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Banana Protein Donuts with Chocolate Mocha Frosting
These donuts are high in protein, healthy carbs and fiber, all while being gluten free and vegan! They are the perfect post-workout snack or mid-afternoon pick me up. I like making mini-donuts because they are great portion control – the perfect bite-sized healthy treat to satisfy your sweet tooth without going overboard.
Protein Frosting Ingredients: Directions
Preheat oven to 325F
Grease a mini donut pan and set aside.
Add the vanilla cake mix and protein powder to a large bowl and mix well.
Add the hot water, vanilla, coconut oil maple syrup and mashed banana and mix until completely combined.
Scoop the batter into the donut molds, so the dough is just below the edge.
You can also make these into mini muffins if you don’t have a donut pan!
Bake for about 10-12 minutes.
Let cool 5-10 minutes then transfer to a cooling rack.
Add the protein, Sacha Inchi, cocoa powder and melted coconut butter to a small bowl.
Slowly add a drizzle of warm water, mixing constantly with a butter knife, until it becomes a thick frosting-like consistency.
Spread over the donuts/muffins.
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