| 100g | Plain Flour |
| 25g | Macro Mike Cinnamon Churro Almond Protein |
| ⅓ cup | Sugar or Granulated Sweetener |
| 1 tsp | Baking Powder |
| ¼ tsp | Salt |
| 1 tsp | Cinnamon |
| ½ cup | Almond Milk |
| 1 tbsp | Apple Sauce |
| 1 tbsp | Melted Butter |
| 1 tsp | Vanilla Extract |
| Sugar Coating | |
|---|---|
| 1 tsp | Cinnamon |
| ¼ cup | Granulated Sugar |
| 20g | Melted Butter |
Recipe by: @noashealthyeats
Who else loves a classic cinnamon donut?! These donuts are extra FLUFFY and coated in a delishhhh cinnamon sugar!
Steps
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Preheat the oven to 180•C and spray a donut tin.
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Whisk the flour, and protein, sugar, baking powder, salt and cinnamon in a large bowl. Pour in the remaining wet ingredients starting with 1/2 cup of milk and adjusting as needed. Mix well with a wooden spoon to combine. You want the batter to be similar to cake batter; not too thick but not too runny.
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Spoon or pipe the batter into the donut pan, filling about 3/4 of the way full. Be careful not to overfill, as the donuts will rise.
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Bake for 10-15 minutes or until the edges are lightly golden.
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Let cool for a few minutes in the pan, then carefully transfer to a wire rack.
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Combine the sugar and cinnamon for the coating. Lightly brush or dip the donuts in butter then the sugar. Enjoy!
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