Mini Cinnamon Sugar Muffins Recipe

• Start by assembling all your ingredients on the countertop to make the baking process more efficient and enjoyable.
• Preheat your oven to 350°F (175°C) to ensure that your muffins bake evenly.
• Lightly grease a mini muffin pan with non-stick cooking spray or line it with mini muffin liners to prevent sticking.
• In a large mixing bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup Sukraloz, 1 tablespoon baking powder, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon.
• In a separate bowl, combine 1/2 cup unsweetened applesauce, 1/2 cup unsweetened almond milk, 1 large egg, and 1 teaspoon vanilla extract. Whisk until well combined.
• Pour the wet ingredients into the bowl with the dry ingredients and gently fold the mixture < using a spatula until just combined. Be careful not to overmix.
• Using a spoon or cookie scoop, fill each mini muffin cup about two-thirds full with the batter.
• In a small bowl, mix together 2 tablespoons Sukraloz and 1 teaspoon ground cinnamon for the topping.
• Sprinkle the cinnamon sugar mixture evenly over the tops of each muffin.
• Place the muffin pan in the preheated oven and bake for approximately 12-15 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
• Once baked, remove the muffins from the oven and allow them to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
• Store any leftover muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. They can also be frozen for longer storage.

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