Posted by on Aug 21, 2013


Anna Sward holds a PhD and is the founder of – the fitness world’s number one resource for protein powder recipes. Besides uploading daily new content on her website, Anna is a columnist at and a writer at Muscle & Fitness magazines where she runs a monthly Protein Pow! cookery column. She recently released her first cookbook: Protein Pow(d)er: The Cookbook.

Visit Anna at her website, and find her on Facebook and Twitter.

This recipe was originally published on Anna Sward’s website,

This is my first attempt at protein donuts (or doughnuts). I’ve always wanted to make protein donuts and now, what? Here they are! Oh, they turned out heavenly! Really cinnamony, soft, and airy :-). They’re actually small so 18 of them came out which is great because next week, when I get back to my gym, I’m going to throw some in a bowl of milk and eat them all at once postworkout >:-D. When they were ready, I covered them with melted 87% dark chocolate, using 5 squares to cover them all. Result? Waaa!!



  • 1 tbsp of oat flour (could sub with coconut flour, or ground oats, or almond butter)
  • 3 tbsp of buttermilk (this is important; it helps with the airiness)
  • 3 tbsp of vanilla brown rice protein pow (I used Growing Naturals protein pow)
  • 4 tbsp of Cinnamon roll flavored whey protein powder (could sub with vanilla whey)
  • 6 egg whites
  • 1/3 cup of almond milk (could sub with any milk)
  • 6 tbsp of amaranth flour (again, feel free to sub this with oat flour, ground oats, quinoa flakes, or almond butter)
  • 1/2 tbsp of baking powder
  • 2 tbsp of cinnamon
  • 1 tsp of vanilla essence

Blended together and baked in a donut tray. I bought myself this one for Christmas, it’s an 18-hole, silicone Savarine tray: super easy to wash and not at all expensive! You could also get a bigger one if, say, you wanted to make big donuts). Anyways, I just baked the batter for 35 minutes at 320 F (160 C).

That’s it. I let them cool, removed them from the tray, melted the chocolate in a bain marie, topped them with it, threw them in the freezer for 10 minutes and booooom! -> ready :-). Inside, they were very airy and donutlike. I think this is because, to not weigh down the dough (because who wants a literally heavy donut), I used lots of egg whites, threw in some whey in the batter, and used buttermilk in there too. All in all, I was really happy with how they turned out because they were, in fact, more like donuts than cake in texture so hoorah there. Anyways, you should totally get a donut tray and join me in making protein donuts! Let’s see… if you’re in the US, you can get this one, and, from the UK, this one (it IS for ‘giant donuts’ though… for regular donuts, there’s this too but it’s not silicone). Ah! I love it. Now, with this tray, I’m totally going to create all sorts of protein donut recipes. Ohhh! the fun :-).

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