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.
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Wholesome sweetness: Naturally sweetened with maple syrup or honey—no refined sugar needed.
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Perfect texture: The combo of gluten-free flour and almond flour keeps these donuts tender and moist.
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Simple glaze: A warm drizzle of maple butter and vanilla bean adds the perfect final touch.
Tips for Perfect Gluten-Free Donuts
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Use a silicone donut pan for easy removal and even baking.
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Don’t overmix the batter — it helps keep the donuts light and fluffy.
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Cool completely before glazing so the topping doesn’t melt off.
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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:
More Fall inspired Treats
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.
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Vanilla Cinnamon Donuts
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.
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.