Breakfast · Snack

Lemon Poppyseed Pronuts (oil + sweetener free)

Before diving into this recipes don’t forget to follow my instagram, @thekellydiet, for more recipes not posted on the blog! Like this ‘Chia Swirl Breakfast Bowl’ đŸ™‚


Now as for these ‘pronuts’… protein donuts Â đŸ™‚


They are:

  • Refreshing
  • Light but filling
  • Healthy
  • Clean
  • Oil free
  • Sweetener free
  • Protein & fiber packed

You will enjoy the smells while baking these pronuts too thanks to that fresh lemon zest!

Enjoy these pronuts for breakfast, snack, or dessert!

Lemon Poppyseed Pronuts

  • Servings: 6 donuts
  • Difficulty: easy
  • Print




Dry Ingredients:
  • 1 1/2 c quick oats (gluten-free if needed)
  • 1/2 c garbanzo bean flour
  • 1 T flax
  • 2 T poppy seeds
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • Pinch of pink himalayan salt
  • Zest from 2 lemons
Wet Ingredients:
  • 1 c natural apple sauce
  • 3/4 c freshly squeezed lemon juice
  • Sweetener if desired*

*I didn’t use any sweetener. If you’d like to add some I’d recommend just 1/4-1/3 raw local honey or agave. If using, reduce the amount of apple sauce used by the amount of sweetener you add.


  1. Preheat the oven to 350F. Spray the holes of a 6 hole donut tin or a 9 hole muffin tin with coconut oil spray & set aside.
  2. Add all your dry ingredients to a medium sized bowl & whisk to combine.
  3. Add in your wet ingredients & mix until everything is combined.
  4. Distribute batter evenly among your donut or muffin holes.
  5. Bake for 18 minutes or until a toothpick comes out clean & your edges are golden brown. Enjoy!


If you make this recipe, snap a pic & hashtag it #thekellydiet @thekellydiet- I love seeing your creations on Instagram, Pinterest & Facebook! See the source image

Happy Almost Friday!