Preheat oven to 350°F.
In a medium bowl, add the flour, protein, baking powder and salt and stir until combined.
Add maple syrup, eggs, coconut oil, almond milk and vanilla extract to the same bowl and mix until just combined.
Spray two (6-cavity) donut pans with cooking spray. Spoon or pipe batter evenly into the 12 cavities.
Bake for 10 minutes, or until donuts spring back when lightly pressed. Cool in pan for 2 minutes. Invert donuts onto a wire rack.
While donuts are cooling, make icing by combining cocoa powder, maple syrup, coconut oil, almond milk and vanilla in a small mixing bowl.
Once donuts have cooled completely, frost donuts and decorate with sprinkles (if using) and then place them on a wire rack for the glaze to firm up.
Store leftovers at room temperature for 2-3 days. For longer storage, place donuts in an airtight container and store in the fridge for 4-5 days or in the freezer for up to 3 months.