serves
7
prep time
25 minutes
cooking time
10-15 minutes
protein
3.8g
fat
3.2g
carbs
11.3g
calories
95
| 100g | White Spelt or Plain Flour |
| 25g | Marco Mike Vanilla Buttercream Almond Protein Powder |
| 1/3 cup | Granulated Sugar or Sweetener (80g) |
| 1 tsp | Baking Powder |
| 1/4 tsp | Salt |
| 1 tsp | Cinnamon |
| 1/2-3/4 cup | Almond Milk (of your choice of milk) |
| 1 tbsp | Applesauce |
| 1 tbsp | Melted Vegan Butter |
| 1 tsp | Vanilla Extract or Paste |
| Sugar Coating | |
|---|---|
| 1/2-1 tsp | Cinnamon |
| 1/4 cup | Granulated Sugar or Sweetener |
| 20g | Vegan Butter, Melted |
-
Preheat the oven to 180•C and spray a donut pan.
-
Whisk the flour, 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.
-
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.
-
Bake for 10-15 minutes or until the edges are lightly golden.
- Let cool for a few minutes in the pan, then carefully transfer to a wire rack.
- Combine the sugar and cinnamon for the coating. Lightly brush or dip the donuts in butter then the sugar. Enjoy!
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