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 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 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.
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.
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). These donuts are gluten free, dairy free, and low in sugar!
Ingredients
1/2 cup (60g) vegan protein powder* (I used LIV Body in Fruit Loops flavor, code SARAHWILKINS for free shipping!)
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 butter,* melted (or coconut oil)
1/2 cup blueberries, fresh or frozen
Glaze:
1/2 cup calorie-free powdered sweetener* (I used powdered monk fruit sweetener)
2 tbsp. unsweetened almond milk
1 tbsp. vegan butter,* melted (or coconut oil)
1/8 tsp. 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 nutmeg).
Add wet ingredients (through vegan butter) 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.
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
April 26, 2022
Your recipes look lovely! They won’t go to a print page though. Says not found/ page doesn’t exist. :(
Still on that soup kick and this one's a goodie! I made this Chicken Wild Rice Soup dairy free, gluten-free, macro-friendly, and loaded with flavor. It took several tries to perfect this soup, and it's a winner! It's got hearty wild rice, tender shredded chicken, delicious mushrooms and fresh herbs all in a thicker cream broth.
I am feeling in the Valentine's Day spirit a little already (and always craving chocolate) so I made some vegan Protein Ferrero Rochers! They have a chocolate hazelnut filling with a roasted hazelnut in the center, surrounded by crushed vanilla wafer and coated in vegan milk chocolate. You can also roll them in crushed hazelnut like I did for extra crunch! While these aren't super high in protein, they offer a little boost. These chocolates are also lower in sugar, higher in fiber, and overall BIGGER than the world-famous Ferrero Rochers.
I just love a good minestrone soup. However, minestrone is lacking in protein, at least not enough to make a balanced meal... so this High Protein Minestrone Soup was born! It's got Italian spices like basil and oregano, diced tomatoes in flavorful broth, tender pasta, kidney beans, chickpeas, carrots, celery, onion, fresh garlic, and Italian seasoned ground turkey for some extra protein. This soup is comforting, nourishing, and very filling! Bonus - it's also gluten free, dairy free, and macro-friendly.
Sarah Wilkins
April 26, 2022
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 ;)