Apple Cinnamon Protein Doughnut
Spencer Miller
Spencer Miller MusclePharm
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110 Calories
15 g Carbs
5 g Protein
3 g Fat
Total Time
8 servings

With fall quickly approaching, these apple-cinnamon doughnuts are quickly becoming a favorite of mine! I decided to bake these doughnuts instead of frying them, and it totally paid off. Not only are they healthier, they're also very moist and have the fluffy consistency of a cake!


  • ½ cup flour
  • 1 scoop(s) musclePharm Combat Powder (Cinnamon Bun)
  • ¼ cup powdered Stevia
  • 1 tsp cinnamon
  • ¼ tsp baking powder
  • ¼ tsp baking soda
  • ½ cup unsweetened applesauce
  • ¼ cup nonfat plain Greek yogurt
  • 1 whole egg
  • 2 tbsp unsweetened almond milk
  • 1 tbsp honey
  • 1 cup, quartered or chopped apple
  • 2 tbsp coconut butter

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  1. Preheat oven to 350 F. Mix whole-wheat flour, protein powder, Stevia, cinnamon, baking powder, and baking soda in a medium bowl.
  2. In a larger bowl, mix applesauce, Greek yogurt, egg, almond milk, honey, and vanilla extract.
  3. Add dry ingredients to wet. Mix slowly until well combined. Be careful not to overmix.
  4. Peel apple and slice into fourths, then cut each slice into small cubes. Fold apple into the batter.
  5. Spray doughnut pan with cooking spray. Bake for 10 minutes or until a knife comes out clean.
  6. Let doughnuts completely cool. Add cinnamon coconut butter to a small plastic sandwich bag. Cut the tip and pipe the coconut butter evenly onto the doughnuts.

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