I've found that the non-stick surface of donut pans become a bit sticky. I've had to grease the pan before adding the batter, and I also have to take great care in taking the donuts out when they're done. I use a healthy amount of coconut oil to grease the pan. Another option is to use silicon donut molds.
Servings: 8cupcakes or donuts
Calories: 269kcal
Ingredients
1cupalmond flouror some ratio of almond and buckwheat flour that adds up to 1 cup
Combine all the wet ingredients and whisk until well-blended.
Combine all the dry ingredients, blend well.
Combine the wet and dry mixture, and blend well. Feel free to use a hand mixer or whisk to blend.
Fill the cupcake liners or a donut pan 3/4 of the way full for each cupcake or donut.
For cupcakes, bake for 15 minutes at 350 degrees F, or until a toothpick comes out clean. For donuts, bake for 10 minutes, or until a toothpick comes out clean. If you're using an electric donut maker, follow the directions that came with it.