Vegan Sweet Potato Protein Donuts
Ingredients
- 1 medium baked sweet potato (or pumpkin purée or banana)
- 1/3 cup coconut flour
- 1/4 cup plant milk
- 1/4 cup maple syrup (or date paste or honey)
- 2 flax eggs (2 tablespoons ground flaxseeds mixed with 6 tablespoons water, thickened)
- 2 scoops vegan protein powder (pumpkin spice flavor)
- 1/4 teaspoon vanilla extract
- Cinnamon
- 1/2 teaspoon baking powder
Icing
- 1 scoop vegan chocolate protein powder
- 1 tablespoon coconut flour
- 2 packs sugar-free monk fruit sweetener
- Water (to desired consistency)
- Shredded coconut (for topping)
Preparation
Preheat the oven to 350° while you prep the batter
Mash an already prepped baked sweet potato in a bowl with skin removed
Stir in the wet ingredients first: flax egg, plant milk, and vanilla extract
Add the dry ingredients: protein powder, flour, cinnamon, and baking powder
Bake at 350° for 9-10 minutes
Let donuts cool before removing from the tray and icing
Icing
Mix the icing ingredients to desired consistency
Place the icing mixture in the freezer for 10 minutes to thicken
Top the donuts with the icing and shredded coconut
