Celebrating dessert-themed holidays is our specialty, which is why we dreamt up the following collagen donut recipes, made with Vital Proteins' collagen powder. Thanks to the addition of Vital Proteins Collagen Creamer® ($31; shop now), Original Collagen Peptides ($27; shop now) and Matcha Collagen ($53; shop now) these collagen donuts help boost your collagen intake.
Before you start baking and pairing your sweet treat with a decadent latte, get a quick refresher on the standout ingredients in these collagen recipes.
Original Collagen Peptides: Boost your scoop with this fan-favorite offering, which provides 20g of bovine-sourced collagen per serving, 80mg of skin-loving hyaluronic acid and 100% DV of vitamin C.
Vital Proteins Collagen Creamer®: As coffee's BFF, this powdered creamer supplement is non-dairy, and is made without gluten or added sugars. It also provides energy-boosting MCTs** thanks to the coconut milk powder.
Matcha Collagen: Finely ground green tea leaves and collagen peptides make up this nutrient-rich powerhouse, which delivers an "alert calm" due to the presence of amino acid L-theanine.
8 Collagen Donut Recipes To Sweeten Your Day
1. GLUTEN-FREE CHOCOLATE DONUTS
Donut Ingredients:
- ¼ C coconut flour
- 2 scoops Vital Proteins® Original Collagen Peptides
- 1/2 t baking powder
- 1/4 t baking soda
- 1/4 t salt
- 1/4 C unsweetened applesauce
- 1/4 C plain Greek yogurt
- 1 egg
Glaze Ingredients:
- 1½ C powdered sugar
- 1/2 C finely chopped strawberries
Directions:
- Preheat oven to 350°F.
- Grease donut pan with coconut oil or butter and set aside.
- In a large bowl, whisk together coconut flour, baking powder, baking soda, protein and salt.
- In a smaller bowl, whisk together applesauce, yogurt, and egg.
- Combine both bowls and whisk together well to make the batter.
- Fill donut molds with batter (I put the batter in a Ziploc bag and cut a small hole to use as a piping bag).
- Tap the mold on the counter to even out the batter.
- Bake donuts in oven for 10 minutes.
- While the donuts are baking, crush 1/2 cup of strawberries in a bowl.
- Add 1½ cup of powdered sugar and whisk until you have a thick glaze. Set aside.
- Remove donut mold from oven and let cool for 5 minutes. Then place donuts on cooling rack to finish cooling.
- Dip the donuts into glaze and serve.
Lively Tip: Slice and chop up strawberries to decorate your donuts! We suggest using Greek yogurt on one of the donuts so that the chopped strawberries stay on top.
2. CHOCOLATE CHIP PANCAKE DONUTS
Yields 6 Chocolate Chip Pancake Donuts
Ingredients:
- 2 eggs
- ½ banana
- 3 T maple syrup
- 1 T coconut oil
- 1 T monk fruit sweetener
- 1 t baking powder
- ½ C oat flour
- ¼ C ground flax seed
- 2 scoops Vital Proteins Collagen Creamer® in Vanilla
- 4 T chocolate chips
Toppings:
- 3 T maple syrup
- 1 T monk fruit sweetener
Directions:
- Preheat the oven to 350°F.
- Mash the banana in a bowl with a fork.
- Mix all of the wet ingredients in with the banana until smooth.
- Add the dry ingredients for the donuts (besides the chocolate chips) to the bowl and mix until well combined.
- Fold in the chocolate chips and pour the mixture evenly into a greased donut pan.
- Bake the donuts for 15 minutes.
- Remove the donuts from the oven and let them cool for 5 minutes.
- Carefully remove them from the pan to cool for an additional 5-10 minutes.
- Top with maple syrup and additional monk fruit sweetener for that perfect pancake flavor. Forks up!
3. COFFEE CAKE DONUTS
Yields 6 Coffee Cake Donuts
Donut Ingredients:
- 2 T ground instant coffee
- 1½ C gluten-free baking flour (or all-purpose)
- 1 t baking powder
- ¼ t salt
- 1 egg
- ½ C coconut sugar
- ¼ C coconut milk
- ¼ C coconut oil
- 1 t vanilla extract
- 2 scoops Vital Proteins Collagen Creamer® in Vanilla
Crumble Ingredients:
- ¼ stick butter (refrigerated)
- ¼ C coconut sugar
- 3½ T paleo baking flour
- 1 t cinnamon
Optional Glaze Ingredients:
- ¼ C warm coconut milk
- 1 T ground instant coffee
- ½ t vanilla extract
- 2 C powdered sugar
Donut Directions:
- Preheat the oven to 400°F. Lightly grease a donut pan with coconut oil.
- In a small bowl, dissolve the coffee granules in 1/4 C of hot water. Set aside.
- Whisk together the flour, baking powder and salt.
- In a separate bowl, whisk together the egg and coconut sugar until combined. Add the coconut milk, oil, vanilla, and coffee. Whisk until combined.
- Add the dry ingredients and mix until just combined.
- Spoon the batter into the prepared doughnut pan, filling almost to the top. Bake for 8-10 minutes or until a toothpick inserted comes out clean.
- Allow to cool for 5-10 minutes before transferring them to cool completely.
Crumble Directions:
- Combine all ingredients in a food processor and pulse until crumbly. Apply to donuts.
Glaze Directions:
- Combine all ingredients in a small bowl and whisk gently until smooth.
4. BLUEBERRY COLLAGEN DONUTS
Yields 6 Blueberry Collagen Donuts
Donut Ingredients:
- 1 T coconut oil
- 3 T honey
- 2 eggs
- 1 T baking powder
- 1 t chia seeds
- 3 t freeze-dried blueberries (as powder)*
- ⅔ C oat flour
- 2 scoops Vital Proteins Collagen Creamer® in Vanilla
- ⅓ C blueberries
Glaze Ingredients:
- 3 T honey
- 1 t freeze-dried blueberries + extra for decoration (as powder)*
- 1 scoop Vital Proteins Collagen Creamer® in Vanilla
- 2 T hot water
*To turn freeze-dried blueberries into powder, pulse them in a food processor or simply place in a bag, and hit with the back of a hard surface (i.e. an ice cream scooper).
Directions:
- Preheat the oven to 350°F.
- Whisk the eggs, coconut oil and honey in a mixing bowl until smooth.
- Add the dry ingredients (excluding the blueberries) to the bowl and mix until well combined.
- Pour the mixture evenly into a greased donut pan.
- Bake the donuts for 15 minutes.
- While the donuts are baking, begin to create the glaze by mixing the honey and hot water in a small bowl.
- Add the freeze-dried blueberry powder and Vanilla Collagen Creamer™ supplement to the bowl, stirring until smooth.
- Remove the donuts from the oven and allow them to cool for 10 minutes.
- Once the donuts have cooled, dip each donut into the glaze and place aside.
- Top each donut with extra freeze-dried blueberry powder for decoration and enjoy!
5. Pumpkin Spice Donuts
Yields 6 Pumpkin Spice Donuts
Ingredients:
- 2 eggs
- 1 T ghee
- ¼ C pumpkin
- ¼ C maple syrup
- 1 t vanilla extract
- ½ C oat flour
- ¼ C almond flour
- 2 scoops Vital Proteins Collagen Creamer® in Vanilla
- 3 t pumpkin spice
- 3 T granulated monk fruit
- 1 t baking powder
- Dash of salt
Toppings:
- ¼ C maple syrup
- 3 T granulated monk fruit
- 1 T cinnamon
Directions:
- Preheat the oven to 350°F.
- In a large mixing bowl, whisk the eggs.
- Once whisked, add in the ghee, pumpkin, maple syrup and vanilla extract, whisking until well combined.
- Add in all dry ingredients, mixing until fully integrated.
- Pour the batter into 6 greased donut molds.
- Bake for 40 minutes or until a toothpick comes out clean (ovens may vary).
- Let the donuts cool for 10-15 minutes.
- While the donuts cool, prepare the topping by pouring ¼ C of maple syrup into a bowl. In a separate bowl, mix 3 T of granulated monk fruit sweetener with 1 T of cinnamon.
- Once cool, individually dunk each donut in maple syrup, immediately sprinkling the cinnamon sugar mix on top of each donut.
- Enjoy immediately or store in an air-tight container in the refrigerator.
6. Matcha Donuts Recipe
Yields 9 Matcha Donuts
Donut Ingredients:
- 2 C almond flour
- 2 t baking powder
- 2 scoops Vital Proteins® Matcha Collagen
- 1 t cinnamon
- 2 eggs
- ¼ C almond milk
- ¼ C maple syrup
- 1/3 C coconut oil (melted)
- 1 t vanilla extract
Icing Ingredients:
- ½ C coconut butter
- 3 T almond milk (or add until its smooth)
- 1 T maple syrup
- 1 t vanilla extract
Donut Directions:
- Turn oven on bake to 350°F/175°C
- Combine all try ingredients into a food processor then mix all wet ingredients into a bowl.
- Grease 2 donut trays with coconut oil and scoop in the donut mixture.
- Bake in the oven on 350°F for 15-20 minutes.
- Once they are baked, allow them to cool down before icing.
Icing Directions:
- Combine all ingredients into a bowl.
- Heat in the microwave (20-30 seconds) or on the stove.
- Add more almond milk if needed and stir.
7. Vanilla Glazed Donut Recipe
Yields 6 Vanilla Glazed Donuts
Donut Ingredients:
- 2 eggs
- 3 T honey
- 1 t apple cider vinegar
- 1 T coconut oil
- ½ t baking soda
- ¾ C oat flour
- 2 scoops Vital Proteins Collagen Creamer® in Vanilla
- ¼ t salt
Glaze Ingredients:
- 3 scoops Vital Proteins Collagen Creamer® in Vanilla
- 3 T almond milk
- 1 T maple syrup
- 1 T coconut butter
- Sprinkles (optional)
Directions:
- Preheat the oven to 350°F.
- Mix all of the wet ingredients for the donuts in a mixing bowl until smooth.
- Add the dry ingredients for the donuts to the bowl and mix until well combined.
- Pour the mixture evenly into a greased donut pan.
- Bake the donuts for 15 minutes.
- While the donuts are baking, heat the almond milk, maple syrup and coconut butter for the glaze until slightly steamy (30 to 60 seconds in the microwave will do).
- In a small bowl, mix the liquid with the collagen creamer for the glaze. Once smooth, store in the refrigerator.
- Remove the donuts from the oven and allow to cool for 8-10 minutes.
- Once the donuts have cooled, remove the glaze from the refrigerator and dunk each donut into the glaze bowl.
- Place donuts on a cooling rack and decorate with sprinkles or a topping of your choice.
8. Chocolate Almond Crunch Donuts
Yields 6 Chocolate Almond Crunch Donuts
Donut Ingredients:
- 2 eggs
- ½ C full-fat coconut milk
- ¼ C coconut oil
- ⅓ C coconut palm sugar
- 2 t apple cider vinegar
- 2 t vanilla extract
- 1 t blackstrap molasses
- 5 T coconut flour
- ¼ C cacao powder
- 4 scoops Vital Proteins® Original Collagen Peptides
- 1 t baking powder
- ½ t baking soda
- ½ t sea salt
Crunch Topping Ingredients:
- ½ C almonds
- ½ C pecans
- 2 T avocado oil
- 2 T coconut palm sugar
- ¼ t sea salt
Glaze Ingredients:
- ¼ C coconut butter
- 1 T coconut oil
Directions:
- Preheat the oven to 325°F. Grease a 6-hole donut pan* and set aside.
- Prepare the donuts by adding the eggs, coconut milk, coconut oil, coconut palm sugar, apple cider vinegar, vanilla extract and blackstrap molasses to the bowl of a stand mixer. Mix on medium speed until most of the sugar has dissolved, about 1 minute.
- Add the coconut flour, cacao powder, Collagen Peptides, baking powder, baking soda and sea salt. Mix on medium-high speed until smooth.
- Let the batter rest for 3-5 minutes to allow the coconut flour to absorb moisture and mix again briefly.
- Scoop the batter into a large Ziplock. Twist the bag to gather the batter into one corner of the bag opposite of the Ziplock seal.
- Snip ½-inch off of the corner of the bag and pipe the batter into the donut mold, filling the molds to about ¾-full.
- Bake for 18-22 minutes, or until a toothpick comes out clean.
- Allow the donuts to cool in the pan for 10 minutes before inverting onto a cooling rack to cool (nearly) completely before topping.
- Prepare the crunch topping by increasing the oven temperature to 375°F. Have a lined sheet pan ready.
- Add the almonds, pecans, avocado oil, coconut palm sugar and sea salt to the bowl of a food processor.
- Pulse repeatedly until the mixture is broken up and crumbly, but not finely ground. Dump the nuts onto the lined sheet pan.
- Bake for 10-15 minutes or until crisp, removing the pan 1-2 times throughout the cooking to toss the nuts (caution: the outer nuts can burn easily).
- Prepare the glaze just before topping the donuts. Warm the coconut butter gently in the microwave or stovetop on low heat.
- Stir in the coconut oil until smooth. Pour the glaze into a wide, shallow bowl.
- To assemble, dip each donut into the glaze and coat the entire top side. Sprinkle with the crunchy nuts and enjoy!
*Note: because this is a gluten- and grain-free recipe, the batter works best with a deeper donut pan. Use a pan with a minimum 1" depth donut cavities for best results.
