Egg Free Confetti Mini Muffins
These easy eggless confetti mini muffins (AKA funfetti muffins) make a cute and festive snack for any age. It starts with a simple vanilla muffin recipe, with sprinkles added for color and fun. My easy recipe is baked with simple ingredients and less sugar than the pre-packaged muffins.
Servings: 24 to 30 mini muffins
Ingredients
- 1/2 cup granulated sugar
- 5 Tbsp butter, melted
- 3 Tbsp vegetable oil (or other neutral flavored oil)
- 1/4 cup unsweetened applesauce, level
- 1/2 cup milk
- 1 1/2 tsp vanilla extract
- 1 1/2 cup all purpose flour (lightly spooned into measuring cup, and leveled across top–do not pack or tap cup to settle)
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 2-3 Tbsp multi-colored sprinkles
Instructions
- Preheat oven to 400F, and spray mini muffin tin with cooking spray.
- In a large bowl, stir together sugar, melted butter, oil, applesauce, vanilla, and milk.
- In a smaller bowl, stir together flour, baking powder, baking soda, salt, and sprinkles. Add this to dry ingredients, and stir just until dry ingredients are combined into wet. Do not over-stir batter.
- Fill each mini muffin cup about 2/3-3/4 full (recipe makes approximately 24-30 mini muffins, depending on pan). Bake at 400F for about 9 minutes, or until muffins are baked through.
- Allow muffins to cool in the pan for a few minutes before transferring to a wire cooling rack. Once fully cooled, store in an airtight container for up to 3 days (these are best enjoyed fresh, though!).