Prepare your donut tin by spraying it with coconut oil. Preheat the oven to 180 degrees celsius.
In a large bowl, place the almond meal, arrowroot flour, baking soda, vanilla, salt and cinnamon and combine.
In a separate bowl whisk the eggs, milk, rice malt syrup (substituted with blackstrap molasses), maple syrup and softened coconut oil together until runny.
Transfer the wet mixture into the dry and whisk by hand until mixture is well combined and resembles a cake mixture.
Transfer mixture to donut tray and bake for 6-8 minutes. They cook extremely quickly to keep watch.
Remove from oven and lay on a baking tray to cook. Roll them in your coconut sugar mixture and enjoy!
Best eaten with in 2-3 days.
Heat them in the microwave then roll them in the cinnamon sugar to get that warm cinnamon donut affect.