PB&J filled protein doughnuts

HoldTheDoor13

PB&J Protein Doughnuts

1 egg
2 egg whites
1/2 cup rolled oats (blended to a flour)
30g brown rice protein
1/4 cup cottage cheese
30g peanut butter
3 tbsp baking sweetener
Pinch baking powder
Pinch salt
Pinch cinnamon

Topping/filling
6 tbsp pb2
2 tbsp jam
Cinnamon and stevia to sprinkle

Preheat oven to ~200c

Combine eggs, milk, cottage cheese, peanut butter and sweetener. I find it easiest to use an immersion blender

Gradually add in your dry ingredients. Stir well. It should be about the consistency of pancake batter.

Place into your tray. - I wouldn't recommend using a donut pan because these donuts are being filled. I just used a muffin pan.

Bake for about 15 mins, until the outsides are a nice golden brown and doughnuts have risen slightly. Remove from oven and cool.

Meanwhile, mix your PB2 with water (around 3 tbsp for the 6 tbsp of powder) you can obviously use regular peanut butter here but note that it will affect the end calorie and macro count.

Cut a small amount of cake out of the centre of each doughnut. Eat these pieces and don't share them with anybody because you've been slaving away over a hot oven in *kitten* Australia so you deserve this godamnit.

Sprinkle each doughnut with cinnamon and Splenda. Fill each little hole with an equal portion of the PB2 and jam.

These should keep okay in the fridge for a few days and can be warmed in the microwave for ~ 20 seconds. Enjoy!

Makes 6 doughnuts

Calories per serve 173
Protein 12
Carbs 18
Fat 5.6