Heathy Protein Chocolate Donuts
Total Serving: 8 donuts | Per Serving (1 Donut): Protein: 5.25g | Calories: 150 | Sugar: 9g | Fat: 8g | Saturated Fat: 3.8g
Prep time: 10 minutes | Cook time: 15 minutes | Total time: 25 minutes
These decadent Chocolate protein donuts are the perfect fix to repair your muscles, sustain energy, and help curb post-workout cravings. Super easy to make, these ingredients will make you can feel good and help optimize your recovery. UCAN has been my go-to fuel for running and workouts due to their high-quality & slow-release of carbohydrate, SuperStarch. What is UCAN’s SuperStarch? According to their website, “SuperStarch is a complex carbohydrate that doesn’t spike blood sugar, delivering a slow and steady release of glucose into the bloodstream. Stable blood sugar provides steady energy to both the muscles and the brain, and controls cravings caused by blood sugar lows.” Learn more at UCAN.co
Ingredients:
1/2 cup UCAN Plant-based Protein (Chocolate)
1/2 cup almond meal
1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 cup unsweetened cocoa powder
pinch of salt
1/4 cup maple syrup
2 Tbsp. coconut oil
1/4 cup egg whites
1/4 cup unsweetened almond milk
1/4 cup greek yogurt (I use 0% non-fat greek yogurt)
1/4 cup semi-sweet chocolate chips (optional)
coconut oil spray
Instructions:
Preheat oven to 350 F. Line donut tin with non-stick cooking spray.
In a large bowl, whisk together dry ingredients, ie: protein powder, almond flour, baking soda, baking powder, cocoa powder, salt, and chocolate chips. Stir together.
In a separate mixing bowl, whisk together coconut oil, eggs, almond milk, and greek yogurt until well-combined. Add wet ingredients to dry ingredients and stir until combined.
Using a cookie scoop, scoop batter and drop into donut tins. Spread and level each ring of batter. Bake for 15 minutes or until toothpick inserted comes out clean.
Remove to wire rack to cool. Store donuts in airtight container in fridge.
