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Vanilla Bean Protein Donuts

I’ve been trying to make some successful protein donuts ever since I acquired my donut pan, but to no avail.

I’ve been trying to make some successful protein donuts ever since I acquired my donut pan, but to no avail. Apparently the internet is full of protein donut recipes, but none of which seemed to work for me. And trying to remove dry crumb like donuts fuzed to my precious donut pan is not my idea of fun.

Anyway, I believe I have finally cracked the code, courtesy of a magic ingredient: grated apple. Way back when, one of my Instagram followers (who I am still indebted to) told me that the pectin in apple was great for giving moisture to gluten free baked goods. And so here we are. A gluten free protein donut that won’t require you to soak your donut pan for the rest of your life. I’ve added 2-3 tablespoons of brown sugar (treat yoself) but you can use whatever sweetener you prefer. I haven’t tested these with a liquid sweetener, but if you’re feeling experimental then go for it.

Vanilla Bean Protein Donuts

Prep time
30 minutes
Total Time
30 minutes

For the Donuts

  • 3 tablespoons Bare Blends Organic Vanilla Bean WPI (or WPC)
  • 1 large ripe banana
  • 5 tablespoons potato flour
  • 1 tablespoons rice flour
  • 3 eggs
  • 1 teaspoon vanilla bean paste
  • 2-3 tablespoons brown sugar (coconut sugar or a liquid sweetener should work fine too)
  • ½-1 scant teaspoon nutmeg powder (1/2 is probably sufficient for those uninitiated in the world of nutmeg)
  • 1 teaspoon baking soda
  • 2 teaspoons apple cider vinegar
  • ½ small red apple, grated

Topping options

  • Peanut butter
  • Naturally sweetened yoghurt with Bare Blends Cacao
  • Cinnamon sugar
  • Cacao nibs
  • Freeze dried raspberries
  • Melted raw chocolate
  • The sugary variety of glace


1. Preheat the oven to 180 degrees Celsius. Add all your ingredients to your food processor, except the baking powder and apple cider vinegar. Process for around two minutes, until everything is completely combined. 2. Grease the donut pan lightly. I find butter works best, but use whatever you like. 3. Pour half the batter evenly into the donut holes. Lucky you if you have two donut trays. Leave the donuts in the oven for 10-11 minutes. 4. Remove the donuts from the oven, and gently run a knife around each donut, separating it from the edges. Leave the donuts to cool. 5. Remove the donuts from the pan verrrrry carefully. I found a flat edged knife very helpful in lifting them out, as they are quite the delicate little things.

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Georgia McDermott

I'm Georgia. I have always been a food lover, a fact that photos of my formative years (and beyond) can attest to. I started this blog and my Instagram @georgeats as a way of chronicling my way of eating as I sort out a number of digestive issues that have been plaguing me for the past couple of years. I love brunching, good food, good booze, good coffee, travelling, and a bit more brunching. Dreaming of the day that I can travel and eat and be paid to do so. Dream big, right?

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