Friday, July 12, 2024
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Apple Cider Protein Donuts

Just in time for fall, we have Apple Cider Protein Donuts!My awesome Aunt Joan gets some New donut pan I said I would make donuts! She controls her protein intake like a champ and I thought it would be fun to make a fall version of protein donuts for her and my uncle.

I tested a small batch with her new pan and it worked great and have since made it twice more. Everyone loved them so I had to share them with you!

My aunt and uncle are both in their 80s and they walk every day to stay active. Increase our protein intake as we Ages is a smart way to support the preservation of muscle tissue, support your daily activities, and reduce sugar cravings. Protein is more satisfying than fat or carbohydrates, so when we include it in our diet, we are less likely to overeat.

Not to mention, the amino acids that protein-rich foods are broken down into are the building blocks our bodies need for many functions, including our cognitive function, hormonal and enzyme function, immune system function, and, of course, muscle protein synthesis. As we age, we don’t absorb amino acids as easily, so if you’re more active or simply want to maintain (or build) lean muscle, increasing your intake may help.

Enjoy these delicious fall-flavored donuts with a glass of cider, a cup of coffee, or on their own!

Apple Cider Protein Donuts

yield: Serves 6 (12 donuts)

You will need: Mixing bowls, measuring cups and spoons, mixing spoons, donut molds (silicone or metal), small pot, butter brush

key: T = tablespoon; teaspoon = teaspoon

raw material

  • 4 servings (120 g) I ❤ Vanilla protein
  • 1 teaspoon baking powder
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1 cup oat flour*
  • 4 eggs
  • 1/2 cup nonfat Greek yogurt (plain or vanilla)
  • 1/4 cup maple syrup
  • 1/2 cup apple juice
  • 1 teaspoon vanilla extract

*You can buy this, or make your own oatmeal blend in a blender – be sure to re-measure after blending to get the correct amounts

Toppings (optional):

  • 1/4 cup melted ghee (or coconut oil or cream)
  • 1/2 cup monk fruit*(or any granulated sugar or sugar substitute you prefer)
  • 1 teaspoon cinnamon

*I came across this at the grocery store in our small town (but you can also buy it cheaply online) and since it was the grainy quality I wanted for the “sugar” topping, I decided to give it a try. This recipe is amazing! We use monk fruit in our organic protein powder, but I don’t use too much erythritol. Since there was some in the mix, I wasn’t sure how it would go. I was pleasantly surprised!


  1. Preheat oven to 350 F. Grease the donut pan with a thin layer of cooking oil (although it may not be necessary, I do this even with silicone molds because I want to make sure the donuts come out clean).
  2. Combine protein powder, baking powder, cinnamon, nutmeg, salt, and oat flour in a medium bowl until well combined.
  3. In a small bowl, combine eggs, yogurt, maple syrup, apple cider, and vanilla extract and mix until smooth.
  4. Add wet mixture to dry mixture and stir to combine.
  5. Fill donut tin 2/3* full and bake for 12-15 minutes, or until an inserted toothpick comes out clean.
  6. While the donuts are baking, melt the butter. In a small bowl, combine the cinnamon and sugar and set aside.
  7. Remove the donuts from the oven and allow to cool for 5 minutes, then remove from the molds and place on a cooling rack.
  8. While still hot, brush with melted cream until well coated. Sprinkle with cinnamon sugar mixture (roll sides and top). **
  9. Serve and enjoy!

*I find it helpful to place the donut batter into a large liquid measuring cup and use the pour spout to pour the batter cleanly into the donut mold. I use a spatula to guide the batter. I also line a cookie sheet with foil and place the molds on top to bake because it’s much easier to control the pan than it is to handle the batter in a silicone mold.

**The lined tray also serves another purpose – when I transfer the baked donuts to a cooling rack, I place the cooling rack on the foil lined sheet and butter and sugar. This creates a bit of a mess, and when you’re done you can move the cookie sheet with the finished donuts to the side and throw away the foil with all the mess, making cleanup easy!

nutrient content

Serving size: 2 donuts

Serving size per recipe: 6

Calories per serving: Chapter 334

protein: 22 grams

carbohydrate: 26 grams

fat: 16 grams

Additional notes: Macros per serving of 2 donuts without ingredients: Calories: 252 Protein: 22 g Carbs: 26 g Fat: 6.5 g

Be sure to share this recipe with friends who might like it, If you give it a try, please comment below!

I ❤ Vanilla protein Is 100% organic, high in protein (20 grams per serving)a nutrient-rich, whole-food protein powder that combines 4 plant-based protein sources into a delicious vanilla shake to support an active lifestyle!

If you are following Live a healthy lifestyle and you’ll fall in love with vitality and vitality Every time you shake it, bake it, or mix it, you get I ❤ Vanilla protein!

Looking for healthier dessert options? Check 30 Day Challenge Meal Plan!

it comes with an amazing Bonus recipethat’s entirely dedicated to dessert!

this 30 Day Challenge Meal Plan Includes all the recipes and grocery lists for a full 4 weeks of breakfasts, smoothies, sides, snacks and main dishes – With tons of delicious options and structure to help you eat right in your life!

Save time, get everything organized and make this your own This way you can shop and prepare with ease – There are 3 options for you to choose how to prepare – either all at once (batch), not at all (minimum), or with a flexible option in the middle called a mix that allows you to do some prep work or cook on the fly.

Never run out of healthy eating options again!

refer to:

  1. Phillips, Stewart M. et al. “Protein ‘Requirements’ Beyond the RDA: Implications for Optimizing Health.” Applied Physiology, Nutrition and Metabolism. May 2016. network.

post Apple Cider Protein Donuts first appeared in betty rocker.

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