serves
4
prep time
10 mins
cooking time
12-15 minutes
protein
14g
fat
6g
carbs
17.5g
calories
195
| Donut Batter | |
|---|---|
| ½ Cup | Self-Raising Flour |
| ½ Cup | Macro Mike x Bree Lenehan Cookies & Cream Almond Protein |
| ¼ Cup | Non-dairy yoghurt (can sub for applesauce or nut butter) |
| 3 Tbs | Granulated Sweetener |
| ¾ Cup | Plant Milk |
| 2 | Oreo Biscuits (outer chocolate biscuit part only), chopped |
| Topping | |
|---|---|
| 4 Tbs | Macro Mike x Bree Lenehan Cookies & Cream Almond Protein |
| ½ Cup | Plant Milk |
| 2 | Oreo biscuits, chopped |
-
Preheat the oven to 180 degrees C/ 360 degrees C, fan-forced. Grease some donut moulds
-
Make the donut batter: In a bowl, combine all the ingredients until no flour remain. Transfer and divide this between 4 donut moulds and bake for 12-15 minutes until a knife inserted comes out clean
-
Remove from oven and allow the donuts to fully cool
-
Make the frosting: mix the vanilla protein with milk until a frosting consistency. Spread on top of each donut. Decorate with Oreo pieces
**Storage tips: in an airtight container in the fridge for up to 3 days or in the freezer for months!
Featured in this recipe
Cookies & Cream Premium Almond Protein (400g Bag)
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Vanilla Buttercream & 1 more
