Baked Chocolate Protein Breakfast Doughnuts With Peanut Butter Frosting
Jenny Sugar
Ingredients
- For the doughnuts:
- 1 tablespoon flaxmeal
1 tablespoon chia seeds
6 tablespoons water
2 small ripe bananas
1/3 cup plus 2 tablespoons plant-based milk (I used Silk Original Protein Almond & Cashew Milk)
4 ounces (about 1/3 cup) unsweetened applesauce (I used one of those small snack cups)
1 teaspoon vanilla extract
1/2 cup organic coconut sugar (or organic sugar)
1 cup white whole-wheat flour
2 tablespoons unsweetened cocoa powder
2 servings plant-based chocolate protein powder (I used 4 scoops Orgain Creamy Chocolate Fudge, which is 2/3 cup or 92 grams)
1 teaspoon baking soda
1/2 teaspoon salt
- For the frosting:
4 tablespoons organic creamy peanut butter
2 tablespoons plant-based milk
1 tablespoon maple syrup
Cacao nibs or chopped peanuts (optional but recommended!)
Directions
- Preheat oven to 350°F. Lightly spray two doughnut pans (12 doughnuts total).
- In a small bowl, mix the flaxmeal, chia seeds, and water together, and set aside.
- In a large bowl, mash the bananas with a fork. Mix in the plant-based milk, applesauce, vanilla, and sugar.
- In a separate medium-size bowl, mix the flour, cocoa powder, protein powder, baking soda, and salt.
- Add the flax/chia mixture to the banana mixture until combined.
- Add the dry ingredients to the wet in the large bowl, and stir until a smooth batter forms.
- Divide the batter evenly between the 12 doughnut wells.
- Bake for eight to 10 minutes, or until a toothpick inserted in the middle comes out dry.
Nutritional info for one unfrosted chocolate doughnut:
Nutritional info for frosting for one doughnut:
Information
- Category
- Snacks
- Yield
- 12 doughnuts
- Total Time
- 7 minutes, 59 seconds
Nutrition
- Calories per serving
- 150