Preheat oven to 350℉. Grease the wells of a 6 donut pan.

Add ingredients, in order, to the large jar of a high speed blender, and blend until smooth.

Divide liquid batter evenly between donut wells of the 6 donut pan. Bake in a preheated oven for 20-24 minutes or until an inserted toothpick comes out smooth, and the edges are browning and pulling away from the sides of the pan.

Let rest for 10 minutes, then, carefully cut around the donut edges with a plastic knife before flipping the pan to remove the donuts. You might have to tap the back a few times to convince the more stubborn ones to come out.

While the donuts are still a bit warm, top with nut butter or jam and a touch of coconut or crushed trail mix. If you're batch cooking these for later breakfasts, freeze plain without toppings, and add toppings once thawed/warmed for that days breakfast.