• Preheat oven to 400° F.
• Spray a mini muffin pan with cooking spray and set aside.
• In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon and salt.
• In a smaller mixing bowl, combine applesauce, melted butter, dairy free half and half, apple cide vinegar and vanilla.
• Pour wet mixture into dry mixture and stir until just combined. Batter may be slightly lumpy but shouldn't have streaks of flour.
• Pour batter into piping bag or ziplock bag and snip off the corner. Or use a pancake pen instead (my favorite).
• Fill each space of the mini muffin pan 3/4 full.
• Place on center rack in oven and bake for 8-11 minutes. Immediately remove the donut bites directly onto a cooling rack. Start your next batch of donuts while the first batch cools.

Optional

• Mix together optional cinnamon and sugar in a small bowl. Once the donuts are cool enough to handle, dip in a little melted butter, let the excess drip off and then dip in cinnamon and sugar mixture. Dip all of them once and then start again to dip them a second time. This gives them a nicer coating. Enjoy!
• Store in an air tight container for up to 36 hours at room temperature. Best when fresh.