Maple Hazelnut Coffee Cake Protein Donuts
These oven-baked Maple Hazelnut Coffee Cake PROTEIN DONUTS are exploding with the flavors of maple, cinnamon, hazelnut, amaretto, peanut butter, and banana….fiber and antioxidant-packed….ultra delicious…unlike anything you have ever tried before….and with NO granulated sugars, NO refined flours…perfect for breakfast, snack, or dessert!! .
Servings Prep Time
9-10donuts 15minutes
Cook Time
10-12minutes
Servings Prep Time
9-10donuts 15minutes
Cook Time
10-12minutes
Ingredients
donut batter:
crumb topping:
Instructions
  1. Preheat oven to 350.
  2. Add dry ingredients to bowl. Mix thoroughly. In separate larger bowl, mash banana with fork. Add all other wet ingredients. Mix thoroughly.
  3. Gradually add dry ingredients to wet ingredients bowl, until fully incorporated. Don’t overmix. Fold in wild blueberries, dark chocolate chips (optional). Set aside.
  4. To make crumb topping, add dry ingredients to bowl. Incorporate thoroughy, using fork. Add olive oil, maple syrup. Mix until fully incorporated.
  5. Grease donut pan with olive oil. Using spoon, add batter into each donut section, at least 2/3 full, or fill to the top. Should make about 9-10 donuts.
  6. Add crumb topping on top of donut batter.
  7. Bake in oven for about 10-11 minutes, or until surface is set.
  8. Remove from oven. Let cool for 3-5 minutes in pan(for easy removal).
Recipe Notes

you can sub 1/2 cup applesauce instead of the banana.

-Instead of hazelnuts, you can also sub whatever nuts you want. (You sure you wanna do that tho??)

-After removing them from the oven, let the donuts cool in the pan for a few minutes.  This makes for easier removal.

-Store in an airtight container and keep in the fridge.  Best if consumed within 3-4 days.  I like to re-heat them back up in the microwave, it’s just like they’re fresh out the oven!

Did you try this recipe?  How did it turn out for you?  I would love to hear from you!  Sound off in the comment section below or use the social media links you see above or throughout the blog.  Thanks guys!!

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