Description
Protein packed, gluten-free and so delicious! These donuts are cakey and filled with good protein, fruity berries and topped with a hint of maple syrup. Perfect power packed breakfast!
Ingredients
- ½ cups Nonfat Greek Yogurt
- 1-½ Tablespoon Peanut Butter Or Almond Butter
- 1 Egg White
- ½ cups Almond Milk
- 1 teaspoon Vanilla Extract
- ¼ cups Maple Syrup Plus More For Topping
- 1 cup Oat Flour
- ½ cups All-purpose Gluten-free Flour
- 2 Tablespoons Vegan Protein Powder
- 1 teaspoon Baking Powder
- ¼ teaspoons Sea Salt
- 1 cup Fresh Or Frozen Blueberries
Preparation
Preheat oven to 400ºF and spray a donut or muffin pan with cooking spray.
Place wet ingredients in a small-medium size mixing bowl and whisk well. Place dry ingredients into another medium size mixing bowl and stir. Add wet ingredients to dry and stir to combine. Toss in blueberries and fold them into the batter.
Carefully fill the donut or muffin pan about 2/3 full of batter for each donut or muffin. Bake in middle rack of oven for 20–25 minutes, until top turns nice and golden brown.
Remove and let cool for 5 minutes. While donuts are cooling, add some maple syrup with a teaspoon of water to a small bowl and stir.
Remove the donuts from the pan and place right side up on a baking rack. Using a rubber pastry brush, brush each donut with some of the maple syrup glaze. Enjoy!
