There’s something special about biting into a warm, fluffy donut — especially when it’s made with wholesome, better-for-you ingredients. These Maple Vanilla Protein Donuts are soft, perfectly spiced, and lightly glazed with rich maple butter and vanilla bean for a bakery-style finish.

They’re gluten-free, refined-sugar-free, and can easily be made dairy-free, making them an ideal treat for busy mornings, post-workout snacks, or cozy weekend brunches.

• Wholesome sweetness: Naturally sweetened with maple syrup or honey—no refined sugar needed.

• Perfect texture: The combo of gluten-free flour and almond flour keeps these donuts tender and moist.

• Simple glaze: A warm drizzle of maple butter and vanilla bean adds the perfect final touch.

Tips for Perfect Gluten-Free Donuts

• Use a silicone donut pan for easy removal and even baking.

• Don’t overmix the batter — it helps keep the donuts light and fluffy.

• Cool completely before glazing so the topping doesn’t melt off.

• Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for longer freshness.

More Healthy Donut Recipes to Try

If you love these Maple Vanilla Protein Donuts, you might also enjoy:

• Maple Pumpkin Donuts
• Chocolate Orange Donuts
• Mini Cinnamon Donuts

More Fall inspired Treats

• Apple Pie Creamsicles

• Maple Pumpkin Donuts

• No-bake Pumpkin Granola Bars

   

If you happen to make these delicious donuts please let me know! I’d love to see how they turn out. As always, don’t forget to tag @delight.fuel or simply comment below.

This post contains an affiliate link. As an Amazon Associate I earn a small commission from qualifying purchases. I only recommend products that I trust and have used myself. 

Vanilla Cinnamon Donuts

Yield: 8-10

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

These Maple Vanilla Protein Donuts are soft, fluffy, and naturally sweetened with maple syrup or honey. Made with wholesome, gluten-free ingredients and a boost of protein powder, they’re the perfect balance of cozy and nourishing. Top them with a rich maple-vanilla glaze for a bakery-style treat that’s just as good for breakfast as it is for dessert.

Print

Ingredients

• 1½ cups gluten-free all-purpose flour (with xanthan gum)
• ½ cup almond flour
• 1 scoop Vanilla Bean WHEY Protein Powder
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1½ teaspoons ground cinnamon
• ¼ teaspoon salt

Wet Ingredients:

• 2 large eggs
• ⅓ cup melted coconut oil
• ½ cup pure maple syrup or honey
• ½ cup milk of choice (dairy or non-dairy)
• 1 teaspoon vanilla extract (optional)

For the Glaze:

• ¼ cup maple butter
• ½ vanilla bean pod, seeds scraped (or ½ teaspoon vanilla bean paste) (optional)

Instructions

1. Preheat the oven:
Preheat your oven to 350°F (175°C). Lightly grease a silicone donut pan with coconut oil.
2. Combine dry ingredients:
In a large mixing bowl, whisk together the gluten-free flour, almond flour, protein powder, baking powder, baking soda, cinnamon, and salt until evenly mixed.
3. Mix wet ingredients:
In a separate bowl, whisk together the eggs, melted coconut oil, maple syrup (or honey), milk, and vanilla extract until smooth.
4. Combine and fill:
Pour the wet ingredients into the dry mixture, stirring gently until just combined—do not overmix.
Spoon or pipe the batter evenly into the prepared donut molds, filling each about ¾ full.
5. Bake:
Bake for 15–20 minutes, or until a toothpick inserted into a donut comes out clean.
Allow the donuts to cool in the pan for 5 minutes, then carefully transfer to a wire rack to cool completely.
6. Prepare the glaze:
In a small saucepan over low heat, warm the maple butter until soft and pourable. Stir in the vanilla bean seeds or paste until fully incorporated.
7. Glaze the donuts:
Once the donuts are completely cooled, dip or drizzle each with the maple vanilla glaze. Allow them to set at room temperature for 30–60 minutes before serving.