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Gluten Free Strawberry Protein Donuts are cakey, moist and healthy! Baked with gluten free pancake mix, dairy free yogurt instead of butter, and baked in a donut pan. Each donut is 155 calories and contains less than 4 grams of fat! Fresh chopped strawberries add a pop of color and flavor. While this recipe is delicious on it’s own, I have also included an optional recipe for a strawberry glaze.
It is 2021 and we have finally figured out how to make easy, healthy, guilt-free donuts! When you use the right ingredients you can turn anything into a healthy treat. These donuts are low in calories (155 per donut) and fat (less than 4g), yet high in protein. Using a non-stick donut pan you no longer need to fuss with rolling out dough, punching donut holes, and frying in oil. Baked gluten free strawberry protein donuts slide out of the pan when done, and only take 12-14 minutes to cook!
Baked Strawberry Donut Nutrition Facts (for one donut):
155 calories (Serving Size: 1 donut, unglazed)
- Carbs: 24g
- Protein: 7.5g
- Fat: 3.3g
Plus optional glaze:
- Additional 50 calories
- Additional 13g carbs
INGREDIENTS:
- Gluten Free Pancake/Waffle Mix: I used my tried & true Kodiak Cakes Gluten Free Flapjack & Waffle Mix. I love this mix because it is gluten free and made from whole grain oat flour, however any gluten free pancake/waffle mix will work.
- Vanilla Protein Powder: The vanilla in the protein powder adds a delicious vanilla taste to these donuts. Protein powders tend to include a sweetener which means you will not have to use as much sweetener in this recipe.
- Collagen Peptides (optional): I added collagen to this recipe simply to increase the protein count, and I am trying to incorporate more collagen into my diet. You can use any flavorless collagen in this recipe, or you can omit if you do not have. Here is a brand I recommend.
- Dairy Free Vanilla Yogurt: Most donut and baked goods recipes call for butter which is used to keep the donut moist. The purpose of yogurt in this recipe is to replace butter. These donuts are SO moist & rich, everyone will think they are loaded with butter. I used Trader Joe’s Vanilla Almond Milk yogurt which has a consistency of Yoplait yogurt. If you are okay with eating dairy you can use any yogurt you like such as greek yogurt, however I would recommend using vanilla or strawberry flavored yogurt.
- Pure Maple Syrup: Used as the sweetener in this recipe. You can replace with 1/4 cup sugar if you prefer.
- Almond Milk: You can sub with any milk of your choice. I used unflavored almond milk.
- Eggs: Helps the donuts to rise.
- Vanilla Extract: Adds an element of sweetness and richness.
- Chopped Strawberries: Use fresh strawberries. Rinse first, then chop into 1/4 – 1/2 inch pieces. I prefer to cut into smaller pieces so they are bite-sized.
OPTIONAL GLAZE
Although these donuts are delicious, sweet and rich on their own, the glaze adds a beautiful pop of pink to this recipe. I like to make the glaze and then glaze half of the donuts (5) and leave the other half (5) plain. If you have a sweet tooth I highly recommend creating a glaze.
- Mashed strawberries: Chop 1/4 cup strawberries into small pieces, then add to bowl and mash with a fork.
- Vanilla Extract: A key element to most glaze recipes.
- Powdered Sugar: You will need to use more than you think you’ll need. I would start with 1.5 cups and add more if needed.
USING THE DONUT PANS
Note, this recipe creates 10 standard sized donuts. I used 2 Wilton standard donut pans, each contains 6 donut cavities. I only used 10 out of the 12 cavities. Although there are 12 cavities available I do not suggest using all 12 cavities as these donuts will bake into perfectly rounded donuts when filling out 10 cavities. If you spread between all 12 cavities they will not rise into a rounded donut as pictured here.
Once removed from oven, allow donuts to cool for 5 minutes before removing from donut pan. Once removed from pan, place on cooling rack to continue cooling before glazing, or serve warm if not glazing. Do not let donuts cool for more than 5 minutes in the donut pan as moisture will gather in the cavities and donuts can become soggy.
Store donuts in airtight container in the refrigerator for up to 4 days. Reheat donuts in the microwave for 15 seconds before enjoying from the refrigerator.
Looking for more protein packed recipes? Try my Chocolate Peanut Butter Protein Muffins!
Strawberry Protein Donuts (gluten free)
Equipment
- Standard Donut Pans
Ingredients
- 2 cups gluten free pancake/waffle mix (I used Kodiak Cakes)
- 2 scoops vanilla protein powder
- 2 scoops collagen peptides (OPTIONAL – see notes)
- 1/2 cup vanilla yogurt (I used Trader Joe's Vanilla Almond Yogurt)
- 1/4 cup almond milk (or milk of choice)
- 2 eggs
- 1/4 cup pure maple syrup (can sub for equal amount of cane sugar)
- 1 teaspoon vanilla extract
- 3/4 cup chopped strawberries (diced into 1/4 inch pieces)
Optional Glaze Recipe:
- 1/4 cup strawberries, smashed
- 1 teaspoon vanilla extract
- 1.5 cups powdered sugar (see notes)
Instructions
- Preheat oven to 350 degrees. Grease 10 standard-size donut cavities.
- In a mixing bowl, combine dry ingredients (pancake/waffle mix, protein powder, optional collagen).
- Next, add wet ingredients (yogurt, almond milk, eggs, vanilla extract, maple syrup) and stir to combine.
- Gently fold in the diced strawberries.
- Spoon mixture evenly between 10 donut cavities, filling them to the brim. Wipe up any spills around the pan or on the "hole" before baking.
- Bake at 350 degrees for 12-14 minutes, or until donuts begin to brown and spring back when poked.
- Allow to cool in donut pan for 5 minutes, then remove to cooling rack to continue cooling. Do not leave in donut pan as moisture will gather and make donuts soggy.
- If not glazing, serve immediately.
OPTIONAL Strawberry Glaze:
- Add 1/4 cup chopped strawberries to a bowl and smash with a fork until strawberries are mashed and have released liquid.
- Add 1 teaspoon vanilla to the strawberries.
- Add powdered sugar to the mix in 1/2 cup increments, stirring with a whisk between each addition until glaze has desired consistency (about 1.5 – 2 cups powdered sugar).
- Dip each donut upside down in glaze to cover one half, then place on cooling rack to set or serve immediately.
Notes
Nutrition
Store donuts in airtight container in refrigerator for up to 4 days. Microwave donuts for 15-30 seconds before enjoying from the refrigerator.
