Peanut Butter and Jelly Donuts

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. 😉


Print Recipe
Peanut Butter and Jelly Donuts
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!
Prep Time 20-30 minutes
Cook Time 10 minutes
Servings
10 donuts
Ingredients
  • 1 tbsp chia egg: 1ground chia seeds 3filtered water
  • 1/2 cup Vanilla Plant Protein I used the Sun Warrior brand
  • 1/2 cup almond meal* leftover from making homemade almond milk, or store bought
  • 1 cup ⁄4maca powder
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 cup ⁄4maple syrup
  • 2 tbsp coconut oil melted
  • 1 cup ⁄4unsweetened almond milk
  • 1 cup ⁄4soy yogurt or other plant-based yogurt
  • pinch salt
  • 1/4 cup all-natural peanut butter plus more if needed
  • 2 cups frozen raspberries
  • 2 tbsp chia seeds
  • 1 tbsp maple syrup plus more if desired
  • the juice of 1/2 lemon
  • pinch salt
Prep Time 20-30 minutes
Cook Time 10 minutes
Servings
10 donuts
Ingredients
  • 1 tbsp chia egg: 1ground chia seeds 3filtered water
  • 1/2 cup Vanilla Plant Protein I used the Sun Warrior brand
  • 1/2 cup almond meal* leftover from making homemade almond milk, or store bought
  • 1 cup ⁄4maca powder
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 cup ⁄4maple syrup
  • 2 tbsp coconut oil melted
  • 1 cup ⁄4unsweetened almond milk
  • 1 cup ⁄4soy yogurt or other plant-based yogurt
  • pinch salt
  • 1/4 cup all-natural peanut butter plus more if needed
  • 2 cups frozen raspberries
  • 2 tbsp chia seeds
  • 1 tbsp maple syrup plus more if desired
  • the juice of 1/2 lemon
  • pinch salt
Instructions
  1. 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 at least 5 minutes.
  2. In a large bowl, combine plant protein powder, almond meal, maca powder, baking soda, baking powder, maple syrup, melted coconut oil, almond milk, almond yogurt, chia egg, and a pinch of salt. Stir or use a hand mixer to combine until smooth.
  3. Lightly spray donut baking pan with oil and scoop batter into each one. Bake for 15 minutes or until a toothpick comes out clean. Let cool slightly before popping them out of the tin, (otherwise they may break).
  4. In a saucepan add frozen raspberries, bring to medium high heat and mash the fruit using a wooden spoon until smooth in texture. Stir in maple syrup and lemon juice, then add chia seeds and mix to combine.
  5. Continue stirring jam for 5-10 minutes, until raspberry jam thickens to desired texture. Add splashes of water if jam becomes too thick, or more chia seeds if you prefer a thicker texture. (FYI - the chia seeds will continue to thicken the jam over the next 30 minutes). Add more maple syrup for sweetness if desired.
  6. Generously spread peanut butter and raspberry jam over donuts and serve.
Recipe Notes

*Note: Donuts will keep for up to 3 days, but best served fresh. Raspberry jam will keep in fridge for up to one week.

Approvals
 

 
Allergies

VEGAN – VEGETARIAN – WHEAT-FREE – GLUTEN-FREE – DAIRY-FREE – NUT-FREE

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