baked vanilla donuts

My family called these the best baked donuts they’ve ever had! Their really moist and cake-like, and that little hint of nutmeg makes them taste like my favorite old-fashioned (fried) donuts. Then the sweet, naturally bright pink raspberry glaze is such a fun finishing touch! The donuts are best if served the same day they’re glazed, but they’ll keep for at least three days if stored in an airtight container in the refrigerator. (Unglazed donuts will keep for even longer in the refrigerator!)

Healthy Baked Vanilla Donuts

(240 grams) white whole wheat flour

½ tsp baking powder

½ tsp baking soda

nutmeg

salt

½ tbsp (7 grams) coconut oil

tbsp (15 milliliters) vanilla extract

½ tsp liquid stevia ((see Notes!))

tbsp (30 milliliters) distilled white vinegar

(240 milliliters) nonfat milk, room temperature

(70 grams) raspberries ((fresh or frozen and thawed))

(72 grams) confectioners’ style erythritol ((see Notes!))

Preheat the oven to 350°F, and lightly coat 32 mini donut cups with nonstick cooking spray.

To prepare the donuts, whisk together the flour, baking powder, baking soda, nutmeg, and salt in a medium bowl. In a separate bowl, whisk together the coconut oil, vanilla extract, and liquid stevia. Stir in the Greek yogurt. Stir in the vinegar and ½ cup of milk. Alternate between adding the flour mixture and remaining milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.)

Transfer the batter to a large zip-topped plastic bag, and cut off one corner, Pipe the batter into the prepared donut cups. Bake at 350°F for 13-16 minutes or until the tops are firm to the touch. Cool in the muffin cups for 5 minutes before carefully transferring to a wire rack to cool completely.

Just before serving, prepare the glaze. Add the raspberries to a blender or food processor, and pulse until they form a smooth purée. For the smoothest glaze, gently press the purée through a fine mesh strainer or sieve with the back of a spoon to remove the seeds. Stir together the confectioners’ style erythritol and 7 teaspoons of raspberry purée (or use less purée for a thicker glaze, or use more purée for a thinner glaze). Working with one donut at a time, dip one side into the glaze, gently shake the donut to remove the excess, and return to the wire cooling rack. Repeat with the remaining donuts and glaze.

Easy Vanilla Protein Donuts with the highest protein you will find! Vanilla protein powder donuts are healthy with only 83 calories each, low sugar and low fat.

Vanilla Protein Donuts - 83 cal and Highest Protein!

Whole Wheat Pastry Flour (90 grams)

Vanilla Protein Powder

Unflavored Protein Powder (Whey-casein, 22 grams)

tsp Baking Powder

¾ tsp Baking Soda

Unsweetened Applesauce (120 grams)

Unsweetened Almond Milk (120 milliliters)

Tbsp Non-fat Plain Greek Yogurt (28 grams)

Tbsp Melted Butter (14 grams)

1½ tsp Vanilla Extract

Non-fat Plain Greek Yogurt (56 grams)

Vanilla Protein Powder (Whey-casein, 22 milliliters)

Tbsp Unsweetened Almond Milk (45 milliliters)

Red Food Color (Sprinkles)

Preheat oven to 350°F and grease a 10-cavity donut pan with cooking spray (or use a silicon pan).

In a bowl, mix flour, vanilla protein powder, unflavored protein powder, baking powder and baking soda.

In a large bowl, whisk applesauce, almond milk, Greek yogurt, melted butter, egg and vanilla extract.

Add dry mix to wet and gently fold with a large spoon until just combined.DO NOT OVER-MIX or the protein powder will make the batter tough.

Divide mixture evenly among donut pan cavities, filling about ¾ way up.Use a piping bag for a rounded bottom.

Bake for 12-14 minutes or until a toothpick inserted into the donut comes out clean.Let cool for 5 minutes and remove from pan.Transfer to a cooling rack to cool.

In a bowl, whisk together yogurt, protein powder and milk (and optional food color).

Dunk donuts in glaze, shake off excess and set down on a cooling rack (dry side down).Add sprinkles.

Glaze:

I made them and eaten them after workout 
Delicious and enough sweet and most of all kept me full for hours 
They are amazing!

So pumped to try this recipe!! Going to get all supplies this week! So happy I found this precious woman!!

These are very tasty! Ours turned out a little more like bread consistency than "cake like" and I'm trying to figure out why.  I used regular 2% milk instead of almond milk because of nut allergies and my batter was not quite brownie batter thick...so I'm guessing I had too much moisture from something.  (any ideas?) The flavor is spot on though and definitely will make again! (and I shared the recipe with friends!)

Delicious!!! I subbed banana and did half white flour/half oat flour since I didn't have applesauce or whole wheat flour. As usual, these recipes are perfect. These donuts are so fluffy and so satisfying! What an amazing recipe without any artificial sweetener or sugar.

Do you think I could swap oat flour for the wheat flour?

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Vanilla Protein Donuts - 83 cal and...

Top 2 baked vanilla donuts recipes from across the web

The most viewed baked vanilla donuts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Healthy Baked Vanilla Donuts

Vanilla Protein Donuts - 83 cal and...

The most viewed baked vanilla donuts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine