Apple Cider Protein Donuts
These baked apple cider donuts are soft, spiced, and protein-packed to fuel recovery. Perfect post-workout or with your morning coffee!
Prep:
10 min
Cook:
15 min
Chill Time:
Total:
25 min
Ingredients
Servings:
6
VEGAN BUTTERMILK
- ½ cup unsweetened soy milk
- ½ tbsp apple cider vinegar
DONUTS
- ½ cup all-purpose flour
- 2 scoops vanilla vegan protein powder
- 2 tbsp coconut sugar
- 1 tsp baking powder
- ¼ tsp baking soda
- 1 tsp cinnamon
- A pinch of nutmeg (optional)
- ¼ tsp salt
- 2 tbsp unsweetened applesauce
- 1 tbsp melted coconut oil
- ½ tsp vanilla extract
COATING
- 2 tsp melted vegan butter or avocado oil
- ¼ cup cane sugar
- 1 tsp cinnamon
VEGAN BUTTERMILK
- ½ cup unsweetened soy milk
- ½ tbsp apple cider vinegar
DONUTS
- ½ cup all-purpose flour
- 2 scoops vanilla vegan protein powder
- 2 tbsp coconut sugar
- 1 tsp baking powder
- ¼ tsp baking soda
- 1 tsp cinnamon
- A pinch of nutmeg (optional)
- ¼ tsp salt
- 2 tbsp unsweetened applesauce
- 1 tbsp melted coconut oil
- ½ tsp vanilla extract
COATING
- 2 tsp melted vegan butter or avocado oil
- ¼ cup cane sugar
- 1 tsp cinnamon
VEGAN BUTTERMILK
- 120 mL unsweetened soy milk
- 8 mL apple cider vinegar
DONUTS
- 60 g all-purpose flour
- 60 g vanilla vegan protein powder
- 25 g coconut sugar
- 1 tsp baking powder
- ¼ tsp baking soda
- 1 tsp cinnamon
- A pinch of nutmeg (optional)
- ¼ tsp salt
- 30 mL unsweetened applesauce
- 15 mL melted coconut oil
- 3 mL vanilla extract
COATING
- 2 tsp melted vegan butter or avocado oil
- ¼ cup cane sugar
- 1 tsp cinnamon
VEGAN BUTTERMILK
- 120 mL unsweetened soy milk
- 8 mL apple cider vinegar
DONUTS
- 60 g all-purpose flour
- 60 g vanilla vegan protein powder
- 25 g coconut sugar
- 1 tsp baking powder
- ¼ tsp baking soda
- 1 tsp cinnamon
- A pinch of nutmeg (optional)
- ¼ tsp salt
- 30 mL unsweetened applesauce
- 15 mL melted coconut oil
- 3 mL vanilla extract
COATING
- 2 tsp melted vegan butter or avocado oil
- ¼ cup cane sugar
- 1 tsp cinnamon
Instructions
1
Preheat oven to 350°F (175°C) and lightly grease a 6-cavity donut pan. In a small bowl or container, combine the soy milk and apple cider vinegar. Set aside.
2
In a large mixing bowl, whisk together flour, protein powder, coconut sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
3
Pour the soy milk mixture, along with applesauce, coconut oil, and vanilla, into dry ingredients and stir until just combined (batter should be thick but spoonable).
4
Spoon or pipe the batter evenly into the donut pan, filling each about ¾ full.
5
Bake for 10-13minutes, until golden and a toothpick inserted comes out clean. Let donuts cool in the pan for 5 minutes, then transfer to a wire rack.
6
Combine cane sugar and cinnamon in a shallow bowl. While donuts are still slightly warm, lightly brush or spray them with melted vegan butter or oil.Roll each one in the cinnamon sugar mixture until evenly coated. Enjoy immediately!
7
8
9
10
Storage
Room temp: 3-4 days | Fridge: 1 week
Notes
- Make them gluten-free by swapping all-purpose flour for a gluten-free 1:1 blend
Ingredients
Servings:
6
VEGAN BUTTERMILK
- ½ cup unsweetened soy milk
- ½ tbsp apple cider vinegar
DONUTS
- ½ cup all-purpose flour
- 2 scoops vanilla vegan protein powder
- 2 tbsp coconut sugar
- 1 tsp baking powder
- ¼ tsp baking soda
- 1 tsp cinnamon
- A pinch of nutmeg (optional)
- ¼ tsp salt
- 2 tbsp unsweetened applesauce
- 1 tbsp melted coconut oil
- ½ tsp vanilla extract
COATING
- 2 tsp melted vegan butter or avocado oil
- ¼ cup cane sugar
- 1 tsp cinnamon
VEGAN BUTTERMILK
- ½ cup unsweetened soy milk
- ½ tbsp apple cider vinegar
DONUTS
- ½ cup all-purpose flour
- 2 scoops vanilla vegan protein powder
- 2 tbsp coconut sugar
- 1 tsp baking powder
- ¼ tsp baking soda
- 1 tsp cinnamon
- A pinch of nutmeg (optional)
- ¼ tsp salt
- 2 tbsp unsweetened applesauce
- 1 tbsp melted coconut oil
- ½ tsp vanilla extract
COATING
- 2 tsp melted vegan butter or avocado oil
- ¼ cup cane sugar
- 1 tsp cinnamon
VEGAN BUTTERMILK
- 120 mL unsweetened soy milk
- 8 mL apple cider vinegar
DONUTS
- 60 g all-purpose flour
- 60 g vanilla vegan protein powder
- 25 g coconut sugar
- 1 tsp baking powder
- ¼ tsp baking soda
- 1 tsp cinnamon
- A pinch of nutmeg (optional)
- ¼ tsp salt
- 30 mL unsweetened applesauce
- 15 mL melted coconut oil
- 3 mL vanilla extract
COATING
- 2 tsp melted vegan butter or avocado oil
- ¼ cup cane sugar
- 1 tsp cinnamon
VEGAN BUTTERMILK
- 120 mL unsweetened soy milk
- 8 mL apple cider vinegar
DONUTS
- 60 g all-purpose flour
- 60 g vanilla vegan protein powder
- 25 g coconut sugar
- 1 tsp baking powder
- ¼ tsp baking soda
- 1 tsp cinnamon
- A pinch of nutmeg (optional)
- ¼ tsp salt
- 30 mL unsweetened applesauce
- 15 mL melted coconut oil
- 3 mL vanilla extract
COATING
- 2 tsp melted vegan butter or avocado oil
- ¼ cup cane sugar
- 1 tsp cinnamon
Instructions
1
Preheat oven to 350°F (175°C) and lightly grease a 6-cavity donut pan. In a small bowl or container, combine the soy milk and apple cider vinegar. Set aside.
2
In a large mixing bowl, whisk together flour, protein powder, coconut sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
3
Pour the soy milk mixture, along with applesauce, coconut oil, and vanilla, into dry ingredients and stir until just combined (batter should be thick but spoonable).
4
Spoon or pipe the batter evenly into the donut pan, filling each about ¾ full.
5
Bake for 10-13minutes, until golden and a toothpick inserted comes out clean. Let donuts cool in the pan for 5 minutes, then transfer to a wire rack.
6
Combine cane sugar and cinnamon in a shallow bowl. While donuts are still slightly warm, lightly brush or spray them with melted vegan butter or oil.Roll each one in the cinnamon sugar mixture until evenly coated. Enjoy immediately!
7
8
9
10
Storage
Room temp: 3-4 days | Fridge: 1 week
Notes
- Make them gluten-free by swapping all-purpose flour for a gluten-free 1:1 blend
Macros
Calories: 144
Protein: 10 g
Carbs: 18 g
Fat: 4 g
Macros
Calories: 144
Protein: 10 g
Carbs: 18 g
Fat: 4 g
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