Ingredients
- 60 g Self-Rising Flour
- 160 g Nonfat Greek Yogurt
- 30 g Vanilla Protein Powder PE Science recommended
- 30 g Rainbow Sprinkles
Method
- Whisk flour and vanilla protein powder in a mixing bowl until combined.
- Stir in the nonfat Greek yogurt until a tacky dough forms.
- Gently fold in the rainbow sprinkles with a silicone spatula.
- Divide the dough into 10 equal portions and roll into smooth balls.
- Place in the air fryer basket at 325°F (160°C) for 9-10 minutes until golden.
- Cool for 2-3 minutes before serving to allow the internal crumb to set.
Nutrition
Notes
- Avoid Overcrowding: Give the donut holes space in the Air Fryer. They need the air to hit all sides to puff up properly.
- The Protein Choice: Using PE Science is non-negotiable for the best texture. Pure whey often results in a "tough" or rubbery donut hole once cooled.
- Sticky Hands Tip: If the dough is sticking to your palms while rolling, lightly coat your hands in non-stick cooking spray or a dusting of flour.
- Scale for Macros: To hit that exact 55-calorie mark, weigh your total dough and divide by 10. Each ball should be roughly the same weight on your Digital Kitchen Scale.