Peanut Butter Protein Donuts with Chocolate Protein Frosting
Published 1/1/2024 • Updated 1/7/2025
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Good morning, world! These Peanut Butter Protein Donuts with Chocolate Protein Frosting are the perfect way to start your day! Made with wholesome ingredients and packed with 6g of protein per donut.
Once I realized how easy it is to make donuts, we went a little donut crazy (Peep our Banana Bread Donuts, Apple Cider Donuts, Baked Pumpkin Donuts!). But then we got to thinking, what if we could up the protein? We haven’t looked back since. These chocolate peanut butter protein donuts are moist, fluffy, and sweet as can be.
Just mix your dry ingredients, then add in your wet ingredients. Once the batter is smooth, pipe it into a donut pan, and you’re ready to bake!
Checklist for Making Protein Donuts
- All-purpose flour: What gets the job done for a perfect textured donut.
- PB2: A lower-calorie alternative to traditional peanut butter with the same great taste.
- Light brown sugar: Gives these protein donuts that classic sweet flavor.
- Maple syrup: Provides a natural sweetness and adds moisture to the donuts.
- Eggs: Adds protein and helps bind the ingredients together.
- Almond milk: Use unsweetened, plain almond milk so that it doesn’t overpower the other flavors in the donuts.
- Melted coconut oil: You’ll need this for both the batter and the chocolate glaze.
- Chocolate chips: We love using dark chocolate chips for added richness!
- Donut pan: This recipe is specifically designed for donuts, so make sure to have a donut pan on hand.
- Wire rack: For cooling your donuts and allowing excess glaze to drip off.
Can I substitute PB2 with peanut butter?
We do not recommend substituting actual peanut butter for PB2. PB2 is defatted peanut powder, which means it has fewer calories and fat compared to regular peanut butter. It also has a more concentrated peanut flavor, making it perfect for baking and adding to protein donut batter!
What if I don’t have a donut pan?
If you don’t have a donut pan, you can use a muffin tin.
Make This Alternate Frosting!
Don’t want to use melted chocolate chips in your frosting? Here’s an alternative that uses cocoa powder instead:
Ingredients
- ¼ cup PB2
- ¼ cup cocoa powder
- ¼ cup melted coconut oil
- 2 tablespoons water
Instructions
Add the PB2, cocoa powder, and melted coconut oil to a bowl and stir to combine. Then, add 1 tablespoon of water at a time to achieve the desired consistency. Dip donuts in frosting, top with sprinkles, and serve.
top tips for the best protein donuts
- Bake time can vary by oven, donut pan, and altitude. Test the donuts with a toothpick and adjust the baking time as needed.
- Be sure not to leave the donuts in the donut pan for longer than 5 minutes after removing from the oven or they may over bake. You don’t want dry donuts!
Storage
These donuts can be stored in an airtight container in the fridge for up to 5 days. They can also be frozen for up to 2 months.
Peanut Butter Protein Donuts Recipe
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- ¾ cup PB2
- 1 teaspoon baking soda
- 1 teaspoon baking powder
Wet Ingredients
- 1/2 cup light brown sugar, packed
- ½ cup maple syrup
- 2 large eggs
- 1 cup unsweetened, plain almond milk
- 2 tablespoons melted coconut oil
Chocolate Protein Glaze
- ¾ cup chocolate chips
- 3 tablespoons PB2
- 1 tablespoon coconut oil
Instructions
- Preheat oven to 350℉ and spray the donut pan with cooking spray.
- Place all of the dry ingredients into a bowl and mix to combine.
- Add all of the wet ingredients, minus the coconut oil, into a separate bowl and mix to combine.
- Slowly add the dry ingredients to the wet. Once combined, whisk the coconut oil into the batter.
- Transfer the batter to a piping bag and pipe it into the donut pan.
- Bake for 10 minutes or until a toothpick inserted comes out clean.
- Remove from the oven and cool for 5 minutes, then transfer to a wire rack.
- While the donuts are cooling, make the glaze. Add all of the ingredients to a microwave-safe bowl and heat in 20-second intervals, stirring in between each interval. When the chocolate is smooth and shiny, it is ready. If the glaze is too thick, add another tablespoon of coconut oil.
- Dip the donuts into the chocolate and place back on the wire rack to harden.
Tips & Notes
- We do not recommend substituting actual peanut butter for PB2.
- Bake time can vary by oven, donut pan, and altitude.
- Be sure not to leave the donuts in the donut pan for longer than 5 minutes after removing from the oven or they may over bake.
- If you don’t have a donut pan, you can use a muffin tin.
- ¼ cup PB2
- ¼ cup cocoa powder
- ¼ cup melted coconut oil
- 2 tablespoons water
Watch It
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Photography: photos taken in this post are by Dalya from It’s Raining Flour.
