Thanks to your coworker Paula for bringing in a box of doughnuts to share with the office, but you’ll kindly decline since you have this much healthier version. These vegan chocolate protein doughnuts are baked and made with whole-wheat flour, so you’re already winning, but the addition of protein powder to the batter gives each one of these moist and decadent chocolate doughnuts almost nine grams of protein!
This recipe is just 150 calories per doughnut (a regular chocolate doughnut is over double that!). These are unfrosted because they’re meant to be enjoyed for breakfast, but I’ve included a recipe for a peanut butter “frosting” (because chocolate and peanut butter, duh) which adds 52 calories (absolutely worth it!). You can whip up the frosting and keep it in the fridge so each morning you can frost your doughnut and enjoy!
If you’re craving chocolate for breakfast but you also want something that’s nourishing and offers protein and healthy fats, meal prep a batch of these doughnuts on Sunday night, and breakfast will be set for the week. These doughnuts even freeze well!
- For the doughnuts:
- 1 tablespoon flaxmeal
1 tablespoon chia seeds
6 tablespoons water
2 small ripe bananas
1/3 cup plus 2 tablespoons plant-based milk (I used Silk Original Protein Almond & Cashew Milk)
4 ounces (about 1/3 cup) unsweetened applesauce (I used one of those small snack cups)
1 teaspoon vanilla extract
1/2 cup organic coconut sugar (or organic sugar)
1 cup white whole-wheat flour
2 tablespoons unsweetened cocoa powder
2 servings plant-based chocolate protein powder (I used 4 scoops Orgain Creamy Chocolate Fudge, which is 2/3 cup or 92 grams)
1 teaspoon baking soda
1/2 teaspoon salt
- For the frosting:
4 tablespoons organic creamy peanut butter
2 tablespoons plant-based milk
1 tablespoon maple syrup
Cacao nibs or chopped peanuts (optional but recommended!)
- Preheat oven to 350°F. Lightly spray two doughnut pans (12 doughnuts total).
- In a small bowl, mix the flaxmeal, chia seeds, and water together, and set aside.
- In a large bowl, mash the bananas with a fork. Mix in the soy milk, oil, vanilla, and sugar.
- In a separate medium-size bowl, mix the flour, cocoa powder, protein powder, baking soda, and salt.
- Add the flaxmeal and water (flax egg) to the banana mixture until combined.
- Add the dry ingredients to the wet in the large bowl, and stir until a smooth batter forms.
- Divide the batter evenly between the muffin cups. Sprinkle with the remaining 1/4 cup of chocolate chips.
- Bake for 18 to 25 minutes, or until a toothpick inserted in the middle comes out dry.
Nutritional info for one unfrosted chocolate doughnut:
Nutritional info for frosting for one doughnut:
- 12 doughnuts