Method:

– Preheat the oven to 180°C and grease an 8 hole silicone doughnut mould.  

– Mix the flour, espresso and baking powder together. Now whisk in the milk, maple syrup and oil until thick and smooth. It will be a thick batter. Spoon into a piping bag. 

– Pipe the dough into the doughnut holes and smooth over the top. Press in the small pieces of protein ball and bake for 12-13 minutes until risen
and fluffy. 

– Allow to cool for 10 minutes in the doughnut holes and then cool fully on a wire rack. 

– Meanwhile, add 1 tbsp coconut oil to a frying pan and add the oats. Toast for 2 minutes. Add 1 tbsp maple syrup and stir well before stirring in the chopped protein balls. Stir and cook for another 2 minutes and remove from the heat. 

– Melt the chocolate and stir in the remaining 1 tbsp coconut oil and 1 tbsp maple syrup until silky and glossy. 

– Dip each doughnut into the chocolate and then sprinkle over the crumble topping. Allow to cool and store in an airtight container for up to 3 days.