Baked Cinnamon Protein Donuts

In a medium bowl, stir cornstarch, protein powder, coconut sugar, oat flour, baking powder and salt.

Make a well in the center and crack in the egg, egg yolk, yogurt, ghee and applesauce. Whisk egg with a fork, and then mix everything together until you have a really sticky dough. Cover and refrigerate at least two hours.

One chilled, heat oven to 325ºF and generously rub a donut pan with melted ghee.

Fill a piping bag with the chilled donut mixture and pipe into the donut pan, filling just under 2/3 of the way full. You will need to do this in 2 batches if you only have 1 pan. Keep the remaining dough chilled in the fridge.

Bake until a toothpick inserted in the center comes out clean, about 14 minutes. Let stand in the pan 5 minutes.

In a shallow plate, mix protein powder and cinnamon, adjusting the amount of cinnamon to taste.

After 5 minutes, gently remove the donuts from the pan and immediately place them into the protein powder mixture, tossing them gently until totally coated. Devour.

Notes:
1. As with all gluten-free baking, please weigh your flour to ensure results
2. These donuts do firm up a lot as they cool, so store them in an airtight container in the refrigerator.