Vanilla Glazed Donuts

25 mins
Serves 4
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Directions

  1. 1In a mixing bowl, add 40 grams of oat flour, 15 grams of zero calorie granulated sweetener, 1.5 teaspoons of baking powder, and a dash of salt.
  2. 2In a mixing bowl, add 40 grams of oat flour, 15 grams of zero calorie granulated sweetener, 1.5 teaspoons of baking powder, and a dash of salt.
  3. 3In a mixing bowl, add 40 grams of oat flour, 15 grams of zero calorie granulated sweetener, 1.5 teaspoons of baking powder, and a dash of salt.
  4. 4Mix the dry ingredients together.
  5. 5Mix the dry ingredients together.
  6. 6Mix the dry ingredients together.
  7. 7Add 1 egg, 100 grams of zero sugar vanilla Greek yogurt (like Chobani), and 1 teaspoon of vanilla extract to the bowl.
  8. 8Add 1 egg, 100 grams of zero sugar vanilla Greek yogurt (like Chobani), and 1 teaspoon of vanilla extract to the bowl.
  9. 9Add 1 egg, 100 grams of zero sugar vanilla Greek yogurt (like Chobani), and 1 teaspoon of vanilla extract to the bowl.
  10. 10Mix all the wet and dry ingredients together until well combined and a batter forms.
  11. 11Mix all the wet and dry ingredients together until well combined and a batter forms.
  12. 12Mix all the wet and dry ingredients together until well combined and a batter forms.
  13. 13Spray a paper towel with cooking spray.
  14. 14Spray a paper towel with cooking spray.
  15. 15Spray a paper towel with cooking spray.
  16. 16Use the greased paper towel to grease four molds of a donut pan.
  17. 17Use the greased paper towel to grease four molds of a donut pan.
  18. 18Use the greased paper towel to grease four molds of a donut pan.
  19. 19Transfer the donut batter into a Ziploc bag and cut a small slit in the bottom corner of the bag.
  20. 20Transfer the donut batter into a Ziploc bag and cut a small slit in the bottom corner of the bag.
  21. 21Transfer the donut batter into a Ziploc bag and cut a small slit in the bottom corner of the bag.
  22. 22Pipe the batter evenly into the four greased donut molds.
  23. 23Pipe the batter evenly into the four greased donut molds.
  24. 24Pipe the batter evenly into the four greased donut molds.
  25. 25Slightly flatten out the mixture in each mold with a spoon to ensure even distribution.
  26. 26Slightly flatten out the mixture in each mold with a spoon to ensure even distribution.
  27. 27Slightly flatten out the mixture in each mold with a spoon to ensure even distribution.
  28. 28Bake the donuts in the oven at 350 degrees Fahrenheit for 15 minutes.
  29. 29Bake the donuts in the oven at 350 degrees Fahrenheit for 15 minutes.
  30. 30Bake the donuts in the oven at 350 degrees Fahrenheit for 15 minutes.
  31. 31Let the baked donuts cool for about 10 minutes.
  32. 32Let the baked donuts cool for about 10 minutes.
  33. 33Let the baked donuts cool for about 10 minutes.
  34. 34While the donuts are cooling, prepare the vanilla glaze by adding 30 grams of vanilla protein powder, 40 grams of plain non-fat Greek yogurt, 5 to 8 grams of zero calorie granulated sweetener (depending on sweet tooth), and 20 grams of skim milk to a clean mixing bowl.
  35. 35While the donuts are cooling, prepare the vanilla glaze by adding 30 grams of vanilla protein powder, 40 grams of plain non-fat Greek yogurt, 5 to 8 grams of zero calorie granulated sweetener (depending on sweet tooth), and 20 grams of skim milk to a clean mixing bowl.
  36. 36While the donuts are cooling, prepare the vanilla glaze by adding 30 grams of vanilla protein powder, 40 grams of plain non-fat Greek yogurt, 5 to 8 grams of zero calorie granulated sweetener (depending on sweet tooth), and 20 grams of skim milk to a clean mixing bowl.
  37. 37Mix the glaze ingredients until smooth and well combined.
  38. 38Mix the glaze ingredients until smooth and well combined.
  39. 39Mix the glaze ingredients until smooth and well combined.
  40. 40Dip each cooled donut into the vanilla glaze, ensuring it's fully coated.
  41. 41Dip each cooled donut into the vanilla glaze, ensuring it's fully coated.
  42. 42Dip each cooled donut into the vanilla glaze, ensuring it's fully coated.
  43. 43Top the glazed donuts with sprinkles.
  44. 44Top the glazed donuts with sprinkles.
  45. 45Top the glazed donuts with sprinkles.

Ingredients

  • 40 grams Oat flour
  • 40 grams Oat flour
  • 40 grams Oat flour
  • 15 grams Zero calorie granulated sweetener
  • 15 grams Zero calorie granulated sweetener
  • 15 grams Zero calorie granulated sweetener
  • 1.5 teaspoons Baking powder
  • 1.5 teaspoons Baking powder
  • 1.5 teaspoons Baking powder
  • dash Salt
  • dash Salt
  • dash Salt
  • 1 Egg
  • 1 Egg
  • 1 Egg
  • 100 grams Zero sugar vanilla Greek yogurt
  • 100 grams Zero sugar vanilla Greek yogurt
  • 100 grams Zero sugar vanilla Greek yogurt
  • 1 teaspoon Vanilla extract
  • 1 teaspoon Vanilla extract
  • 1 teaspoon Vanilla extract
  • 30 grams Vanilla protein powder
  • 30 grams Vanilla protein powder
  • 30 grams Vanilla protein powder
  • 40 grams Plain non-fat Greek yogurt
  • 40 grams Plain non-fat Greek yogurt
  • 40 grams Plain non-fat Greek yogurt
  • 8 grams Zero calorie granulated sweetener
  • 8 grams Zero calorie granulated sweetener
  • 8 grams Zero calorie granulated sweetener
  • 20 grams Skim milk
  • 20 grams Skim milk
  • 20 grams Skim milk
  • Sprinkles
  • Sprinkles
  • Sprinkles

Equipment

Mixing bowlSpoonDonut moldOvenPaper towelZiploc bag

Tips

  • Use RSP TrueFit grass-fed vanilla protein if you have gut health issues or experience bloating from protein.
  • Be careful when spraying cooking spray on a paper towel.
  • Let the baked donuts cool for about 10 minutes before glazing.
  • Adjust the amount of sweetener in the glaze based on your preference.
  • Use a Ziploc bag with a cut corner to easily pipe the donut batter into the molds and distribute it evenly