Elvis Mini Protein Donuts (vegan, gluten free)

Donuts! Now this would get most peoples attention but it usually wouldn’t get mine. I’ve never been a fan of them and if they are in the house they wouldn’t tempt me I would let them sit there. However I will say that recently I have found a couple I like but that doesn’t mean I crave or would run out and get them. If you follow me on Instagram you may have seen that my family and I have this thing we are doing this year called Donut Dates. Every month we pick a new local donut shop to go to and go as a family to check it out, discuss life, and well eat donuts. My husband and the girls like their donuts! I use to whip up protein mini donuts for the girls but I lost the mini donut pans in the remodeling shuffle last fall/winter. I recently found them which means I had to whip up some protein donuts! Now which flavor…. Well if you follow the blog you know I also love the “Elvis” combo, peanut butter, banana, honey, bacon. Since my oldest has been getting a donut with chocolate icing and bacon on top 3 out of the 4 Donut Dates this year I thought it was fitting. So I whipped up some delicious peanut butter banana mini protein donuts, sweetened with maple syrup (honey for non vegan but my family said ones made with it were much sweeter in our test batches), topped with chocolate icing and sprinkled with coconut bacon! The coconut bacon give it the right amount of salt and savory to balance out the sweet! However you could easily make these without and use sprinkles or any toppings you want. Since they are also gluten free and vegan they will also be at the top of the list of options for making the mornings after the girls have sleepovers as they are allergen friendly (of course not peanut free).

Elvis Mini Protein Donuts
Makes 18-22 mini donuts, we like ours a little on the fuller side
2 TBSP coconut oil, melted
1 TBSP peanut butter (Peanut Butter & Co Smooth Operator)
1/4c maple syrup or agave, honey can be used for non vegan
3/4c banana puree, blended ripe bananas
1 tsp vanilla extract
1/4 teaspoon of salt
1.5 teaspoon of baking powder
1/2c all purpose gluten free flour (Bob’s Red Mill All Purpose)
1/4c vanilla protein powder (Vega Clean Protein Vanilla)
1/4c powdered peanut butter (Peanut Butter & Co, Go Mighty Nut)
1/4c coconut bacon for topping (Organic Matters Coconut Bacon)

Chocolate Glaze Frosting
2 TBSP maple syrup
2 TBSP coconut oil, melted
4 TBSP cacao powder (Navitas Naturals

Preheat the oven to 350F. In a bowl combine coconut oil, peanut butter, maple syrup, and vanilla extract until smooth. Add in banana puree and set aside. In a large bowl mix together salt, baking powder, gluten free flour, protein powder, and powdered peanut butter. Prep mini donut pans spraying with coconut oil or non stick spray. Slowly add the wet ingredients into the dry, folding in until just combine being careful not to over mix or your donuts won’t be as light and fluffy. Spoon or pipe into pans. I like to use a frosting bag to quickly pipe it in. Bake for approximately 12-14 minutes. Remove and let sit 5 minutes before removing and let cool on a cooling rack. In a small bowl mix together coconut oil, maple syrup, and cacao powder. Dip donuts into chocolate frosting and sprinkle with coconut bacon. As with any mini donuts these are best enjoyed the day they are made. Enjoy!
Friday calls for #healthy Elvis Mini Protein Donuts! @VegaTeam @PeanutButterCo #vegan #glutenfree Share on X