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Freshly baked Vegan Gluten-Free Funfetti Muffins with colorful sprinkles

Vegan Gluten-Free Funfetti Muffins

Bright and colorful vegan muffins that are perfect for school parties and quick brunches, made with simple pantry-friendly ingredients.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Dessert, Snack
Cuisine: Gluten-Free, Vegan
Calories: 160
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup gluten-free flour Use a 1:1 all-purpose gluten-free blend for best texture.
  • 1 teaspoon baking powder Make sure it's fresh for best results.
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Wet Ingredients
  • 1/2 cup almond milk Can substitute for oat, soy, or cashew milk.
  • 1/4 cup maple syrup Liquid sweetener keeps muffins moist.
  • 1/4 cup coconut oil, melted Refined coconut oil or neutral vegetable oil can be used.
  • 1 teaspoon vanilla extract
Additions
  • 1/3 cup colorful sprinkles Ensure sprinkles are gluten-free and vegan.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners.
  2. In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
Mixing
  1. In a separate bowl, combine almond milk, maple syrup, melted coconut oil, and vanilla extract. Stir until smooth.
  2. Pour the wet ingredients into the dry ingredients. Stir gently until just combined; some small lumps are fine.
  3. Fold in the colorful sprinkles carefully.
Baking
  1. Divide the batter evenly among the muffin cups, filling them about 3/4 full.
  2. Bake for 18–20 minutes, or until the tops are set and a toothpick comes out clean.
  3. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Serve warm with vegan butter or powdered sugar. Store at room temperature for up to 2 days, in the refrigerator for up to 5 days, or freeze for up to 2 months.