Cinnamon Bun Doughnuts

Yields: 10 Doughnuts

Ingredients:

• 2 cups gluten free oat flour (gluten free oats groundbreaking into a flour)

• 1/2 cup granulated sweetener of choice
• 1 T baking powder
• 1 T cinnamon
• pinch sea salt
• 1 cup milk of choice
• 1 flax egg (can sub for 1 large egg if not vegan)
• 1 tsp vanilla extract
• 6 T drippy almond butter (can sub for any nut butter)

Protein Frosting:

• 3 scoops vanilla protein powder (see recommendations above)
• 1-2 T granulated sweetener of choice (optional)
• 1-2 T nut butter of choice (optional)
• Milk, to thin out batter

Instructions:

1. Preheat the oven to 350. Grease a 12 count doughnut pan or muffin pan with oil/butter/cooking spray and set aside.
2. In a large mixing bowl, add the dry ingredients and mix well.
3. In a small bowl, whisk the milk, vanilla extract and egg/flax egg. Pour into the dry mixture. Add the melted nut butter and mix very well until a batter is formed.
4. Transfer the batter to the greased doughnut pan. Bake for 20-30 minutes, or until golden brown on top and a toothpick comes on clean. Remove from oven and let sit in the pan for 5 minutes before transferring to a wire rack to cool completely. Once cooled, frost.

Frosting: Combine all the ingredients and using a tablespoon, add milk until a relatively batter is formed. Drizzle over the doughnuts, one at a time. For the cream cheese one, allow to sit at room temperature until it softens. Mix with granulated sweetener and cinnamon. Spread over each doughnut.