JYM Chocolate Protein Donuts
Feed Your Muscles with Delicious High-Protein Chocolate Donuts
Dilemma: You’re in the mood for a donut (or three) but not so much into the macronutrient profile that comes from the crullers at your local pastry shop. Instead of pigging out there, make your own donuts at home with Pro JYM or you can substitute with Plant JYM and a low-calorie sweetener. You’ll still get the pleasure of eating donuts, but with significantly better macros. The below recipe will satisfy any donut lover… while also feeding his or her muscles some high-quality protein.
- 2 scoops Natural Pro JYM Chocolate Brownie Protein (or Plant JYM Chocolate Hazelnut*)
- 1 1/4 cups flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/3 cup cocoa powder
- 3/4 dark brown sugar
- 1 teaspoon vanilla extract
- 6 tablespoon coconut oil melted
- 1 cup milk
- 1¼ cups confectioners’ sugar
- 4 tablespoons dark cocoa powder
- ⅛ teaspoon salt
- 2 tablespoons milk or water
- 1½ teaspoons vanilla
Macros Per Donut WITHOUT Glaze:
- Protein: 14.5g
- Carbs: 50.5g
- Fat: 19g
- Total Calories: 431
Macros Per Donut WITH Glaze:
- Protein: 15.5g
- Carbs: 77.5g
- Fat: 19g
- Total Calories: 523
*Macros will vary slightly when substituting with Plant JYM Chocolate Hazelnut.
- Preheat the oven to 350F. Grease donut pan with cooking spray and set aside.
- In a large mixing bowl, add your dry ingredients and mix well. Then, add your wet ingredients, and mix until a thick batter remains. If it is too thick, add extra milk.
- Transfer your batter into a ziplock bag. Cut one corner of it and distribute the batter evenly amongst the donut holes. Bake for 13-15 minutes, or until a skewer comes out clean.
- Let the donuts cool in the pan for 10 minutes, before carefully transferring to a wire rack to cool completely.
- Sift together the sugar, cocoa powder, and salt in a medium mixing bowl.
- Add the milk, then mix in the vanilla and corn syrup to make a smooth glaze. If the glaze is thick, add a little extra milk to loosen to a pourable consistency.
- You CAN substitute for gluten-free flour. I have tried this recipe with King Arthur gluten-free flour and it turns out awesome!