Chocolate Peanut Butter Protein Donuts


  • 1 scoop Chocolate Milkshake Protein Powder
  • 1 cup all-purpose gluten-free flour blend
  • 6 tbsp granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp coarse kosher salt
  • 1 cup whole milk
  • 1 egg
  • 1 tbsp vanilla bean paste or vanilla extract
  • 1 tbsp butter, melted
  • 3 tbsp creamy peanut butter
  • 1/2 cup semi sweet chocolate chips
For the chocolate glaze:
  • 5-6 tbsp whole milk
  • 3 tbsp unsweetened cocoa powder
  • 2 tbsp creamy peanut butter
  • 1 1/2 cups powdered sugar
Optional garnish:
  • Flaky sea salt
Download This Recipe


To Make the Donuts
  1. Preheat the oven to 350°F. Spray two (2) 6-well donut baking pans with non-stick cooking spray, set aside.
  2. Place all of the dry ingredients in a medium mixing bowl and whisk until combined.
  3. In a small bowl melt the butter and peanut butter together in the microwave for 20-30 seconds until melted.
  4. Add the milk, egg, vanilla, melted peanut butter, and melted butter to the dry ingredients. Whisk until smooth. Fold in the chocolate chips.
  5. Fill each donut cup in the donut pan 1/2 full with the batter. I find it is easiest to do this if you us a pastry bag or if you don’t have one of those you can transfer the batter to a gallon size plastic bag, seal it completely, then clip a small section off one of the bottom corners.
  6. Bake for 10 – 12 minutes or until a toothpick comes out clean.
To Make the Glaze
  1. Whisk together all ingredients until smooth. You may need to add additional powdered sugar for a thicker glaze.
  2. Dip the top of each donut in the glaze and sprinkle with a bit of flaky sea salt of desired.
  3. Store in an airtight container in the refrigerator for up to 3 days.