So, a couple weeks ago, I shared an easy Pumpkin Protein Balls recipe and then I found this donut recipe. I've never made my own donuts, but watching the video gave me confidence that if I was ever going to try, this was the recipe to go for it. It was much easier to make these donuts than I thought it would be.
It did require buying a donut baking pan. I picked mine up at Target, but this is the same one on Amazon.
Donuts are one of my favorite treats on leg days, but it can be hard to find some that are gluten free, dairy free and good. I am lucky to live near a shop that makes really, really good GF and DF donuts, but making my own lets me know EXACTLY what is going into them and figure out the macros.
Ingredients:
2 bananas
1 egg
1/2 cup pumpkin purée
1/2 tsp vanilla extract
3/4 cup GF flour - I used buckwheat and held back enough for protein
1 scoop protein - I used FASTer Way hydrobeef vanilla
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp pumpkin spice
Steps:
Mix all wet ingredients together.
Mix all dry ingredients together.
Add dry ingredients to wet ingredients and stir.
Add batter to nonstick donut pan -> I did the batter in a baggie hack…it was messy getting in, but worked. Don’t be afraid to cut a bigger opening!
Bake at 350 for 18 minutes!
These are tasty on their own, but I liked mine dribbled with some maple syrup 🙂
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