Start by mixing the dry ingredients in a medium-sized bowl. Flour, baking powder, baking soda, cinnamon, and sea salt.
In a large bowl, mix the wet ingredients. Start by whisking in the egg with coconut sugar, apple sauce, and greek yogurt. Add in the almond milk, followed by the collagen peptides. The collagen should dissolve in the wet mixture with no changes in texture or flavor.
Add the dry ingredients to the wet ingredients bowl. Mix until incorporated. Then, add the melted ghee and mix well. Your batter should be sticky, but not dry (see photo above).
Take a drinking glass and put the corner of a ziplock or piping back inside. Wrap the edges around the glass and spoon in your batter. Cut the corner of the bag slightly, and pipe the batter into a greased donut pan/mold.
Bake the donuts at 350 degrees F for 10-12 minutes. Mine were perfect at 11 minutes!
Allow the donuts to cool slightly and pop them from the mold (they should come right out). Gently coat them with a tiny amount of melted ghee or coconut oil to allow the cinnamon sugar to stick.
In a small bowl, mix the granulated monk fruit and the cinnamon. Gently dip each donut in the mixture, coating each side. That's it, enjoy!