Ingredients
Scale
- 1 cup oat flour (or blended rolled oats)
- 2 scoops (approx. 60g) vanilla whey or plant-based protein powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup non-fat plain Greek yogurt
- 1 large egg
- 2 tablespoons lemon juice (freshly squeezed)
- 1 tablespoon lemon zest
- 1/4 cup unsweetened almond milk (or milk of choice)
- 1/2 cup fresh blueberries
- Optional: Stevia or monk fruit sweetener to taste
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 6-cavity donut pan with non-stick cooking spray or a small amount of coconut oil to ensure the donuts pop out easily after baking.
- In a large mixing bowl, whisk together the oat flour, vanilla protein powder, baking powder, and salt. Make sure there are no large clumps of protein powder so the texture remains smooth.
- In a separate medium bowl, whisk the egg, Greek yogurt, lemon juice, lemon zest, and almond milk until the mixture is well combined and creamy. If you prefer a sweeter donut, add your preferred sweetener here.
- Gently pour the wet ingredients into the dry ingredients. Use a spatula to fold everything together until just combined. Do not overmix, as this can make the donuts tough. Carefully fold in the fresh blueberries last.
- Spoon the batter into the prepared donut pan, filling each cavity about 3/4 of the way full. You can also use a piping bag or a plastic bag with the corner cut off to make this step cleaner and more even.
- Bake in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden and a toothpick inserted comes out clean. Allow the donuts to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Cook Time: 27 minutes