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.
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.
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.
Recipe Note
Calories (per donut with glaze, using egg white and gluten free flour): 151kcal, Fat: 6.1g, Sat fat: 4.6g, Carbs: 14g, Fiber: 3g, Sugar: 2g, Protein: 11g, Sodium: 317mg
Calories (per donut with glaze, using egg replacer and all purpose flour): 154kcal, Fat: 6.3g, Sat fat: 4.6g, Carbs: 16g, Fiber: 3g, Sugar: 2g, Protein: 9g, Sodium: 285mg
*If using a vegan egg replacer, I highly recommend using all purpose flour containing gluten for additional binding to improve texture.
**IF YOU SUBSTITUTE A DIFFERENT PROTEIN POWDER THAN THIS RECIPE CALLS FOR, RESULTS WILL VARY. EXPERIMENT AT YOUR OWN RISK :)
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2 Responses
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 ;)
Amanda
April 26, 2022
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
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 ;)