In another bowl, beat to blend egg whites, honey, milk, applesauce, oil and vanilla. Add egg mixture to dry ingredients and stir just until evenly moistened. Spoon batter into greased or paper-lined 2 1/2 inch muffin cups, filling to rim.

Bake in a 400°F oven until muffins are browned and tops spring back when lightly touched, 20-25 minutes. Serve hot or cool; when cool, store airtight up to 2 days.

Makes about 2 dozen.