It’s Spring!! I know it’s technically been Spring for a month, but I’ve been holding onto winter too tightly to notice. Although it was closing weekend at some of our favorite ski/snowboarding resorts, we decided to stay home an enjoy a slow weekend. Coupled with Easter and some gorgeous weather on Sunday, it finally feels like Spring to me!
That also means we are under 12 weeks until my next bikini competition. How did that happen? Although I’ve been training hard since January and mostly following my nutrition plan, it’s time to get serious now. No more excuses or room for slip-ups. Today’s recipe reflects my training mindset, as I created a healthier version of my donuts.
I attempted a gluten-free, egg-free version of these first, but I still haven’t figured out gluten-free baking. They tasted fantastic, but fell apart when removing from the pan. One of these days I will get it right! The second batch I reverted to a familiar flour combination and decided to add a couple eggs. The result was a fuller donut, with even more protein packed into each bite. All while keeping the carb count relatively low. That makes these guilt-free, even while sticking to my training nutrition plan.
- For the donuts
- 1/2 cup cake flour
- 1/4 cup coconut flour
- 1 scoop Vega Vanilla Performance Protein
- 1/4-1/2 cup link{tagatose, https://nunaturals.com/product/566) (I used NuNaturals brand)
- 1 1/2 teaspoon baking powder
- 1/2 cup coconut-almond milk
- 1 tablespoon vanilla
- 2 eggs
- For the (optional) frosting
- 1 scoop Vega Vanilla Performance Protein
- 1 teaspoon vanilla extract
- 10 drops liquid stevia (I used NuNaturals brand)
- sprinkles (optional)
- Preheat oven to 350 degrees.
- Mix dry ingredients (flour through baking powder) and wet ingredients (milk through eggs) in separate bowls. Mix together dry & wet ingredients until combined and creamy.
- Spray donut pan with cooking spray. Transfer batter to donut pan using small spoon or tablespoon – stopping below the top of the center piece. This will ensure that your donut still has a hole after baking.
- Place pan in oven and bake for 18-20 minutes, or until donut springs back when lightly touched. Note: The tagatose will brown darkly, but will not effect the flavor.
- While donuts are baking, mix together all frosting ingredients until creamy. This frosting will highlight the flavor of the protein powder, so be sure you like the flavor of the brand you use. You can also choose a more decadent frosting, if desired!
- Allow donuts to cook completely, then use butter knife to loosen the donut edges from the pan and transfer to wire rack or plate.
- Spread frosting on donuts with a spatula. Dust with sprinkles, if desired.
While we’re talking donuts, you may also like my other sweeter creations. All these are vegan-friendly – yes, even the Maple Bacon donuts!
Pumpkin Spice Donuts with Creamy Cranberry Frosting
Coconut Dusted Pistachio Donuts
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Questions for you:
- How was your Easter?!
- Does it feel like Spring to you?
