Cinnamon Cake Mini Donuts

These delicious and protein-filled cinnamon cake mini donuts are the perfect holiday season breakfast. Packed with protein to keep you feeling full, while also enjoying the delicious coffee flavor. Make in bulk to heat up throughout the week and stick in the fridge, these will keep you wanting more!

Cinnamon Cake Mini Donuts

This donut recipe will leave you coming back for more! The perfect simple and easy breakfast to meal prep for the week. The donuts are soft and sweet, with the perfect amount of cinnamon flavor. Give this one a try, you won't regret it! 

For the Donuts:
1 cup all-purpose flour
½ cup almond flour
2 scoops SFH PURE Whey Churro
½ cup light brown sugar, packed
½ teaspoon salt
1 teaspoon baking powder
½ cup greek yogurt, full fat
1 large egg, at room temperature
1 tsp vanilla extract

For the vanilla glaze:
½ cup powdered sugar
¼ non dairy milk
½ tsp vanilla extract

For the crumb topping:
¼ cup stick butter, cut into tiny cubes
⅓ cup truvia
2 tbsps all-purpose flour
¼ tsp cinnamon

Directions
1. Preheat the oven to 350 degrees°F.  Spray a 6 mold donut pan with non-stick baking spray; set aside.
2. For the crumb topping, combine the truvia, flour, and cinnamon. Add in the butter cubes and quickly work them into the mixture until fully combined.
3. For the coffee cake, whisk together the dry ingredients. In a separate bowl whisk together the wet ingredients. Gently fold the wet mixture into the dry mixture.
4. Spoon or pipe the batter into the prepared doughnut pan. Divide crumb topping evenly among donut tops, then bake for 10-11 minutes, or until golden brown.
5. Allow doughnuts to cool for 10 minutes in the pan before gently lifting them out and transferring to a wire rack to cool for a few more minutes.
6. In a small bowl, whisk together the confectioners’, sugar, milk, and vanilla. Drizzle over donuts and enjoy!