Today, we’re talking about donuts. Specifically, these decadent Chocolate Peanut Butter Protein Donuts! They’re one of the easiest gluten free treats I’ve ever baked, they’re reminiscent of a peanut butter cup in flavor and they’re packed with protein. Which pretty much makes them the perfect treat for every member of our family!
{{ The recipe and post for these Chocolate Peanut Butter Protein Donuts was made in partnership with Premier Protein. We received product and compensation in exchange for it. Opinions are always our own. If we don’t love it, you don’t hear about it. Thanks for your continued support!}}
This family loves donuts! We are THOSE people that will drive an hour to try out a new donut shop. We scout out the trendy donut spots in every town we visit and I have a steady repertoire of donut recipes that I make at home when I’m in the mood to create a sweet treat. We have no shame in our donut obsessions, but I do admit that sometimes as we scarf down our 2nd….errrr ok… 3rd donut in a sitting I secretly wish to myself that there was donut with a healthy-ish spin that my crew could get excited about.
Are healthy-ish donuts even possible?
That’s where these Chocolate Peanut Butter Protein Donuts come in. Sure, they look like your standard drool worthy chocolate on chocolate donut. What you can’t see with the naked eye though is that they’re actually laced with creamy peanut butter throughout the batter as well as the icing, AND they have a serving of Premier Protein Chocolate Protein Powder baked right into them. I thought for sure my crew would call me out on the protein powder at first bite, but my family didn’t even notice! So, to answer my own question, YES! Healthy-ish donuts ARE possible and delicious!
How do I store these protein packed donuts?
Ok, so if you have been baking with gluten free flours for a while then you already know ALL about this, but if you haven’t then let me be the first to tell you. Gluten free baked goods start drying out really quickly. Plus, the addition of protein powder while adding health benefits it also seems to speed up the process a bit more. So, I thought it would be a good idea to share with you a few storage tips to ensure you can maximize the storage life of these donuts without them going dry on you!
- The chocolate chips and peanut butter in the batter help to keep these donuts moist, but they still dry out faster than they’re gluten filled counterpart. We tried multiple ways of storing these and we found that the best way to maximize the lifetime of these donuts is to wrap the platter you are storing them on tightly in plastic wrap, then store in them in the refrigerator instead of at room temperature.
- The icing on these babies will set, but it will remain on the softer side. It’s best that you store these sweet treats in a single layer on a platter or baking sheet.
- When you are ready to indulge in a donut, simply remove one and let it come to room temperature.
- If you notice that your donuts are starting to dry out, we suggest dunking them in a cup of coffee or a cold glass of milk. You really can’t go wrong!
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Be sure to check out our storage tips for these donuts in our post to ensure that they stay super fresh as long as possible.
Ingredients
For the donuts:
1 cup all-purpose gluten-free flour blend
6 tablespoons granulated sugar
1/4 cup unsweetened cocoa powder
1 scoop Premier Protein Chocolate Protein Powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon coarse kosher salt
1 cup whole milk
1 egg
1 tablespoon vanilla bean paste or vanilla extract
1 tablespoon butter, melted
3 tablespoons creamy peanut butter
1/2 cup semi sweet chocolate chips
For the chocolate glaze:
5–6 tablespoons whole milk
3 tablespoons unsweetened cocoa powder
2 tablespoons creamy peanut butter
1 1/2 cups powdered sugar
Optional garnish:
Flaky sea salt
Instructions
To make the donuts
- Preheat the oven to 350°F. Spray two (2) 6-well donut baking pans with non-stick cooking spray, set aside.
- Place all of the dry ingredients in a medium mixing bowl and whisk until combined.
- In a small bowl melt the butter and peanut butter together in the microwave for 20-30 seconds until melted.
- Add the milk, egg, vanilla, melted peanut butter, and melted butter to the dry ingredients. Whisk until smooth. Fold in the chocolate chips.
- Fill each donut cup in the donut pan 1/2 full with the batter. I find it is easiest to do this if you us a pastry bag or if you don’t have one of those you can transfer the batter to a gallon size plastic bag, seal it completely, then clip a small section off one of the bottom corners.
- Bake for 10 – 12 minutes or until a toothpick comes out clean.
To make the glaze
- Whisk together all ingredients until smooth. You may need to add additional powdered sugar for a thicker glaze. Dip the top of each donut in the glaze and sprinkle with a bit of flaky sea salt of desired. Store in an airtight container in the refrigerator for up to 3 days.
