Mini Chocolate Protein Donuts with Raspberry Glaze

A healthy chocolate donut, without the sugar or fat? Yes, please! Plus, add in some protein for pre or post workout fuel? Sign us up! Summer is almost here (or it’s already here for those of us in Texas!), so you might be hitting the gym hard to get your bodies back in shape. Or, you are just trying to eat healthier this year. Whatever the reason, we are sharing this easy recipe because it’s one of our favorite go-to options for on the go fuel before hitting the gym. They are also a quick snack to re-fuel after an intense spin class or run. Bring some with you to work as well for a quick, healthy snack option throughout the day when you are feeling hungry.

Baking them in mini donut pans provides a bite-sized version for easier transport when on the go. They are incredibly easy to make, and only take a few minutes. All you need is a large mixing bowl and spatula (no stand mixer or hand mixer required!).

We topped ours with a simple and light raspberry glaze that perfectly compliments the rich chocolate flavor of the donuts. They also taste delicious plain as well!

What You Need

Dry Ingredients:

  • 1/4 cup almond meal
  • 1/4 cup chocolate protein powder (we used Vega Protein Powder)
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1/8 cup unsweetened cocoa powder

Wet Ingredients:

  • 1/8 cup maple syrup
  • 1 Tbsp. coconut oil
  • 1/8 cup egg whites
  • 1/8 cup unsweetened almond milk
  • 1/8 cup plain Greek yogurt
  • 1/8 cup dark chocolate chips (mini) – optional

Raspberry Glaze Ingredients:

  • 1/4 raspberries (frozen or fresh)
  • 3/4 cups powdered sugar
  • 1/8 tsp vanilla extract
  • 1/8 tsp almond extract

Step by Step

  1. Preheat your oven to 350 degrees.
  2. Line a 12-Cup Mini Muffin Pan with coconut oil spray or PAM.
  3. In a large mixing bowl, combine your dry ingredients (almond meal, protein powder, baking powder and soda, cocoa powder).
  4. Add in your wet ingredients to the dry mixture. Stir until all combined.
  5. Add in your mini chocolate chips and stir gently until just combined.
  6. Pour your mixture into the mini donut cavities half way full. We did this by putting the mixture into a piping/ziploc bag and cut the end and then piped into each cavity that way. It made it a lot easier.
  7. Bake for 6-8 minutes (ours cooked closer to 6 minutes, so simply test with a toothpick at 6 minutes and cook longer if batter is still wet). You don’t want to over bake these because then they will be too dry.
  8. Let the cupcakes cool completely.
  9. To create the glaze, start by taking your raspberries and puree in a food processor. Then use a mesh strainer to pour the puree in to remove the seeds. Combine your powdered sugar/coconut sugar (finely ground) with your raspberry puree. Beat until mixed and fluffy. Add in your vanilla/almond extracts and mix until just incorporated. If you need to make your glaze less thick add in some almond milk a little at a time until you get the consistency you want.
  10. Top mini donuts with your glaze (you may need to dip a second time) and let cool/harden. Enjoy!

 

Mini Chocolate Protein Donuts with Raspberry Glaze

Print Recipe
Serves: 36 donuts Cooking Time: 6-8 min

Ingredients

  • 1/4 cup almond meal
  • 1/4 cup chocolate protein powder (we used 310 shake protein powder)
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1/8 cup unsweetened cocoa powder
  • 1/8 cup maple syrup
  • 1 Tbsp. coconut oil
  • 1/8 cup egg whites
  • 1/8 cup unsweetened almond milk
  • 1/8 cup plain greek yogurt
  • 1/8 cup dark chocolate chips (mini) - optional
  • 1/4 raspberries (frozen or fresh)
  • 3/4 cups powdered sugar
  • 1/8 tsp vanilla extract
  • 1/8 tsp almond extract

Instructions

1

Preheat your oven to 350 degrees.

2

Line a 12-Cup Mini Muffin Pan with coconut oil spray or PAM.

3

In a large mixing bowl, combine your dry ingredients (almond meal, protein powder, baking powder and soda, cocoa powder).

4

Add in your wet ingredients to the dry mixture. Stir until all combined.

5

Add in your mini chocolate chips and stir gently until just combined.

6

Pour your mixture into the mini donut cavities half way full. We did this by putting the mixture into a piping/ziploc bag and cut the end and then piped into each cavity that way. It made it a lot easier.

7

Bake for 6-8 minutes (ours cooked closer to 6 minutes, so simply test with a toothpick at 6 minutes and cook longer if batter is still wet). You don't want to over bake these because then they will be too dry.

8

Let the cupcakes cool completely.

9

To create the glaze, start by taking your raspberries and puree in a food processor. Then use a mesh strainer to pour the puree in to remove the seeds. Combine your powdered sugar/coconut sugar (finely ground) with your raspberry puree. Beat until mixed and fluffy. Add in your vanilla/almond extracts and mix until just incorporated. If you need to make your glaze less thick add in some almond milk a little at a time until you get the consistency you want.

10

Top mini donuts with your glaze (you may need to dip a second time) and let cool/harden. Enjoy!

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