Ingredients
Scale
- 1 cup oat flour (or blended rolled oats)
- 2 scoops vanilla protein powder (a whey/casein blend works best for texture)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup non-fat plain Greek yogurt
- 1/4 cup liquid egg whites
- 2 tablespoons unsweetened almond milk
- 1 teaspoon sugar cookie extract (or vanilla extract)
- 2 tablespoons granulated stevia or erythritol
- For the Glaze: 1/2 scoop vanilla protein powder, 1 tablespoon Greek yogurt, 1-2 tablespoons almond milk, and festive red and green sprinkles.
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a non-stick donut pan with coconut oil spray or a cooking spray of your choice. In a large mixing bowl, whisk together the oat flour, vanilla protein powder, baking powder, salt, and sweetener. In a separate smaller bowl, combine the Greek yogurt, egg whites, almond milk, and extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix, as this can make the donuts rubbery.
- Transfer the batter into a large piping bag or a Ziploc bag with the corner snipped off. Pipe the batter evenly into the six donut cavities, filling them about 3/4 of the way full. Place the pan in the center rack of the oven and bake for 10 to 12 minutes. Check for doneness by inserting a toothpick; if it comes out clean, they are ready. Remove the pan from the oven and let the donuts cool in the pan for 5 minutes before transferring them to a wire cooling rack.
- While the donuts cool completely, prepare the glaze by whisking together the protein powder, Greek yogurt, and milk until smooth. If the glaze is too thick, add a few more drops of milk. Once the donuts are cold to the touch, dip the top of each donut into the glaze. Immediately top with festive Christmas sprinkles before the glaze sets. Serve immediately or store for later!
- Cook Time: 22 minutes