companion blog to the e-book the 24/7 Low Carb Diner

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Friday, July 12, 2013

Browned Butter Banana Bread Doughnuts

This is a really old muffin recipe for me, but still a favorite. (It is modified from the Nana Nut Muffin in my e-book) This morning, I added some zip by swapping out the oil with browned butter and whipping up a delicious browned butter glaze. Oh my! I loved these as mini doughnuts, but they would still make great muffins too. If you like the amazing flavor of browned butter, you should try these.

One thing I love about these is the light texture. They baked up beautifully in my mini doughnut appliance.They are also great if you happen to be out of almond flour or coconut flour, the usual standby baked good base. The dry ingredients here are golden flax meal and protein powder.

Browned Butter Banana Bread Doughnuts

1/2 cup golden flax meal
1/3 cup vanilla protein powder
1 tsp baking powder
2 tbsp butter
1/4 cup water
1 egg
1 1/2 tsp banana flavoring
stevia or sweetener equivalent to 1/3 cup sugar
3 tbsp chopped walnuts
2 tbsp butter
2 tbsp powdered erythritol
1/8 tsp banana flavoring

In a small bowl, combine flax meal, protein powder and baking powder. In a small sauce pan, heat butter until melted. Continue to stir the butter on the stove until it turns golden brown, being careful not to burn it. Add the butter to the dry ingredients, but do not stir. Add water, egg, banana flavoring and sweetener. Stir well. Stir in nuts.

Spray a mini doughnut appliance or mini doughnut pan with cooking spray. Fill the cavities to slightly rounded tops. In the machine, bake for 4 minutes. In the oven, bake for 12-15.

To make glaze, melt 1 tbsp butter in the saucepan. Watch it closely until it is browned. Add the remaining tbsp butter to a small bowl. When butter is browned, add the browned butter to the bowl. Stir the butters together. Stir in powdered erythritol one tbsp at a time. Stir in the banana flavoring. Spoon the glaze over each doughnut. Garnish with finely chopped walnuts if desired. Makes 12-14 mini doughnuts. Carb and calorie count vary with the type of protein powder used. Flax meal is counted as 0 carbs due to the high fiber content. These are very low carb.

Use whatever sweeteners you prefer with this recipe. The doughnuts will are great with stevia, but I have made the muffins with liquid sucralose too. The glaze, however does need a powdered sweetener. I used Swerve and it did great. You might prefer another brand or product, so play around with it. The glaze stays a little wet. It might just be because it is so hot here today. Maybe if it got cooler, the butter would firm up. Don't know if these will last 'til then.

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Anonymous said...

These look very good! I have a question, protein powder the same thing as whey powder? I have vanilla whey but don't want to use the wrong thing.
Thank you!

Anonymous said...

Did I miss the oven temp?

unter der laterne said...

I like to know the same thing!Please help.

Anonymous said...

from what I read it looks like they make these in a donut machine that's why there is no oven temp

Marge Burkell said...

it doesn say "In the oven, bake for 12-15" but no temp.

Also, this is a low-carb blog but I am not seeing net carb count... can you help with that please? Thanks!

Lisa Marshall said...

Anonymous--I used whey protein, but I think most any kind would work. My friend Angie swears by pea protein.

Lisa Marshall said...

I didn't bake these in the oven. 325-350 are my normal go to temps for muffins.

Lisa Marshall said...

Marge--lost my Mastercook when my computer was stolen so it is not easy to run the nutrition stats. In addition, protein powders really vary and the serving sizes here do too. Depends on your muffin cups or appliance. Sorry. I am testing the Living Cookbook to count carbs. Not sure I like it, but you can get a test version for no cost. You might try that.

KellyG said...

I love donuts! and these look so good!.

KellyG said...

I love your recipes!.

Leah Roberts said...

Look soooo yummy, love your recipes :)

Tilly said...


tina spears said...

Does Anyone Have A LowCarb, Atkins Friendly, Pizza Crust Or Idea For One That Taste Good. Flax Seed Is Not Good To Me.

Sheri said...

I just made these ... sorta lol the family isn't big on banana so I changed the flavoring to orange and didn't brown the butter or use nuts(and don't shoot me but I used splenda that's what I had). I used a doughnut pan (Wilton) baked on 330 for 12 minutes and they baked up perfect. Next time I'll add some orange zest to the batter & glaze but hubby said absolutely put this in the keeper list!! Thank you for the recipe because I haven't had much luck baking for low carb low sugar