CopyCat Hostess Mini Powdered Sugar Protein Donuts

SERVING SIZE: 1 donut

YIELDS: 9 servings

– 50g light butter (Country Crock brand is recommended)
– 1 tsp cake batter flavoring
– 40g mashed ripe banana
– 28g vanilla whey
– 36g all purpose flour
– 1/4 tsp baking powder
– Stevia/Splenda to taste (I used about 1 tsp)
– 17g powdered sugar
– 0 calorie spray butter

*Note: When baking with protein powder, we recommend staying away from pure isolate powder as that does not bake well (turns recipes to a cardboard texture). Whey/Casein blends usually work best for baking — our favorite is Devotion Nutrition brand. Using another brand of protein powder may result in slightly different macros. To make this recipe vegan, simply sub vegan protein powder for whey protein powder.

1. Preheat oven to 350 degrees F.
2. Melt butter in large bowl, then add all other ingredients (except for powdered sugar and butter spray) and mix until thoroughly combined and cake batter consistency is reached. You may need to add a little water to consistency.
3. Place batter into greased mini donut pan filling 9 mini donut molds.
4. Bake for 5 minutes or until you can stick a toothpick in a donut and it comes out clean.
5. Spray each mini donut with a few sprays of 0 calorie spray butter then dip into small bowl of powdered sugar (coat the donut in powdered sugar). You may need to add more than 17g of powdered sugar to the bowl, but you will only use about 17g for all 9 donuts.
6. Enjoy the Mini Powdered Sugar Protein Donuts!