Cinnamon Collagen Donuts

Name: Cinnamon Collagen Donuts
Cook time: 20 min
Total time: 20 min
Yield: 8
Ingredients: 1 cup almond meal; ½ cup Chief Unflavoured Collagen Protein OR Creamy Vanilla Collagen Protein; ½ cup tapioca flour; ⅓ cup organic coconut sugar, or pure maple syrup; 1 heaped tsp organic cinnamon; 1 tsp gluten-free baking powder; ½ cup yoghurt of choice; ½ cup organic butter, ghee, or coconut oil melted; 2 organic eggs, whisked; Pinch of sea salt; 1 tbsp organic butter, ghee, or coconut oil melted; 2 tbsp organic coconut sugar; 1 tbsp organic cinnamon

Updated on July 25, 2025 • Time to read: 1 minute

By Laura Saunders

Cinnamon Collagen Donuts

Author:

Laura Saunders

Servings

Cook Time

20 minutes

Picture this, you’ve just baked a fresh batch of warm, fluffy gluten-free donuts, that are infused with collagen. These Cinnamon Collagen Donuts are the ultimate nourishing treat. Naturally gluten-free and rich in protein, they’re made with nutrient-dense ingredients like almond meal, Chief Creamy Vanilla Collagen Protein and a hint of sweet spice. Whether you're looking for a snack to support radiant skin or simply craving a cozy, feel-good bake, these donuts deliver all the goodness without compromise. Perfect fresh out of the oven with a buttery cinnamon sugar dusting — your skin (and tastebuds) will thank you.

Ingredients

1 cup almond meal
½ cup Chief Unflavoured Collagen Protein OR Creamy Vanilla Collagen Protein
½ cup tapioca flour
⅓ cup organic coconut sugar, or pure maple syrup
1 heaped tsp organic cinnamon
1 tsp gluten-free baking powder
½ cup yoghurt of choice
½ cup organic butter, ghee, or coconut oil melted
2 organic eggs, whisked
Pinch of sea salt

Dusting

1 tbsp organic butter, ghee, or coconut oil melted
2 tbsp organic coconut sugar
1 tbsp organic cinnamon

Directions

Preheat oven to 180°Celsius, fan-forced.
Add all dry ingredients to a large mixing bowl, stirring with a wooden spoon to combine.
Now add the wet ingredients and stir again to form a smooth batter.
Spoon the mixture into a silicon donut molds, and bake for 15 minutes.
Once cooked, set aside to cool for approx 20 mins and place on a wire rack.
Brush each with a little coconut oil/butter/ghee and sprinkle generously with coconut sugar and cinnamon.
*Store in an airtight container in the fridge for up to 5 days, or freeze up to 3 months.