Protein Donuts – Baked With Greek Yogurt

These protein donuts taste like a treat but work like a workout snack. They’re soft, lightly sweet, and baked—not fried—so you won’t feel weighed down. Greek yogurt adds moisture and a boost of protein without extra fuss.

Make them on a weekend, and you’ve got grab-and-go breakfasts or post-gym bites all week. Simple ingredients, easy steps, and a payoff that feels a little too good to be true.

Protein Donuts - Baked With Greek Yogurt

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Prep Time 10 minutes mins

Cook Time 12 minutes mins

Total Time 22 minutes mins

Servings: 12 servings

Ingredients Method

Ingredients

  

• 1 cup plain Greek yogurt (2% or 5%) – adds moisture, protein, and tang.
• 2 large eggs – for structure and richness.
• 1/3 cup milk (dairy or unsweetened almond/oat milk) – loosens the batter.
• 2 tablespoons neutral oil (light olive, canola, or avocado) – keeps donuts soft.
• 1 teaspoon vanilla extract – flavor boost.
• 1/3 to 1/2 cup granulated sweetener (sugar, coconut sugar, or a 1:1 zero-calorie sweetener) – adjust to taste.
• 1 cup all-purpose flour (or 1:1 gluten-free flour blend) – for structure.
• 1/2 cup protein powder (vanilla or unflavored whey or plant-based) – adds protein and body.
• 1 teaspoon baking powder – lift.
• 1/2 teaspoon baking soda – reacts with yogurt for rise.
• 1/4 teaspoon fine salt – balances sweetness.
• Optional spices: 1 teaspoon cinnamon or pumpkin pie spice.
• Optional toppings: dark chocolate chips, crushed freeze-dried berries, chopped nuts, or a light glaze.

Method

 

1. Prep the pan. Heat oven to 350°F (175°C). Lightly grease a standard donut pan or mist with cooking spray.
2. Mix wet ingredients. In a large bowl, whisk yogurt, eggs, milk, oil, vanilla, and sweetener until smooth. No lumps of yogurt should remain.
3. Whisk dry ingredients. In a separate bowl, combine flour, protein powder, baking powder, baking soda, salt, and any spices. Break up clumps of protein powder with a whisk or sift if needed.
4. Combine gently. Add dry ingredients to wet. Stir with a spatula until just combined. Do not overmix; a few small streaks are fine.
5. Fill the pan. Spoon or pipe batter into the donut wells, filling each about 3/4 full. If using chocolate chips or nuts, fold them in before filling.
6. Bake. Bake 10–12 minutes, or until donuts spring back when lightly pressed and a toothpick comes out clean or with a few moist crumbs.
7. Cool. Let donuts rest in the pan for 5 minutes, then transfer to a rack. Cool fully if glazing.
8. Finish. Enjoy plain, dust with cinnamon, or glaze lightly. For a simple glaze, whisk 1/2 cup powdered sugar (or powdered sweetener) with 1–2 tablespoons milk and a splash of vanilla. Dip cooled donuts and set on a rack to firm.

Why This Recipe Works

These donuts rely on a mix of Greek yogurt and whey or plant protein powder to create a tender, cake-like texture without drying out. The yogurt provides protein and natural acidity, which helps the baking powder lift the batter for a soft crumb.

A small amount of oil keeps them moist, while the oven does the rest—no deep frying needed. The result is a balanced, satisfying donut with steady energy instead of a sugar crash.

What You’ll Need

• 1 cup plain Greek yogurt (2% or 5%) – adds moisture, protein, and tang.
• 2 large eggs – for structure and richness.
• 1/3 cup milk (dairy or unsweetened almond/oat milk) – loosens the batter.
• 2 tablespoons neutral oil (light olive, canola, or avocado) – keeps donuts soft.
• 1 teaspoon vanilla extract – flavor boost.
• 1/3 to 1/2 cup granulated sweetener (sugar, coconut sugar, or a 1:1 zero-calorie sweetener) – adjust to taste.
• 1 cup all-purpose flour (or 1:1 gluten-free flour blend) – for structure.
• 1/2 cup protein powder (vanilla or unflavored whey or plant-based) – adds protein and body.
• 1 teaspoon baking powder – lift.
• 1/2 teaspoon baking soda – reacts with yogurt for rise.
• 1/4 teaspoon fine salt – balances sweetness.
• Optional spices: 1 teaspoon cinnamon or pumpkin pie spice.
• Optional toppings: dark chocolate chips, crushed freeze-dried berries, chopped nuts, or a light glaze.

How to Make It

1. Prep the pan. Heat oven to 350°F (175°C). Lightly grease a standard donut pan or mist with cooking spray.
2. Mix wet ingredients. In a large bowl, whisk yogurt, eggs, milk, oil, vanilla, and sweetener until smooth.

   No lumps of yogurt should remain.

3. Whisk dry ingredients. In a separate bowl, combine flour, protein powder, baking powder, baking soda, salt, and any spices. Break up clumps of protein powder with a whisk or sift if needed.
4. Combine gently. Add dry ingredients to wet. Stir with a spatula until just combined. Do not overmix; a few small streaks are fine.
5. Fill the pan. Spoon or pipe batter into the donut wells, filling each about 3/4 full.

   If using chocolate chips or nuts, fold them in before filling.

6. Bake. Bake 10–12 minutes, or until donuts spring back when lightly pressed and a toothpick comes out clean or with a few moist crumbs.
7. Cool. Let donuts rest in the pan for 5 minutes, then transfer to a rack. Cool fully if glazing.
8. Finish. Enjoy plain, dust with cinnamon, or glaze lightly. For a simple glaze, whisk 1/2 cup powdered sugar (or powdered sweetener) with 1–2 tablespoons milk and a splash of vanilla.

   Dip cooled donuts and set on a rack to firm.

Keeping It Fresh

Store cooled donuts in an airtight container at room temperature for up to 2 days. For best texture beyond that, refrigerate up to 5 days. They reheat well in the microwave for 10–15 seconds or in a low oven for a few minutes.

For longer storage, freeze on a tray until solid, transfer to a freezer bag, and keep up to 2 months. Thaw overnight in the fridge or pop in the microwave for 20–30 seconds.

Benefits of This Recipe

• Higher protein, lower fuss: Greek yogurt and protein powder boost protein without complicated steps.
• Baked, not fried: Less oil and lighter texture while still satisfying.
• Customizable sweetness: Works with sugar, coconut sugar, or zero-calorie sweeteners.
• Budget-friendly: Uses pantry staples and basic equipment.
• Meal-prep friendly: Easy to batch, store, and reheat.
• Flexible flour and protein options: Adaptable for gluten-free and dairy-free needs.

Common Mistakes to Avoid

• Overmixing the batter: This can make donuts tough. Stir until just combined.
• Using too much protein powder: More isn’t better; it can dry out the donuts.

  Stick to the recipe ratio.

• Skipping fat entirely: A bit of oil keeps the texture tender. Don’t omit it.
• Overbaking: Protein bakes set fast. Start checking at 10 minutes to prevent dryness.
• Filling the pan too high: Overfilled wells can spill and bake unevenly.

  Aim for 3/4 full.

• Glazing while hot: Warm donuts will melt the glaze and turn sticky. Cool them first.

Recipe Variations

• Chocolate Protein Donuts: Swap 2 tablespoons flour for cocoa powder and use chocolate protein powder. Add mini chocolate chips if you like.
• Cinnamon Sugar: Brush warm donuts with a little melted butter and toss in cinnamon sugar.

  Use a light hand to keep them balanced.

• Lemon Poppy Seed: Add 1 tablespoon lemon zest, 2 teaspoons lemon juice, and 1 tablespoon poppy seeds. Finish with a lemon glaze.
• Berry Burst: Fold in 1/3 cup finely chopped freeze-dried strawberries or blueberries. They add flavor without extra moisture.
• Maple Walnut: Use maple extract instead of vanilla and fold in chopped toasted walnuts.

  Drizzle with a thin maple glaze.

• Dairy-Free: Use a thick dairy-free yogurt, plant milk, and a plant-based protein powder. Check thickness; add a splash more milk if the batter is too stiff.
• Gluten-Free: Use a 1:1 gluten-free baking flour blend. Let the batter rest 5 minutes before baking for better hydration.

FAQ

Can I use only whole wheat flour?

Yes, but use white whole wheat flour for a lighter texture, and add 1–2 tablespoons extra milk if the batter seems thick.

Expect a slightly heartier crumb.

Which protein powder works best?

Whey isolate or a whey blend gives the softest texture. Plant-based powders work too, but they can absorb more liquid. If using plant protein, add an extra tablespoon or two of milk as needed.

Do I need a donut pan?

It helps, but you can use a mini muffin tin to make “donut holes.” Bake 8–10 minutes and watch closely.

You’ll get the same flavor and a similar texture.

How sweet are these donuts?

Lightly sweet, like a breakfast muffin. If you prefer a dessert-level sweetness, use the higher end of the sweetener range and add a glaze.

Why did my donuts turn out dry?

Common causes are overbaking, too much protein powder, or overmixing. Next time, measure carefully, mix just until combined, and pull them from the oven as soon as they spring back.

Can I make them egg-free?

Yes.

Use two flax eggs (2 tablespoons ground flax + 5 tablespoons water, rested 5 minutes). The texture will be a touch denser but still tasty.

How do I add more flavor without extra sugar?

Use vanilla or almond extract, warm spices, citrus zest, or a pinch of instant espresso with chocolate versions. These add depth without extra sweetness.

Can I double the recipe?

Absolutely.

Bake in batches and rotate pans halfway for even cooking. Store extras in the freezer for easy meal prep.

In Conclusion

These Protein Donuts baked with Greek yogurt hit the sweet spot between wholesome and satisfying. They’re easy to make, adaptable to your diet, and perfect for breakfast, snacks, or a pre-workout boost.

Keep a batch on hand, switch up the flavors, and enjoy a donut that fits the way you eat—without sacrificing taste or texture.