Apple Cinnamon Monkey Bread Mug Cake

Caramel Sauce:

• 1 tbsp coconut oil, melted
• 2 tbsp maple syrup
• 2 tbsp Organic SunButter
• 1/2 tsp vanilla extract

Dough:

• 1/4 cup unsweetened applesauce
• 1 tsp maple syrup
• 1 tbsp coconut oil, melted
• 1 tsp cinnamon
• 1/3 cup gluten-free all-purpose flour
• 1/2 tsp baking powder
• Pinch of salt
• 2 tbsp Granny Smith apple, finely diced

Cinnamon Sugar:

• 1 tbsp (10g) turbinado sugar
• 1/4 teaspoon cinnamon
• 1/2 tsp coconut oil, melted

• Grease a small ramekin with nonstick spray.
• Whisk together caramel sauce ingredients until smooth (you will have some leftover of this, it’s delicious on just about anything sweet!)
• In a separate bowl, whisk together flour, baking powder, cinnamon, and salt. Add the applesauce, maple syrup, and melted coconut oil. Mix––it will be somewhere between a batter and dough consistency.
• Freeze the dough for 10 minutes until firm enough to pinch off and roll into balls.
• If using the cinnamon sugar, use a fork to mix into a wet sand texture.
• Pinch off a small (1/2 tbsp) piece of dough, roll into a ball, roll in cinnamon sugar, and place in the ramekin. Repeat with all the dough.
• Add the diced apples, filling the spaces between the dough balls.
• Spoon caramel sauce over top to mostly cover.
• Microwave 90 seconds on high. Cool briefly, then enjoy!