Oh my!! These are probably the best doughnuts I have ever had! Actually wait a minute, the red velvet doughnuts I made tasted better, but hey, nothing beats red velvet, so these are the second best doughnuts I have ever had the pleasure of sinking my teeth into 🙂
These don’t only make a delicious treat, but they are also packed with protein, so they make a delicious post workout treat, especially after pumping some iron on leg day! Yup, that was me today lol.
Another fun fact about these doughnuts and all the doughnut recipes I make is that they are baked and not fried, so you definitely save your body the extra trans fats you would get from the traditional deep fried doughnuts. I will admit that it may be a challenge finding doughnut pans, which I find quite disturbing because of the growing trend of baked doughnuts. It was hard for me to find one and I went everywhere! Even the critically acclaimed William Sonoma didn’t have any! So I ordered mine online. If you do not have one and are interested in purchasing one, you can get one on futureshop.com or eBay.
Recipe for doughnuts: makes 6
1/3 cup organic gluten free oat flour
1 scoop sun warrior vanilla protein powder (or any vegan protein powder)
1 tsp gluten/aluminum free baking powder
1/4 tsp sea salt
1 tbsp organic raw peanut butter
1/3 cup powdered baking stevia
2 organic cage free eggs
1 tsp organic pure vanilla extract
Chocolate mousse frosting:
3/4 cup unsweetened coconut cream (scoped from the top of the canned coconut milk), or organic plain greek yogurt
2 tbsp unsweetened raw cacao powder
4 tbsp organic coconut palm sugar (or 2 tbsp organic raw honey)
1/2 scoop sun warrior vanilla protein powder (or any vegan protein powder)
1/4 tsp organic pure vanilla extract
Pre-heat oven to 350°F.
Combine oat flour, protein powder, baking powder, salt, and stevia in a medium bowl.
Add in vanilla extract, peanut butter, and eggs to the batter and mix until all ingredients are well incorporated.
Pour batter into a greased doughnut pan. Grease doughnut pan with coconut oil or grass fed butter or any type of saturated fat. Don’t use monounsaturated fats like olive oil because it will dry out in the oven and make your doughnuts stick to the pan.
Bake for 15-17 minutes or until doughnuts pass the toothpick test. Mine were ready in exactly 15 minutes.
When ready, line your kitchen table with parchment paper and flip the doughnut pan on top of it, making the doughnuts fall on the parchment paper. Let it cool while making your mousse frosting.
To make mousse frosting, add mousse ingredients in a food processor and blend until smooth. Or place mousse ingredients in a bowl and blend using a hand mixer.
Place mousse in a piping bag or a ziplock bag with a small incision in the tip and frost your doughnuts.
Sprinkle with crust peanuts or nuts/toppings of choice (I used almonds).