Matcha Protein Donuts with Sweet Cream Glaze

SERVING SIZE: 1 donut

YIELDS: 5 servings

– 100g vanilla whey (reserve 30g for glaze)
– 50g mashed banana
– 10g light butter
– 47g all purpose flour
– 8g green tea powder
– 70g skim milk
– 1 egg
– 1/4 tsp baking powder
– Stevia/Splenda to taste

*Note: When baking with protein powder, we recommend staying away from pure isolate powder because it can create a cardboard texture. Whey/Casein blends usually work best for baking — our favorite is the Devotion Nutrition brand. If you are interested in trying Devotion Nutrition, use “AVATAR” at checkout and save 10%.

Using another brand of protein powder may result in slightly different macros. Click here to get expert tips on baking with other types of protein powder in our free online guide.

1. Preheat oven to 350 degrees F.
2. Melt butter slightly and stir in mashed bananas.
3. Combine 70g (¾ cups) vanilla whey and all other ingredients in a large mixing bowl, adding skim milk until desired cake batter consistency is reached. It should take about 70g (⅓ cup) skim milk.
4. Pour batter into a sprayed doughnut pan and bake doughnuts for 10 minutes/until you can pierce them with a toothpick and it comes out clean.
5. In a separate small bowl, mix the 30 remaining grams (¼ cup) of vanilla whey with a little bit of water or skim milk and Splenda/Stevia to taste until a glaze/icing consistency is reached.
6. When donuts are done baking, ice with the protein glaze and enjoy the Donuts!