Can this be made in under 30 minutes?

Yes, the recipe is designed to be quick and efficient.

Does it work for meal prep?

Most versions store well for one to three days.

Yes, simple swaps can be made for convenience or dietary needs.

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Preheat the oven to 350°F (175°C) and grease a donut pan.
In a bowl, combine whole wheat flour, cocoa powder, baking powder, and salt.
In another bowl, mix together honey (or maple syrup), Greek yogurt, eggs, almond milk, and vanilla extract until smooth.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Pour the batter into the donut pan, filling each cavity about 3/4 full.
Bake for 10-12 minutes or until a toothpick comes out clean.
Let cool before removing from the pan. Enjoy your macro-friendly cocoa donuts!

Use room temperature eggs and yogurt for smoother batter. Store cooled donuts in an airtight container for up to 2 days at room temperature.