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.

In a large bowl, mix together 1 cup all-purpose flour, ¾ cup whole wheat flour, 1.5 tsp ground cinnamon, .5 tsp nutmeg, .25 tsp cardamom, and 2 tsp baking powder. Then add the ⅓ cup apple sauce, ¼ cup pure maple syrup, ¼ cup spiced apple cider, 1 egg, 1 tsp pure vanilla extract, 1 tbsp olive oil, and ½ cup skyr yogurt. Mix until just combined. Some lumps are ok.

Transfer to the prepared mini muffin tin to make 24 donut holes. They should be filled ⅔rds full. Bake for 18-22 minutes or until a tooth pick inserted comes out clean.

While the donut holes cool off a bit, melt your 3 tbsp butter in a shallow bowl. In another shallow bowl, mix together the 1.5 tbsp ground cinnamon and ½ cup white sugar. I also like to prepare a plate lined with a paper towel to let them cool on after coating.

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 5.3 oz vanilla Skyr or Greek yogurt (intended to be a dip for all 24), or on their own. Without the dip, they have 4g of protein for 2 donut holes.