Preheat the oven to 180C/350F. Grease a 12-count donut pan 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 almond butter and mix very well until a batter is formed.
Transfer the batter to the greased donut pan. Bake for 20-25 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.
To make the frosting, whisk the yogurt and confectioner sugar until combined. Dip each donut in it and let it sit on a wire rack to firm up.
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Notes
TO STORE. Store leftovers in an airtight container on your kitchen top for 3 to 4 days.TO FREEZE. For more extended storage, toss the breakfast donuts into freezer-safe bags and freeze them for up to 4 months.