Old Fashioned Cake Doughnut Mini Muffins

• Refrigerated

  • 1/2 cup Non-dairy milk

• Canned Goods

  • 5/16 cup Applesauce, unsweetened

• Baking & Spices

  • 2 tsp Baking powder
  • 1 tsp Cinnamon, ground
  • 1 tsp Cinnamon
  • 5/16 cup Granulated sugar
  • 1/4 cup Granulated sugar, fine
  • 1/8 tsp Salt
  • 3/4 tsp See nutmeg tip above
  • 1 tsp Vanilla

• Oils & Vinegars

  • 7/16 cup Coconut oil

• Other

  • 1 1/2 cups Gluten-free all purpose four blend (i use bob’s red mill brand, see note below

Found on delightfuladventures.com

Description

Ingredients

• 1 1/2 cups gluten-free all purpose four blend (I use Bob’s Red Mill brand, see note below)
• 2 tsp baking powder
• 1/8 tsp salt
• 1/4 cup + 1 tbsp granulated sugar
• 3/4 tsp (see nutmeg tip above)
• 1 tsp ground cinnamon
• 1/4 cup melted coconut oil
• 1/2 cup non-dairy milk (I used almond)
• 1/4 cup + 1 tbsp unsweetened applesauce
• 1 tsp vanilla
• **For cinnamon sugar coating**
• 3 tbsp melted coconut oil
• 1/4 cup fine granulated sugar
• 1 tsp cinnamon

Directions

• Preheat oven to 375 degrees.
• Grease mini muffin tin (x 24)
• In a large bowl, whisk the flour, baking powder, salt, sugar, nutmeg, and cinnamon.
• In a small bowl, mix the melted coconut oil, non-dairy milk, applesauce, and vanilla together.
• Pour wet ingredients into dry ingredients and mix well to combine.
• Fill muffin tin 3/4 full.
• Bake for 8-10 minutes
• While muffins are baking, place melted coconut oil in 1 bowl and combine the sugar and cinnamon in another bowl
• Remove muffins from oven and cool for 10 minutes in tin.
• Remove muffins from tin and place on a cooling rack.
• While still warm, dip 1 muffin at a time into the oil first. Make sure the entire top is coated with the oil. Then dip the same muffin into the sugar/cinnamon mixture, ensuring that the entire top is covered with the cinnamon sugar mix. Place muffin back on cooling rack.
• Repeat with entire batch until done.