Preheat oven to 350 F degrees. Lightly grease donut pan with butter or coconut oil.
Make the batter
Stir up the ingredients in the bowl.
Stir up the ingredients in the measuring cup.
Pour the measuring cup contents into the bowl, and stir until all is combined.
Do not over stir or the donuts will be rubbery.
Spoon or pipe the batter into the donut rings and bake 10 minutes or until a tooth pick comes out clean.
Remove pan and let donuts cool in the pan 2 minutes ONLY. Then tip out the donuts and let them cool more on a rack bottom-side up.
Make the Glaze
Melt the chocolate chips and coconut oil in a shallow bowl in a microwave for 60 seconds or hot water bath (use a pyrex measuring cup if melting in a water bath and pour into a bowl to dip donuts). Dip each donut to coat with chocolate on one side, and set on parchment or a rack to drip set.
I added sprinkles right away so they would stick.
Keep them refrigerated and eat within 2 days for best texture.