Gingerdoodle Protein Donuts

Nothin’ says December like gingerdoodle donuts!

Ingredients:

• ¾ cup Whole Wheat Pastry Flour, or AP flour, 90g
• ½ cup Vanilla Protein Powder, Whey-casein, 45g
• ⅓ cup Unflavored Protein Powder, Whey-casein, 30g
• 1 tsp Ground Cinnamon
• ¾  tsp Ground Ginger
• ⅛ tsp Allspice
• ⅛ tsp Ground Cloves
• 1 tsp Baking Powder
• ¾ tsp Baking Soda
• ¾ cup Unsweetened Applesauce, 180g
• ½ cup Unsweetened Almond Milk, 120ml
• 2 Tbsp Molasses, 40ml
• 1 Tbsp Melted Butter, 14g
• 1 Egg

     Glaze:

• 3 Tbsp Gingerdoodle Almond Butter, 42g
• 2 Tbsp Vanilla Protein Powder, Whey-casein, 12g
• 4½ Tbsp Almond Milk, 67ml

Instructions:

• Preheat oven to 350°F and spray a 12-hole donut pan with cooking spray to grease.
• In a big bowl, whisk dry ingredients - flour, vanilla and unflavored protein powder, cinnamon, ginger, allspice, cloves, baking soda and baking powder.
• In another bowl whisk wet ingredients - applesauce, milk, molasses, melted butter, egg.
• Add wet mix to dry and whisk until just combined.
• Divide mixture evenly among donut pan cavities, filling about ⅔-¾ way up.
• Bake for 12 minutes or until a toothpick inserted into the donut comes out clean. 
• Let cool for 5 minutes and remove from pan. Transfer to a cooling rack to cool.

     Glaze:

• Let donuts cool completely.

• In a bowl, whisk Gingerdoodle Almond Butter, protein powder and milk (adding little at a time) until smooth.
• Dunk donuts in glaze, set down, and top with holiday sprinkles.

Nutrition:

• Calories: 106
• Fat: 3.2g | Saturated fat: 1.5g
• Carbohydrates: 11.4g | Fiber: 1.9g | Sugar: 3.4g
• Protein: 8.3g

Recipe by @hayls.kitchen for American Dream Nut Butter