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!
Featured in this recipe
Vanilla Buttercream Premium Almond Protein (400g Bag)
Sale price$52.95
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