Preheat your oven to 350 and grease your mini muffin pan. Set aside!

Combine the flour, cinnamon, baking soda, baking powder and salt in a small bowl and set aside.

Warm up a small saucepan over medium heat. Melt the 1 teaspoon of coconut oil. Once the pan is hot, add in the diced apples. Let cook, stirring occasionally for 4 minutes. Then add in the 1 tablespoon of maple syrup and stir. Let sit for 1 minute and then remove from the heat. Set aside.

In a big bowl, combine the rest of the 1/4 cup of melted coconut oil, 1/3 cup maple syrup, yogurt, egg and vanilla extract. Whisk until combined. Then add in your apples and stir with a wooden spoon.

Add the bowl of the dry ingredients into the wet mixture and stir with a wooden spoon until there is no more flour showing. Don’t overmix!

Scoop evenly into a 24-cup mini muffin pan and bake at 350 for 15 minutes. Let cool for 5 minutes and then pop the muffins out of the muffin pan.

Serve! You can store in an airtight container for up to 3 days or freezer for up to 3 months. Enjoy!:)