Preheat oven to 350° F (177° C). Grease mini muffin pan (x 24), if needed. In a small bowl, mix the melted coconut oil, non-dairy milk, applesauce, and vanilla together. Set aside. In a large bowl, whisk the flour, baking powder, salt, sugar, cinnamon, nutmeg, ginger, and cardamom. Pour wet ingredients into dry ingredients and mix well to combine. Fold diced apples into the batter. Divide batter evenly between the 24 muffins cups. Bake for 9-11 minutes (until a tester comes out clean from the largest muffin). While muffins are baking, add melted coconut oil to a small bowl and mix the sugar and cinnamon in another bowl. Remove muffins from the oven and cool for 10 minutes in the muffin pan. Remove muffins from the muffin pan and place them on a cooling rack. After fully cooled, dip 1 muffin at a time into the oil first. Make sure the entire top is coated with the oil and shake off any excess oil. 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 the cooling rack. Repeat with entire batch until done.