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Churro Protein Donuts & Muffins

April 21, 2020

Churro Protein Donuts & Muffins

Ingredients

      Optional cinnamon "sugar" topping:

      • 2 tsp granulated sweetener (Swerve, Truvia, etc.) 
      • 1/4 tsp cinnamon

      Instructions

      Preheat oven to 375. Apply non-stick spray/oil to 4 wells of donut baking pan with full-size (3.5” across) wells. For muffins, spray 6 cavities of a muffin pan or use parchment liners. If using a silicone baking pan, place on a firm baking sheet.

      In a small bowl, mix together dry ingredients and set aside. In a separate bowl, whisk together liquids until well blended. Add liquids to dry ingredients and mix well. Spoon into prepared donut pan and bake until cooked through, approximately 12-14 minutes. Tops will spring back when lightly touched.

      Remove from oven and allow to cool a few minutes on cooling rack. If using a silicone pan, run a knife or spatula gently around the edges to ensure that donuts release easily. Remove from pan and sprinkle with granulated topping, if desired.

      Optional topping/garnish: Mix granulated sweetener with cinnamon and sprinkle on donuts or muffins.

      Serves 4

      Macros per donut Cal: 91 // Fat: 4.5g // Sat Fat: 1g // Carbs: 4.3g //  Fiber: 2.4g // Pro: 8.4g // Sugar: 2.1

      *If a suitable pancake/waffle mix is not available, use 1/2 C flour (all-purpose, gluten-free, ground oats, or other flour of your choice), plus1/2 tsp baking powder and 1 additional stick of FlexFlavors. Because pancake mixes often include egg, when making this substitution, you may also wish to replace the 1/4 C applesauce with 1 egg + 1 egg white.