1/2 cup whole wheat flour
2 scoops Ascent Chocolate Cappuccino Micellar Casein or Whey Protein
1/4 cup + 1 tbsp. Truvia baking blend*
½ cup plain, nonfat Greek yogurt
1 small container applesauce (about 1/2 cup)
2 whole eggs (or flax eggs)
1/2 tsp. baking powder
1 tsp. vanilla extract cup of dark chocolate chunks
pinch of cinnamon
1/4 cup mini chocolate chips (plus more for topping)
pinch of Salt
1 scoop Ascent Cappuccino Micellar Casein or Whey Protein
2 tbsp. brewed coffee (decaf or regular, or water for less of a coffee taste)
2 tbsp. Truvia baking blend*
2 tbsp. coconut oil, melted
*Truvia baking blend is a mixture of 1/2 cane sugar and 1/2 stevia to make a great, lower calorie sugar alternative that is great for baking. It can be found in the baking aisle of most groceries. If you don't have it, you can alternatively use 1/2 cup regular granulated sugar.
Preheat oven to 350F.
Add flour, protein powder, baking powder, cinnamon and salt to a large bowl. In a separate bowl, whisk together Truvia sweetener, Greek yogurt, applesauce, eggs and vanilla extract.
Combine wet and dry ingredients. Gently mix until a smooth batter forms. Stir in mini chocolate chips.
Spray a doughnut pan with nonstick spray.
Spoon batter into a large, gallon Ziploc bag. Cut tip off bag and pipe doughnut batter into the doughnut pan.
Bake for about 15 minutes or until a knife comes out clean. Let doughnuts completely cool once done baking. Mix all glaze ingredients in a small bowl.
Dip each doughnut into the glaze. Sprinkle with extra chocolate chips, if desired.
Nutrition per doughnut (out of 8): 160 calories, 14g protein, 21g carbs, 4g fat, 2g fiber, and 9g sugar