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Cinnamon Crumb Donut

This is not a drill... the new shakeology flavor dropped, Snickerdoodle! I am so excited for this new flavor and what a more appropriate time then the fall. For me the spice blend just reminds me of the warm flavors that are quintessential of fall.


The launch of a new shakeology flavor is so much more then a new shake flavor-it brings with it so many possibilities. I enjoy incorporating shakeology into recipes to get an extra boost of nutrients and protein . There are so many recipes it can be added to from waffles to cookies, cupcakes and donuts.



These cinnamon crumb donuts are the perfect fall treat, but without out the guilt as they pack 14 grams of protein per donut. Stay tuned for more delicious recipes using the new snickerdoodle flavor.


Pro tips:

  • You can make your own oat flour by adding dry rolled oats to a blender; pulse until a fine flour texture is reached.

  • These can also be made as muffins if you don’t have a donut pan. Bake for 22 to 25 minutes.

Ingredients

  • Nonstick cooking spray 

  • 3 scoops Snickerdoodle Shakeology 

  • ½ cup / 45 g oat flour

  • 1 tsp. baking powder

  • 1 pinch sea salt (or Himalayan salt) 

  • 3 large eggs, lightly beaten

  • ½ cup / 120 g reduced-fat (2%) plain Greek yogurt

  • 2 Tbsp. pure maple syrup

  • 1 tsp. pure vanilla extract

  • 2 tsp. unsalted butter, melted

  • 1 Tbsp. brown sugar

  • 1 Tbsp. almond flour (or ground flax seeds, or oat flour)

  • 1 tsp. ground cinnamon (optional)


Instructions

  1. Preheat oven to 350° F (180 °C). Lightly coat a 6-cavity donut pan with spray; set aside. 

  2. Add Shakeology, oat flour, baking powder, and salt to a small mixing bowl; stir to combine.  

  3. Add eggs, yogurt, maple syrup, and extract to a separate bowl; whisk to combine.

  4. Add dry mixture to wet mixture; whisk to combine. Batter will be thick.

  5. Divide batter evenly in donut pan. Bake for 18 to 20 minutes, or until a toothpick inserted into a donut comes out clean. Let cool in pan. 

  6. Combine brown sugar, almond flour, and cinnamon in a small mixing bowl; mix well.

  7. Brush tops of donuts evenly with butter. Sprinkle evenly with brown sugar mixture. Enjoy.

  8. Refrigerate leftovers in an airtight container for up to 4 days or freeze for up to 1 month. Heat gently before serving, if desired.



Portion Fix Containers: ½ Red, 1 Yellow, ½ tsp


Enjoy as an occasional treat. Be sure to track it.


#donut#snickerdoodle #shakeology#fall


Find more information about this recipe on Beachbody's blog h ere.


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