mini cinnamon sugar muffins

1. Preheat oven to 375°F (190°C).

2. Line a 12-cup mini muffin tin with paper liners.

3. In a medium bowl, whisk together flour, baking powder, cinnamon, and salt.

4. In a large bowl, whisk together almond milk, applesauce, sugar, egg, and melted butter.

5. Add dry ingredients to wet ingredients and stir until just combined.

6. Divide batter evenly among muffin cups.

7. Sprinkle cinnamon sugar mixture evenly over muffins.

8. Bake for 12-15 minutes or until a toothpick inserted comes out clean.

9. Remove from oven and let cool for 5 minutes.

*Yield:* 12 mini muffins

*Points per muffin:* approximately 1.08 points each (based on 13 total points)

*Tips:*

– Use a non-stick mini muffin tin to prevent sticking.

– Don’t overmix batter to ensure tender muffins.

– For an extra crispy top, broil muffins for 1-2 minutes after baking.

– Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.

*WW Variations:*

– Use less sugar or substitute with honey or maple syrup (adjust points accordingly).

– Add-ins like chopped nuts or dried cranberries can enhance flavor and texture (adjust points accordingly).

– Use coconut flour or oat flour for a different texture (adjust points accordingly).

*Nutrition Information (per muffin):*

– Calories: 82

– Fat: 2g

– Saturated Fat: 0.5g

– Cholesterol: 10mg

– Sodium: 50mg

– Carbohydrates: 15g

– Fiber: 1g

– Sugar: 6g

– Protein: 2g

Enjoy your delicious WW mini cinnamon sugar muffins!