Ingredients
Scale
- 1 cup Oat flour (blended rolled oats)
- 2 scoops (approx. 60g) Vanilla protein powder (whey or whey/casein blend works best)
- 1 tsp Baking powder
- 1 tsp Ground cinnamon
- 1/4 tsp Ground nutmeg
- 1/4 tsp Salt
- 1/2 cup Unsweetened applesauce
- 1/4 cup Liquid egg whites
- 1/4 cup Unsweetened almond milk
- 1/2 cup Finely diced apples (peeled)
- 1 tsp Vanilla extract
- Optional: Stevia or monk fruit sweetener to taste
Instructions
- Preheat your oven to 350°F (175°C). Generously grease a non-stick donut pan with coconut oil spray or a light coating of butter. Set the pan aside while you prepare the batter to ensure the donuts don’t stick after baking.
- In a large mixing bowl, whisk together the oat flour, vanilla protein powder, baking powder, cinnamon, nutmeg, and salt. Ensure there are no large clumps of protein powder so the texture remains smooth and consistent throughout the donut.
- In a separate medium bowl, stir together the unsweetened applesauce, liquid egg whites, almond milk, and vanilla extract. If you prefer a sweeter donut, add a tablespoon of your favorite calorie-free sweetener here and whisk until well combined.
- Slowly pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined; do not overmix, as this can make the donuts tough. Fold in the finely diced apples. Transfer the batter into a piping bag or a plastic bag with the corner snipped off, and fill each donut cavity about 3/4 of the way full.
- Place the pan in the center rack of the oven and bake for 10 to 12 minutes, or until the donuts are springy to the touch and a toothpick comes out clean. Remove from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. For an extra touch, dust with a little extra cinnamon or a light protein glaze.
- Cook Time: 27 minutes