Mini Funfetti Muffins

Mini Funfetti Muffins

from happykidskitchen.com
27 min

Birthday cake flavored little muffins made with nutritious ingredients.

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

Directions

  1. 1

    Heat the oven to 350 degrees. Line a mini muffin tin with paper liners or grease with oil spray.

  2. 2

    In a large bowl, whisk the eggs, oil, maple syrup, yogurt, vanilla, and almond extract, if using.

  3. 3

    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.)

  4. 4

    Gently mix in the sprinkles. Don't over mix or the muffins will be tough and the sprinkle colors will bleed into the batter

  5. 5

    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.

  6. 6

    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.

  7. 7

    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.