Peanut Butter Doughnuts

If you're a lover of all things peanut butter, you're going to go NUTS over this doughnut recipe (pun intended!). We used FlapJacked Peanut Butter Mighty Muffins and Buttermilk Protein Pancake & Baking Mix to create these delectable doughnuts and topped them off with a creamy, sweet glaze.

INGREDIENTS (doughnuts)


  • 1/4 cup powdered sugar, sifted
  • 1/4 cup creamy, natural peanut butter (we use Justin's)
  • 5 TBSP 2% milk (or non-dairy milk)


  • Serving Size:   1 doughnut
  • Servings:   10
  • Calories:   126
  • Fat:   6g
  • Carbs:   11g
  • Fiber:   2g
  • Sugar:   6g
  • Protein:   7g


  • Preheat oven to 350˚.
  • Combine egg, 1/2 cup milk, Greek yogurt and vanilla extract into a large bowl and stir. Add in Mighty Muffins, Buttermilk mix and stir until blended.
  • Use a spoon to dollop batter into a liberally greased doughnut pan (nonstick spray works fine). Divide equally to create 10 doughnuts- batter should fill doughnut pan to the center (but not cover it).
  • Bake for 10 minutes, or until doughnuts are cooked through. Let doughnuts cool and prepare the glaze.
  • Sift the powdered sugar medium-sized bowl. Add in the peanut butter and stir (it will be thick). Add in the milk, one tablespoon at a time, to thin out the glaze. Stir well- glaze should be of medium thickness.
  • Place one side of each doughnut into the glaze to coat. Repeat with all doughnuts.
  • If desired, top with peanut butter chips. Serve immediately or refrigerate to save for later. ENJOY!

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