I’ve been looking forward to sharing this donut recipe since the moment I pulled them out the oven! These Peanut Butter and Jelly Donuts are most definitely one of my favourite snacks I’ve made to date. And a perfect post-workout, or afternoon treat.
And I don’t mean the, “I ran 5K, therefore I deserve some cake!” kind of post-workout snack. Nope, I mean a healthy and wholesome post workout treat, (or afternoon snack, or breakfast donut, or dessert, for that matter) which is packed with protein and sweet sweet flavour!
I know, it sounds crazy right!? Like, how can we say that these rich and decadent looking peanut butter and jelly donuts are healthy!?
Well, these donuts are made with simple protein-packed ingredients:
– vanilla plant-protein powder
– almond meal
– maca powder
– maple syrup
– plant-based yogurt, and
– almond mylk
You won’t even believe healthy donuts could taste so good. Does that give me permission to eat three in one sitting? Hope so! But really, there is nothing to feel guilty about with these healthy ingredients, so go ahead and indulge!
The recipe was inspired by Tone It Up’s Chocolate Donuts from their Nutrition Plan. If you don’t know already I love doing the Tone it Up workouts, and often receive e-mails on healthy meals to compliment with the sweat sesh. They had sent me their most recent nutrition plan, which I was meandering through when I came upon their chocolate donuts. To be honest, I’d had reservations using protein powder in baked goods due to a bad experience. I had tried baking some muffins using protein powder, and it was hardly palatable. I know people often add protein powder to baked goods, or bliss balls, for a protein boost; but I’ve always found the protein powder overbearing in baked goods, and the texture too chalky and dry. And as a foodie I just can’t get behind filling my hunger with a yucky treat just because it’s high in protein. I live to eat, not the other way round. 😉
But for some reason I decided to put my reservations aside and give plant-protein baking another go. Cue these perfect PB&J donuts. i.e. – A miracle from the plant-protein gods, which fulfilled my wish for a delicious and unforgettable healthy treat. Despite using protein powder in the recipe, these donuts were moist, caky and smooth. Perhaps it’s the almond meal in the recipe that balances out the protein powder, the maca powder that brings another layer of flavour, or the darn delicious peanut butter and jelly topping, but they are a sweet treat to eat.
These donuts are my JAM!
Better yet, the donuts also followed my ZERO WASTE approach to cooking. I try my best to use up all leftover ingredients instead of throwing them away. And these donuts helped me use my almond meal, leftover from making a batch of Homemade Almond Milk. If you’ve made homemade almond milk you know there is always leftover almond meal after juicin. But instead of throwing it in the trash, we can make delicious donuts! What a win-win. Not only do we get to indulge in a glass of creamy homemade almond milk, but we get to dunk a donuts into it. Did I just die and go to heaven?Finally you can have your milk, and donut it too!
I’ve then topped these donuts with some creamy all-natural peanut butter and some raspberry chia jam (recipe below). Smothered on top of these donuts is a winning combo! It goes together like, well peanut butter and jelly. 😉
So if you too had pushed plant-protein baking aside, like I once had, I hope I’ve convinced you to give it another try with these Peanut Butter and Jelly Donuts.
Because these, my friends, do-nut disappoint. 😉
Peanut Butter and Jelly Donuts
Ingredients
- 1 tbsp chia seeds ground
- 3 tbsp water
- 1/2 cup vanilla protein powder plant-based
- 1/2 cup almond meal
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 cup maple syrup
- 2 tbsp coconut oil melted
- 1/4 cup unsweetened almond milk
- 1/4 cup coconut yogurt
- pinch sea salt
for topping
- 1/4 cup peanut butter natural
- 1/4 cup raspberry chia jam or jam of choice
Instructions
- Preheat oven to 350F/175C. Begin by making your chia egg: add 1 tbsp ground chia seeds to 3 tbsp filtered water. Let thicken for 10 minutes.
- In a large bowl combine protein powder, almond meal, baking soda, baking powder, maple syrup, coconut oil, almond milk, yogurt, chia egg, and pinch sea salt. Stir to combine
- Lightly oil donut baking pan and scoop batter into each cavity (to be almost full). Bake for 15 minutes or until a toothpick comes out clean. Let cool slightly before popping them out of the tin,.
- Top donuts with peanut butter and raspberry chia jam.
Notes
Nutrition
VEGAN – VEGETARIAN – WHEAT-FREE – GLUTEN-FREE – DAIRY-FREE – NUT-FREE
