Preheat your oven to 375°F (190°C) and generously oil a nonstick donut pan to prevent sticking.

In a small bowl, mix the plain dairy-free yogurt (or coconut milk) with the lemon juice or apple cider vinegar and let it sit for a few minutes. This will create a buttermilk-like effect, helping the donuts stay soft and tender. In a large bowl, combine the yogurt mixture, beaten eggs, maple syrup, and sugar, whisking until well incorporated.

In a separate bowl, whisk together the almond flour, coconut flour, tapioca starch, baking powder, and nutmeg. Make sure everything is evenly mixed to ensure the donuts bake properly.

Slowly add the dry mixture into the wet ingredients, stirring to combine. Once mixed, stir in the melted coconut oil, and continue mixing until a smooth batter forms.

Using a spoon or a piping bag, fill each donut mold about 3/4 of the way full with the batter. This will allow the donuts to rise without overflowing.

Place the donut pan in the preheated oven and bake for 13-15 minutes, or until the donuts are golden brown and a toothpick inserted into the center comes out clean. Once done, allow the donuts to cool in the pan for a few minutes before gently removing them.

While the donuts are cooling, melt the 2 tablespoons of coconut oil in a small bowl. In a separate bowl, mix together the coconut or maple sugar with the cinnamon for the coating.

Once the donuts are cool enough to handle, carefully dip each one into the melted coconut oil. Alternatively, you can use a pastry brush to coat each donut, which is less messy. After coating in oil, generously sprinkle or dip the donuts into the cinnamon-sugar mixture, making sure the entire surface is covered.

Serve immediately while the donuts are warm and the cinnamon-sugar coating is fresh. These donuts are perfect for breakfast, a snack, or dessert!