Air fry the bacon at 400 degrees for 6-8 minutes, flipping about about halfway through. Set aside to cool on a plate lined with a paper towel before chopping into small pieces (1/4" to 1/2" in size).
Mix all dry donut ingredients, then add wet ingredients and mix until just combined.
Scoop donut batter into a piping bag or Ziploc bag and cut off the tip of the bag so you get about a 3/4" opening. Pipe the batter into 10 mini-silicone donut molds, filling the molds about 3/4 of the way to the top.
Air fry the donuts at 340 degrees for 6 to 7 minutes or until a toothpick inserted into the thickest part of the donut comes out clean. Remove donuts from the silicone mold and place on a cooling rack.
While the donuts cook, prepare the frosting. Melt the butter and maple syrup together in a small saucepan over low heat, whisking occasionally. Once melted, remove from heat and whisk in the sifted confectioners’ sugar, almond milk, salt, and maple extract.
After the donuts have cooled slightly (but are still warm), dip them into the frosting. You may need to keep the frosting over a warm oven or burner to keep it from thickening too quickly. Place donuts back onto cooling rack as frosting sets.
While the frosting is still wet, sprinkle bacon pieces onto each donut and press lightly into the frosting. Allow the frosting to set up for 30 minutes to an hour - you can speed it up by putting the donuts in the refrigerator.