These “healthier” Vanilla Bean Donuts are baked, gluten free, lower sugar, oil free, fluffy, and delicious! You won’t miss your regular donuts.
Preheat oven to 375 degrees. Grease donut pan with nonstick baking spray.
In a medium mixing bowl, combine all dry ingredients using a whisk.
Make a well in the center of the dry ingredients. Add all wet ingredients in the center of the well and slowly incorporate into the dry ingredients. Mix only until combined.
Spoon donut mixture into one corner of a large gallon bag or a piping bag. Snip off corner after its been filled to avoid spilling. Carefully pipe your donut mixture into the rounds of your donut pan. You can use a butter knife to smooth or even out if needed.
Bake at 375 degrees for 8-10 minutes. Tops of donuts should bounce back when done. Turn donuts upside down on cooling rack and cool completely.
In another small or medium bowl, combine powdered sugar, maple syrup, almond milk, vanilla and vanilla bean. Using a whisk or fork, stir until throughly combined.
Dip donuts (nice side down) into glaze while carefully holding the edges. Then quickly turn back over and let rest on cooling rack until dried. Once fully dried, you can do a second dip (Recommended) into the glaze and again let rest until fully dried.
It is recommended to enjoy donuts fresh same day. If your room is too warm, keep glazed donuts in a paper bag or container with a lid in the refrigerator up to one more day. If unglazed, donuts could keep up to a week. Just be sure to glaze before enjoying. Unglazed donuts could also be frozen.
NOTE: Try not to cover glazed donuts with plastic wrap or foil to avoid removing glaze. For best results glaze and let dry just before serving.