Healthy Funfetti Muffins are a festive breakfast for the weekend, brunch, or someone celebrating a birthday! They’re sweetened with maple syrup and packed with good-for-you ingredients like Greek yogurt, oat flour, and almond flour.
You can’t go wrong with Funfetti!
I know most people love Funfetti Cake. It’s a classic that never gets old.
And sprinkles?! Another crowd-pleaser.
But instead of a Funfetti dessert, I like to make Funfetti breakfasts. My kids go crazy for anything with sprinkles, so this is a great way to make breakfast a little extra fun for them.
These Healthy Funfetti Muffins are sweetend with maple syrup, and made with Greek yogurt, oat flour and almond flour, for some extra protein and fiber.
I like to top them with a little Greek Yogurt “Frosting,” but that’s only optional. My daughter (a die-hard yogurt and frosting lover) loves it. My son (not a huge yogurt fan) doesn’t. You win some, you lose some!
Either way, the both love them plain still.
These Healthy Funfetti Muffins are light and fluffy, filled with vanilla flavor and a touch of almond flavor. Go crazy with sprinkles, and have an extra fun breakfast!
These are great for a weekend or brunch treat, or for anyone celebrating a birthday. And with some healthier ingredients, I feel a little better about feeding my kids something loaded with sprinkles for breakfast 😉
To make these muffins gluten-free, be sure to use certified gluten-free oat flour and a gluten-free all purpose flour blend.
The combination of oat flour, almond flour, and all purpose flour is what makes the texture of these muffins fluffy and not crumbly. They work really well together to give an exra punch of protein and fiber, without sacrificing texture.
If you don’t need them to be gluten-free, you can use any oat flour and regular white flour instead.
Be sure to use a thick, plain (or vanilla) yogurt. If you use a vanilla yogurt, I would recommend reducing the amount of vanilla extract to 2 teaspoons.
Especially for the Greek Yogurt “Frosting,” you’ll need a thick yogurt for it to be spreadable on top. If your yogurt is too thin, it will just drip down the sides.
*Keep in mind, this “Frosting” isn’t going to be like regular frosting. It’s not super thick and doesn’t hold shape in the same way. But a light layer on top of these muffins is still super fun and festive!
Rainbow jimmy sprinkles are the best sprinkles to use in baked goods. They won’t give you crunchy hard sprinkle chunks. If you stir them in lightly, the color shouldn’t spread much either.
You could use any color of jimmy sprinkles, to make these festive in whatever way you like. You could make them for a Holiday or just use your birthday kid’s favorite color of sprinkles.
Healthy Funfetti Muffins are like a healthier version of your favorite Funfetti Cupcakes, but for breakfast! Kids and adults alike will love these muffins.
After you make them, let me know what you think! Leave a comment and star rating, below. I seriously love to hear from ya’ll!
- 6 tbsp butter, melted
- 1/2 cup maple syrup
- 1/2 cup plain Greek yogurt (I prefer Fage 2%)
- 1/4 cup milk of choice (skim, 2%, whole or almond)
- 1 tbsp vanilla extract
- 1/2 tsp almond extract
- 2 eggs
- 1 cup oat flour (certified gluten-free)
- 1/2 cup almond flour
- 1/2 cup gluten-free all purpose flour (or regular flour)
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 cup jimmy rainbow sprinkles
- 3/4 cup plain Greek yogurt (I prefer Fage 2%)
- 3/4 cup powdered sugar
- 1 tsp vanilla extract
- additional sprinkles
To begin, peheat your oven to 425 and spray a muffin pan with non-stick spray.
To a large mixing bowl, add your buter and maple syrup and whisk together till sooth. Add your yogurt, milk, vanilla extract, almond extract, and eggs and whisk together till combined.
To the same bowl, add your oat flour, almond flour, all purpose flour, baking soda and salt and stir together till you have a smooth muffin batter. Add your sprinkles and gently fold them in.
Fill each muffin cavity 2/3 way full with batter. Bake in the oven for 5 minutes. Then, reduce your oven temperature to 350 and bake for another 12-15 minutes (or till springy to touch and a toothpick inserted comes out clean).
Let cool entirely prior to topping with frosting.
To a small mixing bowl, add your yogurt, powdered sugar and vanilla and whisk together till smooth.
Spread on top of each muffin. Add extra sprinkles on top.
These Healthy Funfetti Muffins will last about a week in the fridge, stored in an airtight container. I recommend only topping them with the Greek Yogurt “Frosting” prior to serving.