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.
Blueberry Glazed Protein Donuts (Dairy Free)
Sarah Wilkins
6
10 minutes
20 minutes
151
Breakfast
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.
Ingredients
- 50g vegan protein powder* (I used LIV Body brand, code SARAHWILKINS for free shipping)
- 1/2 cup (60g) gluten-free baking flour*
- 1/4 cup (30g) coconut flour*
- 1/2 cup sugar free sweetener* (I used one that measures like sugar)
- 3/4 tsp. baking powder
- 1/4 tsp. salt (optional)
- 1/2 cup plain dairy free yogurt*
- 1/2 cup (4 large) egg whites* (or vegan egg replacer, see notes)
- 1/4 cup water
- 1 tbsp. melted coconut oil*
- 3/4 tsp. pure vanilla extract (optional)
- 1/2 cup blueberries, fresh or frozen
Glaze:
- 1/2 cup sugar free powdered sweetener* (I used one that measures like sugar)
- 2 tbsp. unsweetened almond milk (or milk of choice)
- 1 tbsp. melted coconut oil
- 1/8 tsp. pure vanilla extract (optional)
*See blog post above for more substitutions.
Directions
Preheat oven to 350 degrees F.
Whisk together dry ingredients in a medium mixing bowl (through salt).
Add wet ingredients (through vanilla) 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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