There's nothing like donuts for breakfast, but these right here are diamonds in the rough! Low calorie, low fat donuts, even with the "optional" maple glaze (come on, add it, it's delicious). Plus, these protein donuts are baked, not deep fried, so they're more like scrumptious blueberry muffins than guilt-ridden Krispy Kremes. Best of all, these donuts use two kinds of IsoJect Protein: the donut batter is made with Multi-Purpose Unflavored IsoJect (GREAT for baking), and the glaze is primarily Vanilla Bean IsoJect. It's the best of both worlds! This awesome recipe was created by one of our very own Evogen Ambassadors, Nicole Smith. Thanks girl!Macros (without glaze): 82 calories 2F/10C/6P Macros (with glaze):102 calories 2F/13C/8F
2 tbsp. IsoJect Multi-Purpose Unflavored Protein ⅓ cup Oats ground into Flour 3 tbsp. Almond Flour 1 tsp. Baking Powder 3 Egg Whites 2 tsp. Vanilla Extract 2 tbsp. Maple Syrup ¼ cup Blueberries (fresh or frozen)
Glaze Ingredients (optional):
1-2 tbsp. IsoJect Vanilla Bean Protein 1 tbsp. Maple Syrup
1. Preheat the oven to 335 degrees fahrenheit. Grease a nonstick donut pan and set aside.
2. Combine all of the donut ingredients, except for the blueberries, and mix the batter until there are no more lumps. Finally, gently stir in the blueberries and spoon the mixture into your prepared pan.
3. Bake for 8-10 minutes, remove from over and allow to cool. Optional: top with maple protein glaze. Enjoy!