Blueberry Protein Donuts

  • Yield:6 servings
  • Difficulty:Easy
  • Time:45 minutes

People take their donuts very seriously. When I come up with a recipe and photograph it for the EFX Sports Recipes, I sometimes post it on my social media profiles before I write out the recipe simply to see what people say. One Facebook friend got so upset that I didn’t post the recipe, he proclaimed I should be arrested for posting such a thing without sharing how to make them!

I’m still not sure if he was joking or not, but he seemed to take my non-action as a serious offense. Let’s just say this was the most popular thing I’ve ever made and posted before the actual recipe was released! Don’t worry—it won’t be the last donut recipe. When people tell me what they like, I’m happy to give them more! I plan to shoot protein donut recipes out as fast as Spider-Man shoots webs out of his wrists!

This was not only the first time I tried making donuts, but it was the first time I tried baking with spelt. I’m in love!!! It has such a delightful flavor and texture. It’s similar to wheat and contains a little gluten (but less than wheat), a little more protein and a few less calories, as well as being easier to digest. If you are looking to make the gluten free version of this recipe, simply substitute the spelt with the same amount of gluten free oat flour. I will now shut up and give you the recipe you’ve been so patiently waiting for so I don’t get arrested! Please—no cop/donut jokes, please!

(This recipe was inspired by Miss K’s blog (@MissK_j6), but I changed the frosting.)


Blueberry Protein Donuts:

  • ½ cup vanilla EFX Sports Pure Whey
  • ½ cup spelt flour, or Gluten Free oat flour
  • 1/3 cup granular baking stevia
  • 1 cage free egg
  • ¼ cup unsweetened applesauce
  • 2 tbsp. virgin coconut oil
  • 1 tsp. vanilla extract
  • 1 tsp. baking powder
  • ¼ tsp. baking soda
  • ½ cup blueberries (fresh or frozen) frozen will make the donuts more purple.
  • Nonstick spray
  • Donut mold (silicone is best)

Protein Frosting:

  • ½ scoop EFX Sports Pure Whey
  • 1 tbsp. cold unsweetened vanilla almond milk
  • 2 tbsp. Non-GMO corn starch


Preheat the oven to bake at 350 degrees. In a large bowl, combine to dry donut ingredients: the flour, protein, stevia, and baking powders and set aside. In a medium bowl, put the coconut oil and microwave it for 20-30 seconds, just until melted. Whisk the egg, vanilla, and applesauce into the coconut oil and pour that mixture into the dry stuff. Stir it well until a nice batter forms. Spray the donut mold with nonstick spray and spoon the mixture into each one.

Take care to wipe off any batter that gets on the part that makes the donut hole. This way they actually have holes and won’t look like mini bundt cakes (if you care). The batter should be sort of level with the hole part of the mold. They look small but don’t worry—they will rise. My mold makes really small donuts, so I had enough for an extra full sized muffin. When ready, pop them in the oven for about 10-12 minutes. You’ll know they’re ready when you poke them with a toothpick and it comes out clean. While you are waiting for them to bake, you can whip up the frosting. Put the almond milk in a small bowl and add the cornstarch. Whisk it in quickly with a fork. Now, whisk in the Pure Whey and it will turn thick and gooey.

When the donuts are out of the oven and they aren’t so hot that you can handle them, add the frosting with a flat knife and enjoy!


Calories: 139
Protein: 10 g
Fat: 6 g
Carbs: 10 g
Fiber: 1 g