Step 1

Preheat oven to 350°F.

Step 2

In a medium bowl, add the flour, protein, baking powder and salt and stir until combined.

Step 3

Add maple syrup, eggs, coconut oil, almond milk and vanilla extract to the same bowl and mix until just combined.

Step 4

Spray two (6-cavity) donut pans with cooking spray. Spoon or pipe batter evenly into the 12 cavities.

Step 5

Bake for 10 minutes, or until donuts spring back when lightly pressed. Cool in pan for 2 minutes. Invert donuts onto a wire rack.

Step 6

While donuts are cooling, make icing by combining cocoa powder, maple syrup, coconut oil, almond milk and vanilla in a small mixing bowl.

Step 7

Once donuts have cooled completely, frost donuts and decorate with sprinkles (if using) and then place them on a wire rack for the glaze to firm up.

Step 8

Store leftovers at room temperature for 2-3 days. For longer storage, place donuts in an airtight container and store in the fridge for 4-5 days or in the freezer for up to 3 months.