Gluten-Free Maple Baked Donuts with Maple Glaze

Preheat the oven to 350 degrees F (180 degrees C) and lightly grease two non-stick donut pans {6 donuts per pan}.

Add Almond Flour (3 cups), Tapioca Starch (1 cup), Baking Powder (2 tsp), Simply Organic Cinnamon, Ground (1 tsp) and Sea Salt (1/8 tsp), to a medium bowl, whisk to combine and set aside.

Add Unsalted Butter (1/2 cup) to separate bowl, melt in microwave, then add Maple Syrup (1/2 cup) and stir. Allow to cool slightly, then whisk in the Eggland's Best Classic Eggs (2), one at a time, followed by Vanilla Extract (1 Tbsp) and Maple Extract (1 tsp).

Gradually add the dry ingredients to the wet ingredients and stir until well combined with no lumps.

Spoon batter into each donut mould, filling approx ¾ of the way full.

Bake for 8-10 minutes or until golden on top and toothpick can be inserted and removed, coming out clean. Remove and add to cooling rack, cool completely before glazing.

For the glaze, melt the Butter (4 Tbsp) in small sauce pan, add Vanilla Extract (1/2 tsp), Maple Extract (1/2 tsp), Powdered Confectioners Sugar (2 Tbsp), Maple Syrup (2 Tbsp), Sea Salt (to taste) stir to combine, then remove from heat and allow to cool for a few minutes.

Carefully dip each donut in the slightly cooled glaze, or use spoon to drizzle over each one.

Serve and enjoy!