Joy to the Food

0 Preheat oven to 350 degrees. Prepare your silicon mini muffin tin or line a metal muffin tin with foil liners and spray well with oil to prevent sticking.
1 In a large bowl, mix together [wprm-ingredient text="1 cup all-purpose flour" uid="0"], [wprm-ingredient text="3/4 cup whole wheat flour" uid="1"], [wprm-ingredient text="1.5 tsp ground cinnamon" uid="2"], [wprm-ingredient text=".5 tsp nutmeg" uid="3"], [wprm-ingredient text=".25 tsp cardamom" uid="4"], and [wprm-ingredient text="2 tsp baking powder" uid="5"]. Then add the [wprm-ingredient text="1/3 cup apple sauce" uid="6"], [wprm-ingredient text="1/4 cup pure maple syrup" uid="8"], [wprm-ingredient text="1/4 cup spiced apple cider" uid="10"], [wprm-ingredient text="1 egg" uid="9"], [wprm-ingredient text="1 tsp pure vanilla extract" uid="11"], [wprm-ingredient text="1 tbsp olive oil" uid="12"], and [wprm-ingredient text="1/2 cup skyr yogurt" uid="7"]. Mix until just combined. Some lumps are ok.
2 Transfer to the prepared mini muffin tin to make 24 donut holes. They should be filled 2/3rds full. Bake for 18-22 minutes or until a tooth pick inserted comes out clean.
3 While the donut holes cool off a bit, melt your [wprm-ingredient text="3 tbsp butter" uid="14"] in a shallow bowl. In another shallow bowl, mix together the [wprm-ingredient text="1.5 tbsp ground cinnamon" uid="15"] and [wprm-ingredient text="1/2 cup white sugar" uid="16"]. I also like to prepare a plate lined with a paper towel to let them cool on after coating.
4 Take each donut hole and quickly dip and toss it in the melted butter (for 2-3 seconds max because there is just enough butter for each one). Then toss liberally in the cinnamon and sugar. Place each one on the prepared plate with the paper towel. Repeat until you have 24 adorable apple cider donut holes!Enjoy dipped in [wprm-ingredient text="5.3 oz vanilla Skyr or Greek yogurt" uid="17"] (intended to be a dip for all 24), or on their own. Without the dip, they have 4g of protein for 2 donut holes.