A recipe for Cinnamon Toast Crunch protein donuts with a sugar-free cinnamon glaze that has nearly 10 grams of protein and only 2.7 grams of fat per donut.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Ingredients
Cinnamon Toast Crunch Donut
3 C (124g) Cinnamon Toast Crunch, blended or crushed, finely
1 scoop (32g) Protein Powder, vanilla
2 Tbsp (14g) Coconut Flour
6 Tbsp (92g) Liquid Egg Whites, or white from 2 whole eggs
1/4 C (57g) Fat-Free Greek Yogurt, plain
1/2 C (122g) Unsweetened Apple Sauce
Donut Glaze
1/2 scoop (16g) Protein Powder, vanilla
1-2 tsp Ground Cinnamon, to taste
1/2 Tbsp (4g) Corn Starch
1 Tbsp Stevia or 0-Cal Sweetener, to taste
1-2 Tbsp (15-30mL) Almond Milk or Low-Cal Liquid
Instructions
Preheat oven to 325 degrees F and spray and donut pan with nonstick cooking spray.
Blend Cinnamon Toast Crunch in a food processor or crush in a Ziploc bag until it reaches a flour-like consistency.
Add remaining dry donut ingredients to a mixing bowl.
Once you've mixed all dry ingredients, add Greek yogurt, egg whites, and the apple sauce in gradually. Your batter should be thick but if it's too thick to spread, add a bit more apple sauce or sticky sweetener like Walden Farms Pancake Syrup.
Add the mixture to the donut pan, making sure to remove excess batter from the pan's edges.
Bake for 25-28 minutes or until a donut can pass the toothpick test like cake.
To make the donut glaze, blend the dry ingredients for 30-60 seconds. You can hand mix, but I’ve found it doesn’t reach the same level of powdered sugar-ness. Once you’ve got your powdered sugar replacement, simply mix with your choice of milk and stir. Pour or spoon the glaze on top of the donuts and give them 1-2 minutes to set.
Notes
Each donut has 4 Smart Points.
Per donut (recipe makes 6): 152 Calories | 9.7P | 22.2C | 2.7F
Macros do not include any crushed Cinnamon Toast Crunch on top. I used 1/4 C (10g) to top all 6 donuts for the photos you see in this recipe, however.
If you'd like to reduce the calorie count, you can try replacing 3/4 C (31g) of the Cinnamon Toast Crunch with an additional 2 Tbsp (14g) Coconut Flour. Since coconut flour is much more absorbent, you shouldn't need to reduce liquid ingredients. This would save 70 calories on the entire recipe or around 12 calories per donut.
