Ingredients:

• 2 cups whole wheat flour
• 1 ½ teaspoons baking powder
• ¾ teaspoons baking soda
• 2 teaspoons ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt
• ½ tablespoon coconut oil melted and cooled
• 2 large egg whites, room temperature
• 2 teaspoons vanilla extract
• 1 ½ teaspoons Stevia adjusted to taste
• ½ cup applesauce
• ¾ cup + 2 tablespoons unsweetened almond milk
• 1 ½ cups finely diced Fuji apple

Instructions:

1. Preheat the oven to 350°F. 
2. Line 36 mini muffin cups with paper liners and lightly coat them with nonstick cooking spray.
3. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt to combine the dry ingredients. 
4. In a separate bowl, whisk together the coconut oil, egg whites, vanilla extract, and Stevia, then add in the applesauce, stirring until no large lumps remain.
5. Into the wet ingredients, stir in some of the almond milk, then alternate between adding the flour mixture and remaining almond milk, beginning and ending with the flour mixture and stirring until just incorporated. (For best results, add the flour mixture in 3 equal parts.)
6. Fold in the diced apple.
7. Spread the batter into the prepared muffin cups. Bake at 350°F for 12-14 minutes or until the tops feel firm to the touch and a toothpick inserted into the center comes out clean.

Makes 36 mini muffins. Count 2-3 mini muffins as a snack depending on your plan.

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