Protein Donuts Baked Cinnamon Sugar Protein Donuts - Soft, Light, and Satisfying

Prep Time 10

Cook Time 12

Total Time 22

Servings 12 servings

1 cup (120 g) white whole wheat flour (or all-purpose flour)
1/2 cup (45–50 g) vanilla whey protein powder (or plant-based protein; see tips below)
1/2 cup (100 g) granulated sugar (or coconut sugar)
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp kosher salt
1 tsp ground cinnamon (plus more for coating)
2 large eggs, room temperature
1/2 cup (120 g) plain Greek yogurt (2% or 0%)
1/3 cup (80 ml) milk (dairy or unsweetened almond milk)
2 tbsp neutral oil (avocado, light olive, or canola)
2 tsp vanilla extract
For coating: 3 tbsp melted butter (or coconut oil), 1/3 cup (65 g) sugar, 1–2 tsp cinnamon, pinch of salt
Equipment: Donut pan (standard 6-cavity), mixing bowls, whisk, spatula

Preheat and prep: Heat oven to 350°F (175°C). Lightly grease a 6-cavity donut pan or use nonstick spray.
Mix dry ingredients: In a bowl, whisk flour, protein powder, sugar, baking powder, baking soda, salt, and cinnamon until combined.
Mix wet ingredients: In another bowl, whisk eggs, Greek yogurt, milk, oil, and vanilla until smooth.
Combine: Add wet to dry. Stir gently with a spatula just until no dry streaks remain. Do not overmix or donuts can turn tough.
Fill the pan: Spoon or pipe batter into the donut wells, filling each about 3/4 full for a nice rise.
Bake: Bake 10–12 minutes, until donuts spring back when touched and a toothpick comes out clean.
Cool briefly: Let donuts rest in the pan 5 minutes, then turn onto a wire rack.
Make the coating: Stir sugar, cinnamon, and a pinch of salt in a shallow bowl. Melt butter in a separate bowl.
Coat: Brush each warm donut lightly with melted butter, then toss in the cinnamon sugar to coat. For less sugar, dip only one side or dust lightly.
Serve: Enjoy warm or at room temperature. They’re best the day they’re baked but store well.