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

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

Method

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