High Protein Baked Chocolate Donuts

If you love a chocolatey baked good with your morning coffee (hi, me too!), these High Protein Baked Chocolate Donuts are about to become a new favorite! They’re soft, cakey, super chocolatey, and packed with protein thanks to Greek yogurt, eggs, and a handful of simple pantry staples (no protein powder in sight!).

Nut Free, Soy Free, Dairy Free option

I’m in my donut era. To be honest, I always shrugged away at donuts, but my kids LOVE them, so I bought a silicone donut mold and have been embracing them big time.

I started with these niche pumpkin donuts, and we’re continuing with my daughter’s fave – CHOCOLATE!

This recipe proves that satisfying your sweet tooth doesn’t have to come with a sugar crash — or require deep frying. These donuts are BAKED, made with wholesome ingredients, and clock in at nearly 4 grams of protein per donut. Perfect for a balanced breakfast, afternoon snack, or meal-preppable dessert.

Why You’ll Love These High Protein Chocolate Donuts

• Naturally sweetened with applesauce plus just a touch of sugar
• Protein from Greek yogurt + eggs to keep you full longer
• Baked, not fried, which keeps them lighter
• Kid-friendly and easy to batch prep
• Made in one bowl (less cleanup = always a win)

As an intuitive eating dietitian, I’m a big fan of making fun foods more nourishing without sacrificing satisfaction. These donuts check all the boxes.

Ingredients You’ll Need to Make These High Protein Chocolate Donuts

You only need simple pantry staples to make these baked chocolate donuts:

1. Unsweetened applesauce adds moisture and natural sweetness, plus replaces some of the oil in this recipe, leading to a lighter donut.
2. Eggs are required for structure and protein. I have not tested this recipe without eggs or with an egg replacement.
3. Vanilla Greek yogurt (2%) boosts protein and keeps the donuts tender. I’ve used both Fage and Siggi’s and prefer the Siggi’s for a less tart end product.
4. Neutral oil, like avocado or canola oils, add tenderness to this recipe. Don’t replace the oil with more applesauce or your donut will be extra crumbly.
5. White granulated sugar adds sweetness. Only 1/2 cup is needed for the full recipe.
6. Vanilla extract adds another layer of flavor to these rich donuts.
7. Melted dark chocolate adds extra rich chocolate flavor. Using cocoa powder alone is not enough. The melted chocolate also adds more moisture.
8. All-purpose flour is half of the flour used in this recipe to ensure a fluffy and light donut.
9. Oat flour enhances the nutritional profile of these donuts. Oats contain more fiber than all-purpose flour to better help balance your blood sugar.
10. Unsweetened cocoa powder adds a base layer of chocolate flavor.
11. Baking powder + baking soda are leaveners in this recipe. You need both for the perfect balance.

For the chocolate coating on top you’ll also need additional chocolate chips and coconut oil for melting.

Kitchen Tools You Need to Make This High Protein Baked Chocolate Donuts include:

• Large mixing bowl
• Spoon
• Measuring cups and spoons
• Donut pan
• Wire cooling rack
• Pastry piping bag

How to Make Baked Chocolate Protein Donuts

You can make these donuts in 1 bowl and just a couple of steps.

First, preheat your oven to 375°F and spray a silicone donut pan with nonstick oil spray.

This is the donut pan I use. I find the silicone pans are easier to pop the donuts out of than the metal ones. If you only have a metal donut pan, that’s fine too, just grease it well!

Next, whisk the wet ingredients together. This includes:

• Unsweetened applesauce
• Eggs
• Greek yogurt
• Oil
• Sugars
• Vanilla extract
• Melted chocolate

Now, add the dry ingredients to the wet ingredients. This includes:

• All-purpose flour
• Oat flour
• Unsweetened cocoa powder
• Baking powder and baking soda
• Salt

Mix until just combined. Over-mixing can lead to a tough donut. We want these to be light and fluffy!

Now it’s time to pipe or spoon the batter into your donut pan, filling each well about ¾ full.

If you don’t have a piping bag (neither do I!), use a plastic baggie. Place a plastic sandwich bag into a mug and fold the top over the side of the mug. Spoon the batter into the bag until 3/4 full. Close the top of the bag and snip the bottom corner of the bag.

Now you have a piping bag to fill the donut pan!

Bake for 12-15 minutes, or until the donuts spring back when gently pressed.

Let the donuts cool completely before glazing or dusting with powdered sugar.

Tips to Make the Best Donuts

• Want even more protein? Swap ¼ cup of the flour for chocolate protein powder.
• Keep the texture tender: Avoid overmixing the batter — this can make your donuts dense.
• Meal prep–friendly: Store in an airtight container for 3–4 days or freeze for up to 2 months.
• Pair with a latte or some fruit for a satisfying, balanced breakfast.

Other baking recipes you’ll enjoy:

• Pumpkin Donuts
• Chocolate Oatmeal Bites
• Chocolate Peppermint Brownies
• Hot Cocoa Cookies

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