Preheat your oven to 350° F. Spray your donut pans with coconut oil.
Heat your apple cider in a small pot. Bring to a boil then lower heat to a simmer and let it reduce to about 1/3 cup. This will take some time, about 20-25 minutes. Stir occasionally and be patient.
In a medium bowl, whisk together the almond flour, tapioca flour, baking soda, cinnamon and salt.
In a large separate bowl, lightly beat the eggs, then add in the sugar, oil, milk, and vanilla and mix. When the apple cider has reduced, mix that in and then IMMEDIATELY add the dry mixture to the wet mixture and combine.
Spoon the batter into your donut tray slots (or pipe it in with a ziploc bag) bake for 17 minutes or until toothpick comes out clean. Allow the donuts to cool for 20 minutes prior to removal.
Topping:
House the melted butter in a shallow bowl and whisk together the cinnamon and sugar in a second shallow bowl. Dip the cooled donuts first into the butter (allowing excess to drip off) and then into the cinnamon sugar mixture.
Notes
Recipe from Paleo Running Momma.Pick up your DONUT TRAYS here - trust me, they are definitely worth the purchase!You can substitute the almond flour and tapioca flour with regular all purpose flour.You can substitute the tapioca flour with arrowroot powder to keep it gluten free.Any neutral oil works here; avocado oil, olive oil, melted coconut oil, sunflower oil, etc.