Sea Salt Chocolate Protein Glazed Donuts
Prep Time
20 minutes
Number of Servings
Serves 12
Ingredients
- 1 cup pumpkin puree
- [q:1/2] cup Ellyndale® Organic Virgin Coconut Oil, melted
- 3 whole eggs
- 1 Tbsp vanilla extract
- 1 cup oat flour (rolled oats ground into flour)
- [q:3/4] cup Ellyndale® Sugarless Sugar™
- [q:1 1/2] scoops NOW® Sports Organic Plant Protein, Chocolate
- [q:1/4] cup NOW Real Food® Organic Cocoa Powder
- 1 tsp ground coffee (optional but brings out chocolate flavor!)
- 1 tsp pink salt in the batter (and sprinkle some on top before baking!)
- [q:1/4] tsp baking powder
- [q:1/4] tsp baking soda
- Glaze:
- [q:1/4] cup Ellyndale® Virgin Coconut Oil, melted
- 2 Tbsp Ellyndale® Sugarless Sugar™
- 2 Tbsp cashew or almond milk
- 1 tsp vanilla
Directions
- Preheat oven to 350° F.
- In a bowl, combine your wet ingredients with your Sugarless Sugar™ and whisk thoroughly.
- Add in your dry ingredients and combine with spoon.
- Using an ice cream scoop or spoon, add batter into your greased donut baking pan (or make into muffins!) and then sprinkle with some pink salt on top.
- Bake at 350° F for 10 to 11 minutes.
- Let cool, and the donuts will lower to a normal size before you pop them out!
- After cooled, add your glaze on top and store in the fridge.
- Glaze:
- Combine all ingredients thoroughly and let sit to thicken.
- Drizzle on donuts after they have cooled as the coconut oil will want to melt right into the warm donut.
Nutrition Info
Per serving: 140 Calories, 4 g Protein, 14 g Carbohydrates, 3 g Fiber, 6 g Total fat (3.5 g sat), 55 mg cholesterol, 200 mg Sodium, [nutrition:1] Vitamin A, Vitamin C, Calcium, Iron