Preheat your oven to 350°F (177°C). Prepare a mini muffin pan by greasing it lightly with coconut oil or lining it with mini muffin liners.

In a small bowl, combine 1/4 cup melted coconut oil, 1/2 cup unsweetened dairy-free milk, 1/2 cup unsweetened applesauce, and 1 teaspoon pure vanilla extract. Whisk together until smooth.

In a larger mixing bowl, whisk together 1 1/2 cups gluten-free flour blend, 1 tablespoon baking powder, 1/4 teaspoon salt, 1/3 cup organic cane sugar, and 1 teaspoon each of ground cinnamon, nutmeg, ginger, and cardamom.

Pour the wet mixture into the bowl of dry ingredients and gently stir until just combined, then fold in 1 cup of diced apples.

Evenly divide the batter among the wells of the prepared mini muffin pan, filling each cup about 2/3 full.

Bake for 9-11 minutes or until a toothpick inserted in the center comes out clean.

Allow the muffins to cool in the pan for about 10 minutes before transferring them to a wire rack.

Melt an additional tablespoon of coconut oil in a small bowl. In another bowl, mix 1/4 cup cane sugar with 1 teaspoon of ground cinnamon. Dip the tops of cooled muffins in melted coconut oil and roll in the cinnamon-sugar mixture.