Introduction
There’s nothing better than biting into a soft, fluffy donut — but what if you could enjoy that same indulgence while fueling your body with protein? That’s exactly what these High Protein Blueberry Donuts deliver. They’re light, slightly sweet, and packed with juicy blueberries in every bite.
Unlike traditional donuts, which are fried and loaded with sugar, this recipe uses simple, wholesome ingredients and a protein boost from protein powder and Greek yogurt. The result is a donut that satisfies your cravings while supporting your health and fitness goals.
Perfect for breakfast, a post-workout snack, or even a guilt-free dessert, these donuts are easy to make and freeze well for meal prep. They’re proof that healthy eating doesn’t have to mean giving up the foods you love.
Servings & Timing
- Yield: 8–10 donuts
- Prep Time: 10 minutes
- Bake Time: 15 minutes
- Total Time: 25 minutes
Ingredients
- 1 cup oat flour (or almond flour for low-carb option)
- 1 scoop (about 30g) vanilla whey or plant-based protein powder
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ tsp cinnamon (optional)
- 1 large egg
- ½ cup plain nonfat Greek yogurt
- ¼ cup unsweetened almond milk (or milk of choice)
- 2 tbsp maple syrup or honey (or sugar-free syrup for lower carbs)
- 1 tsp vanilla extract
- ½ cup fresh or frozen blueberries (do not thaw if frozen)
How to Make
- Preheat Oven – Heat oven to 350°F (175°C). Lightly grease a donut pan or spray with nonstick spray.
- Mix Dry Ingredients – In a large bowl, whisk together oat flour, protein powder, baking powder, baking soda, salt, and cinnamon.
- Mix Wet Ingredients – In another bowl, whisk egg, Greek yogurt, almond milk, syrup/honey, and vanilla until smooth.
- Combine – Add wet mixture to dry mixture and stir until just combined (do not overmix).
- Fold in Blueberries – Gently fold in blueberries so they don’t burst.
- Fill Pan – Spoon batter evenly into donut pan molds, filling about ¾ full.
- Bake – Bake 12–15 minutes, or until donuts are set and lightly golden.
- Cool & Serve – Let donuts cool in the pan for 5 minutes before transferring to a rack. Enjoy warm or at room temperature.
Notes
- For extra sweetness, drizzle with a sugar-free glaze (protein powder + almond milk).
- Store in an airtight container in the fridge for up to 4 days, or freeze for up to 2 months.
- You can substitute oat flour with whole wheat pastry flour, or make them grain-free with almond flour.
FAQs
Q: Can I use frozen blueberries?
A: Yes, use them straight from the freezer to prevent excess liquid.
Q: Can I make these dairy-free?
A: Swap Greek yogurt for a dairy-free yogurt and use plant-based protein powder.
Q: Do I need a donut pan?
A: A donut pan works best, but you can also bake as muffins.
Q: Are these donuts good for weight loss?
A: They’re higher in protein and lower in sugar than traditional donuts, making them a more balanced choice, but portion control is still important.
Nutrition (per donut, based on 9 donuts)
| Nutrient | Amount |
|---|---|
| Calories | 125 |
| Protein | 10 g |
| Carbohydrates | 16 g |
| Fiber | 3 g |
| Sugars | 5 g |
| Fat | 3 g |
| Saturated Fat | 1 g |
| Sodium | 150 mg |
(Values may vary depending on exact ingredients and substitutions.)
Disclaimer
This recipe is a healthier twist on a classic treat, but donuts should still be enjoyed in moderation as part of a balanced diet. If you have food allergies (dairy, gluten, nuts, etc.), be sure to choose substitutions that fit your needs.
