In a large bowl, whisk the flour, baking powder, salt, sugar, nutmeg, and cinnamon.
In a small bowl, mix the melted coconut oil, non-dairy milk, applesauce, and vanilla together.
Pour wet ingredients into dry ingredients and mix well to combine.
Fill muffin tin 3/4 full.
Bake for 8-10 minutes
While muffins are baking, place melted coconut oil in 1 bowl and combine the sugar and cinnamon in another bowl
Remove muffins from oven and cool for 10 minutes in tin.
Remove muffins from tin and place on a cooling rack.
While still warm, dip 1 muffin at a time into the oil first. Make sure the entire top is coated with the oil. Then dip the same muffin into the sugar/cinnamon mixture, ensuring that the entire top is covered with the cinnamon sugar mix. Place muffin back onto cooling rack.
Repeat with entire batch until done.
It's important to know that different gluten-free flour blends use different ingredients and ratios, so results will always vary if you substitute. I have never used any other brand of flour to make this recipe (other than Bob's Red Mill), so please know that your results may not be the same as mine if ingredients are substituted.
This recipe will NOT work with coconut flour.
A few readers have asked what the batter for these muffins should be like after using a different type of flour. Have a look at the batter in this similar recipe to get an idea. If you use the flour recommended in this recipe and follow the recipe exactly as it is written, your recipe will work perfectly.
The granulated sugar I link to in the recipe is vegan.
Nutrition info listed below is for 1 of 24 doughnut muffins and is only to be used as a rough guide. Click here for more info on how nutrition info on this website is determined.