Coconut flour is easy to bake with, and if you have a nut allergy, it is a great gluten-free substitute for nut flours like almond flour. It’s low in carbohydrates and high in fiber.
This recipe can also be used to make vanilla cupcakes—no alterations necessary.
Note about donut baking pans I’ve found that the non-stick surface becomes a bit sticky (I think the non-stick coating wears off after a while). I’ve had to grease the pan before adding the batter (shortening, butter or coconut oil will do the trick), and I also a bit of care in pulling them out – I nudge them from a couple of corners before lifting them out of the pan. My current favorite is silicon donut molds.