Peanut Butter and Jelly Donuts

I love these peanut butter and jelly donuts for a healthy snack/sweet treat. Packed with protein and sweet as can be. Eat a donut guilt-free for once.

Course Snack, Sweets

Cuisine gluten-free, refined-sugar free, soy-free

Prep Time 20

Cook Time 10

Total Time 30

Servings donuts

Calories 154kcal

Author Hannah Sunderani

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

US Customary - Metric

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

Donuts will keep for up to 5 days. Keep in fridge.

Nutritional information is a rough estimate.

Nutrition