GINGERBREAD PROTEIN DONUTS
(MACRO-VERIFIED)
Protein
19G
Calories
165
Prep Time
15M
Bake Time
12M
Get into the holiday spirit with these festive gingerbread protein donuts, packed with 19g of muscle-building protein per serving. Not only do they satisfy your sweet tooth, but they also deliver a balanced combination of carbs and healthy fats, making them an excellent choice for post-workout recovery or a nutritious snack on busy mornings. The tender, moist interior is infused with warming gingerbread spices, while the lightly crisp exterior provides a delightful contrast with every bite. These donuts are perfect for meal prep, allowing you to enjoy a guilt-free treat throughout the week—just reheat or eat them at room temperature. For those with dietary preferences, they can easily be made gluten-free by using almond or coconut flour, and vegan options are possible with plant-based protein powders and egg replacers. To achieve best results, be sure to measure ingredients precisely and avoid overmixing, which can lead to a denser texture. Whether you're fueling your workouts or celebrating the holidays, these protein-packed donuts are a delicious way to indulge without compromising your nutrition goals. All nutrition data is verified using USDA FoodData Central for accuracy.
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Includes shopping list (grams), freezer guide, and the substitution matrix PDF.
INGREDIENTS
ingredient(s) swapped
Hydration adjustment: ml liquid
-
Originally:
Swap with:
Nutrition Change (per serving):
Nutrition Facts
Updated with substitutions
12 servings per recipe
Serving size
1 donuts
Amount per serving
Calories
165
Total Fat 7g
9%
Total Carbohydrate 16g
6%
Dietary Fiber 2g
7%
Total Sugars 5g
Protein 19g
38%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Verified using USDA FoodData Central
INSTRUCTIONS
Preheat your oven to 180°C (350°F) and lightly grease a donut pan.
In a large bowl, whisk together the oat flour, protein powder, erythritol, baking powder, spices, and salt.
In a separate bowl, whisk together the eggs, Greek yogurt, almond milk, and molasses.
Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
Pipe or spoon the batter into the prepared donut pan, filling each cavity about 2/3 full.
Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
TROUBLESHOOTING
My donuts are too dry
Try adding 1-2 tablespoons more liquid (milk, yogurt, or egg whites). Also ensure you're not over-measuring the protein powder - use the scoop and level method.
They didn't rise properly
Check your baking powder is fresh (test by adding to hot water - it should bubble vigorously). Also, don't overmix the batter as this can deflate the air bubbles.
The texture is rubbery
This usually means too much protein powder or overbaking. Reduce baking time by 2-3 minutes and check doneness with a toothpick.
SUBSTITUTIONS
| Original | Substitute | Notes |
|---|---|---|
| Whey Protein | Casein, Plant Blend | May need +10ml liquid |
| Greek Yogurt | Cottage Cheese, Skyr | Blend smooth first |
| Egg Whites | Flax Egg, Aquafaba | For vegan option |
| Oat Flour | Almond Flour, Coconut Flour | Coconut: use 1/3 amount |
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