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 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
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!