My Oma used to make this big, fluffy bread, and I used to toast it and SMOTHER it in salty peanut butter and homemade jelly.
That fluffy piece of heaven is the inspiration for this recipe.
Protein donuts can be dry and heavy, but my mission with these was to make them as bread-like and light as possible. The key is the applesauce: When baking with whey powder, which absorbs moisture like crazy and results in dryness, adding a wet ingredient will be the key to great results!
I took one bite of these and was transported back to childhood. These PB & J Protein Donuts are comparable in flavour and I am SO EXCITED to share it with you!
FLUFFY PB & J PROTEIN DONUT SANDWICHES
NUTRITIONAL INFORMATION PER SANDWICH: (makes 8)
For the Donuts:
🍩1.5 scoops (55 g) vanilla whey powder
🍩1/2 cup (100 g) unsweetened applesauce
🍩2.5 tbsp (25 g) coconut flour
🍩1 tsp baking powder
🍩splash unsweetened cashew milk
For the PB&J filling:
🍩5 tbsp (75 mL) no sugar added raspberry jelly
🍩1/2 cup (~100 g) unsweetened greek yogurt
🍩1 tbsp (15 g) natural peanut butter
🍩stevia or sweetener to taste
1) Preheat oven to 320. Spray a donut pan with nonstick spray.
2) After combining the dry ingredients, mix in the egg, applesauce, and a splash of unsweetened cashew milk.
3) Pour batter into a large ziplock bag and cut off the tip. Pipe batter evenly to form 8 donuts.
4) Bake for 8 minutes; cool for 5. Meanwhile, prep the peanut butter frosting.
5) In a small bowl, mix the greek yogurt, sweetener, and peanut butter.
6) Cut each donut in half and spread evenly with fillings. (~1 tbsp peanut butter frosting; ~1 tsp jelly)
7) Drizzle with additional PB if you’d like and let the memories come flowing back!
Peanut Butter Jelly Time!