Healthy Maple Pecan Protein Donuts

For the Donuts

• ¾ C whole wheat flour
• ½ C vanilla protein powder
• 3 Tbsp Stevia
• 1 Tbsp cornstarch
• 1 tsp baking powder
• ¼ tsp baking soda
• ½ tsp cinnamon
• ¼ tsp nutmeg
• ¼ tsp salt
• 6 Tbsp sugar-free maple syrup
• ½ C nonfat vanilla greek yogurt
• ¼ C egg whites
• ½ tsp vanilla
• ½ C chopped pecans

For the Maple Glaze

• 2 oz. fat free cream cheese
• ⅓ C sugar-free maple syrup
• 3 Tbsp Stevia
• 1½ Tbsp milk (I use almond)

1. Preheat the oven to 350°F and spray two donut pans with cooking spray. Set out a piping bag or ziploc bag and set aside.
2. In a medium bowl, whisk together the wheat flour, protein powder, Stevia, cornstarch, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
3. In a large bowl, whisk together the maple syrup, greek yogurt, egg whites, and vanilla until well combined. Stir in the dry ingredients until well combined.
4. Add the donut batter to your piping bag and pipe into each donut tin until the batter is just below the top of the tin. Repeat with all 12 tins (you might have some batter left over). Bake for 10 minutes, then let cool in the pan for 3 minutes. Set on a cooling rack to finish cooling.
5. Meanwhile, make the maple glaze in a shallow bowl. Whisk the cream cheese until smooth, then whisk in the remaining ingredients until smooth. You can add more or less milk depending on how thick or thin you want the glaze.
6. Once the donuts are on the cooling racks, dip the tops of each donut in the glaze and sprinkle the chopped pecans on top.

Nutrition facts are a calculated estimate of one donut, including the maple glaze and chopped pecans.