Mini Funfetti Muffins
Birthday cake flavored little muffins made with nutritious ingredients.
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.