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These blueberry protein donuts are a brilliant enjoyable and scrumptious addition to any breakfast or snack. They’re made with vanilla protein powder, making them a excessive protein donut recipe that’ll fulfill your candy tooth, all whereas offering you vitality for the day.
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These Blueberry Protein Donuts are a part of our 2024 Protein Dessert Sequence. If you happen to make this recipe, snap a photograph and add it to the remark part to enter for an opportunity to win an Oak Necessities Mini Routine! You’ll even be entered right into a better giveaway for this sequence — a $500 lululemon procuring spree! Winners will probably be chosen on January 31.
I really like the blueberry donuts from our neighborhood bakery, Sarah Jane’s, in NE Minneapolis, so this recipe has been on my common rotation since we created it 😀
And don’t you are worried, do-it-yourself donuts don’t should be troublesome to make. This decadent deal with makes use of quite simple elements and will probably be able to eat in beneath half-hour. It’s a straightforward and versatile recipe you can customise to your liking, so it’s one thing new and thrilling each time!
What’s in Blueberry Protein Donuts
To make these blueberry protein donuts, you’ll want some vanilla protein powder. We used Whey Backyard of Life, however you’re welcome to make use of your favourite model. You’ll additionally want a bunch of blueberries. Some will probably be mashed and added to the moist elements, and a few will probably be left as is and added to the dry elements.
You’ll additionally want some maple syrup as a pure sweetener, unsweetened almond milk for moisture, and melted coconut oil to provide the donuts an irresistible delicate and fluffy texture.
Variations and Substitutions
Vanilla protein powder: Swap out vanilla protein powder on your favourite taste, like chocolate and even blueberry. Simply remember the fact that the flavour will change accordingly.
Blueberries: Need to check out a special fruit? Go forward and swap out blueberries for raspberries, strawberries, and even peaches. It’ll be scrumptious.
Maple syrup: An awesome substitute for maple syrup is honey or agave nectar. You may also use sugar-free syrups in case you’re watching your sugar consumption.
Almond milk: We love the way in which almond milk provides taste to the donuts, however you need to use any milk of your selection. Coconut and cashew milk are nice options if you wish to maintain it dairy-free.
Coconut oil: If you happen to don’t have coconut oil available, you’ll be able to substitute it with melted butter or vegetable oil. It’ll nonetheless style implausible!
Add a glaze: A glaze or frosting is a good way to raise the flavour of those donuts. You should utilize a easy vanilla glaze or get inventive and check out completely different flavors like lemon or cream cheese.
Suggestions for Blueberry Protein Donuts
- The kind of protein you utilize will decide the flavour of the donuts. For instance, utilizing chocolate or berry-flavored protein powder gives you a special style than utilizing vanilla.
- Be certain to coat your donut pan properly with cooking spray or oil to forestall sticking.
- If you happen to don’t have a donut pan, you can also make these in a muffin tin and name them blueberry protein muffins!
Storage + Freezer Instructions
Retailer any leftover blueberry protein donuts in an hermetic container at room temperature for as much as 3 days.
To freeze, place in a freezer-safe, hermetic container separated by wax paper and retailer within the freezer for as much as 3 months.
What to Serve with Blueberry Protein Donuts
These yummy protein muffins would knock any breakfast unfold out of the park. To enrich these scrumptious donuts, serve them subsequent to different breakfast classics like our Tacky Sous Vide Egg Bites, Oven French Toast, or Significantly Simple Microwave Bacon.
For a little bit of that “wow” issue, you can additionally strive these White Chocolate Raspberry Scones and Breakfast Tacos or this Pumpkin Waffle Casserole!
Images: images taken on this put up are by Ashley McGlaughlin from The Edible Perspective.
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