High Protein Cinnamon Sugar Donut Holes – Soft, Sweet, and Satisfying
If you love the taste of classic donut holes but want something that fits your goals, you’re in the right place. These High Protein Cinnamon Sugar Donut Holes are soft, warm, and rolled in a cinnamon-sugar blend that tastes like a bakery treat. The twist?
They’re made with protein powder and Greek yogurt for a boost that keeps you full and happy. No deep frying, no complicated steps—just simple ingredients and a quick bake or air fry. They’re great for breakfast, a pre-workout snack, or a fun dessert that won’t derail your day.
High Protein Cinnamon Sugar Donut Holes - Soft, Sweet, and Satisfying
Ingredients
- 1 cup (120 g) all-purpose flour
- 1 scoop (25–30 g) vanilla whey or plant-based protein powder
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp fine sea salt
- 1 tsp ground cinnamon (for the batter)
- 1/4 cup (50 g) granulated sugar or coconut sugar
- 1 large egg, room temperature
- 1/2 cup (120 g) plain 2% Greek yogurt
- 1/3 cup (80 ml) milk of choice (dairy or unsweetened almond)
- 2 tbsp neutral oil or melted butter
- 1 tsp vanilla extract
- 3 tbsp granulated sugar
- 1 1/2 tsp ground cinnamon
- 1–2 tbsp melted butter (for brushing or tossing)
Instructions
- Preheat and prep: Heat the oven to 350°F (175°C) or preheat your air fryer to 325°F (165°C). Line a baking sheet with parchment or use a lightly greased mini muffin tin.
- Mix dry ingredients: In a medium bowl, whisk flour, protein powder, baking powder, baking soda, salt, and cinnamon. Break up any clumps, especially from the protein powder.
- Whisk wet ingredients: In a separate bowl, whisk sugar, egg, Greek yogurt, milk, oil or butter, and vanilla until smooth.
- Combine: Add the dry mixture to the wet. Stir gently until just combined. The batter should be thick but scoopable. If it’s too dry, add 1–2 teaspoons of milk.
- Portion: Use a small cookie scoop or spoon to form 1–1.5 inch mounds. Place them 2 inches apart on the sheet, or fill mini muffin cups about 3/4 full.
- Bake or air fry: Bake 9–12 minutes (air fry 7–9 minutes), until puffed and lightly golden. A toothpick should come out clean.
- Make the coating: Mix cinnamon and sugar in a shallow bowl. Melt the butter.
- Coat: While warm, lightly brush or toss donut holes with melted butter, then roll in cinnamon sugar until evenly coated.
- Cool slightly: Let them sit for 5 minutes so the coating sets. Enjoy warm or at room temperature.
What Makes This Special
- High in protein thanks to whey or plant-based protein powder and Greek yogurt.
- Lightly sweet with a classic cinnamon sugar finish, but not overly sugary.
- Quick to make: ready in about 20–25 minutes from start to finish.
- Mini size makes them easy to portion and perfect for sharing.
- Baked or air-fried for a golden exterior without deep frying.
Ingredients
- 1 cup (120 g) all-purpose flour
- 1 scoop (25–30 g) vanilla whey or plant-based protein powder
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp fine sea salt
- 1 tsp ground cinnamon (for the batter)
- 1/4 cup (50 g) granulated sugar or coconut sugar
- 1 large egg, room temperature
- 1/2 cup (120 g) plain 2% Greek yogurt
- 1/3 cup (80 ml) milk of choice (dairy or unsweetened almond)
- 2 tbsp neutral oil or melted butter
- 1 tsp vanilla extract
For the Cinnamon Sugar Coating:
- 3 tbsp granulated sugar
- 1 1/2 tsp ground cinnamon
- 1–2 tbsp melted butter (for brushing or tossing)
How to Make It
- Preheat and prep: Heat the oven to 350°F (175°C) or preheat your air fryer to 325°F (165°C).
Line a baking sheet with parchment or use a lightly greased mini muffin tin.
- Mix dry ingredients: In a medium bowl, whisk flour, protein powder, baking powder, baking soda, salt, and cinnamon. Break up any clumps, especially from the protein powder.
- Whisk wet ingredients: In a separate bowl, whisk sugar, egg, Greek yogurt, milk, oil or butter, and vanilla until smooth.
- Combine: Add the dry mixture to the wet. Stir gently until just combined.
The batter should be thick but scoopable. If it’s too dry, add 1–2 teaspoons of milk.
- Portion: Use a small cookie scoop or spoon to form 1–1.5 inch mounds. Place them 2 inches apart on the sheet, or fill mini muffin cups about 3/4 full.
- Bake or air fry: Bake 9–12 minutes (air fry 7–9 minutes), until puffed and lightly golden.
A toothpick should come out clean.
- Make the coating: Mix cinnamon and sugar in a shallow bowl. Melt the butter.
- Coat: While warm, lightly brush or toss donut holes with melted butter, then roll in cinnamon sugar until evenly coated.
- Cool slightly: Let them sit for 5 minutes so the coating sets. Enjoy warm or at room temperature.
Storage Instructions
- Room temperature: Store in an airtight container for up to 2 days.
Add a small square of parchment to reduce moisture buildup.
- Refrigerator: Keeps well for 4–5 days. Warm in the microwave for 8–10 seconds to refresh the texture.
- Freezer: Freeze on a tray first, then move to a sealed bag for up to 2 months. Thaw at room temp or warm straight from frozen for 15–20 seconds.
- Recoat if needed: If the sugar dissolves after storage, roll in a fresh pinch of cinnamon sugar before serving.
Health Benefits
- Protein to keep you full: Whey or plant protein plus Greek yogurt supports satiety and muscle recovery.
- Smarter carbs: Balanced with protein and a bit of fat, which can help smooth out energy levels compared to standard donuts.
- Portion control: Small size makes it easy to enjoy a treat without going overboard.
- Customizable: You can swap sugars, adjust the coating, or reduce butter for a lighter version without losing flavor.
What Not to Do
- Don’t overmix the batter. This can make the donut holes tough.
Stir until just combined.
- Don’t overbake. A minute too long can dry them out. Pull them as soon as they’re set and springy.
- Don’t skip the fat entirely. A little butter or oil keeps the texture soft and satisfying.
- Don’t use a gritty protein powder. Some brands don’t bake well. Choose a smooth, fine powder for better rise and texture.
- Don’t coat when cold. The cinnamon sugar sticks best while they’re warm.
Variations You Can Try
- Apple pie style: Add 1/4 tsp nutmeg and 1/4 cup finely diced apple to the batter.
Top with extra cinnamon sugar.
- Chocolate chip: Fold in 2–3 tbsp mini chocolate chips and use chocolate protein powder.
- Maple glaze: Skip the cinnamon sugar and dip warm donut holes in a glaze made from 1/2 cup powdered sugar, 1–2 tbsp milk, and 1 tsp maple extract.
- Gluten-free: Use a 1:1 gluten-free baking blend and a gluten-free protein powder. Add an extra teaspoon of milk if the batter seems dry.
- Dairy-free: Use coconut yogurt, plant milk, and a dairy-free protein. Swap butter for coconut oil.
- Extra protein: Replace 2 tablespoons of flour with more protein powder, then add 1–2 teaspoons extra milk to keep the batter soft.
FAQ
Which protein powder works best?
Whey isolate or a whey blend usually gives the softest texture and best rise.
If you prefer plant-based, look for a fine pea or rice protein and consider adding 1 extra tablespoon of milk to avoid dryness.
Can I make these without eggs?
Yes. Use a flax egg (1 tablespoon ground flax + 3 tablespoons warm water, rested 5 minutes) or 3 tablespoons unsweetened applesauce. The texture will be slightly denser but still tasty.
Do I need a donut hole pan?
No.
A parchment-lined baking sheet works fine, or use a mini muffin tin. Aim for small, rounded portions to mimic donut holes.
How sweet are they?
They’re lightly sweet. For a more dessert-like result, add an extra tablespoon of sugar to the batter or use a sweeter protein powder.
For lower sugar, reduce the coating or swap with a granulated zero-calorie sweetener.
Can I air fry instead of baking?
Absolutely. Air fry at 325°F (165°C) for 7–9 minutes, checking at 7 minutes. Work in batches and avoid overcrowding so they cook evenly.
Why did mine turn out dry?
Overbaking or using too much protein powder can cause dryness.
Measure carefully, mix just until combined, and pull them as soon as a toothpick comes out clean. Adding a teaspoon or two of milk can help if the batter looks stiff.
How much protein is in each donut hole?
It depends on your protein powder and size. With a 25–30 g scoop of whey and the Greek yogurt, you’ll get roughly 3–4 g protein per standard donut hole.
For more, add an extra tablespoon of protein powder and a splash of milk.
Wrapping Up
These High Protein Cinnamon Sugar Donut Holes prove you can have a cozy, bakery-style treat without sacrificing your goals. They’re easy to make, taste great warm, and store well for quick snacks all week. Keep this base recipe handy, then tweak the flavors to match your mood.
Once you try them, you’ll want a batch on standby for busy mornings and sweet cravings alike.
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