A few weeks ago I was shopping at the grocery store with Joey in tow. He just loves grocery shopping, especially the produce section. He gets so excited when he sees a fruit or vegetable he loves that he typically starts cheering for them, which makes for quite a scene. But this day grocery shopping was a bit different. Few things are more concerning to a dietitian mom then to hear her not-even-two-year old yell out ‘DONUT’ at the top of his lungs as we passed by the bakery section. In a perfect world, he would have not yet ever eaten a donut, much less know them by name so well he could spot them a mile away.
Sure, there’s nothing wrong with an occasional splurge on any food, healthy or not. But there has been a pattern lately on the weekends when I work that Joey gets a special ‘surprise’ from daddy- a sprinkled donut of course. And so now, he’s beginning to request them whenever he seems them. I am not planning on banning donuts from him (he pretty much only eats the frosting right now), but I would like to provide a healthier alternative he likes just as much. So that’s when I set out to create a donut look-a-like that packs in fiber, protein, and healthy fats.
Now, I don’t have a donut maker (I don’t even have a donut pan), so I simple made this as a mug cake and cut a hole in the middle. You could make this recipe two ways- in the oven or in the microwave. The recipe itself creates one very large donut or you can easily make two smaller donuts. I haven’t tried it yet, but I think using this recipe in a muffin tin to make mini donuts might be the best tasting option. The microwave option, which is super fast, makes a moister donut whereas baking gives a crispier texture. To me (and Joey), the frosting is the best part, so either cooking method makes us happy. If you want to get fancy, you can also top it with sprinkles (I was out of these after the holidays, but will add those next time).
The frosting is made from a new product I just discovered that I have to tell you – I am SO excited about. It’s called D’ Naturals Protein Infused Almond Fluffbutter. I had seen some recipes using this online and thought I needed to try it. I found it in all places at my local Harmon’s (where as we were looking for this, Joey saw a display of cotton balls, assumed they wwere marshmallows, and started yelling ‘eat, eat!’ – you can now see why I am looking for healthy sweet alternatives for him!). So as you can see from the photo below, he was VERY happy to dig into his healthy donut today 🙂
High Protein Donut with Chocolate Frosting
One large mug, coated with cooking spray
- ¼ cup oat flour
- 2 Tbs rolled oats
- ¼ cup mashed banana
- ¼ tsp baking powder
- 1 tsp cocoa powder
- pinch of salt
- 1/3 cup plain lowfat Greek yogurt
- 1 tsp sugar
1 Tbs D’ Naturals Protein Infused Almond Fluffbutter
Mix together dry ingredients and fold in mashed banana and Greek yogurt to create dough. Place dough in greased mug and microwave on high for 60-90 seconds or until cooked throughout (you could also place in a muffin pan or donut tray and bake at 350 F for 10-12 minutes). Allow to cool then plate and cut out center hole to form a donut. Spread almond fluffbutter over donut and serve. Makes 2 servings.
Nutrition Facts (per serving)
188 calories, 21 gm Carbs, 2 gm Fiber, 9gm Protein, 3.5gm Fat