Method
Preparation
Preheat the oven to 350°F (175°C) and grease a mini muffin pan with cooking spray.
In a large bowl, mix the whole wheat flour, coconut sugar, baking powder, cinnamon, and salt.
In another bowl, combine the applesauce, almond milk, vanilla extract, and melted coconut oil.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Baking
Fill each muffin cup about 3/4 full with the batter.
Bake for 12-15 minutes or until golden and cooked through.
Remove from the oven and let cool slightly.
Coating
In a small bowl, mix together additional cinnamon and coconut sugar.
Toss the churro bites in the cinnamon-sugar mixture until coated.
Serving
Serve warm, optionally with yogurt, melted dark chocolate, or light caramel dip.
Notes
Do not overmix the batter; stop when just combined. Let bites cool a little before coating to keep them fluffy.