Good morning! These Peanut Butter Protein Donuts with Chocolate Protein Frosting are a delicious, protein-forward way to start your day. Made with wholesome ingredients and powdered peanut butter (PB2) for added protein and flavor, each donut delivers about 7 grams of protein. They bake up moist, tender, and perfectly chocolate-glazed—without using traditional protein powder.
Once you discover how simple it is to bake donuts at home, it’s hard not to experiment. These chocolate peanut butter protein donuts are made without conventional peanut butter in the batter—instead, powdered peanut butter adds concentrated peanut flavor with fewer calories. The batter is mixed, piped into a donut pan, baked briefly, and finished with a rich chocolate PB2 glaze.
Checklist for Making Protein Donuts
- All-purpose flour: Provides the right structure for a tender donut.
- PB2 (powdered peanut butter): A lower-calorie, protein-rich alternative to traditional peanut butter; it adds a concentrated peanut flavor.
- Light brown sugar: Adds classic sweet, caramel notes and moisture.
- Maple syrup: Natural sweetness and extra moisture.
- Eggs: Bind the batter and add protein.
- Unsweetened, plain almond milk: Keeps the batter light without overpowering flavors.
- Melted coconut oil: Adds moisture and a tender crumb; also used in the glaze.
- Cocoa powder: For the chocolate protein glaze.
Tools
- Donut pan: This recipe is formulated for a donut pan; it yields evenly shaped donuts.
- Piping bag or zip-top bag: Makes filling the pan quick and clean.
- Wire rack: Cool and set glazed donuts so excess glaze can drip away.
Can I substitute PB2 with peanut butter?
We do not recommend substituting regular peanut butter for PB2 in this recipe. PB2 is defatted peanut powder with less fat and fewer calories than traditional peanut butter, and it delivers a concentrated peanut flavor that works especially well in baked goods. If you use regular peanut butter, the batter will be heavier and the texture and calorie content will change.
What if I don’t have a donut pan?
If you don’t have a donut pan, use a muffin tin as an easy alternative. Baking time may be slightly longer; check muffins with a toothpick until it comes out clean.
Alternate Frosting (Chocolate Chips + PB2)
If you prefer to make the glaze from chocolate chips instead of cocoa powder, this quick alternative works great:
Ingredients
- ¾ cup chocolate chips
- 3 tablespoons PB2
- 1 tablespoon coconut oil (plus extra if needed)
Instructions
Place the chocolate chips, PB2, and coconut oil in a microwave-safe bowl. Heat in 20-second intervals, stirring between each, until smooth and glossy. If the glaze is too thick, add an extra tablespoon of coconut oil. Dip cooled donuts into the glaze and allow to set on a wire rack.
Top Tips for the Best Protein Donuts
- Adjust bake time: Oven temperature and donut pan materials vary. Use a toothpick to test doneness and adjust bake time as needed.
- Don’t leave donuts in the pan too long: Transfer donuts to a wire rack within five minutes of removing them from the oven to avoid over-baking and drying.
- Mix gently: Overmixing the batter can make donuts dense. Combine until just smooth.
Storage
Store donuts in an airtight container in the refrigerator for up to 5 days. To freeze, place cooled donuts in a single layer on a tray until firm, then transfer to a freezer-safe container for up to 2 months. Thaw in the refrigerator or at room temperature before glazing or serving.
More Favorite Protein-Packed Desserts
Protein-Packed Desserts
- Protein Puppy Chow
- Blueberry Protein Donuts
- Protein Banana Bread
- Protein Monster Cookie Dough
Peanut Butter Protein Donuts Recipe
These peanut butter protein donuts are finished with a chocolate PB2 glaze. Wholesome ingredients keep them satisfying and protein-forward so you can fuel your morning or enjoy a filling snack.
By: Linley Hanson
Prep: 15 mins • Cook: 10 mins • Total: 25 mins • Servings: 12
Ingredients
Dry Ingredients
- 1½ cups all-purpose flour
- ¾ cup PB2 (or any powdered peanut butter)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
Wet Ingredients
- ½ cup light brown sugar, packed
- ½ cup maple syrup
- 2 large eggs
- 1 cup unsweetened plain almond milk
- 2 tablespoons melted coconut oil (for the batter)
Chocolate Protein Glaze
- ¼ cup cocoa powder
- ¼ cup PB2
- ¼ cup melted coconut oil
- 2 tablespoons water, plus more as needed to thin
Instructions
- Preheat the oven to 350°F (175°C). Grease a donut pan with cooking spray.
- In a bowl, whisk together all dry ingredients until evenly combined.
- In a separate bowl, mix the brown sugar, maple syrup, eggs, and almond milk until smooth. Reserve the melted coconut oil for the final mix.
- Slowly add the dry ingredients to the wet mixture, stirring until just combined. Fold in the 2 tablespoons of melted coconut oil until the batter is smooth.
- Transfer the batter into a piping bag or a sturdy zip-top bag with the corner snipped off. Pipe the batter evenly into the donut pan cavities, filling each about three-quarters full.
- Bake for about 10 minutes, or until a toothpick inserted into a donut comes out clean. Baking time may vary by oven and pan.
- Remove the pan from the oven and let the donuts cool in the pan for about 5 minutes. Transfer donuts to a wire rack to finish cooling.
- While the donuts cool, prepare the glaze. Combine the cocoa powder, PB2, and melted coconut oil in a bowl and mix until smooth. Add water 1 tablespoon at a time until you reach the desired glaze consistency.
- Dip each cooled donut into the glaze, letting excess drip off, then place back on the wire rack until the glaze sets.
Tips & Notes
- Do not replace PB2 with regular peanut butter; it will change texture and calorie content.
- Donut bake times can vary by oven, pan, and altitude—use a toothpick to test doneness.
- Move donuts to a wire rack within five minutes of baking to avoid over-baking in the warm pan.
- No donut pan? Use a muffin tin, and watch baking time closely.
Nutrition
Approximate per donut: Calories: 237 kcal, Carbohydrates: 35 g, Protein: 7 g, Fat: 9 g, Fiber: 3 g, Sugar: 18 g. Nutrition information is an estimate and should be used as a guideline.
Photography: Photos for this post were taken by Dalya from It’s Raining Flour.