Mini-batch Funfetti Cake Muffins

Life is better with sprinkles, and mini-batch muffins, that’s all I’m sayin.

Seriously I have no more words. Make these!

Print Recipe

4.75 from 4 votes

Mini-batch Funfetti Cake Muffins

Prep Time5 minutes mins

Cook Time20 minutes mins

Course: Breakfast, Dessert, Snack

Keyword: easy recipes, funfetti, funfetti cake, gluten-free, low sugar, mini-batch, plant-based, rainbow, small-batch, sprinkles, vegan

Servings: 2 muffins

Calories: 128kcal

Equipment

• Muffin pan

Ingredients

• 2 tbsp applesauce (30 g) sub mashed banana
• 1 tbsp (nut) milk (15 g) I used unsweetened almond milk
• 1 tbsp sugar (12 g) sub any granulated sweetener
• 1 tsp oil (5 g) add one more tsp for an even richer texture
• drop of vanilla extract
• 1/4 cup flour (30 g) gf all purpose if desired
• 1/2 tsp baking powder
• pinch of salt
• 2 tsp rainbow sprinkles (10 g)

Instructions

• Preheat oven to 350F and grease two regular sized muffin cavities or use liners.
• In a mug or bowl, mix applesauce, milk, sugar, oil, vanilla.
• Whisk together flour, baking powder, salt.
• Combine the two (don’t overmix). Fold in sprinkles.
• Transfer to muffin pan and bake 20-25 minutes.
• Enjoy your fresh muffins!

Notes

• Pro-tip: If you want a really domey muffin, bake the first 5 minutes at 425F.

Nutrition

Calories: 128kcal | Carbohydrates: 25g | Protein: 2g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 116mg | Potassium: 29mg | Fiber: 1g | Sugar: 12g | Vitamin A: 4IU | Vitamin C: 0.1mg | Calcium: 71mg | Iron: 1mg