I saw a recipe on the back on the Cinnamon Apple bag for doughnuts. I recently purchased a doughnut baking pan at Target (along with $129 worth of other things that threw themselves into my cart), and had to give it a whirl.
When I calculated the macros, they were too good to be true! The recipe makes 9 doughnuts. Each doughnut yields 2g fat, 3g sugar, 8g protein and 9g carbs. Amazeballs. This includes the frosting I added and the cereal sprinkles.
You could double this recipe easily to make 18, or use a mini-doughnut pan to make twice as many, but more fun-size!
I created a cream cheese protein frosting and sprinkled them with my favorite cereal: cinnamon Honey Bunches of Oats. They are divine! Store them in the fridge for up to a week. They're delicious cold, or pop them into the toaster oven or microwave to bring that fresh-baked smell back into the kitchen.
1-1/4 c. cinnamon apple mix
1/2 tsp baking powder
1 large egg
1/2 cup unsweetened almond milk
1/2 cup plain greek non-fat yogurt
1/4 cup applesauce
Dash of vanilla
Sprinkle of nutmeg
2 tbsp whipped cream cheese
2 tbsp vanilla protein powder
Enough almond milk to create a thick but spreadable frosting
1/4 cup Honey Bunches of Oats with Cinnamon
Preheat oven to 350 degrees.
Mix ingredients together until blended. The more you mix them, the more cake-like your doughnuts all become.
Dollop batter into grease doughnut pan. Fill pan to the center but don't cover.
Bake 13-15 minutes. Let cool completely.
Mix frosting ingredients together vigorously, you want no lumps. Spread evenly over each cooled doughnut. Sprinkle with crushed cereal.