These Pink Sprinkle Donuts are pure joy on a plate! They're soft, fluffy, baked (not fried), and topped with a naturally pink strawberry glaze and a shower of sprinkles. The best part is they're made with whole wheat flour, Greek yogurt, and maple syrup, so they're a treat I feel good about serving my 3 boys for breakfast, a birthday, or an afternoon snack.
As a registered dietitian and mama, I'm always looking for ways to make fun foods a little more nourishing without losing the magic. This pink donuts recipe came from wanting something festive for my family that still had nutrition packed in!
Instead of food dye, the glaze gets its gorgeous pink color from freeze-dried strawberries, and Greek yogurt shows up in both the batter and the glaze for a boost of protein. If you love a strawberry moment, you might also enjoy my Strawberry Chia Muffins or my 3-ingredient Strawberry Chia Jam.
I've tested these Greek yogurt donuts to get the texture just right. Whole wheat flour can sometimes make baked goods dense, but the combination of yogurt, avocado oil, and milk keeps these tender and moist. If you're a fan of wholesome bakes like my Mini Banana Bread Muffins, these pink protein sprinkle donuts are about to become a new favorite!
Nutrition at a Glance
- Protein: Greek yogurt and eggs add protein to help keep you full and support steady energy.
- Fiber: Whole wheat flour provides fiber that supports healthy digestion and helps stabilize blood sugar.
- Healthy Fats: Avocado oil adds heart-healthy monounsaturated fats that help your body absorb fat-soluble vitamins.
- Real Fruit Color: Freeze-dried strawberries give the glaze its pink color, plus a little vitamin C, with no artificial dyes.
- Gut-Friendly Glaze: Because the yogurt glaze isn't baked, it can keep the live cultures found in Greek yogurt.
- Naturally Sweetened: Maple syrup adds sweetness without relying on refined sugar!
Ingredients You Need
For the donuts:
- Whole wheat flour: Adds fiber and a nutty flavor. White whole wheat flour works too and gives a lighter color and taste.
- Baking powder and baking soda: These work together to give the donuts their fluffy lift.
- Salt: Balances the sweetness and brings out the other flavors.
- Eggs: Add protein and structure so the donuts hold their shape.
- Maple syrup: A natural sweetener. Honey works as a 1:1 swap (just not for babies under one).
- Plain Greek yogurt: Keeps the donuts moist and adds protein. Whole milk or 2% gives the richest texture.
- Avocado oil: A neutral oil with heart-healthy fats. Melted coconut oil or light olive oil also work.
- Vanilla extract: Adds warmth and that classic bakery flavor.
- Milk: Any kind works, including dairy or unsweetened plant-based milk.
For the pink glaze:
- Plain Greek yogurt: Creates a creamy, tangy glaze with extra protein.
- Maple syrup: Sweetens the glaze naturally.
- Freeze-dried strawberries: Give natural pink color and strawberry flavor. Freeze-dried raspberries work too for a deeper pink.
- Sprinkles: Rainbow or pink, for that fun donut shop look. Look for naturally colored sprinkles if you prefer to avoid dyes.
Dietary Substitutions
- Gluten-free: Swap the whole wheat flour for a 1:1 gluten-free baking flour blend that contains xanthan gum. Oat flour also works, though the donuts will be a bit more tender and delicate.
- Dairy-free: Use a thick, unsweetened dairy-free yogurt (coconut or almond-based) in both the batter and glaze, and use any plant-based milk. Note that the protein will be lower unless you choose a high-protein dairy-free yogurt.
- Vegan: Make the dairy-free swaps above and replace each egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, rested for 5 minutes). Double-check your sprinkles, since some contain confectioner's glaze or carmine, which are not vegan.
How to Make Pink Protein Sprinkle Donuts
Step 1: Preheat oven to 350°F (175°C). Grease a standard donut mold. In a large bowl, whisk together the whole wheat flour, baking powder, baking soda, and salt until evenly combined. In a separate bowl, whisk the eggs until smooth, then whisk in the maple syrup, Greek yogurt, avocado oil, vanilla extract, and milk until fully combined. Pour the wet ingredients into the dry ingredients and fold together. Transfer the batter to a piping bag or a large zip-top bag with the corner snipped off. Pipe the batter evenly into the donut pan cavities, filling each about two thirds full.
Step 2: Bake for 20 minutes, until the donuts spring back when lightly touched and a toothpick inserted comes out clean. Let the donuts cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before glazing.
Step 3: Whisk together or blend together the Greek yogurt, maple syrup, and crushed freeze-dried strawberries until smooth and pink.
Step 4: Dip the top of each cooled donut into the glaze.
Step 5: Top with sprinkles before the glaze sets and enjoy!
Dietitian Tips for Success
- Let the donuts cool completely before glazing. A yogurt glaze will slide right off a warm donut and turn runny. Giving them the full cooling time means a thick, picture-perfect pink layer.
- Crush the strawberries into a fine powder. A small food processor, blender, or even a zip-top bag and rolling pin works well. The finer the powder, the smoother and more evenly pink your glaze will be.
- Pair with protein to make it a balanced breakfast. One or two donuts alongside eggs, a glass of milk, or a protein smoothie will keep you fuller longer. This is especially helpful for kids who need steady energy for school mornings.
- Measure flour by spooning and leveling. Scooping directly from the bag packs in extra flour and can make whole wheat bakes dry. Spoon the flour into your measuring cup and level it off with a knife.
- Double the batch and freeze the extras. Unglazed donuts freeze beautifully for busy mornings. Pull one out, thaw, and glaze fresh for a quick treat that feels special.
How to Serve Pink Sprinkle Donuts
These pink sprinkle donuts are perfect for birthday breakfasts, Valentine's Day, baby showers, or a weekend brunch spread. For a balanced breakfast, serve them with scrambled eggs or my Cottage Cheese Banana Pancakes and a side of fresh berries.
Building a brunch board? Add my French Toast Muffin Cups and Kid-Friendly Spinach Banana Muffins for a colorful mix. On a chilly morning, they pair perfectly with a mug of my High Protein Whipped Hot Chocolate.
Storage Suggestions
Fridge: Because the glaze is made with Greek yogurt, glazed donuts should be stored in an airtight container in the refrigerator for up to 3 days. The sprinkles may bleed color into the glaze over time, so add them just before serving if you're making these ahead.
Room temperature: Unglazed donuts can be kept in an airtight container at room temperature for 1 to 2 days.
Freezer: Freeze unglazed donuts in a freezer-safe bag for up to 3 months. Thaw at room temperature or in the fridge overnight, then glaze and top with sprinkles.
Reheating: If you'd like them slightly warm, microwave an unglazed donut for 10 to 15 seconds, let it cool, then glaze.
High Protein Pink Sprinkle Donuts FAQs
Fresh strawberries add too much moisture and will make the glaze thin and runny. Freeze-dried strawberries give you intense color and flavor while keeping the glaze thick enough to coat the donuts.
Yes, you can bake the batter in a greased or lined muffin tin instead. Start checking for doneness a few minutes earlier or later depending on the size, and spread the glaze on top instead of dipping.
The most common reason is glazing the donuts while they're still warm. Using a thinner or regular (not Greek) yogurt can also cause this, so stick with a thick Greek yogurt and chill the glaze for 10 minutes if it needs to firm up.
Yes! A healthier donut is baked instead of fried and made with nourishing ingredients like whole wheat flour, Greek yogurt, and maple syrup, just like these pink sprinkle donuts, which offer more protein and fiber and no refined sugar compared to a traditional donut.
More Healthier Sweet Treats to Try
- French Toast Cups
- Fudgy Black Bean Brownies
- Cinnamon Roll Muffins
- Healthy Peanut Butter Banana Cookies
- Oatmeal Pumpkin Spice Waffles
High Protein Pink Donuts Recipe
Ingredients
- 1 ½ cups whole wheat flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs
- ½ cup maple syrup
- ½ cup plain Greek yogurt
- ¼ cup avocado oil
- 1 teaspoon vanilla extract
- ¼ cup milk any kind
For the pink glaze:
- ½ cup plain Greek yogurt
- 2 tablespoons maple syrup
- 2 tablespoons freeze-dried strawberries crushed to powder
- 2 tablespoons rainbow or pink sprinkles for topping
Instructions
- Preheat oven to 350°F (175°C). Grease a standard donut pan well, including the center posts.
- In a large bowl, whisk together the whole wheat flour, baking powder, baking soda, and salt until evenly combined.
- In a separate bowl, whisk the eggs until smooth, then whisk in the maple syrup, Greek yogurt, avocado oil, vanilla extract, and milk until fully combined.
- Pour the wet ingredients into the dry ingredients and fold together just until no streaks of flour remain. Do not overmix.
- Transfer the batter to a piping bag or a large zip-top bag with the corner snipped off. Pipe the batter evenly into the donut pan cavities, filling each about two thirds full.
- Bake for 20 minutes, until the donuts spring back when lightly touched and a toothpick inserted comes out clean.
- Let the donuts cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before glazing.
- In a small bowl, whisk together the Greek yogurt, maple syrup, and crushed freeze-dried strawberries until smooth and pink. Dip the top of each cooled donut into the glaze, then top with sprinkles before the glaze sets.
Notes
- Cool completely before glazing: The Greek yogurt glaze will run off warm donuts, so let them cool fully on a wire rack first.
- Crush strawberries finely: Blend or crush the freeze-dried strawberries into a fine powder for a smooth, evenly pink glaze. Freeze-dried raspberries also work.
- Substitutions: Use a 1:1 gluten-free flour blend for gluten-free, or dairy-free yogurt and milk for dairy-free. Honey can replace maple syrup (not for babies under 1).
- Add sprinkles last: Sprinkles may bleed color into the glaze over time, so add them right before serving if making ahead.
- Storage: Store glazed donuts in an airtight container in the fridge for up to 3 days. Unglazed donuts keep at room temperature for 1 to 2 days.
- Freezing: Freeze unglazed donuts for up to 3 months. Thaw, then glaze and decorate.
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