This post is sponsored by ViSalus. All opinions are my own.
You know, I was never a big fan of donuts. I mean, don’t get me wrong, I’d certainly eat a donut if someone placed one in front of me, but it was never my first choice.
And then I bought a donut pan. And then my brain started thinking of 101 donut recipes and, y’all, I just can’t stop.
Donuts are my life. My heart. My soul.
No wonder I need stretchier stretchy pants.
Okay, actually I just said yes, please. Then I set out to make some vitamin loaded, protein packed donuts. Because I can, that’s why.
The minute I opened up the bag of shake mix, I knew I was in luck. It smells just like cake mix, y’all. It’s low fat, low sodium, full of vitamins, and packed with protein. But, let’s be honest, the cake mix factor is the best part.
I loaded my donuts up with fresh raspberries and topped them with a simple chocolate frosting. They are outta this world good. My kids gobbled them right down and I love the fact that they are full of good stuff that will keep them feeling full as well as giving them a nutritional boost.
Of course, they’d make a pretty delicious treat if you’re dieting and just need a day off without going too overboard. I mean, they’re donuts, but they aren’t fried! That’s a win, right, dieters? Regular protein powder should work as well if you already have some hanging around, though I haven’t tested it myself.
Raspberry Donuts with Chocolate Frosting
Yield: 6 donuts
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
For the donuts:
1/2 cup flour
1/2 cup Vi-Shape Shake Mix (or protein powder)
1/3 cup white sugar
1 teaspoon baking powder
1/8 teaspoon ground cinnamon
1/4 teaspoon salt
1/3 cup buttermilk (or regular milk with a 1/2 teaspoon of white vinegar added)
1 egg, beaten
1 teaspoon vanilla
1 1/2 teaspoons oil
1/2 cup fresh raspberries
For the frosting:
1/4 cup milk chocolate chips
2 teaspoons low fat milk
To make the donuts:
Preheat the oven to 325 degrees. Lightly grease a donut pan.
In a large bowl, whisk together the flour, shake mix, sugar, baking powder, cinnamon, and salt.
In a small bowl, stir together the buttermilk, egg, vanilla and oil.
Add the wet ingredients to the dry and stir with a wooden spoon until fully incorporated.
Add the raspberries and stir. Don't worry too much about the berries breaking up as it just spreads them throughout the batter.
Fill the donut pan and bake for 10-12 minutes or until lightly browned and cooked through.
Remove from the oven and cool in the pan for a few minutes before transferring to a wire rack.
To make the frosting:
Add the chocolate chips and milk to a microwave safe bowl. Microwave on low for 30 seconds, stirring every 10 seconds, until melted.
Spoon on top of the cooled donuts and spread evenly.
Let set for 10 minutes to thicken up.
Notes: The shake mix in this recipe can be swapped for all-purpose flour. I've tested this using all flour, 3/4 cup flour and 1/4 cup shake mix, and with 1/2 cup of flour and 1/2 cup of shake mix. All versions are delicious and taste very similar. The only difference I could detect were textural. The more shake mix added, the chewier the donuts get. I have not tested with more than 1/2 cup of shake mix, but if you try it, please update us as to how it works out!
This post was sponsored by ViSalus. Buns In My Oven makes no health claims regarding their product.