Preheat the oven to 350°F. Lightly grease a 24-cup mini muffin pan or silicone donut-hole mold.

Melt 1 teaspoon of butter in a small skillet over medium-low heat. Add the diced apple, brown sugar, and lemon juice. Cook for 4–5 minutes, stirring occasionally, until the apple is slightly softened and most of the liquid has evaporated. Remove the skillet from the heat and allow the apples to cool.

In a medium bowl, whisk together the almond flour, Michelle’s Mexican Mocha Mix™, baking powder, and nutmeg. Break apart any lumps so the dry ingredients are evenly blended.

In a separate bowl, whisk the eggs, brown sugar, melted butter, applesauce, and vanilla until smooth.

Add the wet ingredients to the dry ingredients and stir until a thick batter forms. Gently fold in the cooled apple pieces.

Spoon the batter into the prepared mini muffin cups, filling each one nearly full. Smooth the tops lightly with the back of a spoon.

Bake for 12–15 minutes, or until the tops are set and a toothpick inserted into the center comes out clean. Allow the donut holes to cool in the pan for 5 minutes before carefully removing them.

Combine the granulated sugar, Michelle’s Mexican Mocha Mix™, and cinnamon in a shallow bowl. Brush or lightly dip each warm donut hole in melted butter, then roll it in the mocha cinnamon sugar.