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Chocolate Protein Donuts

Chocolate protein donuts with a moist chocolate cake crumb and a quick creamy cocoa glaze. Baked in a donut pan for soft, lightly sweet post-workout treats that taste rich without being heavy.
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Prep Time 20 minutes
Cook Time 12 minutes
cooling 20 minutes
Total Time 52 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

Donuts
  • 1 cup vanilla protein powder
  • 0.75 cup oat flour
  • 0.25 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 0.25 tsp salt
  • 2 large eggs
  • 0.5 cup Greek yogurt
  • 0.33 cup milk
  • 0.25 cup maple syrup
  • 1 tsp vanilla extract
Chocolate Glaze
  • 0.5 cup Greek yogurt
  • 1 tbsp cocoa powder
  • 1 tbsp maple syrup
  • 1 tbsp chocolate protein powder
Optional Toppings
  • 0.25 cup mini dark chocolate chips
  • 0.25 cup crushed cacao nibs
  • 0.25 cup shredded coconut

Equipment

  • 1 sheet pan
  • 1 donut pan

Method
 

Bake the donuts
  1. Preheat oven to 350°F (175°C). This ensures the batter bakes right away for a soft, cake-like crumb.
  2. Lightly grease a donut pan. Greasing helps the donuts release cleanly after baking.
  3. In a large bowl, whisk together vanilla protein powder, oat flour, unsweetened cocoa powder, baking powder, and salt. Mix until the dry ingredients are evenly colored.
  4. In another bowl, whisk large eggs, Greek yogurt, milk, maple syrup, and vanilla extract. Whisk until the mixture looks smooth and uniform.
  5. Add wet ingredients to dry ingredients and mix until smooth. Stop mixing as soon as no dry streaks remain.
  6. Transfer batter to a piping bag. This makes filling the donut cavities quick and even.
  7. Pipe batter into donut cavities about 3/4 full. Keep the level consistent so bake time stays the same.
  8. Bake for 10–12 minutes at 350°F (175°C). Bake until the centers spring back and look set.
  9. Allow donuts to cool completely. Cooling fully prevents the glaze from melting and sliding off.
Glaze and serve
  1. Mix glaze ingredients until smooth. Stir Greek yogurt, cocoa powder, maple syrup, and chocolate protein powder until glossy.
  2. Dip cooled donuts into glaze. Ensure the tops are coated and let excess drip back for a clean finish.
  3. Add toppings if desired and serve. Finish with mini dark chocolate chips, crushed cacao nibs, or shredded coconut for texture.

Notes

For best results, cool the donuts completely before dipping so the glaze sets instead of running. Store in an airtight container in the fridge up to 4 days; freeze unfrosted donuts up to 2 months. If you want to reduce added sugar, replace maple syrup with a zero-sugar syrup substitute (use the same amount) and keep the rest unchanged.