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4.75 from 4 votes

Mini-batch Funfetti Cake Muffins

Prep Time5 minutes
Cook Time20 minutes
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