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Baked Buttermilk Donuts
Anne Newgent

Baked Buttermilk Donuts

These Baked Buttermilk Donuts offer a tender crumb and a delicate tang, making them a perfect morning pick-me-up without the greasy guilt. A delicious and nutritious choice that energizes your active lifestyle.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups Whole Wheat Pastry Flour
  • ½ cup Vanilla Protein Powder
  • ½ cup Granulated Erythritol or Monk Fruit Blend
  • 2 teaspoons Baking Powder
  • ½ teaspoon Baking Soda
  • ¼ teaspoon Sea Salt
  • 1 cup Low-Fat Buttermilk
  • 2 Large Eggs
  • ¼ cup Unsweetened Applesauce
  • 2 teaspoons Vanilla Extract

Method
 

  1. Preheat oven to 350°F (175°C) and grease a non-stick donut pan.
  2. In a large mixing bowl, whisk together the dry ingredients: flour, protein powder, erythritol, baking powder, baking soda, and salt.
  3. In another bowl, whisk together the wet ingredients: buttermilk, eggs, applesauce, and vanilla.
  4. Combine wet and dry ingredients, folding gently until just mixed.
  5. Fill each donut cavity two-thirds full with batter.
  6. Bake for 10-12 minutes until lightly golden and springy.
  7. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Store in an airtight container at room temperature for up to 3 days. These donuts can also be frozen for longer storage.