Preheat your oven to 375ºF (190ºC). Grease a muffin pan or line it with silicone muffin liners.

In a medium mixing bowl, whisk together the white whole wheat flour, baking soda, baking powder, fine sea salt, and ground cinnamon.

In a larger bowl, whisk together the creamy peanut butter and pure maple syrup until smooth. Add the unsweetened applesauce, large egg, and vanilla extract, whisking until fully blended.

Gently add the dry mixture to your wet ingredients, stirring with a spatula until just combined. Pour in the unsweetened non-dairy milk, folding it in until mixed but still lumpy.

Spoon the batter into prepared muffin cups, filling each about two-thirds full. Bake for 15-20 minutes until lightly golden and a toothpick comes out clean.

Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.