Healthy Mini Funfetti Muffins

Bite-sized treats perfect for kids snacks, lunch boxes, or to enjoy at home. These Mini Funfetti Muffins are a little more nutritious thanks to whole grains and lower sugar content. However, the little muffins still taste like birthday cake!

Kids in the Kitchen:

• What kiddo doesn’t love making muffins, right? Let your child put the paper liners in the muffin tin while you make sure you have all the other ingredients ready to go.
• Practice egg cracking: Kids can crack the eggs into the bowl before adding anything else, so you can easily remove any shells 
• Measure and mix the dry ingredients: depending on the age or your child and/or how much time you have to bake, you may want to measure many of the ingredients before inviting your child to bake with you. You can leave a couple things for your child to measure, such as the baking powder and salt.
• Use a large bowl. Mixing in a large bowl means less mess when cooking with kids. I try and always and demonstrate what speed I’d like kids to stir before letting them have a turn. Most likely, their mixing will result in at least a little spillage, but that’s ok. With practice, kids will eventually learn to better control the spoon or spatula.
• Toppings: Kids can easily help top each muffin with a pinch of extra sprinkles.

Subs and Tips for Making Mini Funfetti Muffins:

• Sprinkles: You can use any kind of sprinkles you like for this recipe. These Color Kitchen dye-free sprinkles are what I used in the photographs in this post. Regular, not dye-free, sprinkles work best for baking in the muffins, as the color in the sprinkles tends to remain more vibrant and not bleed into the batter. More sprinkle options are on my Amazon store HERE.
• Gluten free: I have not tested these with gluten free flour, but usually muffins work well with a “cup for cup” style baking mix such as King Arthur Flour gluten-free blend. 
• Dairy free: I use  plain Greek yogurt in this recipe, but you can substitute a dairy-free yogurt (the thicker the better) like an unsweetened coconut yogurt. You can replace the yogurt with milk of any kind with the muffins being a little less fluffy but still delicious.
• Egg free: I haven’t tested this recipe with an egg substitute. 
• Helpful tools: Unbleached parchment paper liners, cookie scoops (in picture below), and my favorite muffin tin are listed in my Baking Essentials list on Amazon HERE.

Mini Funfetti Muffins

Birthday cake flavored little muffins made with nutritious ingredients.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Course Snack

Cuisine American

Servings 30 mini muffins

Equipment

• mini muffin tin

Ingredients

  

• 2 large eggs
• 1/4 cup neutral oil (avocado or vegetable)
• 1/4 cup maple syrup
• 1 cup plain Greek yogurt
• 2 tsp vanilla extract
• 1/4 tsp almond extract (optional)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup all-purpose flour
• 3/4 cup white whole wheat or whole wheat flour
• 1/3 cup rainbow sprinkles, plus more for the top

Instructions

 

• Heat the oven to 350 degrees. Line a mini muffin tin with paper liners or grease with oil spray.
• In a large bowl, whisk the eggs, oil, maple syrup, yogurt, vanilla, and almond extract, if using.
• Mix in the baking powder, baking soda, and salt. Add the flour then stir with a rubber spatula or large spoon until just mixed in. (You can also mix the dry ingredients in a separate bowl then add the whole thing into the large bowl.)
• Gently mix in the sprinkles. Don't over mix or the muffins will be tough and the sprinkle colors will bleed into the batter
• Fill each mini muffin cup all the way to the top then add a pinch of extra sprinkles on the top, if you'd like.
• Bake until lightly golden brown on edges and the center of the muffins no longer look wet, 12 to 14 minutes. Let muffins cool in the pan for 5 minutes then remove and allow to cool fully. Use remaining batter.
• Cooled muffins can be stored in an airtight container at room temperature for a day and then refrigerated for 4 days. They can be well wrapped and frozen for 2 months.

Keyword cooking with kids, funfetti, healthy muffins

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Want more kid-friendly muffin recipes??

Head to my big list of my muffin recipes: Muffin Recipes to Bake with Kids