Vegan Red White and Blue Little Bites Muffins (Copycat)
These vegan red white and blue little bites muffins are soft, fluffy, and perfectly sweet with a fun sprinkle-filled twist. Inspired by the classic mini muffins, this version is completely dairy-free and made with simple ingredients while still giving you that nostalgic, bakery-style texture.
They’re bite-sized, moist, and loaded with festive sprinkles, making them perfect for summer holidays, lunchbox treats, or easy grab-and-go snacks.
Ingredients for vegan red white and blue little bites muffins
All-purpose flour: Provides structure and keeps the muffins soft and tender.
Baking powder + baking soda: Help the muffins rise and create a light, fluffy texture.
Dairy-free yogurt: Adds moisture and softness while helping replace eggs in the recipe.
Granulated sugar: Sweetens the muffins and helps create a soft crumb.
Salted butter (melted): Adds richness and flavor while keeping the muffins moist.
Unsweetened applesauce: Acts as an egg replacement and adds extra moisture.
Vanilla extract: Enhances the flavor and gives that classic bakery taste.
Red, white, and blue sprinkles: Adds frestive color and fun texture.
How to make vegan red white and blue little bites muffins
Preheat your oven to 375°F and lightly grease a mini muffin pan or line with mini liners.
In a medium bowl, whisk together the flour, baking powder, and baking soda.
In a separate bowl, mix the dairy-free yogurt, sugar, melted butter, applesauce, and vanilla extract until smooth.
Add the dry ingredients into the wet ingredients and mix just until combined. Do not overmix.
Gently fold in the sprinkles, distributing them evenly throughout the batter.
Scoop the batter into the mini muffin pan, filling each cavity about ¾ full.
Bake for 12–14 minutes, or until the tops are set and a toothpick comes out clean.
Let the muffins cool in the pan for a few minutes before transferring. They will stay soft and fluffy as they cool.
Tips for making mini muffins
Do not overmix the batter or the muffins can turn dense instead of soft.
Use thick dairy-free yogurt for the best texture.
Fill the muffin pan evenly so they bake at the same rate.
Add extra sprinkles on top before baking for a more colorful finish.
Keep a close eye on baking time since mini muffins cook quickly.
How to store mini muffins
Store in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate for up to 1 week or freeze for up to 2 months.
Let them come to room temperature before serving for the best texture.
Vegan Red White and Blue Little Bites Muffins
Equipment
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup dairy-free yogurt
- ⅓ cup granulated sugar
- ¼ cup salted plant-based butter melted and slightly cooled
- 4 tablespoons unsweetened applesauce
- 2 teaspoons vanilla extract
- ¾ cup red white, and blue sprinkles
Instructions
- Preheat oven to 375°F and lightly grease a mini muffin pan or line with mini liners.
- In a medium mixing bowl, whisk together the flour, baking powder, and baking soda until evenly combined.
- In a separate mixing bowl, whisk together the dairy-free yogurt and sugar until smooth. Add the melted (slightly cooled) butter, applesauce, and vanilla extract, mixing until fully combined and creamy.
- Pour the dry ingredients into the wet ingredients and gently mix until just combined. The batter should be thick, avoid overmixing to keep the muffins soft.
- Fold in the sprinkles, distributing them evenly throughout the batter without overworking it.
- Scoop the batter into the mini muffin pan, filling each cavity about ¾ full for even baking.
- Bake for 12–14 minutes, or until the tops are set and a toothpick inserted into the center comes out clean or with a few soft crumbs.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. This helps them set while staying soft and fluffy.
