Preheat the oven to 180°C (350°F). Grease a 12-count donut pan and set aside.

In a large bowl, combine 2 cups oat flour (oats ground into a flour), 1/4 cup coconut sugar, 1 tablespoon baking powder, 1 tablespoon cinnamon, and 1/4 teaspoon salt; stir until evenly mixed.

In a medium bowl, whisk 1 cup milk (I used unsweetened coconut milk), 1 flax egg or 1 large egg, and 1 teaspoon vanilla extract until blended.

Pour the wet mixture into the dry ingredients. Add 6 tablespoons almond butter and stir thoroughly until a smooth, uniform batter forms.

Spoon or pipe the batter into the prepared donut pan, filling each cavity about three-quarters full.

Bake for 20–25 minutes, until the tops are golden brown and a toothpick inserted into a donut comes out clean.

Remove the pan from the oven and let the donuts rest in the pan for 5 minutes. Then transfer the donuts to a wire rack to cool completely before frosting.

To make the frosting, whisk 1/2 cup Greek yogurt and 3 tablespoons confectioners' sugar together until smooth and combined.

Dip each cooled donut into the yogurt frosting, return to the wire rack to allow excess to drip off, and let the frosting set before serving.