Save Protein Cinnamon Berry Doughnuts are a soft baked treat packed with juicy berries and cinnamon perfect for a healthy breakfast or snack. These doughnuts are boosted with protein powder and come together quickly making it easy to treat yourself without any of the guilt. They are finished with a warm cinnamon sugar crust that makes every bite just a bit more special.
These doughnuts were an instant hit with my family the first time I made them on a cold weekend morning. Now we love to tweak the berries or top depending on the season or what is in our pantry.
Ingredients
- All-purpose flour: gives the doughnuts a soft but sturdy crumb. Go for unbleached for better flavor and texture.
- Vanilla protein powder: adds a great boost to the doughnuts and gives a soft vanilla note. Choose a high-quality whey or clean plant-based powder for best results.
- Granulated sugar: sweetens everything and creates a tender texture. Coconut sugar works if you want a natural alternative.
- Baking powder and baking soda: both ensure the doughnuts get a light rise and stay airy.
- Ground cinnamon: brings warmth and pairs perfectly with berries and vanilla. Freshly ground is always more fragrant.
- Salt: balances taste and brings out the flavors of berry and spice.
- Eggs: bind the dough and create a soft structure. Fresh local eggs really shine here.
- Greek yogurt: keeps everything moist and adds extra protein. Choose full-fat for richer flavor.
- Unsweetened applesauce: lends moisture and gentle sweetness without overpowering.
- Milk of choice: helps everything blend and keeps the texture light. Any unsweetened milk works here.
- Melted coconut oil or butter: ensures a soft crumb and delicate flavor. Go for a mild coconut oil if you prefer plant-based.
- Vanilla extract: deepens the berry and cinnamon flavors. Pure extract is best.
- Mixed berries: deliver juicy bursts throughout. Use whatever looks best at the store and do not worry if they are frozen.
- Cinnamon sugar topping: gives that bakery finish and a bit of crunch. This part is optional but truly elevates the doughnuts.
Instructions
- Preheat and Prepare:
- Set your oven to 350 degrees Fahrenheit or 175 degrees Celsius. Lightly grease a nonstick doughnut pan to prevent sticking. This ensures your doughnuts pop out easily and with golden edges.
- Mix Dry Ingredients:
- Take a large bowl and whisk together the flour protein powder sugar baking powder cinnamon baking soda and salt. Mixing these well ahead of time guarantees even flavor and rise.
- Blend Wet Ingredients:
- In another bowl beat the eggs until well combined. Add in the Greek yogurt applesauce milk melted oil or butter and vanilla extract. Whisk until your mixture is completely smooth without lumps.
- Combine Mixtures:
- Gently add your wet mixture to the dry bowl. Stir slowly just until everything is moistened and you see no dry streaks. Overmixing may make doughnuts tough so I usually stop once it just comes together.
- Fold in Berries:
- Sprinkle your chosen berries in and carefully fold with a spatula. Take care not to crush them so you get little pockets of sweet fruit in every bite.
- Fill the Pan:
- Use a spoon or piping bag to divide the batter into your prepared doughnut pan. Only fill each cavity about three quarters full for best rise and the classic shape.
- Bake the Doughnuts:
- Move the pan to the center rack and bake for twelve to fifteen minutes. Check with a toothpick near the edge of one doughnut. If it comes out mostly clean with just a few moist crumbs they are done.
- Cool and Unmold:
- Let the doughnuts cool for five minutes in the pan before turning out onto a wire rack. The brief rest keeps them tender and makes removal easier.
- Finish with Cinnamon Sugar:
- If you want the bakery topping brush warm doughnuts with a little melted butter then dip or sprinkle with cinnamon sugar. The warmth helps it stick and slightly melt for the perfect crust.
Save Every time I bake a batch my kitchen is filled with the scent of warm cinnamon and berries. My favorite part is sneaking a doughnut right off the rack while it is still warm and the berries are almost jammy inside.
Storage Tips
Store extra doughnuts in an airtight container at room temperature for up to two days. For longer keeping place in the fridge for four days or freeze for several weeks. If frozen let them stand at room temperature or microwave gently to thaw. Reheating brings back their softness.
Ingredient Substitutions
You can swap Greek yogurt for a favorite dairy-free option to make the recipe vegan friendly as long as your protein powder is also plant-based. Whole wheat pastry flour works for a nuttier taste and extra fiber. If you want even more protein simply increase the protein powder slightly and take away the same amount of flour.
Serving Suggestions
Enjoy these doughnuts on their own or with a tall glass of milk for a filling breakfast. I love pairing one with a foamy cappuccino for a brunch treat or packing a couple for a picnic snack. For dessert top with a spoonful of yogurt and extra berries.
Cultural and Seasonal Context
Baked doughnuts are a modern twist on classic fried pastries with less mess and much less oil. Cinnamon and berries together nod to old fashioned coffee cakes and fruit breads my grandmother used to make with whatever was in season. In summer fresh berries are amazing and in winter I love using frozen or mixing in some dried cherries.
Seasonal Adaptations
Swap berries for chopped peaches or apples when they are in season Add a pinch of nutmeg or cardamom in fall for a warm cozy flavor Decorate tops with tiny diced dried fruit for a festive look at holidays I always find myself reaching for this recipe when my fruit basket is overflowing or I am looking for a healthier sweet to pack in my kids lunches.
Success Stories
Many friends say these were the first doughnut recipe they ever tried at home and they come back to it again and again. Even picky eaters and gym buddies get hooked after one bite. My family requests these any time we go on a road trip.
Freezer Meal Conversion
This recipe is excellent for meal prep since the doughnuts freeze so well. Pop cooled doughnuts into a freezer-safe bag and remove as much air as possible. When ready to eat either microwave briefly or reheat in a warm oven to bring back that bakery taste.
Save These protein cinnamon berry doughnuts are proof that healthy baking can be satisfying and a little indulgent. Each bite is packed with juicy fruit warm spice and a dose of nostalgia straight out of your own oven.
Recipe Guide
- → How do I prevent doughnuts from becoming dense?
Gently fold the wet and dry ingredients until just combined. Overmixing toughens the texture, so stop as soon as you see no dry streaks.
- → Can I use frozen berries instead of fresh?
Yes, you can use frozen berries. Add them straight from the freezer without thawing to prevent excess moisture in the batter.
- → Is it possible to make these dairy-free?
Swap Greek yogurt and milk for plant-based alternatives. Check that your protein powder is also dairy-free.
- → What is the best way to store leftovers?
Keep cooled doughnuts in an airtight container at room temperature for up to two days for optimal freshness.
- → Can I increase the protein content?
Yes, substitute more protein powder for some of the flour. Adjust measurements to keep the correct batter consistency.
- → Do I need a doughnut pan?
A doughnut pan produces the classic shape and texture. Muffin pans can also be used for a similar taste if needed.