Healthy Mint Chocolate Protein Donuts

For the Donuts

• ¾ C Kodiak Cakes Dark Chocolate pancake mix
• ½ C chocolate protein powder
• 6 Tbsp Stevia
• 2 Tbsp cocoa powder
• 1 tsp baking powder
• ½ tsp salt
• 6 Tbsp almond milk
• ⅓ C pumpkin puree
• ¼ C liquid egg whites
• 1 large egg
• 1 tsp vanilla
• ⅛ tsp mint extract
• ¼ C Lily's Mint Chocolate Chips (or sugar-free chocolate chips)
• Chocolate sprinkles (optional)

For the Mint Icing

• 1 C Stevia*
• 2 Tbsp liquid egg whites
• 3 drops mint extract
• 3 drops green food coloring

1. Preheat the oven to 350°F and set out your donut pans.
2. In a medium bowl, whisk together the Kodiak Cakes, protein powder, Stevia, cocoa powder, baking powder, and salt.
3. In a small bowl, whisk together the milk, pumpkin, egg whites, egg, vanilla, and mint extract. Pour the wet ingredients into the dry ingredients and fold together until smooth.
4. Spoon the donut batter into a ziploc bag and snip off one of the bottom ends. Pipe the batter into each donut tin just below the top of the center stem. Tap the donut pan on the counter to smooth out the batter. Press six chocolate chips into each donut and put any excess chocolate chips back in the bag (or eat them!).
5. Bake for 10-12 minutes on the center rack of the oven. Let cool in the pan for no more than 2 minutes, then transfer to a cooling rack.
6. To prepare the icing, whisk together all icing ingredients in a small, shallow bowl. Add drops of green food coloring one at a time until you reach the desired color. Dunk the tops of the donuts in the icing, then place back on the cooling rack to drip. Garnish with chocolate sprinkles.

*If you want more of a traditional icing, use 1 cup of powdered sugar.

Nutrition facts are a calculated estimate of one donut, including icing but not including sprinkles.