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Preheat the oven to 350°F (180°C). Line a mini-muffin pan with 10 mini paper liners, or line a baking sheet with parchment paper. Grease them using a cooking oil spray. Set aside.
In a mixing bowl, stir almond flour, arrowroot flour, yogurt, maple syrup, cinnamon, and vanilla extract. Stir with a rubber spatula until it forms a sticky, firm dough. If too dry, add a bit more yogurt. If too liquid, add a bit more almond flour.
Oil your hands with a mild-flavor oil and roll the dough into small balls - I made 10 of them - and place them on the prepared baking sheet or tray.
Bake the mini donuts for 16-18 minutes at 350°F (180°C) until the outsides are golden brown, and dry.
Let the bites cool down on the tray for 10 minutes, then gently transfer them to a cooling rack.
Meanwhile, prepare the cinnamon sugar. In a small bowl, stir sugar and cinnamon.
Let the donut holes cool down for 30 minutes, then spray mild-taste oil around the donut holes and roll them into cinnamon sugar.