Healthy Flourless Cinnamon Bun Breakfast Doughnuts

Preheat the oven to 350. Grease a 12 count doughnut pan or muffin pan with oil/butter/cooking spray and set aside. In a large mixing bowl, add the dry ingredients and mix well. In a small bowl, whisk the milk, vanilla extract and egg/flax egg. Pour into the dry mixture. Add the melted nut butter and mix very well until a batter is formed. Transfer the batter to the greased doughnut pan. Bake for 20-30 minutes, or until golden brown on top and a toothpick comes on clean. Remove from oven and let sit in the pan for 5 minutes before transferring to a wire rack to cool completely. Once cooled, frost. Preheat the oven to 350. Grease a 12 count doughnut pan or muffin pan with oil/butter/cooking spray and set aside. In a large mixing bowl, add the dry ingredients and mix well. In a small bowl, whisk the milk and eggs together. In a seperate bowl, melt your nut butter with honey and combine both into the dry mixture. Mix until a very thick batter is formed. Transfer to greased doughnut pan and bake for 25-30 minutes, or until cooked through. Remove from oven and let sit for 5 minutes before transferring to a cooling rack. Once cooled, frost. Combine all the ingredients and using a tablespoon, add milk until a relatively batter is formed. Drizzle over the doughnuts, one at a time. For the cream cheese one, allow to sit at room temperature until it softens. Mix with granulated sweetener and cinnamon. Spread over each doughnut.