I realize I’ve gone mostly peppermint madness this month, and not once have I given cranberries a chance to take center stage. I wanted to make a fun and festive breakfast, so I opted to make a batch of cranberry orange protein donuts. I didn’t glaze them since I wanted to be able to taste the tartness of the baked cranberries, but you can 100% use my normal glaze recipe if you’d like to make them sweeter. Orange you glad I give you options? These take all of five minutes to whip up, 10 minutes to bake, and two seconds to devour. Santa might even appreciate a tray of these more than Christmas cookies, just sayin’.
Cranberry Orange Protein Donuts
Soft, orange donuts bursting with cranberries
I have not tested this recipe with any other protein powders or mixes, so I cannot guarantee the same results without using the ingredients listed below.
Ingredients
FOR THE DONUTS*1 bag of Empowrd gluten free protein donut mix
*1 large egg
*4 ounces (1/2 c) unsweetened applesauce
*1 tsp vanilla extract
*1 TBS orange zest
*1/2 c + 1 TBS pulp free orange juice
FOR THE CRANBERRIES
*100 grams (1 cup) of fresh or frozen cranberries
*2 tsp flour (gluten free or regular)
Directions
- Preheat oven to 350 and grease a donut pan with cooking spray (can use a muffin tin if you don’t have a pan)
- Mix all donut ingredients well
- Carefully pour batter into the pan until each cavity is 3/4 full (I used a piping bag with the tip snipped to make this easier)
- Mix the cranberries together with the flour; this will keep them from sinking in the batter
- Gently plop a few cranberries into each donut batter
- Bake for 10-12 minutes, until set and springy
- Let donuts cool in the pan on a cooling rack for 5 minutes before turning out and ENJOYING!
- Donuts are best eaten warm; reheat in a damp paper towel for 10-15 seconds and keep leftovers in the fridge
Nutrition
Macros9 servings
108 cal/16 c/1.5 f/7.5 p per donut
Kate Bakes Cakes 