it. It was awesome for this recipe! We use monk fruit in our organic protein powders, but I don’t use much erythritol. Since this has some in the blend, I wasn’t sure how it would be. I was pleasantly surprised!
- Preheat oven to 350 F. Prep your donut pan with a light coat of cooking oil (while it may not be needed, I do this even with a silicone mold as I want to make sure the donuts come out cleanly).
- Mix the protein powder, baking powder, cinnamon, nutmeg, salt and oat flour together in a medium sized bowl until well combined.
- In a smaller bowl, combine eggs, yogurt, maple syrup, cider and vanilla extract and beat until well mixed.
- Add the wet mixture to the dry mixture and stir to combine.
- Fill donut tins 2/3 full* and bake for 12-15 minutes, or until a toothpick inserted comes out clean.
- While the donuts are baking, melt butter. In a small bowl, combine cinnamon and sugar and set aside.
- Remove donuts from oven and cool for 5 minutes before removing them from their molds onto a cooling rack.
- While warm, brush on melted butter til well coated. Dredge in cinnamon sugar mixture (roll the sides and tops).**
- Serve and enjoy!
*I found it helpful to put my donut batter into a large liquid measuring cup and use the pouring spout to get the batter cleanly into the donut molds. I used a spatula to guide the batter. I also lined a cookie sheet with foil and placed my molds onto that for baking, as it was a lot easier to control the flat pan than it is to handle batter in silicone molds.
**The lined tray serves another purpose as well – once I transferred the baked donuts to a cooling rack, I placed the cooling rack on the foil lined sheet to coat with butter and sugar. This makes a bit of a mess, and once you’re done you can move the cookie sheet with your completed donuts off to the side, and throw the foil with all the mess away, making clean up easy!
Additional Notes: Macros Per Serving without topping for 2 donuts:
Protein: 22 grams
Carbs: 26 grams
Fat: 6.5 grams
Be sure to share this recipe with a friend who might like it, and comment below if you try it!
I Vanilla Protein is a 100% ORGANIC, high protein (20g per serving), nutrient-dense whole food protein powder combining 4 plant-based protein sources into a delicious vanilla shake to support an active lifestyle!
If you are following a healthy lifestyle, you’ll love the energy and vitality you get each time you shake it, bake it, or blend it up with I Vanilla Protein!
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Save time and make this your own with everything all mapped out so you can shop and prep with ease – with 3 options for how to do your prep – all at once (batch), not much at all (minimal), or a flexible option in the middle called hybrid that lets you do some prep, and also cook on the fly.