BLUEBERRY GLAZED PROTEIN DONUTS
These Blueberry Glazed Protein Donuts combine a tender cake donut texture with juicy blueberries and sweet vanilla glaze. They're gluten-free, dairy-free, low fat and high in protein! If you don't have a donut pan, feel free to make these into muffins or scones.
Did you know? Blueberries are high in antioxidants, helping neutralize free radicals that damage your DNA. (source)
Protein recommendations
These Blueberry Glazed Protein Donuts call for LIV Body Lean Vegan Protein. I used Oatmeal Cream Cookie flavor! You can use my code SARAHWILKINS for free shipping on all Liv Body products. Any vegan protein powder should work in this recipe, but it will alter the taste and texture. I haven’t tested this recipe with whey, but in my experience, whey blends work way better than whey isolate.
If you don’t have protein powder, you can substitute half a cup of gluten-free baking flour (60 grams).
Flour recommendations
These donuts use a combination of gluten-free baking flour and coconut flour. Feel free to swap the coconut flour for twice as much baking flour. Or, swap the gluten free baking flour for any of the following: all-purpose flour, cake flour, oat flour, or buckwheat flour.
Sweetener recommendations
To sweeten the donuts themselves, I used this sugar free granulated sweetener that measures like sugar. It has no erythritol or stevia for those who are sensitive! Feel free to substitute twice as much granulated monk fruit, granulated erythritol, or baking stevia. For the glaze, I used the same brand of powdered sweetener without stevia or erythritol. But again, you can use any powdered sweetener that measures like sugar!
Other ingredients
For an irresistible moist texture, I used plain dairy free yogurt and a little coconut oil. Feel free to sub plain Greek yogurt or even unsweetened applesauce instead of the dairy free yogurt, or vegan butter in place of the coconut oil! I used egg white to help bind the donuts, but feel free to use a vegan egg replacer. Using egg replacer can change the texture a little, but I've found it works best with all-purpose flour (gluten helps bind in the absence of egg whites).
Here’s the printable recipe for these Blueberry Glazed Protein Donuts! I hope you’ll rate and comment below if you try them 🙂
This post contains affiliate links and is sponsored by LIV Body.
5 Responses
Christine
Do you think aquafaba would work in place of egg replacer?
Christine
I made these tonight but I only made half a recipe because I’ve has so many protein powder recipes not turn out, and I end up throwing it away and wasting ingredients. This one is actually a winner!!! I’m so happy with how they turned out. Moist and delicious, and they kept their shape once cooled unlike so many others I’ve tried that just deflate as soon as you take them out of the oven. I really appreciate the detailed substitution directions (I made them vegan)! I can’t wait to make a full batch!!!
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Nutritionist Mom replied:
Hi Christine! Thanks for the awesome feedback :) It was so hard to get the texture right with them being protein donuts AND vegan! Sent from my iPhone
Sarah Wilkins
Hi Amanda, sorry about that! With the migration from my old website some of the print buttons do not work. I am slowly working through all the recipes to fix them but in the meantime you can just print the web page ;)
Amanda
Your recipes look lovely! They won’t go to a print page though. Says not found/ page doesn’t exist. :(
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Sarah Wilkins
May 13, 2024
Hi Christine, aqua faba might work – I’ve swapped the egg white for it in cookies – the only thing I didn’t like is the aftertaste. These donuts also call for more egg white than the cookies do so you might not have enough binding power with that. Let me know if you try it how it works out! Sarah :)