Tag Archives: whey protein recipes

Good Gourd, You’ll Love This Baked Pumpkin Protein Donut Recipe!

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Another protein donut recipe just in time for Thanksgiving morning! Oven-baked, scaled down in size and packed with nutritious, anti-oxidant filled pumpkin puree, there’s not much more you could want in a breakfast treat or late-night snack. Oh, except for protein, fabulous PROTEIN! I’ve snuck in a wallop of whey powder to give these goodies some sticking power. Really, you can use any flavor of protein powder you like from vanilla to cake batter (really!).  This time I used an unflavored brand of whey protein from BiPro so that the natural flavors of the pumpkin spices would shine through. You can make these protein doughnuts ahead and keep in the freezer until you’re ready to munch; just defrost and warm slightly in the microwave before dusting with the cinnamon sugar.

Baked Pumpkin Protein Mini Donuts Recipe

  • 1 (15-ounce) can pumpkin puree
  • 1 egg
  • ¾ cup egg whites
  • ½ cup canola oil
  • 1 ½ cup granulated sugar
  • ¾ cup white all-purpose flour
  • ¾ cup whole-wheat flour
  • ¾ cup whey protein powder (unflavored or vanilla)
  • 1 teaspoon salt
  • 2 teaspoon baking soda
  • 1 ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • Topping: additional sugar and cinnamon

 Directions:

Preheat oven to 350 F degrees.

In large bowl, use a spatula to mix together pumpkin, eggs, oil, and sugar.

In another bowl, mix together remaining dry ingredients including flours, protein powder, salt, baking soda, cinnamon, nutmeg, and ginger.

Mix combined dry ingredients into pumpkin mixture, and stir, scraping down sides of bowl as needed, until well-mixed.

Line a large 32 or 44 ounce cup with a 1-gallon zip-top bag, folding excess length down over sides of cup. Spoon in batter and secure top; snip a 1/2 inch triangle out of bottom corner to serve as your “pastry bag.”

Squeeze batter from bag into mini-donut tin, filling about halfway full.  If you don’t have a donut pan, use a muffin tin instead (donuts will like muffins though, obviously).  Give tins a spritz of baking spray in they don’t have a non-stick coating.

Bake in 350 F degree oven for approximately 12 – 15 minutes or until turning golden and springy to touch.  Remove from oven and let cool in pan for 2 – 3 minutes.

Flip out of pan and gently toss in zip-top bag or bowl filled with ¾ cup sugar and 1 tablespoon cinnamon.

Makes 36 mini-donuts.

Nutrition Information (per 1 mini doughnut)

 

 

Baked-and-Better Chocolate Protein Donut Recipe for National Donut Day!

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It’s all about donuts this week; National Donut Day is on Friday, June 1st! Keep reading for donut recipe below!  As far as guilty pleasures go, this sweet treat ranks right up there as a go-to goodie whether morning, noon or night. While more than 10 billion donuts are made per year in the United States alone, I never really imagined that health-conscious runner types would be consuming their fair share. But, apparently so – and not even behind closed doors! Case in point, the annual Krispy Kreme Challenge in Raleigh, NC that attracts nearly 8,000 sugar-slash-jogging junkies who run 2.5 miles, stop and eat a dozen donuts each and then turn around and gut it back to the finish. Even one of my own favorite hometown races, Chuy’s Hot to Trot in Austin, serves up glazed sugar donuts and the company of “Elvis” himself as a post-race treat.

Of course, eating these carbo-bombs on a regular basis is not such a good thing; at some point your body is going to rebel — and that’s going to manifest as sugar crashes, unwanted weight and slower finish times. But don’t start grieving the goodbye just yet. My recipe for Baked Chocolate Protein Donuts will satisfy your sweet tooth and keep you fueled up through the morning with 7.5 grams of protein (each) – that’s more than an egg!

Baked-and-Better Chocolate Protein Donuts

For Donut Batter:

  • 3/4 cup almond flour (also called Almond Meal)
  • 1/2 cup chocolate protein powder
  • 3/4 cup whole-grain flour
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 3 tablespoons unsweetened cocoa
  • 3 tablespoons Truvia sweetener (Stevia)
  • ¼ cup egg whites
  • 1 tablespoon canola oil
  • 1/3 cup water
  • Baking spray

For Glaze:

  • ¼ cup semi-sweet chocolate chips
  • 2 teaspoons unsweetened coconut milk (or other non-dairy milk)
  • ½ teaspoon vanilla extract

Preheat oven to 325. Mix first eight ingredients together in medium mixing bowl. Add egg whites, canola oil, stirring until well-combined. You can add a tad more or less water to achieve desired batter consistency which should be fairly thick. Mist mini donut pan with baking spray. Fill each mold 1/2 full with batter with a spoon or using a Ziploc bag to “pipe” in. Bake 8 minutes. Remove from pan and cool on wire rack.

In small microwave safe bowl, heat chocolate chips 20 seconds at a time, stirring in between until completely melted and smooth.  Stir in milk and vanilla.  While glaze is still warm, dunk tops of each donut in glaze or drizzle across the tops with a spoon. Makes 12 mini donuts.

Nutritional Information (per 1 donut with glaze):  Calories 106, Total Fat 5.4g (1.0 saturated, 1.2 polyunsaturated, 2.8 monounsaturated), Cholesterol 0.2mg, Sodium, 54mg, Potassium, 143mg, Total Carbohydrate 9.1 g (dietary fiber 2.0g, sugars 2.0g), Protein 7.5g.

Note: if you don’t have a mini-donut pan, you can substitute a muffin pan. Or, hook yourself up with one through the Amazon link below. Also, you’ll find some of the other “stuff” used in this baked doughnut recipe.