Yield: 6 servings (12 donuts)

You will need: mixing bowls, measuring cups and spoons, mixing spoon, donut mold (silicone or metal), small pot, butter brush

Key: T=Tablespoon; tsp=teaspoon

Ingredients

• 4 servings (120 grams)  I Vanilla protein
• 1 tsp baking powder
• 2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp salt
• 1 cup oat flour*
• 4 eggs
• 1/2 cup nonfat Greek yogurt (plain or vanilla)
• 1/4 cup maple syrup
• 1/2 cup apple cider
• 1 tsp vanilla extract

*you can purchase this, or make your own blending oats in a blender – be sure to remeasure after blending to get the right amount

Topping (optional):

• 1/4 cup melted ghee (or coconut oil or butter)
• 1/2 cup monk fruit* (or any granular sugar or sugar alternative you like)
• 1 tsp cinnamon

*I came across this at our small town grocery store (but you can get it cheaply online as well) and because it was the granular quality I wanted for the “sugar” topping, so I decided to try it. It was awesome for this recipe! We use monk fruit in our organic protein powders, but I don’t use much erythritol. Since this has some in the blend, I wasn’t sure how it would be. I was pleasantly surprised!

Instructions:

1. Preheat oven to 350 F. Prep your donut pan with a light coat of cooking oil (while it may not be needed, I do this even with a silicone mold as I want to make sure the donuts come out cleanly).
2. Mix the protein powder, baking powder, cinnamon, nutmeg, salt and oat flour together in a medium sized bowl until well combined.
3. In a smaller bowl, combine eggs, yogurt, maple syrup, cider and vanilla extract and beat until well mixed.
4. Add the wet mixture to the dry mixture and stir to combine.
5. Fill donut tins 2/3 full* and bake for 12-15 minutes, or until a toothpick inserted comes out clean.
6. While the donuts are baking, melt butter. In a small bowl, combine cinnamon and sugar and set aside.
7. Remove donuts from oven and cool for 5 minutes before removing them from their molds onto a cooling rack.
8. While warm, brush on melted butter til well coated. Dredge in cinnamon sugar mixture (roll the sides and tops).**
9. Serve and enjoy!

*I found it helpful to put my donut batter into a large liquid measuring cup and use the pouring spout to get the batter cleanly into the donut molds. I used a spatula to guide the batter.  I also lined a cookie sheet with foil and placed my molds onto that for baking, as it was a lot easier to control the flat pan than it is to handle batter in silicone molds.

**The lined tray serves another purpose as well – once I transferred the baked donuts to a cooling rack, I placed the cooling rack on the foil lined sheet to coat with butter and sugar. This makes a bit of a mess, and once you’re done you can move the cookie sheet with your completed donuts off to the side, and throw the foil with all the mess away, making clean up easy!