Ingredients
Method
Preparation
- Preheat the oven to 350°F (175°C) and lightly grease a mini muffin tin.
- In a medium bowl, whisk together the whole wheat flour, coconut sugar, baking powder, ground cinnamon, and salt.
- In a separate bowl, stir together the unsweetened applesauce, almond milk, vanilla extract, and melted coconut oil.
- Pour the wet ingredients into the dry mixture and stir gently with a spatula until just combined, making sure not to overmix.
- Spoon the batter into the mini muffin tin, filling each cup about 3/4 full.
Baking
- Bake for 12–15 minutes, or until the tops are golden brown and a toothpick comes out clean or with a few moist crumbs.
- Remove from the oven and let the bites cool in the tin for 5 minutes before transferring them to a wire rack.
- Dust with cinnamon sugar if desired and serve warm or at room temperature.
Nutrition
Notes
Store cooled bites in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 2 months. Reheat in the oven or microwave as needed. Avoid overmixing the batter to maintain a light texture.
