Go Back

Chocolate Protein Donuts

Chocolate protein donuts are baked at 350°F for 10–12 minutes for tender, cake-like centers. They’re mixed quickly, piped into a donut pan, then dipped in melted chocolate for a glossy finish with extra protein.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 8 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1 cup all-purpose flour
  • 0.5 cup chocolate protein powder
  • 1 tsp baking powder
  • 0.25 tsp salt
Wet ingredients
  • 2 eggs large
  • 0.5 cup plain Greek yogurt
  • 0.33 cup honey or maple syrup
  • 0.25 cup milk
  • 2 tbsp melted coconut oil
  • 1 tsp vanilla extract
Chocolate glaze
  • 0.5 cup dark chocolate chips melted

Equipment

  • 1 sheet pan
  • 1 donut pan

Method
 

Preheat and mix dry
  1. Preheat the oven to 350°F and grease a donut pan with a thin coating so the donuts release easily.
  2. Whisk together the all-purpose flour, chocolate protein powder, baking powder, and salt until evenly combined and no dry pockets remain.
Mix wet and combine
  1. Whisk the eggs, plain Greek yogurt, honey or maple syrup, milk, melted coconut oil, and vanilla extract until smooth.
  2. Pour the wet ingredients into the dry ingredients and stir just until combined, keeping the batter slightly thick.
Bake
  1. Transfer the batter to a piping bag or zip-top bag with the corner snipped and pipe into the donut pan cavities, filling each about three-quarters full.
  2. Bake at 350°F for 10–12 minutes until a toothpick comes out clean and the tops spring back lightly.
Glaze and serve
  1. Let the donuts cool for 5 minutes in the pan so they set enough to dip without breaking.
  2. Dip the tops in melted dark chocolate chips and let set until the glaze firms up before serving.

Notes

For the best texture, stir the batter only until combined—overmixing can make baked donuts tough. Store in an airtight container in the refrigerator for up to 3 days. Freeze baked, unglazed donuts for up to 2 months; thaw and glaze after reheating. For a dairy-light swap, use lactose-free Greek yogurt and lactose-free milk to keep the same protein-rich structure.