Vanilla Funfetti Muffins

45 minutes
Do you remember those little funfetti desserts? Well now, you can bake them at home! These muffins are completely out of this world, either eaten as treats for school or a loved one's birthday!

Vanilla Funfetti Muffins

Officially MY new favorite muffin recipe! Soft, tasty and super fun to make, this is the perfect back-to-school recipe. A small treat to put in your child's lunch box as a little surprise! Plus, it's a great idea for a rainy Sunday activity to do with the kids. What more could you ask for!?

Ingredients (10 muffins)

1 1/2 cup Unbleached all-purpose flour
1 scoop Vegan Pro - Maple Vanilla
2 tsp Baking powder
1/2 tsp Baking soda
Pinch of salt
1 1/4 cup Plant-based milk
1/2 cup Canola oil
1/2 cup Cane sugar
1 tbsp Apple cider vinegar
1 tsp Vanilla extract
1/4 cup Rainbow sprinkles

1/4 cup Vegetable margarine
1 tbsp Plant-based milk
1 tsp Vanilla extract
1 cup Icing sugar, sifted


1. Preheat the oven to 350 °F.

2. In a bowl, combine the flour, Vegan Pro, baking powder, baking soda and salt. Set aside.

3. In a large bowl, combine the plant-based milk, canola oil, sugar, vinegar and vanilla. With a whisk, gradually add the dry ingredients and mix until a smooth paste is obtained. Add the sprinkles and mix.

4. Divide among 10 muffin cups and bake for 30 to 35 minutes in the oven or until a time pick inserted in the center comes out clean. Let cool completely.

5. Meanwhile, in a bowl, combine the vegetable margarine, vanilla extract and plant-based milk for the frosting. With a whisk, gradually add the icing sugar and mix until you obtain a smooth frosting.

6. Garnish the muffins with frosting and a few rainbow sprinkles.

By Katia Bricka
Writer at RAW Nutritional

1 comment

  • Cathy Bérubé

    Ces muffins sont tout simplement délicieux!! Ils s’envolent comme des ti-pains chauds. Encore une fois, katia nous partage une recette à s’en lécher les doigts.

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