I absolutely love blueberry donuts, but I also know your traditional blueberry donut is loaded with sugar, fat and probably not the best thing to have for breakfast or a snack. I wanted to create a treat like blueberry donuts that I’d feel less guilty eating. Luckily, my favorite protein brand came out with a blueberry donut flavored protein powder. This led to several experiments to come up with the best ‘healthy’ blueberry donut. The protein powder I use is vegan, but I’ve done this recipe with whey as well and it works just as well. I also originally did this recipe using coconut flour rather than the pancake mix, which is an excellent gluten free option. The donuts just turn out a bit more delicate and with a slightly denser texture. Lastly, I learned that the freeze dried blueberries worked best. Fresh and frozen often let out too much moisture and can make the donuts soggy or difficult to remove from the donut pan without breaking. Trust me, make these donuts once and you’ll struggle not to eat the whole pan straight out of the oven! These freeze well and are excellent drizzled or dipped in maple syrup.
Blueberry Protein Donuts
Ingredients
- ½ Medium banana
- ½ teaspoon baking powder
- 1 Teaspoon vanilla extract
- ½ Cup freeze-dried blueberries
- 2 Teaspoons swerve sweetener
- ⅓ Cup Kodiak Cakes protein buttermilk pancake mix
- 1 large Egg
- 6 Tablespoons liquid egg whites or two egg whites
- 1 Scoop Bowmar Nutrition blueberry donut vegan protein (31 grams)
Instructions
- Preheat oven to 325 degrees
- Begin by mashing your banana
- Mix egg, eggwhite and vanilla in with banana
- Combine all dry ingredients
- Mix dry ingredients into wet ingredients
- Fold in freeze dried blueberries
- Spray 6 donut tin with non-stick spray
- Evenly portion out the batter into the 6 donut wells
- Bake in the oven 20-25 minutes or until puffed, slightly golden or a toothpick comes out clean
- Remove from oven and allow to cool in pan
- Remove donuts and serve warm
