Happy National Donut Day! Celebrating dessert-themed holidays is our specialty, which is why we dreamt up the following 3 collagen donut recipes, made with Vital Proteins collagen powder. Thanks to the addition of our Collagen Peptides, Collagen Creamer, and Matcha Collagen, these collagen donuts help to promote healthier hair, skin, nails, and joints.
Before you start baking and pairing your sweet treat with a decadent latte, get a quick refresher on the standout ingredients in these collagen recipes.
Collagen Peptides: Our first-ever Vital Proteins collagen powder contains 20g of collagen per serving and is easily soluble in hot and cold liquids and foods. It’s also flavorless and odorless.
Collagen Creamer: Known as coffee’s BFF, our Collagen Creamer is free of dairy, gluten, and added sugars. It also provides energy-boosting MCTs thanks to the coconut milk powder.
Matcha Collagen: Finely ground green tea leaves and collagen peptides make up this nutrient-rich powerhouse, which delivers an “alert calm” in users due to the presence of amino acid L-theanine.
3 Collagen Donut Recipes To Sweeten Your Day
Matcha Donuts Recipe
Yields 9 Matcha Donuts
Ingredients for Matcha Donuts:
- 2 C almond flour
- 2 t baking powder
- 2 scoops Vital Proteins Matcha Collagen
- 1 t cinnamon
- 2 eggs
- ¼ C almond milk
- ¼ C maple syrup
- 1/3 C coconut oil, melted
- 1 t vanilla extract
Ingredients for Icing:
- ½ C coconut butter
- 3 T almond milk (or add until its smooth)
- 1 T maple syrup
- 1 t vanilla extract
Directions for Matcha Donuts:
- Turn oven on bake to 350°F/175°C
- Combine all try ingredients into a food processor then mix all wet ingredients into a bowl.
- Grease 2 donut trays with coconut oil and scoop in the donut mixture.
- Bake in the oven on 350°F for 15-20 minutes.
- Once they are baked, allow them to cool down before icing.
Directions for Icing:
- Combine all ingredients into a bowl.
- Heat in the microwave (20-30 seconds) or on the stove.
- Add more almond milk if needed and stir.
Vanilla Glazed Donut Recipe
Yields 6 Vanilla Glazed Donuts
Ingredients for Donuts:
Ingredients for Glaze:
- 3 scoops Vanilla Collagen Creamer
- 3 T almond milk
- 1 T maple syrup
- 1 T coconut butter
- Sprinkles (optional)
- Preheat the oven to 350°F.
- Mix all of the wet ingredients for the donuts in a mixing bowl until smooth.
- Add the dry ingredients for the donuts to the bowl and mix until well combined.
- Pour the mixture evenly into a greased donut pan.
- Bake the donuts for 15 minutes.
- While the donuts are baking, heat the almond milk, maple syrup and coconut butter for the glaze until slightly steamy (30 to 60 seconds in the microwave will do).
- In a small bowl, mix the liquid with the collagen creamer for the glaze. Once smooth, store in the refrigerator.
- Remove the donuts from the oven and allow to cool for 8-10 minutes.
- Once the donuts have cooled, remove the glaze from the refrigerator and dunk each donut into the glaze bowl.
- Place donuts on a cooling rack and decorate with sprinkles or a topping of your choice.
Chocolate Almond Crunch Donuts
Yields 6 Chocolate Almond Crunch Donuts
- 2 eggs
- ½ C full-fat coconut milk
- ¼ C coconut oil
- ⅓ C coconut palm sugar
- 2 t apple cider vinegar
- 2 t vanilla extract
- 1 t blackstrap molasses
- 5 T coconut flour
- ¼ C cacao powder
- 4 scoops Vital Proteins Collagen Peptides
- 1 t baking powder
- ½ t baking soda
- ½ t sea salt
Crunch Topping Ingredients:
- ½ C almonds
- ½ C pecans
- 2 T avocado oil
- 2 T coconut palm sugar
- ¼ t sea salt
- ¼ C coconut butter
- 1 T coconut oil
- Preheat the oven to 325°F. Grease a 6-hole donut pan* and set aside.
- Prepare the donuts by adding the eggs, coconut milk, coconut oil, coconut palm sugar, apple cider vinegar, vanilla extract and blackstrap molasses to the bowl of a stand mixer. Mix on medium speed until most of the sugar has dissolved, about 1 minute.
- Add the coconut flour, cacao powder, Collagen Peptides, baking powder, baking soda and sea salt. Mix on medium-high speed until smooth.
- Let the batter rest for 3-5 minutes to allow the coconut flour to absorb moisture and mix again briefly.
- Scoop the batter into a large Ziplock. Twist the bag to gather the batter into one corner of the bag opposite of the Ziplock seal.
- Snip ½-inch off of the corner of the bag and pipe the batter into the donut mold, filling the molds to about ¾-full.
- Bake for 18-22 minutes, or until a toothpick comes out clean.
- Allow the donuts to cool in the pan for 10 minutes before inverting onto a cooling rack to cool (nearly) completely before topping.
- Prepare the crunch topping by increasing the oven temperature to 375°F. Have a lined sheet pan ready.
- Add the almonds, pecans, avocado oil, coconut palm sugar and sea salt to the bowl of a food processor.
- Pulse repeatedly until the mixture is broken up and crumbly, but not finely ground. Dump the nuts onto the lined sheet pan.
- Bake for 10-15 minutes or until crisp, removing the pan 1-2 times throughout the cooking to toss the nuts (caution: the outer nuts can burn easily).
- Prepare the glaze just before topping the donuts. Warm the coconut butter gently in the microwave or stovetop on low heat.
- Stir in the coconut oil until smooth. Pour the glaze into a wide, shallow bowl.
- To assemble, dip each donut into the glaze and coat the entire top side. Sprinkle with the crunchy nuts and enjoy!
*Note: because this is a gluten- and grain-free recipe, the batter works best with a deeper donut pan. Use a pan with a minimum 1" depth donut cavities for best results.
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