LEMON POPPY SEED PROTEIN DONUTS
(MACRO-VERIFIED)
Protein
17G
Calories
155
Prep Time
15M
Bake Time
12M
Bright and zesty, these lemon poppy seed protein donuts are a refreshing treat with 17g of protein, making them perfect for fueling your day or post-workout recovery. Packed with high-quality whey protein, they deliver a satisfying macros boost while remaining light and tender on the inside with a slight crunch from the poppy seeds. The tangy lemon flavor combined with a subtle sweetness creates a delightful balance that awakens your taste buds, and the moist texture melts in your mouth with every bite. These donuts are ideal for meal prep, offering a healthy, portable snack that keeps well throughout the week. They can easily be adapted for gluten-free diets by using almond or coconut flour, and vegan versions are possible with plant-based protein powder and dairy-free milk. For best results, be sure to thoroughly mix your ingredients to ensure a smooth batter and avoid overbaking to keep them moist. Enjoy these donuts as a nutritious breakfast, a mid-afternoon pick-me-up, or a satisfying post-workout treat crafted to support your fitness goals without sacrificing flavor. 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
155
Total Fat 6g
8%
Total Carbohydrate 15g
5%
Dietary Fiber 2g
7%
Total Sugars 5g
Protein 17g
34%
*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, poppy seeds, and salt.
In a separate bowl, whisk together the eggs, almond milk, Greek yogurt, vanilla extract, and lemon zest.
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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