One morning at 7 AM, I found myself staring at yet another bland protein bar and thinking, there has to be something better. That tiny moment of frustration led to my favorite discovery ever: healthy chocolate protein donuts that actually taste amazing.
These donuts use just five simple ingredients, come together in about 25 minutes, and deliver 8 grams of protein each. No weird aftertaste, no overpriced powders, just rich chocolate flavor that keeps you full and satisfied.
The texture is spot-on, somewhere between a soft cake donut and a tender muffin. They’re hearty without being heavy, perfectly sweet, and baked instead of fried, so enjoying one (or two) with your morning coffee feels totally guilt-free.
Make a batch on Sunday and breakfast is handled for days. They freeze beautifully, reheat in seconds, and honestly taste like something you’d grab from a trendy café for way more than they cost to make.
*Before You Start: You’ll find more explanation here than a basic recipe. That’s intentional, the aim is to educate, not just instruct.
Why These Donuts Will Make Your Mornings
❃ 25 minutes total time: Faster than running to the coffee shop, and you get six donuts
❃ 5 simple ingredients: No long shopping list or pantry overhaul needed
❃ 8g protein per donut: Real fuel that actually keeps you satisfied
❃ Naturally sweetened: Ripe bananas do all the work (no refined sugar!)
❃ Freezer-friendly: Double the batch and thank yourself later
❃ One-bowl mixing: Less cleanup means you’ll actually want to make them again
Gather These Simple Ingredients
For the Donuts:
• 2 ripe bananas (about 1 cup mashed). The more brown spots, the better! Those overripe bananas you almost threw out? Perfect for this. If you’ve got bananas in the freezer, thaw them and use the liquid too, it adds moisture.
• 2 large eggs. Room temperature works best (they mix more smoothly). Just set them on the counter while you gather everything else.
• 1 cup chocolate protein powder. Whey or plant-based both work beautifully here. Choose one that already tastes good on its own, if you wouldn’t drink it in a smoothie, you probably won’t love it in donuts. My favorites are brands with real cocoa listed in the ingredients.
• ¼ cup unsweetened cocoa powder. This deepens the chocolate flavor so much. Dutch-processed gives you that dark, rich taste, but regular cocoa works perfectly fine too.
• 1 teaspoon baking powder. Make sure it’s fresh! If yours has been sitting in the back of the pantry for two years, test it first (drop a little in hot water, it should fizz).
Optional Add-Ins:
• 2 tablespoons mini chocolate chips. Because sometimes you need those melty chocolate pockets
• 1 teaspoon vanilla extract. Adds warmth and rounds out the chocolate
• Pinch of sea salt. Trust me on this; it makes the sweetness pop
For the Simple Glaze (Optional):
• 2 tablespoons Greek yogurt
• 1 tablespoon cocoa powder
Whisk together for extra protein and that bakery-style finish.
Quick Substitution Notes: Can’t do eggs? Try flax eggs (1 tablespoon ground flax + 3 tablespoons water per egg), though they’ll be a bit denser. No donut pan? Use a muffin tin, same baking time, just a different shape. Plant-based protein powder works just as well as whey, so use whatever you prefer or have on hand.
From Batter to Baked: Follow Along
1 Get Everything Ready
Preheat your oven to 350°F and give your donut pan a good coating of cooking spray or coconut oil. Don’t skimp here, protein batter loves to stick. If you want extra insurance (especially if your pan is older), dust the greased cavities with a little cocoa powder.
2 Mash Those Bananas
Peel your bananas and mash them up in a large bowl using a fork. Go for mostly smooth with a few little chunks, those bits add moisture throughout the donuts. The riper your bananas, the easier this step is. Mine practically mash themselves when they’re covered in brown spots. If yours aren’t quite ripe enough, pop them in the microwave for 30 seconds (still in the peel) to soften them up.
3 Add the Eggs
Crack both eggs right into the mashed banana and whisk everything together for about 30 seconds until it’s frothy and completely combined. This step adds air to the batter, which helps them rise even without flour. You should see no streaks of egg white, just a creamy, uniform mixture. Add your vanilla extract here if you’re using it.
4 Mix in the Dry Ingredients
Here’s where the magic happens. Add your protein powder, cocoa powder, and baking powder right on top of the wet mixture. Fold everything together gently with a spatula, about 15 to 20 strokes total. The batter will be thick and fudgy, almost like brownie batter. Stop mixing as soon as you don’t see dry powder anymore. A few small lumps? Totally fine. Actually, they’re preferred! Overmixing makes the donuts rubbery, and nobody wants that.
5 Fill Your Pan
This is where a piping bag or zip-top bag makes life easier. Transfer the batter to your bag, snip off a corner (about an inch wide), and pipe the batter into each cavity, filling them about two-thirds full. No piping bag? No problem. Use two spoons to carefully scoop and spread the batter, just take your time to avoid gaps. Give the pan a couple of firm taps on the counter to release any air bubbles hiding in there.
6 Bake to Perfection
Slide the pan into your preheated oven and bake for 12–14 minutes. You’ll know they’re done when the tops spring back lightly when you press them, and a toothpick comes out with just a few moist crumbs clinging to it. Here’s the thing: protein-based treats keep cooking from residual heat, so pulling them at 12 minutes is usually perfect. They won’t brown much on top, that’s completely normal for this recipe.
7 Cool and Release
Let the donuts hang out in the pan for 5 minutes. This isn’t optional, this cooling time lets the structure set so they don’t fall apart when you remove them. After 5 minutes, run a butter knife gently around both edges of each donut, flip the pan over onto a cooling rack, and give it a little tap. They should pop right out. Let them cool completely (about 15 minutes) before glazing or storing, though honestly, eating one warm is one of life’s simple pleasures.
8 Glaze (If You’re Feeling Fancy)
Mix your Greek yogurt and cocoa powder in a small bowl until it’s smooth and glossy. Dip the top of each cooled donut into the glaze, let the excess drip off, and set them back on the rack. Give the glaze about 10 minutes to set before diving in. This step adds extra protein and makes them look bakery-beautiful.
Make These Donuts Even Better With These Tricks
❃ Choose your bananas wisely. The darker and more spotted your banana peels are, the sweeter your donuts will be. Bananas that are mostly brown? Absolute gold for this recipe. Those natural sugars balance out the cocoa and protein powder perfectly.
❃ Be patient with cooling. I know it’s tempting to pull them out immediately, but trust the process. That 5-minute rest in the pan makes all the difference between intact donuts and delicious crumbles (which, to be fair, still taste amazing).
❃ Taste your protein powder first. If your powder is already sweetened and your bananas are super ripe, you’re golden. Using unsweetened protein powder? Add 2 tablespoons of maple syrup or honey to the wet ingredients so they’re not too bitter.
❃ Storage matters. Room temperature in an airtight container works for 2 days, but after that, pop them in the fridge (they’ll last 5 days). Before eating, let them come to room temp or warm them for 15 seconds in the microwave—they taste freshly baked again.
❃ Make extras. This recipe doubles beautifully. If you have two donut pans, you can bake 12 at once. Freeze extras individually wrapped in plastic wrap, then toss them all in a freezer bag. They’ll keep for 3 months, and future-you will be so grateful.
NUTRITION (PER DONUT)
Based on 6 donuts without optional glaze:
• Calories: 115
• Protein: 8g
• Carbohydrates: 16g
• Fat: 2g
• Fiber: 3g
• Sugar: 6g (naturally occurring from banana)
• Sodium: 90mg
❃ Nutrition information is estimated using standard ingredient databases and may vary based on specific brands used and serving sizes.
Got Questions? We’ve Got Answers
➲ Can I use a different protein powder flavor?
Absolutely! Vanilla protein powder makes a lighter-flavored donut that’s perfect if you want to add chocolate chips or other mix-ins. Peanut butter protein powder? Amazing, total Reese’s vibes. Just choose powders with clean ingredients and avoid anything with artificial sweeteners that leave a weird aftertaste. And maybe skip the pre-workout powders with caffeine unless you want your breakfast to double as your morning energy drink!
➲ What if I don’t have a donut pan?
Girl, use a muffin tin! Fill each cup about halfway and bake for 15–16 minutes. You’ll get protein muffins instead of donuts, same incredible flavor, just a different shape. Want them to look more donut-like? Once they’re cooled, use a small round cookie cutter to punch out the center. Bonus: you get donut holes to snack on.
➲ Why did my donuts turn out dense or rubbery?
This usually happens from overmixing. Protein develops differently than flour, so once you add your dry ingredients, mix gently and briefly, just until combined. Also, check that your baking powder is fresh (old leavening agents won’t help them rise), and watch your baking time. Even one or two extra minutes can dry them out and make them tough.
➲ Can I prep the batter ahead of time?
Not really. Baking powder starts working the moment it touches liquid, so overnight batter means flat donuts. But here’s the good news: you can measure your dry ingredients into one bowl and your wet ingredients into another the night before. In the morning, just mix them together and bake, takes less than 5 minutes of actual work.
Time to Enjoy Your Delicious Healthy Chocolate Protein Donuts
These healthy chocolate protein donuts have become my Sunday ritual, the kind of recipe that makes me actually excited to wake up and get in the kitchen. They prove that breakfast doesn’t have to be boring or feel like a chore to be good for you. Rich chocolate flavor, real protein that keeps you full, and a texture that honestly rivals any bakery donut I’ve tried.
If you’re loving these you will also love my:
❃ Soft & Fluffy Gluten Free Pumpkin Donuts Recipe
❃ Easy Chocolate Yeast Donuts (No Donut Pan Needed!)
❃ Easy Blueberry Glazed Donuts in 30 Minutes (Baked, Not Fried!)
❃ Baked Vegan Donuts That Are Fluffy & Easy In 7-Steps
I’d love to know which protein powder you use, tell me in the comments and let me know how your donuts turn out! And if you make them, take a quick photo and share it. Seeing these beauties in your kitchen truly makes my day.
Don’t forget to save this recipe to your Pinterest board so you can find it again whenever a cozy breakfast craving hits. You can even text it to a friend who’s always on the hunt for healthier treats.
Here’s to mornings that taste like dessert and feel like self-care. Happy baking, friend!
Baked Chocolate Protein Donuts (No Guilt, All Flavor)
Ingredients
- 2 ripe bananas about 1 cup mashed
- 2 large eggs
- 1 cup chocolate protein powder
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 2 tablespoons mini chocolate chips optional
- 1 teaspoon vanilla extract optional
- Pinch of sea salt optional
For Optional Glaze:
- 2 tablespoons Greek yogurt
- 1 tablespoon unsweetened cocoa powder
Instructions
- Preheat oven to 350°F. Grease a 6-cavity donut pan with cooking spray or coconut oil.
- Mash bananas in a large bowl until mostly smooth. Add eggs and whisk vigorously for 30 seconds until frothy.
- Add protein powder, cocoa powder, and baking powder to the wet ingredients. Fold gently with a spatula for 15-20 strokes until just combined. Don’t overmix.
- Transfer batter to a piping bag or zip-top bag. Snip corner and pipe batter into donut cavities, filling two-thirds full. Tap pan on counter twice.
- Bake 12-14 minutes until tops spring back when pressed. Let cool in pan 5 minutes, then run a knife around edges and flip onto cooling rack.
- For glaze, mix Greek yogurt and cocoa powder. Dip cooled donuts and let set 10 minutes before serving.
