These blueberry protein donuts are a brilliant enjoyable and scrumptious addition to any breakfast or snack. They’re made with vanilla protein powder, making them a excessive protein donut recipe that’ll fulfill your candy tooth, all whereas offering you vitality for the day.
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These Blueberry Protein Donuts are a part of our 2024 Protein Dessert Collection. When you make this recipe, snap a photograph and add it to the remark part to enter for an opportunity to win an Oak Necessities Mini Routine! You’ll even be entered right into a higher giveaway for this collection — a $500 lululemon purchasing spree! Winners will probably be chosen on January 31.
I really like the blueberry donuts from our neighborhood bakery, Sarah Jane’s, in NE Minneapolis, so this recipe has been on my common rotation since we created it 😀
And don’t you are concerned, home made donuts don’t need to be troublesome to make. This decadent deal with makes use of quite simple substances and will probably be able to eat in underneath half-hour. It’s a simple and versatile recipe which you can customise to your liking, so it’s one thing new and thrilling each time!
What’s in Blueberry Protein Donuts
To make these blueberry protein donuts, you’ll want some vanilla protein powder. We used Whey Backyard of Life, however you’re welcome to make use of your favourite model. You’ll additionally want a bunch of blueberries. Some will probably be mashed and added to the moist substances, and a few will probably be left as is and added to the dry substances.
You’ll additionally want some maple syrup as a pure sweetener, unsweetened almond milk for moisture, and melted coconut oil to present the donuts an irresistible mushy and fluffy texture.
Variations and Substitutions
Vanilla protein powder: Swap out vanilla protein powder in your favourite taste, like chocolate and even blueberry. Simply remember the fact that the flavour will change accordingly.
Blueberries: Wish to check out a distinct fruit? Go forward and swap out blueberries for raspberries, strawberries, and even peaches. It’ll be scrumptious.
Maple syrup: An incredible substitute for maple syrup is honey or agave nectar. You too can use sugar-free syrups in the event you’re watching your sugar consumption.
Almond milk: We love the best way almond milk provides taste to the donuts, however you need to use any milk of your alternative. Coconut and cashew milk are nice options if you wish to maintain it dairy-free.
Coconut oil: When you don’t have coconut oil available, you possibly can substitute it with melted butter or vegetable oil. It’ll nonetheless style improbable!
Add a glaze: A glaze or frosting is an effective way to raise the flavour of those donuts. You should utilize a easy vanilla glaze or get artistic and check out totally different flavors like lemon or cream cheese.
Suggestions for Blueberry Protein Donuts
- The kind of protein you employ will decide the flavour of the donuts. For instance, utilizing chocolate or berry-flavored protein powder provides you with a distinct style than utilizing vanilla.
- Make sure that to coat your donut pan nicely with cooking spray or oil to stop sticking.
- When you don’t have a donut pan, you can also make these in a muffin tin and name them blueberry protein muffins!
Storage + Freezer Instructions
Retailer any leftover blueberry protein donuts in an hermetic container at room temperature for as much as 3 days.
To freeze, place in a freezer-safe, hermetic container separated by wax paper and retailer within the freezer for as much as 3 months.
What to Serve with Blueberry Protein Donuts
These yummy protein muffins would knock any breakfast unfold out of the park. To enrich these scrumptious donuts, serve them subsequent to different breakfast classics like our Tacky Sous Vide Egg Bites, Oven French Toast, or Severely Simple Microwave Bacon.
For a little bit of that “wow” issue, you could possibly additionally attempt these White Chocolate Raspberry Scones and Breakfast Tacos or this Pumpkin Waffle Casserole!
Images: photographs taken on this publish are by Ashley McGlaughlin from The Edible Perspective.