BLUEBERRY GLAZED PROTEIN DONUTS
I hope you don’t mind another donut recipe… but these Blueberry Glazed Protein Donuts are just too good to keep to myself! After making my Lemon Glazed Protein Donuts, I couldn’t stop craving them. So, naturally I made one of my absolute favorite donut flavors: blueberry glazed (high on the list with maple glazed and jelly donuts).
Did you know? Blueberries are high in antioxidants, helping neutralize free radicals that damage your DNA. (source)
These Blueberry Glazed Protein Donuts call for gluten-free baking flour, coconut flour, and LIV Body Lean Vegan Protein in Fruit Loops flavor. I have been loving this flavor! You can use my code NOEXCUSES for 20% off 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 much better than whey isolate.
If you don’t have protein powder, you can substitute half a cup of gluten-free baking flour (60 grams) and omit two tablespoons water. Feel free to also swap the coconut flour for twice as much gluten-free baking flour. Or, any of the following should work: all-purpose flour, cake flour, fine oat flour (oats blended into a flour), sweet white sorghum flour, white whole wheat flour, or cassava flour.
To sweeten the donuts themselves, I used my favorite organic stevia blend that’s twice as sweet as sugar with no bitter aftertaste! Feel free to substitute twice as much granulated monk fruit, granulated erythritol, or baking stevia.
For an irresistible moist texture, I added plain dairy-free yogurt and a little vegan buttery spread. Feel free to sub plain Greek yogurt or even unsweetened applesauce instead of the dairy-free yogurt, or coconut oil in place of the buttery spread! I used egg white in the pictured version, but you can totally substitute two flax eggs (two tablespoons of ground flax plus one-quarter cup warm water) or a vegan egg replacer 😉
For the vanilla glaze, I combined calorie-free powdered monk fruit sweetener, unsweetened almond milk, and vegan buttery spread. Powdered sugar will also work in place of the monk fruit, but adds about 40 calories and 10 grams of carbs per donut.
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.
Blueberry Glazed Protein Donuts
- 1/2 cup (60g) vegan protein powder* I used LIV Body in Fruit Loops flavor, code NOEXCUSES for 20% off
- 1/4 cup (30g) gluten-free baking flour*
- 1/4 cup (30g) coconut flour*
- 1/4 cup calorie-free sweetener* I used one that’s twice as sweet as sugar
- 1/4 tsp. baking soda
- 1/4 tsp. salt optional
- 1/8 tsp. ground nutmeg optional
- 1/2 cup plain dairy-free yogurt*
- 1/4 cup egg whites* or vegan egg replacer
- 6 tbsp. water
- 1 tbsp. vegan buttery spread* melted
- 1/2 cup blueberries fresh or frozen
- 1/2 cup calorie-free powdered sweetener* I used powdered monk fruit sweetener
- 2 tbsp. unsweetened almond milk
- 1 tbsp. vegan buttery spread* melted
- 1/8 tsp. vanilla extract optional
*See blog post above for more substitutions.
Preheat oven to 350 degrees F.
Whisk together dry ingredients in a medium mixing bowl (through nutmeg).
Add wet ingredients (through buttery spread) until a thick dough is formed.
Gently fold in blueberries without over-mixing.
Lightly spray the wells of a donut pan with cooking spray, then press dough into wells evenly (if you don’t have a donut pan, make six scones or giant cookies!).
Bake donuts in a preheated oven for 20-25 minutes.
Let cool in pan while you combine ingredients for glaze.
Dip each cooled donut into glaze and set on a wire rack or plate. Enjoy!
Leftover donuts will keep in an airtight container in the fridge up to one week, or in the freezer up to one month.
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