Protein Cider Doughnuts

We use applesauce, cider and apple pie spice to make these protein-packed treats taste just like the cider doughnuts you get in the fall at the farmer's market. With a delicate cakelike texture, they are great on their own, and even more crave-worthy with one of our flavorful toppings.
Save Recipe
  • Level: Easy
  • Total: 45 min (includes cooling time)
  • Active: 15 min
  • Yield: 12 doughnuts
Share This Recipe

Ingredients

3/4 cup vanilla protein powder, such as Garden of Life® Organic Vanilla Protein Powder

2/3 cup oat flour 

1/4 cup coconut flour 

4 teaspoons apple pie spice  

2 teaspoons baking powder 

1/2 cup coconut sugar  

2/3 cup unsweetened applesauce  

1/2 cup apple cider 

4 large eggs 

2 tablespoons coconut oil, melted 

Nonstick cooking spray, for the doughnut pans 

Maple Syrup Glaze, recipe follows, optional

Coconut Glaze, recipe follows, optional

Coconut Sugar, recipe follows, optional

Maple Syrup Glaze:

1/3 cup maple syrup

6 tablespoons vanilla protein powder, such as Garden of Life® Organic Vanilla Protein Powder

Coconut Glaze:

6 tablespoons vanilla protein powder, such as Garden of Life® Organic Vanilla Protein Powder

1/4 cup maple syrup 

1/4 cup coconut milk, at room temperature 

1/4 cup shredded coconut  

Coconut Sugar:

1/2 cup coconut oil, melted

1/2 cup coconut sugar 

Directions

Special equipment:
two 6-count nonstick doughnut pans
  1. Preheat the oven to 325 degrees F.
  2. Whisk together the protein powder, oat flour, coconut flour, apple pie spice and baking powder in a large bowl. Add the coconut sugar and stir to combine.  
  3. Whisk together the applesauce, apple cider and eggs in a medium bowl. Pour the wet ingredients into the dry and whisk until combined. Whisk in the coconut oil.  
  4. Spray two 6-count nonstick doughnut pans with nonstick spray. Use a spoon to divide the batter among the 12 doughnut molds. Bake, rotating the pans halfway through, until the doughnuts are light golden brown, about 15 minutes. Remove the doughnuts to a cooling rack to cool, about 15 minutes.  
  5. Serve plain or top with Maple Syrup Glaze, Coconut Glaze or Coconut sugar, if desired.

Maple Syrup Glaze:

  1. Mix together the maple syrup and protein powder in a shallow bowl. Dip one side of the doughnut in the glaze or use a spoon to drizzle the mixture on top of the doughnuts.

Coconut Glaze:

  1. Mix together the protein powder, maple syrup and coconut milk in a wide shallow bowl. Dip one side of each doughnut in the glaze. Sprinkle the shredded coconut on top.

Coconut Sugar:

  1. Put the coconut oil in a wide shallow bowl and the coconut sugar on a small plate. Dip one side of each doughnut in the coconut oil, then dip the same side in the coconut sugar.

Cook’s Note

The glazes will thicken as they sit. Add water as needed to loosen.