Ingredients

The following ingredients have 4 Servings
  • 9 Tbsp Non-GMO Cornstarch ((79g)*)
  • 1/4 Cup Vanilla whey protein powder ((25g) (or dairy-free protein))
  • 6 Tbsp Coconut sugar, (packed)
  • 2 Tbsp Oat flour ((15g))
  • 1 1/2 tsp Baking powder
  • 1/8 tsp Salt
  • 1 Large egg, (at room temperature)
  • 1 Egg yolk, (at room temperature)
  • 1/2 Cup Plain, non-fat Greek yogurt ((or a thick dairy-free yogurt))
  • 3 Tbsp Unsweetened applesauce
  • 2 Tbsp Ghee, (melted (or dairy free butter))
  • 1/2 Cup Vanilla whey protein powder
  • Cinnamon, (to taste)

Instruction

  • In a medium bowl, stir together the cornstarch, protein, coconut sugar, oat flour, baking powder and salt. 
  • Make a well in the center and crack in the egg, along with the egg yolk, yogurt, ghee and applesauce. Whisk the egg with a fork, and then mix everything together until you have a really sticky dough. Cover and refrigerate at least two hours.
  • One chilled, heat your oven to 325 degrees and generously rub a donut pan with melted ghee. 
  • Fill a piping bag with the chilled donut mixture and pipe into the donut pan, filling just under 2/3 of the way full. You will need to do this in 2 batches if you only have 1 pan. Keep the remaining dough chilled in the fridge.
  • Bake until a toothpick inserted in the center comes out clean, about 14 minutes. Let stand in the pan 5 minutes. 
  • In a shallow plate, mix together the protein powder and cinnamon, adjusting the amount of cinnamon to taste.
  • After 5 minutes, gently remove the donuts from the pan and immediately place them into the protein powder mixture, tossing them gently until totally coated. 
  • DEVOUR. **