Protein Donut Holes: Portable Power Bites
Elevate your snack game with these irresistibly moist, protein‑rich donut holes. Whether you’re sprinting out the door for a morning workout or craving a mid‑afternoon pick‑me‑up, you can finally indulge without derailing your macros.
Why You’ll Love These Protein Donut Holes
High‑Protein Satisfaction
Traditional donut holes leave you hungry 30 minutes later. With 10–12 g of protein per serving, these bites keep you full and fuel muscle repair after a sweat session.
Low‑Sugar, Low‑Glycemic
Swapping cane sugar for monk fruit and erythritol means no blood‑sugar rollercoaster—just steady energy.
Versatile Flavors
From pumpkin‑spice autumn twists to chocolate‑peanut butter delights, this base recipe adapts to every craving.
Quick & Portable
Air‑fry ’em, bake ’em, or shallow fry; pack ’em in a container for breakfast on‑the‑go or toss a few in your gym bag.
Ingredients at a Glance
| Ingredient | Quantity | Notes |
|---|---|---|
| Protein Powder | 1 cup (about 30 g protein) | Whey, casein, or plant‑based; vanilla or chocolate work best |
| Almond Flour | ½ cup | Lightly sifted |
| Oat Flour | ½ cup | Gluten‑free if needed |
| Monk Fruit Sweetener | 2 Tbsp | Or blend erythritol + a pinch of stevia |
| Baking Powder | 1 tsp | Aluminum‑free |
| Salt | ¼ tsp | Balances sweetness |
| Eggs | 2 large | Room temperature |
| Greek Yogurt | ½ cup | Plain, full‑fat or 2% for extra moisture |
| Milk or Milk Alternative | ¼–⅓ cup | Almond, oat, or cow’s milk |
| Nut Butter | 2 Tbsp | Peanut, almond, or sunflower butter |
| Vanilla Extract | 1 tsp | Adds depth |
| Cinnamon (optional) | ½ tsp | For warmth and spice in the batter |
Chef’s Tip: If your batter feels too dry, add milk one tablespoon at a time until it drops off your spoon in thick ribbons.
Equipment You’ll Need
- Mixing Bowls & Whisk: For smooth, lump‑free batter
- Donut Hole Pan or Mini Muffin Tin: Ensures uniform size
- Piping Bag (or sturdy zip‑top bag): For neat, even dollops
- Cooling Rack: Prevents soggy bottoms
- Air Fryer (optional): Crispy exterior, faster cook time
Detailed Step‑by‑Step Preparation
1. Preheat & Prep
- Oven Method: Preheat to 180 °C (350 °F).
- Air‑Fryer Method: Preheat to 170 °C (340 °F).
- Pan‑Frying Method: Warm 2 Tbsp coconut oil over medium heat.
Lightly grease your donut hole pan or line your mini muffin tin with silicone liners. If using an air fryer, place a sheet of perforated parchment in the basket.
2. Mix Dry Ingredients
- In a medium bowl, whisk together the protein powder, almond flour, oat flour, monk fruit sweetener, baking powder, salt, and cinnamon (if using).
- Use a fine mesh sieve to remove any clumps, ensuring an airy texture.
3. Combine Wet Ingredients
- In a separate bowl, whisk the eggs until frothy.
- Stir in Greek yogurt, milk, nut butter, and vanilla extract.
- Whisk until completely homogeneous—no streaks of yogurt or nut butter should remain.
4. Form the Batter
- Pour the wet mixture into the dry ingredients.
- Gently fold with a rubber spatula until just combined. Overmixing will yield dense donut holes.
- If the batter holds stiff peaks, add 1 Tbsp milk at a time until it falls into thick ribbons.
5. Shape or Pipe Donut Holes
- Piping Bag Method: Transfer batter to a piping bag fitted with a round tip. Pipe directly into each cavity, filling about ¾ full.
- Spoon Method: Use two spoons to scoop and drop evenly‑sized dollops.
6. Cooking Techniques
A. Baking (Oven)
- Bake for 10–12 minutes or until the tops spring back when lightly pressed.
B. Air‑Frying
- Cook at 170 °C (340 °F) for 8–10 minutes, rotating halfway through for even browning.
C. Pan‑Frying
- Heat coconut oil until shimmering.
- Gently place batter balls and cook 1–2 minutes per side, turning carefully with tongs.
Chef’s Tip: For a golden‑brown finish, brush your baked or air‑fried holes with a thin layer of melted coconut oil before coating.
7. Cooling & Setting
Transfer donut holes to a cooling rack immediately. This prevents condensation and keeps the crust crisp. Let them rest 5–7 minutes before adding any coatings.
8. Topping & Finishing Touches
- Cinnamon‑Sugar Dust: Mix 1 Tbsp monk fruit sweetener with 1 tsp cinnamon; roll warm holes until coated.
- Dark Chocolate Dip: Melt ¼ cup dark chocolate chips with 1 tsp coconut oil; dip half and let set on parchment.
- Nut Crumble: Press crushed nuts or granola onto warm holes for extra crunch.
Nutritional Information & Macros (Per Donut Hole, Makes 12)
| Macro | Amount |
|---|---|
| Calories | 95 kcal |
| Protein | 10 g |
| Carbohydrates | 4 g |
| – Fiber | 2 g |
| – Sugar Alcohol | 1 g |
| Fat | 4 g |
| – Saturated | 1 g |
Chef’s Note: Swap almond flour for coconut flour (¼ cup) to lower carbs further; increase eggs by one to maintain structure.
Flavor Variations & Mix‑Ins
Chocolate‑Peanut Butter Swirl
-
- Swap half the vanilla protein powder for chocolate.
- Fold in 2 Tbsp peanut butter and swirl before baking.
Blueberry‑Lemon Pop
-
- Fold in ⅓ cup freeze‑dried blueberries and zest of one lemon.
- Top with yogurt‑lemon glaze (Greek yogurt + lemon juice).
Pumpkin‑Spice Autumn Twist
-
- Add ¼ cup pumpkin purée and 1 tsp pumpkin spice.
- Increase baking time by 2 minutes.
Mocha Hazelnut
-
- Use mocha‑flavored protein powder.
- Top with chopped toasted hazelnuts.
Storage & Make‑Ahead Tips
- Room Temperature: Airtight container for up to 24 hours.
- Refrigerator: Store in a sealed bag for 3–4 days; reheat in 160 °C (320 °F) oven for 3–4 minutes.
- Freezing: Flash‑freeze on a tray, then transfer to a freezer bag for up to 2 months.
- Reheating: Microwave 12–15 seconds or air‑fry at 150 °C (300 °F) for 4–5 minutes.
Troubleshooting Common Issues
- Batter Too Dry: Add milk—1 Tbsp at a time—until the batter barely falls off the spoon.
- Soggy Bottoms: Ensure cooling on a rack; don’t cover while hot.
- Overbrowned Tops: Lower oven temperature by 10 °C and increase cook time.
- Undercooked Centers: Use a toothpick—if wet crumbs cling, add 2 minutes and test again.
Conclusion
With this foolproof formula, you’ll never look at donut holes the same way. These protein‑packed morsels satisfy your sweet tooth, keep your energy steady, and flex to every flavor mood. Ready for your next snack victory?
Grab your mixer, preheat the oven (or air fryer), and get piping—“cheat meals” will finally feel like treats you can feel good about.
Frequently Asked Questions
Can I use egg substitutes to make these vegan?
Yes. Replace each egg with a flax‑egg (1 Tbsp ground flaxseed + 3 Tbsp water). Increase Greek yogurt swap to full plant‑based yogurt for moisture.
Will these work in a standard donut pan?
Absolutely—bake for 12–14 minutes at 180 °C (350 °F). They’ll be slightly larger, so watch doneness closely.
How do I avoid a chalky protein taste?
Use a high‑quality flavored protein powder and whisk dry ingredients thoroughly. Adding a splash more milk or a teaspoon of instant espresso can also mask chalkiness.
Can I air‑fry all the flavor variations?
Yes—just reduce cook time by about 1–2 minutes for versions with added moisture (like pumpkin or fruit).
What’s the best way to reheat frozen donut holes?
Pop them in a 150 °C (300 °F) oven or air fryer for 4–5 minutes. This revives crispness better than microwaving.
Enjoy your protein‑powered treat—it’s time to revolutionize snack time!
