Protein Donuts

Pumpkin Spice it Up!

I confess I've had a few Krispy Kreme Donuts back in the day. I can vouch it's nothing more than a circular lump of glazed dough that you might as well just superglue to your thigh.

So I decided to invent a healthy protein donut!

Recipe:

This recipe yields ~ 7 donuts

1. Preparatory Steps:

• Preheat your oven to 350 degrees F
• Spray your donut pan with non-stick cooking spray

2. Mix all the dry ingredients in a bowl:

• 1 scoop of BSN Syntha-6 Cinnamon Bun Whey
• 3/4 of a cup of quinoa flour
• 1 tsp of baking powder
• 1 tsp of baking soda
• 1/4 tsp of salt
• 1 tsp of cinnamon
• 1/2 tsp of nutmeg

3. Mix all the wet ingredients in another bowl:

• 2 eggs
• 1/4 tsp vanilla extract
• 1/4 cup of canned pumpkin
• 1/4 cup of unsweetened vanilla almond milk
• 2 TBSP of extra virgin coconut oil.

4. Whisk the moist ingredients into the dry ingredients. Do not over mix. Stir until just combined (or else the donuts will be rubbery)

5. Pour the batter into a large Ziploc bag. Cut an opening in 1 corner of the bag and pipe the batter into each donut mold (but only 1/2 to 3/4 full). If you overfill each mold, the donut holes will close when you bake it.

6. Bake for 8-10 minutes or until the donuts spring back when you touch them. Let them cool before icing them.

7. Make the icing:

Cream Cheese Icing Recipe:

This yields enough icing for 4 donuts.

• 1/2 scoop BSN Syntha-6 Whey (Cinnamon Bun Flavour)
• 1 TBSP unsweetened vanilla almond milk
• 2 TBSP vegan cream cheese , such as Toffuti. (I melted it in the microwave first for 5 seconds before adding it) or you can use a soy-free version, such as "Daiya Dairy-Free Cream Cheese Style Spread". You could also use low fat cottage or cream cheese.
• Mix these ingredients together (by hand) to create the icing.

Chocolate Icing Recipe:

This yields enough icing for 3 donuts

• 3/4 scoop BSN ISOBURN whey (Chocolate Milkshake Flavour)
• 1 TBSP extra virgin coconut oil
• 1 TBSP unsweetened vanilla almond milk
• Mix these ingredients together (by hand) to create the icing.

8. Ice your Donuts (once cooled). I placed my iced donuts into the fridge for 5 minutes to set the icing. They are best served fresh. I did, however, keep mine in the fridge for a few days, and they still tasted great.

Pumpkin Spice Protein Donuts with Cream Cheese or Chocolate Icing

Nutritional Information:

For one Protein donut (no icing):

• calories: 140, fat: 7.2g, saturated fat: 4.4 g, cholesterol: 77.1mg, sodium: 65mg, carbohydrates: 11.6g, fiber: 2.2g, sugars: 0.64 g, protein: 6.8g

For 1/4 of Cream Cheese Icing:

• calories: 33, fat: 1.4 g, saturated fat: 0.45 g, cholesterol: 8.1mg, sodium: 36.6mg, carbohydrates: 2.15g, fiber: 0.65g, sugars: 0.25 g, protein: 2.9g

For 1/3 of Chocolate Icing:

• calories: 74, fat: 5.2g, saturated fat: 4.5g, cholesterol: 2.5mg, sodium: 46.3mg, carbohydrates: 1.3g, fiber: 0.5g, sugars: 0.5 g, protein: 5g

Compare this to Krispy Kreme's:

• "Pumpkin Spice Cake Donut": calories: 340, fat: 18g, saturated fat: 4.5 g, 6 g trans fat, cholesterol: 20 mg, sodium: 300mg, carbohydrates: 42 g, fiber: 1g, sugars: 26 g, protein: 3g
• "Chocolate Iced Glazed Donut": calories: 250, fat: 12g, saturated fat: 3 g, cholesterol: 5mg, sodium: 100mg, carbohydrates: 33g, fiber: 0g, sugars: 21 g, protein: 3g

This is Krispy Kreme's pumpkin spice donut. It has 33 g of carbs, 21 g of sugar and only 3 g of protein.