Cinnamon Protein Donuts (Gluten-free)

A soft, chewy base, topped with a buttery cinnamon sugar sprinkle, these gluten-free baked protein donuts make an indulgent breakfast or fueling post-workout snack.

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 20

Cooling time 15

Total Time 25

Servings

Calories 164kcal

Author Shelby Stover

Equipment

2 Silicone donut mold

Ingredients

For the Donuts

1 ⅓ cup 1:1 Gluten-free baking flour
2 teaspoon Baking powder
½ teaspoon Cinnamon
½ teaspoon Salt
⅓ cup Collagen powder
½ cup Dairy-free milk
1 tbs Dairy-free milk yes you need both
1 teaspoon Apple cider vinegar
2 Eggs
1.5 tablespoons Butter
¼ cup Honey
⅛ cup Honey yes you need both

For the Topping

3 tbs Dairy-free butter
4 tbs Cane sugar
1 teaspoon Cinnamon

Instructions

Preheat the oven to 350 degrees Fahrenheit.
In a large bowl, combine all the dry ingredients.
Melt the butter and add in the wet ingredients one by one.
Mix well.
Portion into a silicone donut mold. Then, transfer to a cooling rack.
Bake for 20 minutes in the oven and let cool in the mold.
Mix together the cane sugar and cinnamon sprinkle.
Gently brush melted butter on a donut before dipping it lightly into the cinnamon sugar mixture.
Repeat the process for all the donuts.

Video

Notes

The donut batter is sticky so you’ll need to help portion it into the donut pan and smooth out the tops.

Make sure to smooth them so that the cinnamon sugar sticks when you dip them. Uneven donuts are hard to dust.

Silicone donut molds work best. Even greased, a traditional donut pan makes it harder to get the donuts out and you’re more likely to rip them.

The cinnamon sugar donuts are best eaten at room temperature. Though you can store them in the fridge, they do become a bit dense and you'll want to reheat them.

Know that too much cinnamon in the sprinkle mixture makes the donuts come out with a very dark topping. If you’re making these to look good for a party, keep the cane sugar high in the cinnamon sugar mixture.

Nutrition