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High Protein Boston Cream Donut/ Muffins

Ingredients
    Donuts/muffins
  • 50 g Oat Flour
  • 1 Tsp 1.5 Baking Powder
  • 15 no g cal sweetener
  • 1 Tsp 1.5 Cinnamon
  • ½ Tsp Salt
  • 1 Tsp 1.5 Vanilla
  • 120 g low fat Greek yogurt
  • 1 egg Egg
    • Filling
  • 1 scoop protein powder. (The recipe called for Vanilla Custard Powder which I don’t have so I used Vanilla Ice Cream flavored protein powder. If you don’t have that just use regular vanilla flavored)
  • 10 g Greek yogurt
  • Water/milk/almond milk as needed
    • Chocolate icing
  • 1 scoop chocolate protein powder
  • 5 g Cocoa powder
  • Water/milk/almond milk as needed
Instructions
  1. 1
    Combine all of the donut ingredients in a bowl and mix until it forms into a (somewhat liquidy) dough. Spray 4 oven safe ramekins with oil and divide the dough into each. Bake at 350 for 16-22 minutes.
  2. 2
    Prepare the filling and chocolate topping while the donuts cook by mixing the dry ingredients with enough liquid for the filling to get a custardy consistency and the topping to be just liquidy enough that you can dip the donuts into it.
  3. 3
    Once the donuts are done let them sit for 10 minutes then with a knife poke a hole and hollow out the center. Use something like a piping bag to fill the custard into the hollow area of the donut. Then finish the donut by dipping it into the chocolate topping.
Note

I tried this recipe but I didn’t have any oven safe ramekins and the dough wasn’t really set up enough to form balls on its own so I ended up making them into muffins. I baked them at 350 for 11 minutes but they weren’t cooked through and it took a couple more times at 2 minutes each for them to pass the toothpick test. They didn’t really work that great as a replacement and were kind of dry and grainy and overcooked. I still ate them and at least scratched the itch of bread product plus custardy filling plus chocolate topping but overall the experiment of turning them into muffins was a disappointment. Also the chocolate topping ended up a little to watery so be very careful when you’re adding the liquid to that part.

Read it online: https://agner.world/recipe/high-protein-boston-cream-donut-muffins/