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Chocolate Protein Donuts

Chocolate protein donuts made with oat flour and chocolate protein powder for soft, tender centers. Baked in a donut pan and finished with a quick chocolate glaze for an easy high-protein treat.
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Prep Time 15 minutes
Cook Time 15 minutes
cooling & setting 5 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Donuts
  • 1 cup oat flour
  • 1 scoop chocolate protein powder 30g
  • 1 tsp baking powder
  • 2 tbsp unsweetened cocoa powder
  • 0.25 tsp salt
  • 1 large egg
  • 0.5 cup plain Greek yogurt
  • 0.25 cup milk
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
Chocolate Glaze
  • 2 tbsp chocolate protein powder
  • 1 tbsp cocoa powder
  • 2 tbsp Greek yogurt
  • 1 tbsp milk
  • 1 tsp maple syrup

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Bake the donuts
  1. Preheat the oven to 350°F (175°C) to get an even bake for the donut centers.
  2. Lightly grease a 6-count donut pan so the donuts release cleanly after baking.
  3. In a bowl, whisk together oat flour, chocolate protein powder, baking powder, cocoa powder, and salt until evenly combined.
  4. In a separate bowl, combine egg, plain Greek yogurt, milk, maple syrup, and vanilla extract until smooth.
  5. Add the wet ingredients to the dry ingredients and stir until just combined for a soft crumb.
  6. Transfer the batter into the donut pan, filling each cavity about three-quarters full to prevent overflow.
  7. Bake at 350°F (175°C) for 12–15 minutes or until a toothpick comes out clean.
  8. Allow the donuts to cool completely so they don’t melt the glaze.
Make and set the glaze
  1. Mix the chocolate protein powder, cocoa powder, Greek yogurt, milk, and maple syrup until smooth.
  2. Spread the glaze over the cooled donuts so it coats the tops evenly.
  3. Let the glaze set for 5 minutes before serving for a thicker, less runny finish.

Notes

For best texture, stir the batter just until combined—overmixing can make baked donuts tough. Store in an airtight container in the refrigerator for up to 4 days; glaze may firm up as they chill. Freeze baked, unglazed donuts for up to 2 months; thaw and glaze after thawing. For a dairy-light option, use lactose-free Greek yogurt and lactose-free milk to keep the same protein-friendly consistency.