1 Cup, plus 2 Tablespoons Gluten-Free, All Purpose Flour

1/3 Cup Coconut Sugar (or regular sugar)

1/2 Teaspoon Salt

1 Teaspoon Baking Powder

2 Eggs

2 Tablespoons Applesauce

1/2 Cup Unsweetened Almond Milk

2 Teaspoons Vanilla

1/2 Cup Justin's Honey Peanut Butter

3 Tablespoons Raspberry Jam

Peanut Butter Glaze:

1/4 Cup Justin's Honey Peanut Butter

1 Tablespoon Coconut Oil

Cooking Instructions

Preheat the oven to 350F. Coat a donut pan (or muffin tin!) with cooking spray, set aside.

Combine flour, sugar, salt and baking powder in a large bowl.

In a small bowl, whisk together eggs, applesauce, milk, vanilla and peanut butter.

Slowly add wet ingredients to flour mixture and stir until just combined.

Fill pan 2/3 full and swirl 1-2 teaspoons raspberry jam into each donut. Bake 10-12 minutes. Cool completely.

To make the glaze, microwave remaining peanut butter and coconut oil in a small, microwave-safe bowl for 30 seconds. Stir well. Drizzle glaze over donuts. Enjoy!