Cinnamon Crumb Donuts
These deliciously tender Cinnamon Crumb Donuts have 14 grams of protein each! Make them a high-protein part of your breakfast.
Ingredients
- Nonstick cooking spray
- 3 scoops Snickerdoodle Shakeology
- ½ cup / 45 g oat flour
- 1 tsp. baking powder
- 1 pinch sea salt (or Himalayan salt)
- 3 large eggs, lightly beaten
- ½ cup / 120 g reduced-fat (2%) plain Greek yogurt
- 2 Tbsp. pure maple syrup
- 1 tsp. pure vanilla extract
- 2 tsp. unsalted butter, melted
- 1 Tbsp. brown sugar
- 1 Tbsp. almond flour (or ground flax seeds, or oat flour)
- 1 tsp. ground cinnamon (optional)
Instructions
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Preheat oven to 350° F (180 °C). Lightly coat a 6-cavity donut pan with spray; set aside.
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Add Shakeology, oat flour, baking powder, and salt to a small mixing bowl; stir to combine.
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Add eggs, yogurt, maple syrup, and extract to a separate bowl; whisk to combine.
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Add dry mixture to wet mixture; whisk to combine. Batter will be thick.
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Divide batter evenly in donut pan. Bake for 18 to 20 minutes, or until a toothpick inserted into a donut comes out clean. Let cool in pan.
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Combine brown sugar, almond flour, and cinnamon in a small mixing bowl; mix well.
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Brush tops of donuts evenly with butter. Sprinkle evenly with brown sugar mixture. Enjoy.
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Refrigerate leftovers in an airtight container for up to 4 days or freeze for up to 1 month. Heat gently before serving, if desired.
Recipe Notes
Gluten-Free (GF), Protein Power (P), Vegetarian (VG)
The Nutrition Facts box below provides estimated nutritional information for this recipe.*
* Total Sugar 10 g, Added Sugar 8 g