Lemon Coconut Protein Doughnuts

National doughnut day calls for a new doughnut recipe. I thought lemon and coconut sounded pretty good so I created this delicious recipe🍋🍩

I use VitaFiber syrup in my recipe but you can substitute any sticky sweetener such as maple syrup or honey. VitaFiber is a high fiber sugar substitute. Check their website out for more info, It’s an amazing product.

For protein I use LeanFit, they have an All-in-One protein that bakes amazing which I used in this recipe. A plant based or whey protein should still work ok if that’s what you have on hand, using whey might lead to a little drier doughnut though.

Here is the recipe 👇🏽

Lemon Coconut Protein Donuts

Ingredients:
Yield 8-10 donuts

DONUTS:
½ cup oat flour
½ cup LeanFit All-in-One protein powder
1 tsp baking powder
½ tsp cinnamon
¼ cup shredded coconut
¼ cup applesauce
¼ cup VitaFiber syrup or maple syrup
¼ cup fresh squeezed lemon juice
½ tsp pure vanilla extract
1 tsp apple cider vinegar
1 egg

FROSTING:
125g cream cheese
½ scoop LeanFit vanilla whey
1 Tbps VitaFiber syrup or maple syrup
1 tsp lemon juice

Coconut & lemon rind for garnish

Directions:

Preheat oven to 350ºF and grease donut pan. Combine all dry ingredients in bowl. Whisk together wet ingredients in separate bowl then fold the wet into dry ingredients. Place batter into a Ziploc or sandwich bag, cut corner and pipe into donut tray. Bake for 10-12 mins. Repeat with remaining batter. Let donuts cool before frosting. Whisk frosting ingredients together until smooth and spread onto donuts, garnish with shredded coconut and lemon rind.

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Double Chocolate Protein Muffins

At just 99 calories per muffin, these chocolaty muffins are the perfect healthy snack!

And you’ll love that they are high in protein and fiber using LeanFit Naturals Protein and VitaFiber IMO. They are also packed with antioxidants. Check below for the recipe 👇🏽

DOUBLE CHOCOLATE PROTEIN MUFFINS

Yield 12-14 muffins

INGREDIENTS

Dry
•1 cup Gluten Free Only Oats Oat Flour
•2 scoops LeanFit Chocolate whey naturals
•1/3 cup cacao powder
•¼ tsp salt
•½ tsp cinnamon
•1 tsp baking powder
Wet
•2 eggs
•½ cup VitaFiber syrup *see below for subs
•½ cup 2% Greek yogurt
•1/3 cup unsweetened applesauce
•1 tsp pure vanilla extract
•¼ cup unsweetened almond milk
•1/3 cup Lily’s Sugar Free dark chocolate chips

METHOD
1. Preheat oven to 350°F and line or grease 12 muffin tin.
2. Mix together the dry ingredients in a large bowl.
3. Beat eggs, syrup, Greek yogurt, applesauce, vanilla and almond milk in separate bowl.
4. Pour the wet ingredients into the dry ingredients, and fold everything together. Be careful not to over stir the batter (If to dry add 1-2 tablespoons of milk if needed).
5. Fold in chocolate chips.
6. Evenly divide the batter among muffin tin (I got 14 muffins). If desired, add chocolate chips on top of each muffin.
7. Bake between 15 to 20 minutes, or until you can pierce the muffin with a
toothpick and it comes out clean.
8. Let cool on wire rack.

MACROS

Calories: 99 | Fat: 3g | Carb: 12g (Fiber 4.1g / Sugar 1.2g) | Protein 7g

*Can substitute maple syrup, honey or any sticky sweetener in place. A granulated sugar could be used but you may need more liquid, adjust accordingly.

Spinach Protein Muffins

Looking for a way to sneak some greens into your diet or your children’s diet? Look no further! These green muffins taste nothing like the hidden spinach packed inside them. Bonus is they are high in protein with LeanFit CompleteGreens 👍🏽

Spinach Protein Muffins

Ingredients:

Dry:
•1½ cups All purpose flour, unbleached
•½ cup (45g) LeanFit CompleteGreen protein powder
•½ cup coconut sugar
•2 tsp baking powder
•Pinch salt
Wet:
•1 Cup Spinach, packed
•½ Cup mashed banana or applesauce
•¼ cup coconut oil
•2 eggs
•1 tsp pure vanilla extract
•¼ cup almond milk

Method:
Preheat oven to 325ºF and line muffin tin with 12 liners or grease, set aside. In large bowl combine all dry ingredients, set aside. In blender add all wet ingredients and blend until smooth, scraping down sides a couple times if needed. Add wet ingredients to dry ingredients and fold together until just combined. Portion into muffin liners (I use an ice cream scoop to portion). Bake for 20 minutes in preheated oven or until toothpick comes clean.

Chocolate Protein Eggies

I created these last year for Easter and knew I had to make them again this year. Instead of making them large, I made them smaller so if you want to eat 1, 2 or 3 you can! I also have included my homemade chocolate recipe that I used to coat the eggies. Recipe below.

Chocolate Protein Eggs

Ingredients:

•2 Scoops (64g) Chocolate LeanFit 100% Whey Naturals Protein
•½ Cup Coconut Flour (can swap for ¼ cup casein & ¼ cup coconut flour also for higher protein)
•¼ Cup Almond Flour
•¼ Cup Cacao Powder
•¼ Cup Nut Butter (I used Cashew butter)
•¼ Cup VitaFiberIMO Syrup (Can sub maple syrup/honey)
•¼ Cup Almond Milk

Method:

Mix together all dry ingredients in bowl and set aside. In medium saucepan heat nut butter and VitaFiber until smooth; stir in almond milk. Using spatula add nut butter mixture to dry ingredients and press together then use your hands to knead dough together (add more almond milk 1Tbsp at a time if too dry). Split dough into 12 even pieces or 24 if you want smaller pieces. Using your hands form each batter piece into egg shape, place on parchment paper and then store in fridge to firm. Coat in your favourite melted chocolate or make your own as below.

Macros: (12) *Large size
Calories: 98 | Carb: 10g (Fiber 6g/Sugar 1g) | Fat: 5g | Protein: 7g

(24 for smaller size – macros halved)

Homemade Chocolate

Ingredients:

•¼ Cup Coconut Oil
•¼ Cup Cacao Powder
•2-4 Tbsp VitaFiberIMO Syrup (or maple syrup/honey/liquid sweetener)

Method:

Heat coconut oil to a liquid and stir in cacao powder and sweetener. Coat protein eggs and pour leftovers into molds or silicone muffin cups for a snack later.

Raspberry Truffles

With Valentine’s day coming up I decided to make these yummy raspberry gems. I’ve made a similar version to this before without protein powder but I love trying to create a healthy treat with an extra protein boost so I altered my old recipe and they turned out great! See the recipe below.

RASPBERRY TRUFFLES

INGREDIENTS:

Truffles:
• ½ Cup old fashioned oats
• ½ Cup raw cashews
• ⅔ Cup Slightly thawed raspberries
• 1 Scoop (30g) LeanFit CompleteGreens protein powder
• 1 Tbsp Maple syrup

Chocolate Coating:
• 140g Dark Chocolate, chopped
• 1 Tbsp Coconut oil

METHOD:
Set raspberries out to thaw for about 15 minutes. In food processor add oats and cashews and process until little bits. Add protein powder, slightly thawed raspberries and maple syrup, process again until you get a paste like texture. Line a cookie sheet or flat surface with parchment paper and using a small cookie scoop or tablespoon portion out truffles onto parchment lined dish. Place in freezer to set for about 30 minutes. Combine your chocolate over double boiler and melt, stir in coconut oil until melted and remove from heat. Remove truffles from freezer, if needed roll slightly with hands to smooth out ball shape. Coat each truffle with chocolate and place back onto parchment lined dish, sprinkle with freeze dried fruit or chopped nuts if desired *see note. I used freeze dried pomegranate seeds chopped up. Drizzle with extra chocolate if desired. Can be stored in fridge or freezer (If storing in freezer, allow 20-30 minutes to thaw before serving). Yield 18 truffles.

*NOTE: If you would like to sprinkle with freeze dried fruit or nuts make sure as soon as you coat 1 truffle in chocolate sprinkle prepared topping onto chocolate before it hardens.

Pumpkin Protein Cookies

I’m all about the pumpkin lately 🎃 well it is fall after all. These cookies turned out so soft and chewy, definitely a new favourite! Recipe below.

Pumpkin Protein Cookies 🎃

Ingredients:

•1½ Cups flour (I used half oat flour & half all purpose whole wheat)
•½ Cup LeanFit CompleteGreen protein powder
•1 tsp cinnamon
•½ tsp pumpkin pie spice
•2 tsp baking powder
•Pinch pink Himalayan salt
•½ cup coconut oil
•½ cup coconut sugar
•2 egg whites or 1 whole egg/flax egg
•1 tsp pure vanilla extract
•1 Cup pumpkin puree
•¼ Cup each pumpkin seeds and chocolate chips (optional)

Method:

Preheat oven to 350ºF. Combine all dry ingredients in large bowl and set
aside. Beat together coconut oil and coconut sugar until smooth, add egg
whites and vanilla and beat together, add pumpkin puree and beat again until
smooth. Fold wet ingredients into dry ingredients until just combined. Stir
in pumpkin seeds and chocolate chips. Portion cookies onto parchment lined
baking sheet and bake for 10-12 minutes. Cool on wire rack.

Pumpkin Protein Balls

Pumpkin balls in my new cute pumpkin ramkin 🎃 These balls were so delicious they didn’t last long! Recipe below⬇️

Pumpkin Protein Balls 🎃

➡️Ingredients:
•½ cup natural peanut butter (can sub with any nut/seed butter)
•½ cup pure pumpkin puree
•¼ cup VitaFiber IMO syrup*
•¾ cup large flake oats
•¼ cup oat flour
•2 Scoops (60g) LeanFit CompleteGreen protein powder
•1 tsp. pumpkin pie spice

➡️Method:
Combine all dry ingredients in large bowl and set aside.  In saucepan over medium heat melt together peanut butter and syrup *(VitaFiber syrup can be subbed with any sticky sweetener such as honey or maple syrup, macros will change) until smooth, remove from heat and stir in pumpkin puree until smooth (you can skip the heating if you have smooth enough nut butter). Add peanut butter mixture to dry ingredients and mash together with a fork until well combined.  Roll into balls and place on parchment lined dish (I used a small cookie dough scoop to make my balls – so easy!). Place in fridge to harden up. I was able to get 32 balls with my small scoop, portion as you like.