Originally, these were meant to be mini donuts. But, after making the first batch as mini donuts, they tasted much more like muffins to me - most likely due to the use of whole wheat flour. So, the next batches were baked in a mini muffin pan instead and these cutie little muffins were baked (and eaten!).
These muffins are slightly more wholesome than your average ones, using ingredients like whole wheat flour and apple sauce. Maple syrup is used in place of some of the sugar. Another special ingredient that I had to buy was apple cider, but I was able to easily find that at the grocery store. The muffins turned out super moist and had that wonderful apple-cinnamon flavor.
For an added sweetness, these muffins are topped with cinnamon sugar. I actually found a cinnamon sugar grinder at Trader Joe's that worked perfectly! However, you can easily mix together equal parts of cinnamon and sugar and dip each muffin into the mixture.
Ingredients: (Makes 48 mini muffins)
1 cup whole wheat flour
1 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1/3 cup sugar
1/4 cup maple syrup
1/4 cup unsweetened applesauce
1/4 cup apple cider
1 tbsp olive oil
2 tbsp soymilk
1/2 tsp apple cider vinegar
Directions:
1. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg.
2. In a separate bowl, whisk the sugar, maple syrup, apple sauce, apple cider, oil, soymilk, and vinegar.
3. Slowly add the dry ingredients to the wet ingredients. Mix but don't overmix.
4. Pour into the mini muffin tin (or mini donut tin, if you'd rather make donuts!). Bake at 350 degrees for 12 minutes.
5. Let cool completely in a pan. Mix equal parts of cinnamon and sugar, and dip each muffin top into the mixture.
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