Funfetti Muffins are a delicious snack flavored with vanilla and banana and full of rainbow sprinkles. They're easy to make and are a fun kids' treat for road trips, camp, lunch boxes, birthday parties and more.
Jump to:
These cute muffins are filled with rainbow sprinkles, bananas and vanilla flavor. They may taste like a cupcake, but are more wholesome and snack or lunch worthy. My kids love funfetti muffins as an after dinner treat or lunch box surprise.
This recipe is simple to make and is great to make in large batches to freeze for quick and easy snacking later on. We always have muffins stocked in our freezer and pull them out when we need a delicious snack, breakfast or dessert. Some of our favorites are peanut butter muffins, honey muffins, banana muffins and almond butter muffins.
We also can't get enough of these pumpkin cream cheese muffins and pumpkin banana muffins in the fall. Chocolate banana muffins are ones to try too!
Why This Recipe Works
- These muffins taste like a cupcake but are a muffin that can even be eaten for breakfast without feeling guilty!
- Muffins are very freezer-friendly, so you can make a big batch and freeze them for a quick snack, lunch box treat or breakfast later on.
- The kids will love them because of the rainbow sprinkles, even if they're picky eaters!
Ingredients
- Baking essentials: all-purpose flour, sugar (coconut or white), olive oil, milk, baking powder, and salt. I use olive oil, vanilla almond milk and unrefined coconut sugar to keep them on the more wholesome side, but you can substitute with butter, dairy milk and white sugar.
- Flavorings: very ripe bananas and vanilla extract.
- Binders: egg.
- Rainbow sprinkles
Step-By-Step Instructions
- In a large mixing bowl, add flour, sugar, baking powder and salt. Stir to combine.
- In another mixing bowl, mash the banana. Then add in eggs, milk, olive oil and vanilla extract. Mix well, then add rainbow sprinkles and stir until just combined.
- Line a muffin tin with cupcake liners. Fill each ⅔ full with muffin batter. Bake in an oven preheated to 375℉ for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool on a wire rack for at least 10 minutes before serving.
Tips from the Chef
- Ensure the muffins don't stick to the wrapper by spraying the muffin liners with nonstick cooking spray.
- Don't overmix the batter. Mixing too much will lead to dense muffins.
- Let the muffins cool completely. Since the cooking process continues after removing muffins from the oven, don't serve them until they've cooled.
- Use very ripe bananas for the best flavor. The banana peels should be starting to brown and have lots of brown spots.
- Add more or less rainbow sprinkles, depending on your preference for added sweetness (as the sprinkles will add sugar to the muffins).
Recipe FAQs
Store funfetti muffins at room temperature in an airtight container for 2-3 days or in the refrigerator for about 5 days.
Yes, you can freeze them for about 6 months. They defrost quickly at room temperature or overnight in the fridge.
You can but you won't get much flavor out of non-ripe bananas, plus they will not mash as well. You can use an immersion blender or traditional blender to mash them for a better outcome.
Recipe
Funfetti Muffins
Ingredients
- 2 cups flour
- ½ cup unrefined coconut sugar, or white sugar
- 2 teaspoon baking powder
- ½ teaspoon salt
- 1 large banana, mashed
- 2 large eggs
- ⅔ cup vanilla almond milk, or other milk
- ½ cup extra virgin olive oil, or melted butter
- 1 tablespoon vanilla extract
- ½ cup rainbow sprinkles
Instructions
- In a large mixing bowl, add flour, coconut sugar, baking powder and salt. Stir to combine.
- In another mixing bowl, mash the banana. Then add in eggs, milk, olive oil and vanilla extract. Mix well, then add rainbow sprinkles and stir until just combined.
- Line the muffin tin with cupcake liners. Fill each ⅔ full with muffin batter. Bake in an oven preheated to 375℉ for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool on a wire rack for at least 10 minutes before serving.
Nutrition
Serena says
Thank you for sharing this delicious recipe. It turned out great!