Donuts

Preheat oven to 350. Apply non-stick spray/oil to 5 of the wells of a full-size done pan. If using a silicone baking pan, place on baking sheet and set aside.In a small bowl, mix together dry ingredients and set aside. In a separate bowl, whisk together liquids until well blended. Combine dry ingredients with liquids and mix well.Pour ⅓ C of batter into each well, and bake until cooked through, approximately 18 minutes, being careful not to overbake.Remove from oven and allow to cool a few minutes on cooling rack. Enjoy warm or allow to cool and frost if desired. You can get the Devotion brownie protein powder 12 pack to keep consistent portions on hand for repeat recipes and everyday use.For Fudge Mint Protein glaze, mix 1 scoop Brownie Batter protein with Mint extract or zero calorie mint syrup and enough water to get the consistency desired, less for spreadable pudding-like frosting, more for a glaze that can be dipped or drizzled.Macros per donut (with glaze): Cal: 117 // Fat: 4g // Carbs: 6g //  Fiber: 3g // Pro: 15g Preheat oven to 350. Apply non-stick spray/oil to 5 of the wells of a full-size done pan. If using a silicone baking pan, place on baking sheet and set aside.In a small bowl, mix together dry ingredients and set aside. In a separate bowl, whisk together liquids until well blended. Combine dry ingredients with liquids and mix well.Pour ⅓ C of batter into each well, and bake until cooked through, approximately 18 minutes, being careful not to overbake.Remove from oven and allow to cool a few minutes on cooling rack. Enjoy warm or allow to cool and frost if desired. You can get the Devotion brownie protein powder 12 pack to keep consistent portions on hand for repeat recipes and everyday use.For Fudge Mint Protein glaze, mix 1 scoop Brownie Batter protein with Mint extract or zero calorie mint syrup and enough water to get the consistency desired, less for spreadable pudding-like frosting, more for a glaze that can be dipped or drizzled.Macros per donut (with glaze): Cal: 117 // Fat: 4g // Carbs: 6g //  Fiber: 3g // Pro: 15g 1 scoop Devotion Nutrition Brownie Batter Protein Powder mint extract or zero calorie mint flavoring 2 TBSP (14g) coconut flour 2 TBSP (14g) almond flour 2 TBSP cocoa powder (dutch-processed, if available, for richest flavor) 1 ¼  tsp baking powder 1 egg 5 fl oz liquid egg whites 3 fl oz unsweetened almond milk    Preheat oven to 350. Apply non-stick spray/oil to 5 of the wells of a full-size done pan. If using a silicone baking pan, place on baking sheet and set aside. In a small bowl, mix together dry ingredients and set aside. In a separate bowl, whisk together liquids until well blended. Combine dry ingredients with liquids and mix well. Pour ⅓ C of batter into each well, and bake until cooked through, approximately 18 minutes, being careful not to overbake. Remove from oven and allow to cool a few minutes on cooling rack. Enjoy warm or allow to cool and frost if desired. You can get the brownie protein powder 12 pack to keep consistent portions on hand for repeat recipes and everyday use.   Macros per donut (⅕ recipe): Cal: 93 // Fat: 3.9 // Sat Fat: 1.4 // Carbs: 5.5 //  Fiber: 2.9 // Pro: 10.4 // Sugar: 0.3 For Fudge Mint Protein glaze, mix 1 scoop Brownie Batter protein with Mint extract or zero calorie mint syrup and enough water to get the consistency desired, less for spreadable pudding-like frosting, more for a glaze that can be dipped or drizzled. Macros per donut (with glaze): Cal: 117 // Fat: 4.3 // Sat Fat: 1.4 // Carbs: 6.3 //  Fiber: 3.3 // Pro: 14.8 // Sugar: 0.3  

Blend ingredients together. It takes a little time then they’re readyPreheat air fryer to 350. Spray hands and carefully make the batter into 4 donut “holes”. Add the optional blueberries on top and press down.  Air Fry at 350 for 4-6 minutes. All air fryers may vary for cooking times. Remove, allow to cool and enjoy! Prepare yourself to make many batches of these because the entire family will love them. try using different flavor, yogurt, or fruit in the center to change it up.Blend ingredients together. It takes a little time then they’re readyPreheat air fryer to 350. Spray hands and carefully make the batter into 4 donut “holes”. Add the optional blueberries on top and press down.  Air Fry at 350 for 4-6 minutes. All air fryers may vary for cooking times. Remove, allow to cool and enjoy! Prepare yourself to make many batches of these because the entire family will love them. try using different flavor, yogurt, or fruit in the center to change it up.

Mix into 4 balls. The batter may be sticky. Drop them onto a spray air fryer liner. Poke a hole and add sugar free jelly. Spray them again. Air fry for about 6 min at 325Mix into 4 balls. The batter may be sticky. Drop them onto a spray air fryer liner. Poke a hole and add sugar free jelly. Spray them again. Air fry for about 6 min at 3251 scoop Devotion Angel Food cake protein 1/4 cup almond flour 1/4 cup strawberry Greek yogurt 1 tsp baking powder Sugar free jelly Mix into 4 balls. The batter may be sticky. Drop them onto a spray air fryer liner. Poke a hole and add sugar free jelly. Spray them again. Air fry for about 6 min at 325 Serving size- 4 donuts 317 cals 31 p/ 13c /16 f (for donut without the jelly)

Combine all ingredients together in a small bowl and add to a sprayed doughnut pan. Bake at 350° for about 9 to 12 minutes. Be sure not to overbake.Remove and you can add 1/2 Scoop Brownie Batter protein to a bowl making into a thick frosting with a few tablespoons of water. Dip each donut in that. Frosting not included in macros. Combine all ingredients together in a small bowl and add to a sprayed doughnut pan. Bake at 350° for about 9 to 12 minutes. Be sure not to overbake.Remove and you can add 1/2 Scoop Brownie Batter protein to a bowl making into a thick frosting with a few tablespoons of water. Dip each donut in that. Frosting not included in macros.

Preheat oven to 350. Apply non-stick spray/oil to 6 cavities of mini (2.75-3” across) bundt pans. If using a silicone baking pan (recommended), place on a firm baking sheet.In a small bowl, mix together dry ingredients and set aside. In a separate bowl, whisk liquids into nut butter until well-blended. Add dry ingredients to liquids and mix well. Pour into prepared pans. Evenly space 6 blueberries on top of the batter in each cup. Gently push each blueberry under the batter to the bottom of the molds. Bake until cooked through, approximately 18 minutes.Remove from oven and place on wire rack to cool for several minutes. Carefully unmold bundts from pan and allow to cool. If desired, spread nut butter on tops while still warm so that nut butter gets melty and drips down the sides of the bundts. May be served warm or cool, but should be stored in refrigerator if not being consumed immediately.Notes: The batter from this recipe is very versatile. If desired, it can be baked in donut molds or muffin cups, or used to make delicious waffles too! For those with nut allergies, coconut flour and coconut milk can be substituted for the almond four and almond milk, and sunflower seed butter or an egg can replace the nut butter in the recipe while keeping macros nearly the same.Preheat oven to 350. Apply non-stick spray/oil to 6 cavities of mini (2.75-3” across) bundt pans. If using a silicone baking pan (recommended), place on a firm baking sheet.In a small bowl, mix together dry ingredients and set aside. In a separate bowl, whisk liquids into nut butter until well-blended. Add dry ingredients to liquids and mix well. Pour into prepared pans. Evenly space 6 blueberries on top of the batter in each cup. Gently push each blueberry under the batter to the bottom of the molds. Bake until cooked through, approximately 18 minutes.Remove from oven and place on wire rack to cool for several minutes. Carefully unmold bundts from pan and allow to cool. If desired, spread nut butter on tops while still warm so that nut butter gets melty and drips down the sides of the bundts. May be served warm or cool, but should be stored in refrigerator if not being consumed immediately.Notes: The batter from this recipe is very versatile. If desired, it can be baked in donut molds or muffin cups, or used to make delicious waffles too! For those with nut allergies, coconut flour and coconut milk can be substituted for the almond four and almond milk, and sunflower seed butter or an egg can replace the nut butter in the recipe while keeping macros nearly the same. Preheat oven to 350. Apply non-stick spray/oil to 6 cavities of mini (2.75-3” across) bundt pans. If using a silicone baking pan (recommended), place on a firm baking sheet. In a small bowl, mix together dry ingredients and set aside. In a separate bowl, whisk liquids into nut butter until well-blended. Add dry ingredients to liquids and mix well. Pour into prepared pans. Evenly space 6 blueberries on top of the batter in each cup. Gently push each blueberry under the batter to the bottom of the molds. Bake until cooked through, approximately 18 minutes. Remove from oven and place on wire rack to cool for several minutes. Carefully unmold bundts from pan and allow to cool. If desired, spread nut butter on tops while still warm so that nut butter gets melty and drips down the sides of the bundts. May be served warm or cool, but should be stored in refrigerator if not being consumed immediately. Macros per bundt/muffin (does not include nut butter topping): Cal: 74 // Fat: 3.4// Sat Fat: 0.7 // Carbs: 4.7 // Fiber: 1.8 // Pro: 6.8 // Sugar: 1.8 Notes: The batter from this recipe is very versatile. If desired, it can be baked in donut molds or muffin cups, or used to make delicious waffles too!  For those with nut allergies, coconut flour and coconut milk can be substituted for the almond four and almond milk, and sunflower seed butter or an egg can replace the nut butter in the recipe while keeping macros nearly the same.

1. Pre-heat oven to 350 degrees. 2. Mix dry ingredients together 3. In a separate bowl whisk together wet ingredients. 4. Using a rubber spatula add dry ingredients to wet ingredients until a thick dough forms. 5. Spray a 4 mold donut pan with nonstick spray. 6. Spread mixture between the 4 molds. 7. Bake for 12-15 minutes. 8. Remove from oven to cool. 9. Add protein frosting/toppings if desired.  10. Enjoy!1. Pre-heat oven to 350 degrees. 2. Mix dry ingredients together 3. In a separate bowl whisk together wet ingredients. 4. Using a rubber spatula add dry ingredients to wet ingredients until a thick dough forms. 5. Spray a 4 mold donut pan with nonstick spray. 6. Spread mixture between the 4 molds. 7. Bake for 12-15 minutes. 8. Remove from oven to cool. 9. Add protein frosting/toppings if desired.  10. Enjoy!Directions:1. Pre-heat oven to 350 degrees.2. Mix dry ingredients together3. In a separate bowl whisk together wet ingredients.4. Using a rubber spatula add dry ingredients to wet ingredients until a thick dough forms.5. Spray a 4 mold donut pan with nonstick spray.6. Spread mixture between the 4 molds.7. Bake for 12-15 minutes.8. Remove from oven to cool.9. Add protein frosting/toppings if desired. 10. Enjoy! Thank you @fitfoodiesonwheels for this amazing recipe!!    Servings: 4 jumbo donutsCal: 85cal Carb: 6.9g Fat: 0.9g Pro: 12.4g

INGREDIENTS   1 scoop Brownie Batter protein powder  1/4 C coconut flour  2 TBSP cocoa powder 2 1/2 TBSP fat free sugar free vanilla pudding mix  1 TBSP brown sugar substitute  1/3 C sour cream  1 egg  1/4 C skim milk  2 TBSP sugar free chocolate chips  OPTIONAL: sugar-free chocolate syrup  MACROS   Cals 146 F6 C13 P11 INSTRUCTIONS    In a mixing bowl sift together dry ingredients. Add in egg, sour cream, and milk and mix until a thick batter has formed.  In a pre sprayed nonstick donut pan, form batter into each donut and divide chocolate chips evenly among each donut pressing lightly into the top of the donuts.  Bake at 350 F for about 15 minutes or until donuts are firm. Allow to cool, then drizzle with sugar-free chocolate syrup and enjoy! Joelle Mouhanna @balancingmd  University of Miami Miller School of Medicine MD Candidate 2021

1 scoop Devotion Mocha Java Chip flavor protein powder 2 TBSP (14g) coconut flour 2 TBSP (14g) almond flour 2 TBSP cocoa powder (dutch-processed, if available, for richest flavor) 1 tsp baking powder 3 whole eggs 3 fl oz unsweetened vanilla almond milk    Preheat oven to 350º. Apply non-stick spray/oil to a full-size donut pan. If using a silicone baking pan, place on baking sheet and set aside. In a small bowl, mix together dry ingredients and set aside. In a separate bowl, whisk together liquids until well blended. Combine dry ingredients with liquids and mix well. Pour ⅓ C of batter into each well, and bake until cooked through, approximately 17 minutes, being careful not to over-bake. Remove from oven and allow to cool a few minutes on cooling rack. Enjoy warm or allow to cool and frost if desired.  

INGREDIENTS 2 servings or scoops of Devotion Nutrition Angel food cake protein powder  1 cup of Birch Benders high protein pancake mix  1 tsp of baking powder  1 box of sugar free Jello instant pudding white chocolate flavor (28g) 1/4 cup of unsweetened applesauce  1 cup of water   Preheat oven to 350 degrees.  In a medium bowl, mix all ingredients until well blended.  Spray your pan with non-stick cooking spray and spoon batter evenly into a 12 cavity donut mold or pan. Bake 350 for 10 -12 minutes. Topping - 1 cup of sugar-free cool whip free mixed with a few drops of red food coloring; and of course, sprinkles!!  Yields 12 servings. Sprinkles are not included in macros.  Macros per donut (without topping) Cal: 34.53 // Fat: .31g // Sat Fat: .17g // Carbs: 4.08g //  Fiber: .5g // Pro: 4.08g // Sugar: .33  Macros per donut (with topping) Cal: 48.53 // Fat: .98g // Sat Fat: .17g // Carbs: 6.08g //  Fiber: .5g // Pro: 4.08g // Sugar: .33   

  INGREDIENTS 2 scoops Devotion Nutrition Angel Food Cake Protein  1 C of Birch Benders high protein pancake mix  1 tsp of baking powder  1 box sugar free Jello instant pudding white chocolate flavor (28g) 1/4 C unsweetened applesauce  1 C water   Preheat oven to 350 degrees.  In a medium bowl, mix all ingredients until well blended.  Spray your pan with non-stick cooking spray and spoon batter evenly into a 12 cavity donut mold or pan. Bake 350 for 10 -12 minutes. Frosting:  1 scoop Brownie Batter Protein Powder ¼ C water Yields 12 servings. Sprinkles are not included in macros.  Macros per donut (donut only) Cal: 34.53 // Fat: .31g // Sat Fat: .17g // Carbs: 4.08g //  Fiber: .5g // Pro: 4.08g // Sugar: .33  Macros per donut (frosted) Cal: 44.70 // Fat: .48g // Sat Fat: .17g // Carbs: 4.42g //  Fiber: .5g // Pro: 5.75g // Sugar: .33   

  Preheat oven to 350. Apply non-stick spray/oil to 6 cavities of mini (2.75-3” across) bundt pans. If using a silicone baking pan (recommended), place on a firm baking sheet. In a small bowl, mix together dry ingredients and set aside. In a separate bowl, whisk liquids until well-blended. Add dry ingredients to liquids and mix well. Pour into prepared pans. Bake until cooked through, approximately 18 minutes. Remove from oven and place on wire rack to cool for several minutes. Carefully unmold bundts from pan and allow to cool. May be served warm or cool, but should be stored in refrigerator if not being consumed immediately. Notes: The batter from this recipe is very versatile. If desired, it can be baked in donut molds or muffin cups, or used to make delicious waffles too!  For those with nut allergies, coconut flour and coconut milk can be substituted for the almond four and almond milk.

  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 *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. 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.

  Canned pineapple rings or pieces 1 scoop (28g) Angel Food Cake protein powder 2 TBSP (14g) coconut flour 2 TBSP (14g) almond flour 1 tsp baking powder 1 egg 1/2 C (122g) liquid egg whites 1/4 C (60g) unsweetened almond or coconut milk 1/2 tsp vanilla extract, if desired Optional Toppings: Not included in macros 5 tsp Coconut palm sugar, divided (8 calories, 2g carbs, per donut)   Preheat oven to 350. Apply non-stick spray/oil to 5 wells of donut baking pan with full-size (3.5” across) wells. If using a silicone baking pan, place on a firm baking sheet. For a traditional caramelized “upside-down cake” presentation, sprinkle ½ tsp coconut palm sugar in evenly in each well. Slice pineapple rings, reducing thickness of each slice by half. Remove extra moisture from halved rings by pressing gently with a paper towel and place into donut pan wells. In a small bowl, mix together dry ingredients and set aside. In a separate bowl, whisk together liquids until well blended. Add dry ingredients to liquids and mix well. Quickly pour into prepared donut pan and bake until cooked through, approximately 18 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 allow to cool, pineapple side up. Serve warm or store in the fridge. Macros per donut (does not include optional topping): Cal: 94 // Fat: 3.5 // Sat Fat: 1.2 // Carbs: 7.1 // Fiber: 1.8 // Pro: 9.1 // Sugar: 3.6 For pans with smaller donut wells, pineapple rings may need to have sections removed to fit and baking time will be reduced. If using a metal non-stick pan, reduce baking temperature to 325 and increase baking time accordingly.

    Ingredients (Donut): 1 scoop Devotion Angel Food Cake Protein Powder 2 Tbsp Coconut Flour 2 Tbsp Almond Flour 1 tsp baking powder ⅔ cup liquid egg whites ⅓ cup unsweetened vanilla almond milk Ingredients (Cream Filling):  1 scoop Devotion Angel Food Cake Protein Powder ¼4 cup of water or unsweetened almond milk     Pre-heat oven to 350 F* degrees. Use a silicone 6-cavity donut pan, and give it a light coat of non-stick spray.    Donut: Mix dry ingredients together well, making sure there are no clumps.  Add in wet ingredients and stir or whisk until blended.  Divide equally into each cavity.  Make sure the ‘hole’ is covered with the batter.  This will create the well for the cream filling after cooking. Bake for 15 minutes. They should be lightly browned on the bottom but may appeared slightly undercooked. They should have a spongy feel when lightly touched.  Let them cool for a minute and then flip your pan and let them finish cooling.     Cream Filling: Mix together and create a pudding.  Dollop into the center of each donut.  Try not to eat them yet.   Glaze: Option A:  ½ scoop of Devotion Brownie Batter Protein mixed with 3 oz water. Option B:  Melt ¼ cup of Sugar Free Chocolate chips Choose your option.  Drizzle those babies with chocolate, and eat them before anyone else knows you made them! To make things even easier, grab our ready-to-enjoy Angel Food Cake Original 12-Pack from Devotion Nutrition and skip the prep altogether.

Preheat oven to 350. Apply non-stick spray/oil to 5 wells of donut baking pan with full-size (3.5” across) wells. 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 dry ingredients to liquids and mix well. Quickly pour into prepared donut pan and bake until cooked through, approximately 18 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 get donuts to release easily. Remove from pan and allow to cool. Serve warm or store in the fridge. For pans with smaller donut wells, baking time will be shorter. If using a metal non-stick pan, reduce baking temperature to 325 and increase baking time accordinglyPreheat oven to 350. Apply non-stick spray/oil to 5 wells of donut baking pan with full-size (3.5” across) wells. 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 dry ingredients to liquids and mix well. Quickly pour into prepared donut pan and bake until cooked through, approximately 18 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 get donuts to release easily. Remove from pan and allow to cool. Serve warm or store in the fridge. For pans with smaller donut wells, baking time will be shorter. If using a metal non-stick pan, reduce baking temperature to 325 and increase baking time accordingly 1 scoop (28g) Angel Food Cake protein powder 2 TBSP (14g) coconut flour 2 TBSP (14g) almond flour 1 tsp baking powder 1 tsp cinnamon 1 TBSP brown sugar substitute Single serve (½ oz/15g) pouch of freeze dried apples, crushed 1 egg 1/2 C (122g) liquid egg whites 1/4 C (60g) unsweetened almond or coconut milk 1/2 tsp vanilla extract, if desired   *Optional Toppings: Not included in macros Caramel drizzle, ice cream, chopped nuts if desired     Preheat oven to 350. Apply non-stick spray/oil to 5 wells of donut baking pan with full-size (3.5” across) wells. 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 dry ingredients to liquids and mix well. Quickly pour into prepared donut pan and bake until cooked through, approximately 18 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 get donuts to release easily. Remove from pan and allow to cool. Serve warm or store in the fridge.   Macros per donut (does not include optional toppings): Cal: 91 // Fat: 3.5 // Sat Fat: 1.2 // Carbs: 5.9 //  Fiber: 2 // Pro: 9.1 // Sugar: 2.5   For pans with smaller donut wells, baking time will be shorter. If using a metal non-stick pan, reduce baking temperature to 325 and increase baking time accordingly.

  Skinny Samoa Girl Scout "Pronuts" Ingredients: 1.5 scoops Devotion Angel Food Cake protein 1/4 cup almond flour 1/4 cup coconut flour 2 TB stevia in the raw 1 tsp baking powder 1 egg white 1/2 cup unsweetened almond milk   Method: Mix dry ingredients together. Add egg white and milk. Mix until well blended. Spread batter evenly in 6 pockets of a nonstick sprayed metal mini donut mold. Bake at 325 degrees for 8-10 minutes. Glaze: 1/2 scoop Devotion Angel Food Cake protein 2 TB calorie-free sugar-free caramel syrup  1-2 TB unsweetened almond milk Mix together and spread over cooled donuts. Garnish: 1/3 melted sugar free dark chocolate bar  1 TB unsweetened shredded coconut Drizzle melted chocolate over donuts and sprinkle coconut lightly over the tops.  *Recipe makes 6 mini donuts MACROS per donut: Cal: 97.5 Fat: 5.3 Pro: 9.7 Carb: 8.1 Fiber: 4.5