Preheat the oven to 350ºF and lightly grease two non-stick donut pans {6 donuts per pan}.

Add almond flour, tapioca starch, baking powder, cinnamon and sea salt, to medium bowl, whisk to combine and set aside.

Add butter to separate bowl, melt in microwave, then add maple syrup and stir. Allow to cool slightly, then whisk in the eggs, one at a time, followed by vanilla and maple extract.

Gradually add the dry ingredients to the wet ingredients and stir until well combined with no lumps.

Spoon batter into each donut mould, filling approx 3/4 of the way full. I only have one donut pan so I baked these in two batches.

Bake for 8-10 minutes or until golden on top and toothpick can be inserted and removed, coming out clean. Remove and add to cooling rack, cool completely before glazing.

For the glaze, melt the butter in small sauce pan, add remaining ingredients, stir to combine, then remove from heat and allow to cool for a few minutes.

Carefully dip each donut in the slightly cooled glaze, or use spoon to drizzle over each one. I prefer the dipping method, but the donuts are somewhat fragile, so definitely be careful if going this route!