Healthy Fudge Protein Chocolate Donuts Recipe

This recipe has become my weekend go-to when I want something that feels like a treat but powers me up instead of weighing me down. It’s quick to mix, bakes beautifully into golden-edged, softly crisp donuts, and you can tweak it depending on what you have on hand. I promise you’ll enjoy both the aroma that fills your kitchen as they bake and the wholesome satisfaction that follows each bite.

Let’s dive in together and explore why these healthy fudge protein chocolate donuts are a game changer that you’ll want to make again and again.

Ingredient Guide

• Buttermilk Power Cakes Mix (1 1/2 cups): Adds protein and a tender texture, plus that slight tang from buttermilk.
• Granulated sugar (1/2 cup): Sweetens without overpowering—feel free to cut back a bit if you prefer less sweet.
• Cocoa powder (1/4 cup): Brings a deep chocolate intensity that’s pure and slightly bitter, balancing the sugar nicely.
• Milk (2/3 cup): Keeps the batter smooth and moist; any milk—dairy or plant-based—works here.
• Greek yogurt (1/4 cup): This adds creaminess along with protein, keeping donuts velvety but not greasy.
• Oil (2 tbsp): Light vegetable or avocado oil makes for a tender crumb without heaviness.
• Egg (1 large): The glue, helping everything come together while also adding richness.
• Vanilla extract (1 tsp): Just a splash to deepen the flavor and round out the chocolate notes.
• Chocolate chips (1/2 cup): The star mix-in—melty pockets of joy in every donut.

Prep Before You Begin

Before you jump in, set your oven to 350°F (175°C) and grease your donut pan well—this step ensures those fudgy protein chocolate donuts come out easily, keeping their shape and edges crisp. I find assembling all ingredients first (mise en place) really helps: measure your dry and wet ingredients separately, and have your chocolate chips nearby. That way, you can move smoothly through each step without scrambling.

How to Make Healthy Fudge Protein Chocolate Donuts Recipe

1. Prepare dry ingredients: In a large mixing bowl, combine the Buttermilk Power Cakes mix, granulated sugar, and cocoa powder. I like to whisk them together a bit to ensure that cocoa is evenly spread, giving each donut a consistent, chocolatey base.
2. Mix wet ingredients: In a separate medium bowl, whisk together the milk, Greek yogurt, oil, egg, and vanilla extract until you have a velvety, uniform mixture. The Greek yogurt adds a subtle tang and gives the batter a rich texture you’ll love.
3. Combine wet and dry mixes: Pour the wet mix into the bowl with dry ingredients. Gently fold using a spatula until just incorporated. Don’t overmix here — a few lumps are perfectly fine and keep the donuts tender. Then fold in the chocolate chips evenly so every bite has a melty surprise.
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Expert Tips to Nail It

Small adjustments that make a big difference in texture, timing, and flavor so your Healthy Fudge Protein Chocolate Donuts Recipe turns out reliably amazing.

4. Prepare baking pan: Grease your 6-donut pan thoroughly with oil or non-stick spray. I find using a small brush or paper towel to spread the oil evenly helps prevent sticking, which makes removing donuts much easier and keeps edges crisp.
5. Fill donut cavities: Pipe or spoon the batter evenly into each donut mold, filling about three-quarters full. This gives the donuts enough room to rise without overflowing, resulting in beautifully rounded tops.
6. Bake: Place in your preheated oven at 350°F (175°C) and bake for 15 to 18 minutes. You’ll want to watch for the donuts to spring back lightly when touched or check doneness with a toothpick—it should come out clean or with a few moist crumbs but no wet batter.
7. Cool and serve: Let the donuts cool completely in the pan before carefully removing and transferring them to a rack. This cooling step is key—it helps keep the delicate edges intact. Once cool, you can top them with a glossy Greek yogurt glaze or your favorite icing. Just wait until they’re cool to avoid melted, runny toppings.

Creative Variations for Healthy Fudge Protein Chocolate Donuts Recipe



• Add a teaspoon of instant espresso powder to the dry ingredients for a mocha twist that intensifies chocolate flavor.
• Swap half the chocolate chips for chopped nuts like walnuts or pecans for added crunch and warmth.
• Stir in some orange zest with the wet ingredients for a bright, citrusy lift that pairs wonderfully with dark chocolate.
• Top with a light Greek yogurt glaze flavored with a touch of honey and vanilla for a tangy-sweet finish that balances richness.
• Try adding a handful of frozen raspberries folded into the batter for a seasonal pop of color and tartness.
• For a vegan spin, replace the egg with flaxseed “egg” and swap milk for almond or oat milk—results will be just as delicious with minor texture differences.

Storage, Freezing & Reheating

• Store baked donuts in an airtight container at room temperature for up to 3 days—perfect for quick snack grabs.
• If you want them to last longer, refrigerate for up to 5 days; just bring to room temp or warm slightly before eating for best texture.
• To freeze, wrap donuts individually in plastic wrap and place in a freezer-safe bag for up to 1 month. Thaw overnight in the fridge and warm gently.
• Reheat frozen or refrigerated donuts in a toaster oven for 3-5 minutes, just to revive their softness and melt the chocolate chips slightly.

Healthy Fudge Protein Chocolate Donuts Recipe FAQs

• Can I make these donuts gluten-free? The recipe uses Kodiak Buttermilk Power Cakes mix, which often contains gluten. For gluten-free, try a certified gluten-free pancake or baking mix with protein or a blend of oat flour and protein powder.
• Is the Greek yogurt necessary? It adds moisture and protein, and keeps donuts tender, but you could substitute with a dairy-free yogurt or sour cream for similar results.
• Can I bake these in a muffin tin instead of a donut pan? Yes! Use a muffin pan, fill wells about two-thirds full, and bake for 18-20 minutes—check for doneness with a toothpick.
• How do I avoid dense donuts? Don’t overmix the batter; fold gently until just combined. Also, be sure your leavening in the mix is fresh, and don’t overload with chocolate chips.
• Are these suitable post-workout snacks? Absolutely! They combine protein, moderate carbs, and a little healthy fat—fueling recovery while satisfying sweet cravings.



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Healthy Fudge Protein Chocolate Donuts Recipe



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4.5 from 78 reviews

These Fudgy Protein Chocolate Donuts are a deliciously rich and healthy treat made with Kodiak Buttermilk Power Cakes mix, cocoa powder, and a blend of nourishing ingredients like Greek yogurt and milk. Baked to perfection, they are soft, moist, and packed with chocolate chips, then topped with a subtle Greek yogurt glaze for an extra tangy finish. Perfect for breakfast or a guilt-free dessert.

• Author: Olivia
• Prep Time: 5 minutes
• Cook Time: 18 minutes
• Total Time: 23 minutes
• Yield: 6 donuts
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

Dry Ingredients

• 1 1/2 cup Buttermilk Power Cakes mix
• 1/2 cup granulated sugar
• 1/4 cup cocoa powder

Wet Ingredients

• 2/3 cup milk
• 1/4 cup Greek yogurt
• 2 tbsp oil
• 1 egg
• 1 tsp vanilla extract

Additional Ingredients

• 1/2 cup chocolate chips

Instructions

1. Prepare dry ingredients: In a large mixing bowl, combine the Kodiak Buttermilk Power Cakes mix, granulated sugar, and cocoa powder thoroughly to ensure even distribution of dry components.
2. Mix wet ingredients: In a medium-sized bowl, whisk together the milk, Greek yogurt, oil, egg, and vanilla extract until the mixture is smooth and uniform.
3. Combine wet and dry mixes: Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined. Then fold in the chocolate chips evenly throughout the batter.
4. Prepare baking pan: Grease a 6-donut baking pan thoroughly to prevent sticking. Pipe or spoon the batter evenly into each donut cavity, filling them about three-quarters full.
5. Bake the donuts: Place the pan in a preheated oven at 350°F (175°C) and bake for 15 to 18 minutes, or until a toothpick inserted into the donuts comes out clean.
6. Cool and serve: Allow the donuts to cool completely in the pan before carefully removing and transferring them to a cooling rack. Optionally, top with icing and sprinkles, but only after they have fully cooled to avoid melting or running toppings.
7. Storage: Store the donuts in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days to maintain freshness.

Notes

• Ensure not to overmix the batter to keep the donuts tender and fudgy.
• You can substitute milk with any plant-based milk for a dairy-free option.
• Make sure the donuts cool completely before glazing to prevent the glaze from melting.
• Use a piping bag for easier and more uniform filling of the donut pan.
• These donuts can be frozen for up to 1 month; thaw before serving.