My daughter was feeling nostalgic and wanted funfetti. I told her I can make a healthier version without all the additives and preservatives of a box cake mix. She is my harshest food critic and just rolled her eyes and said, “Ok, whatever Mom.” It took me a few tries, but I finally got the thumbs up from her!
This recipe is incredibly simple to make with your kids. Dump all the ingredients in one bowl and stir. Almond extract gives these muffins that distinct cake batter flavor, but sub out vanilla extract if you don’t have almond.
Funfetti Muffins
Fun muffins for the kid in all of us.
Equipment
- mixing bowl
- measuring cups and spoons
- muffin tin and liners
- ice cream scoop or spoon
Ingredients
- ½ cup applesauce
- 1 egg
- ¼ cup coconut oil, melted
- ¼ cup sugar
- 1 tsp almond extract
- 1 cup flour
- 1 tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- sprinkles, measure with your heart
Instructions
- Preheat oven to 350℉. Add muffin liners to a muffin tin or use non-stick cooking spray.
- In a bowl, add applesauce, egg, coconut oil, sugar, almond extract and mix until well combined.
- In the same bowl, add in the flour, baking powder and soda, salt, sprinkles and fold ingredients until just combined. Do not overmix.
- Use an ice cream scoop to add the batter to the muffin tin. Add a few more sprinkles to the top of each muffin.
- Bake for 22 minutes or until a toothpick poked in the center comes out clean.
- Cool in the muffin tin for 5 minutes. Remove muffins from tin and place on a cooling rack to cool completely.
- Store in an airtight container. Can leave on the counter for a couple of days, and then place in the fridge and eat within a few days.
Notes
This recipe makes 6 muffins, but can easily be doubled to make 12.
Almond extract gives these muffins the funfetti (cake batter) flavor, but can sub out vanilla extract if you don’t have any almond.
These muffins freeze really well. Reheat in the microwave for 30 seconds.
