Peanut Butter Donuts

Baked donuts are the way to go if you don’t like the mess that frying makes. Not only that, but it’s much healthier too. Peanut Butter Donuts give you the best flavor without all the guilt or mess. I used PB2 powder to cut down on the fat and calories while still giving you that nutty taste we love from peanut butter. PB2 powder is very versatile, and less than half the fat of regular peanut butter. I highly suggest to start using this in place of peanut butter in other recipes as well. It’ll save you quite a bit of calories. If you’re allergic to peanut butter, there is now an almond butter powder, so you can use that instead. 

I’ve got 30 Delicious Weight Watchers Recipes for more guidance on eating healthy on a diet. Make sure to start with these Peanut Butter Donuts. 

Three reasons why you need to make this recipe! 

You can enjoy the peanut butter flavor without all the fat and calories. 

Peanut butter is such a nostalgic flavor- we all grew up on it. But it comes with a price. It’s very calorically dense. Just two tablespoons is 200 calories. You don’t have to skimp on the flavor when you can have a whole peanut butter donut for less than 200 calories. 

Most of the carbs come from the banana. 

There’s only ½ cup of flour in the whole recipe, which means you’re getting about 2 tbsp worth of flour per donut. Instead of flour making up most of the batter, I’ve added a banana to help with the sweetness and boost the nutrients. 

Peanut butter, chocolate, and banana all in donut form. No other reason is needed! 

You’re getting a combo of some of the best flavors all in a delicious donut – for just 150 calories. It’s totally worth making this recipe at least once a week. 

Ingredients you need to make Peanut Butter Donuts: 

• 1 egg
• 1 Tbsp brown sugar
• 1 medium mashed banana
• 1/3 cup 1% low fat milk 
• 1 tsp vanilla
• 1/2 cup all purpose flour
• 3 Tbsp PB2 powder
• 1 tsp baking powder
• 3 Tbsp Lily’s no sugar added dark chocolate chips
• 1.5 Tbsp light or reduced fat peanut butter 

How to make Peanut Butter Donuts (step by step): 

1. Preheat the oven to 350F and spray a 6 hole donut pan with some non stick cooking spray.
2. In a bowl, whisk the egg and brown sugar together until it becomes light and fluffy. Stir in the mashed banana, milk and vanilla.
3. Add the flour, PB2 powder and baking powder and mix well.
4. Divide the batter into the 6 donut hole slots, then bake for 16-18 minutes.
5. Let them cool, then remove the donuts from the pan using a knife around the edges.
6. In the microwave, melt the chocolate chips in 35 second intervals, stirring each time. I also melted them on a flat plate so it was easy to dip the donuts.
7. Once the chocolate is melted, dip each donut top into the chocolate. Use a knife if needed to help spread it.
8. Now microwave the peanut butter again for 35 seconds intervals. You may just need one set of 35 seconds. Then pour the melted PB into a small ziplock bag and cut off a tiny tip.  Drizzle over each donut. 
9. The chocolate and PB will harden after an hour or so. Enjoy!

Makes 6 donuts. Nutrition info per donut: Calories 150,  Fat 5 g, Saturated fat 2 g,  Carbs 23 g,  Fiber 4 g, Sugars 7 g, Sodium 150 mg, Protein 6 g. 

WW Points 

• Egg 0 points
• Brown sugar 3 points
• Mashed banana 0 points
• 1% low fat milk 1 point
• Vanilla 0 points
• All purpose flour 6 points
• PB2 powder 2 points
• Baking powder 0 points
• Lily’s no sugar added dark chocolate chips 6 points
• Reduced fat peanut butter 5 points

4 points per donut based on the WW app recipe creator.  

If you’re using an older version of WW, check out these points below. 

Personal Points- 3-4 depending on your 0PP foods 

Smart Points- Blue/Purple- 3 using WW recipe builder

Smart Points- Green- 4 using WW recipe builder

Points Plus- 3 using PP calculator

Different ways to change up this recipe: 

• If you want to reduce the points, and use more peanut butter for the drizzle, make the PB2 powder into a drizzle instead of melting peanut butter. All you have to do is add a little extra water to the PB2 powder, until it’s at a good consistency to drizzle. 
• Lily’s no sugar added chocolate chips have a lot of different flavors. A butterscotch dipped donut would work well with the peanut butter. White chocolate would as well. It’s up to you and your taste preference! 
• You could reverse the chocolate and the peanut butter and dip the donuts in a loose PB2 mixture. Then sprinkle the chocolate chips on top or melt the chocolate and drizzle it over the donuts. 
• You can make these into mini muffins if you don’t have a donut pan. Sprinkle the chocolate chips into the batter, and drizzle the tops with the melted peanut butter. Just reduce the baking time to about 10 minutes. 
• Instead of chocolate and peanut butter as the topping, mix PB2 powder with fat free cream cheese and some stevia. You’ll have a delicious cream cheese frosting for these donuts. 

Tips and Tricks for Making Peanut Butter Donuts: 

• These donuts are best stored in the fridge after day one. Keep them in an air tight container. Being out in the open will cause them to dry out. They also freeze well- so make a few batches if you’d like. 
• You can use self rising flour if you don’t have all purpose flour. Just omit the baking powder. 
• Make sure your donuts are fully cooled before dipping them in the frosting. If they are still warm, the chocolate will just fall off. 

Similar recipes you’ll enjoy: 

• Double Chocolate Banana Donuts
• Coconut Donuts
• Chocolate Glazed Donuts