Protein…no longer just for smoothies.
Hey, I am a donut-aholic. I’ve professed my love for donuts many times on social media, and I ask for them in place of cake on my birthday. I also made this donut recipe last fall and can’t believe that was the last donut recipe I’ve featured on Kaleinit.
So rather than reserving these delicious treats for dessert, I’m cleaning them up a bit for breakfast. I decided to take a stab at making them vegan and gluten-free, and packed with protein so that they’re more satisfying, and not just an unnecessary carb or sugar bomb. Now, don’t get me wrong, I think there is always room for desserts, indulgence, and fun with food. So bring on the “normal” donuts on January 16th (my bday, so…donut day).
I set out to create a strawberry banana donut that was …
ALOHA protein packed (so…more breakfast approved)
baked, not fried
refined sugar free (the glaze has powdered sugar, but the donuts taste incredible sans glaze, and are made with coconut sugar)
+ different from the usual cinnamon sugar or chocolate frosted variety. Let’s switch it up!
Adding protein powder to baked goods is a simple way to up the nutritional value. I’ve added protein powders to pancakes and waffles, muffins, breads… and now, donuts.
I think it’s important to find ways to utilize supplements like ALOHA protein that don’t require a blender bottle. Especially when serving to unsuspecting children, hesitant friends, and boyfriends who just don’t “get” the whole clean eating thing. For health nuts, protein vegan donuts don’t phase us, but for loved ones and friends who aren’t as committed to cooking gluten-free, dairy-free, or limiting refined sugars, a donut feels a wholeeeee lot more appeal than another green smoothie.
Baby steps, ya know? Healthy doesn’t have to mean “gross”, and these strawberry banana donuts are certainly the opposite.
I recently shared that ALOHA is my favorite protein these days, and you can read a full review of their products in this post. Particularly their banana flavor, which I used in this creation. I like it because it really tastes like banana. So much so that it allows me to skip the fruit in my smoothies and pack the blender with spinach, zucchini and steamed cauliflower (don’t knock it till you try it) without missing the fruit.
Let’s get these donuts baked… shall we??
- 2 scoops ALOHA Banana Protein Powder
- ½ cup coconut sugar
- 1 flax egg (2 tablespoons ground flax + 1 tablespoon water)
- 1 cup unsweetened vanilla almond milk mixed with 1 tablespoon apple cider vinegar
- 2 tablespoons coconut oil, melted
- 2 teaspoons vanilla extract
- 2 cups all-purpose gluten-free baking flour
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 3/4 cup fresh strawberries, chopped
- 2-4 strawberries, very finely chopped
- 2 tablespoons of almond milk
- 1 - 2 cups powdered sugar
- Preheat the oven to 325 degrees lightly grease a donut pan with coconut oil.
- In a large bowl, mix together the coconut sugar, flax egg, almond milk with vinegar mixture, oil and vanilla extract. Whisk together until smooth.
- In a separate bowl, mix together the gluten-free flour, baking powder, cinnamon and ALOHA Banana Protein powder until combined. Slowly add in the flour mixture to the liquids and stir until just combined, don't over mix.
- Fold in the chopped strawberries.
- Spoon the batter into a donut pan, filling each hole about ¾ of the way.
- Bake for 16-18 minutes, until the tops of the donuts begin to brown.
- Remove the donuts from the oven and allow them to cool completely before removing them from the pan and frosting.
- Mash together the finely chopped strawberries and almond milk in a bowl. Slowly stir in 1 cup of the powdered sugar, adding more until you reached the desired consistency.
What do you think?? Simple enough right??
They’re delicious, but that’s coming from me who loves any and all donuts. Be sure to comment below or tag me on IG if you get a chance to make these strawberry banana protein donuts. The fresh strawberry keeps these gluten-free donuts moist and can easily be substituted for another in-season berry. The coconut sugar is a better-for-you option, (yet you can’t tell the difference at all), and the ALOHA protein provides just the right hint of banana. Monday recipe experiment … win.
Be sure to follow ALOHA on Instagram! This recipe and blog post were created in collaboration with ALOHA, however all opinions are my own.