Bulked Up Mini Glazed Mocha Donuts
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 78.8
- Total Fat: 1.7 g
- Cholesterol: 0.7 mg
- Sodium: 82.2 mg
- Total Carbs: 10.7 g
- Dietary Fiber: 1.0 g
- Protein: 6.0 g
View full nutritional breakdown of Bulked Up Mini Glazed Mocha Donuts calories by ingredient
Number of Servings: 12
Ingredients
-
1/2 cup Flour
2 scoops Chocolate Isolate Protein Powder
1/4 cup fat free pancake mix
1/2 cup oats, ground to a powder consistency
1 teaspoon Baking Powder
2 tsp Instant Coffee granules
2 egg whites
3 Tablespoons Sugar Free Vanilla Syrup
1 Tablespoon vegetable Oil
1/4 cup Water
Glaze:
4 Mini Sugar Free Chocolate Bars
1 Tablespoon Sugar Free Vanilla Syrup
Topping:
Rainbow Sprinkles
Directions
1. Preheat oven to 350 degrees. Spray a mini donut pan lightly with cooking spray; set aside.
2. In a large bowl, combine flour, protein powder, pancake mix, oat flour, baking powder, and coffee. Mix well. Add egg whites and water and mix. Add vanilla syrup and vegetable oil and mix until well combined.
3. Transfer batter to a large Ziploc bag and snip the corner off to create a piping bag. Pipe mixture into the donut pan, filling each opening 1/2 full.
4. Bake 7 minutes. Remove from pan and cool completely on a wire rack.
Donut Glaze:
1. In a microwave safe bowl, combine chocolate and vanilla syrup and cook for 30 seconds or until melted, stirring every 15 - 20 seconds.
2. Dip cooled donuts into chocolate glaze and then sprinkle lightly with rainbow sprinkles.
Serving Size: Makes 24 mini donuts
2. In a large bowl, combine flour, protein powder, pancake mix, oat flour, baking powder, and coffee. Mix well. Add egg whites and water and mix. Add vanilla syrup and vegetable oil and mix until well combined.
3. Transfer batter to a large Ziploc bag and snip the corner off to create a piping bag. Pipe mixture into the donut pan, filling each opening 1/2 full.
4. Bake 7 minutes. Remove from pan and cool completely on a wire rack.
Donut Glaze:
1. In a microwave safe bowl, combine chocolate and vanilla syrup and cook for 30 seconds or until melted, stirring every 15 - 20 seconds.
2. Dip cooled donuts into chocolate glaze and then sprinkle lightly with rainbow sprinkles.
Serving Size: Makes 24 mini donuts
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