CHOCOLATE PEANUT BUTTERPROTEIN DONUTS

INGREDIENTS DIRECTIONSFor the donuts:1 cup all-purpose gluten-free flour blend6 tablespoons granulated sugar1/4 cup unsweetened cocoa powder1 1 scoop Premier Protein Chocolate Protein Powder1/2 teaspoon baking powder1/2 teaspoon baking soda1/2 teaspoon coarse kosher salt1 cup whole milk1 egg1 1 tablespoon vanilla bean paste or vanilla extract1 tablespoon butter, melted3 tablespoons creamy peanut butter1/2 cup semi sweet chocolate chips

FFor the chocolate glaze:5-6 tablespoons whole milk 3 tablespoons unsweetened cocoa powder2 tablespoons creamy peanut butter1 1/2 cups powdered sugar

OOptional garnish: Flaky sea salt

Preheat the oven to 350°F. Spray two (2) 6-well donut baking pans with non-stick cooking spray, set aside.Place all of the dry ingredients in a medium mixing bowl and whisk until combined. IIn a small bowl melt butter and peanut butter together in the mmicrowave for 20-30 sec until melted. Add the milk, egg, vanilla, melted peanut butter, and melted butter to the dry ingredients. Whisk until smooth. Fold in the chocolate chips.FFill each donut cup in the donut pan 1/2 full with the batter. Bake for 10 – 12 minutes or until a toothpick comes out clean.

To make the glazeWWhisk together all ingredients until smooth. You may need to add ad-ditional powdered sugar for a thicker glaze. Dip the top of each donut in the glaze and sprinkle with a bit of flaky sea salt of de-sired. Store in an airtight container in the refrigerator for up to 3 days.

BY: THISMESSISOURS

PREP TIME: 15 MIN COOK TIME: 15 MIN TOTAL TIME: 25 MIN SERVINGS: 15