Vanilla White Chocolate Donuts 🍩 Makes 7 large donuts Macros per donut (no glaze): 222 cals - 11g fat - 22g carbs - 7g protein Ingredients: “Eggs”: 2 tbsp flax meal + 4 tbsp water, set in the fridge, 5 minutes Wet: 1 banana ½ cup coconut milk ¼ cup avo oil (can sub olive if needed) ⅓ cup monk fruit sweetener (can sub coconut sugar but the batter will be darker) 1 tsp vanilla Dry: 1 cup brown rice flour 1 scoop protein powder (40g scoop) 1 tsp baking powder ½ tsp baking soda Pinch salt Recipe: Preheat oven to 350 F Grease a donut pan with oil or vegan butter, set aside Make your flax “eggs” and set in the fridge to gel, 5 minutes Add banana, coconut milk, avo oil, monk fruit sugar and vanilla to a blender and blend until smooth In a mixing bowl add: oat flour, protein powder, baking powder, baking soda and salt Whisk to combine Add flax “eggs” and the blender mixture to the dry ingredients With a spatula, gently mix everything together until just combined Using a small spoon or piping bag (fancy), add batter to your donut pan, filling each ¾ full Bake in the oven at 350F for 9 minutes, or until puffed and slightly cracking on the tops Allow to cool 20 minutes, at least, before removing from pan White Chocolate Icing: Add ½ cup white chocolate chips and 1-2 tbsp oil to a microwave safe bowl Microwave, 20 seconds at a time, whisking each time, until fully melted Dip the donuts into the icing face first! Place the donuts in the fridge for 10 minutes to speed up hardening the icing! #bakeddonuts #whitechocolatechips #whitechocolateganache #vegandonuts #glutenfreedonuts #glutenfreebaking #glutenfreevegan #proteindonuts #highproteinvegan #fitvegans #proteinsnacks #guiltfreedessert #guiltfreetreats #pronut #plantbasedbaking #iifymrecipes #veganmacros
