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 For the doughnuts:
1 egg
1/2 cup 2% milk (or non-dairy milk)
1/3 cup plain 2% Greek yogurt
1 tsp vanilla extract
1/4 cup FlapJacked Buttermilk Protein Pancake Mix
2 FlapJacked Peanut Butter Mighty Muffins
1/4 tsp baking powder

INGREDIENTS For the glaze:
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

Pre-heat 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!