Jelly Belly Toasted Marshmallow Doughnuts

These delicious doughnuts from

It doesn’t matter what time of day it is, there’s always a place for doughnuts, right? And when you serve up a plate these seriously special doughnuts, you’ll be everyone’s favourite host … although we wouldn’t blame you if you wanted them all for yourself.

This simple recipe takes just a few minutes to prepare and bakes in just 15 minutes. No need for deep-frying either, as these light doughnuts are made with oat flour and coconut oil. Each one packs in nearly 9 grams of protein, a nice little boost for your daily macro targets.

Made with Impact Whey protein in the iconic Jelly Belly Toasted Marshmallow flavour, these fluffy doughnuts are irresistibly sweet without any added sugar. You can leave them plain or add your own toppings, such as melted dark chocolate and Protein Popcorn. What a win!

Ingredients

• 75g oat flour
• 3 eggs
• 3scoops Jelly Belly Impact Whey Protein (Toasted Marshmallow)
• 50g 100% Coconut Oil
• 2 tsp. baking powder
• 135ml coconut milk

Instructions

1. Preheat your oven to 170C.

2. To make the batter, first add the dry ingredients to a bowl or large jug and mix.  

3. Next, add the wet ingredients and use a hand blender to blitz everything until smooth.  

4. Now pour the batter into a doughnut mould, place in the oven, and bake for 15 minutes.

5. Once baked, let the doughnuts cool on a rack. 

6. Time to top! Flo has gone for the winning combination of melted dark chocolate and sweet Protein Popcorn.  

7. Enjoy immediately or store in an airtight container for up to 2-3 days.