Vegan Red White and Blue Little Bites Muffins
Soft, fluffy vegan mini muffins filled with festive red, white, and blue sprinkles. A fun, easy copycat recipe perfect for holidays, snacks, or lunchboxes.
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Servings: 24 mini 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.