These baked donuts are a healthier twist on the classic treat — made gluten‑free, dairy‑free, and naturally sweetened, they deliver a soft, cake‑like texture with the bonus of added protein. Top them with a chocolate or vanilla glaze for a satisfying snack or dessert.

Why You’ll Love This Recipe

• It’s simple and quick to make, perfect for when you want a treat without a lot of fuss.

• You get the indulgence of a donut but in a healthier form — less refined sugar, no dairy (if you choose dairy‑free milk), and a protein boost.

• The texture is delightfully light, fluffy, and chewy — not dense or heavy.

• Versatile — you can switch up the glaze, flour, or protein powder to suit your preferences or dietary needs.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Donuts

• Gluten free 1-to-1 baking flour (or regular all‑purpose flour)

• Vanilla protein powder

• Baking powder

• Salt

• Pure maple syrup

• Olive oil

• Unsweetened almond milk (or other milk of choice)

• Egg

• Pure vanilla extract

Optional Glazes

Healthy Chocolate Glaze

• Cocoa powder

• Honey

• Coconut oil, melted

• Unsweetened milk

Vanilla Glaze

• Organic powdered sugar

• Unsweetened milk

Directions

1. Preheat your oven to 325 °F (about 163 °C). Lightly grease a donut pan (silicone works nicely).

2. In a mixing bowl, whisk together the dry ingredients: flour, protein powder, baking powder, and salt.

3. Add in the wet ingredients: maple syrup, olive oil, almond milk, egg, and vanilla extract. Stir until the batter is smooth and free of lumps. Be careful not to overmix.

4. Transfer the batter into a piping bag or a zip‑top plastic bag with a corner cut off. Pipe the batter into the donut cavities, filling each about two‑thirds full. (You can also spoon it in, though piping gives a neater shape.)

5. Bake the donuts for about 10 minutes, or until a toothpick inserted comes out clean. Let them cool in the pan briefly, then remove and finish cooling on a wire rack.

6. To make a glaze, whisk together the ingredients (for chocolate or vanilla) until smooth. Dip the donuts into the glaze, allow excess to drip off, and place them back on a rack. Repeat for remaining donuts. Decorate with sprinkles if desired.

Servings and timing

• Yield: 6 donuts

• Prep Time: 10 minutes

• Cook Time: 10 minutes

• Total Time: 20 minutes

Variations

• Use almond flour or a different gluten‑free flour blend (adjust liquid if needed).

• Replace the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) for a vegan version.

• Swap maple syrup for another liquid sweetener you prefer (e.g. agave syrup), adjusting quantity to taste.

• Use a flavored protein powder (chocolate, strawberry) instead of vanilla, and adjust glaze accordingly.

• Try different milk alternatives (oat milk, coconut milk, regular milk) depending on dietary preference.

• Instead of a donut pan, use a mini muffin tin — the shape will be different, and baking time may vary.

Storage/Reheating

Store the donuts in an airtight container in the refrigerator for up to 3–4 days. If glazed, store the glaze side up so it doesn’t stick.
To reheat, warm them gently in the microwave for 10–15 seconds or in an oven at low heat (around 300 °F / 150 °C) for a few minutes. If frozen, freeze before glazing. Thaw at room temperature or in microwave, then glaze fresh.

FAQs

What kind of protein powder should I use?

You can use either a whey‑based or plant‑based vanilla protein powder, but avoid coconut‑based protein powders or collagen, as they may affect the texture.

Can I make these donuts vegan?

Yes — substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and ensure your protein powder and glaze ingredients are vegan‑friendly.

Can I use regular flour instead of gluten‑free flour?

Yes — using all‑purpose flour should work. The texture may differ slightly, but the recipe is flexible for that substitution.

Do I have to use a donut pan?

A donut pan gives the intended shape, but you can also use a mini muffin tin — just be aware that baking times may need adjustment and the result will be more donut “holes” than rings.

Can I omit the glaze?

Absolutely — the donuts are tasty on their own. The glaze is optional and adds extra sweetness and visual appeal.

How long will these stay fresh?

They stay best for 3–4 days in the fridge. Beyond that they may dry out or lose their texture.

Can I freeze these donuts?

Yes — freeze them before glazing. Then, when ready to eat, thaw and glaze immediately.

Will this recipe work with flavored protein powders (like chocolate)?

Yes — you can experiment with flavors, but adjustments to glaze sweetness might be needed.

How much sugar is in one donut?

Sugar content depends largely on the protein powder and glaze used. Plain, these donuts have modest sugar, but the glaze will add more.

Can I make them lower in carbs?

You could reduce or replace the maple syrup with a lower‑carb sweetener (like a monk fruit syrup) and adjust liquid amounts carefully. But texture may change.

Conclusion

These Easy Protein Healthy Donuts are a fantastic way to satisfy your donut craving while staying mindful of nutrition. They’re quick to make, versatile, and adaptable to your dietary needs. Whether you enjoy them plain or with your favorite glaze, they offer a sweet treat that feels indulgent without going overboard. Try your favorite variation and enjoy!