Pink Mini Muffins

Name: Pink Mini Muffins
Prep time: 5 min
Cook time: 14 min
Total time: 30 min
Yield: 24 mini muffins
Ingredients: 1 ¼ cups all-purpose flour; ¾ cup granulated sugar; 2 teaspoons baking powder; 1 teaspoon cinnamon; ¼ teaspoon salt; 1 large egg or equivalent egg-replacer substitute to keep vegan; ½ cup Silk Light Original Almondmilk; ⅓ cup vegetable; 1 teaspoon vanilla extract; 1 teaspoon almond extract; Red food coloring; Sprinkles

User Reviews

4.7

9 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Additional Time
11 mins
Total Time
30 mins
Servings
24 mini muffins
Calories
59 kcal
Course
Baked Goods

Pink Mini Muffins

Jade Rice

Report

Pink Mini Muffins - Fast, EASY, no-mixer muffins that are accidentally VEGAN!! No butter, dairy, or eggs, and you won't miss them! Pink mini muffins with sprinkles on top will make everyone SMILE this Valentine's Day!!

Share:

I Made This!

Be the first!

Print

Be the first!

Save this

Be the first!

Ingredients

Servings

1 ¼ cups all-purpose flour
¾ cup granulated sugar
2 teaspoons baking powder
1 teaspoon cinnamon
¼ teaspoon salt
1 large egg or equivalent egg-replacer substitute to keep vegan
½ cup Silk Light Original Almondmilk
⅓ cup vegetable canola, or melted coconut oil
1 teaspoon vanilla extract
1 teaspoon almond extract
Red food coloring as needed (I used 4-5 drops)
Sprinkles optional and as desired (I used these] and [these

Add to Shopping List

Instructions

Preheat oven to 375F. Spray two 12-count Non-Stick Mini Muffin Pans very well with floured cooking spray or grease and flour the pans; set aside. (I don’t prefer the cosmetic look of muffin liners and I am not sure if the paper will stick to the muffins). Alternatively, the recipe can be made as regular-sized muffins with baking time adjusted.
To a large bowl, add the flour, sugar, cinnamon, salt, and whisk to combine; set aside.
To a medium bowl, add the egg or egg replacer, Silk Light Original Almondmilk, oil, extracts, and whisk to combine.
Add the wet ingredients to the dry and stir to combine; don't overmix.
Add the red food coloring, as necessary, until desired color is achieved; stir to incorporate.
Turn batter out into prepared muffin pans. Fill each cavity 2/3 to 3/4 full; don't overfill or muffins will overflow.
Optionally, evenly sprinkle the top of each muffin with a generous pinch of sprinkles.
Bake for about 10 to 14 minutes, or until tops are domed, puffed, and a toothpick inserted in the center comes out clean, or with a few moist crumbs dangling but no batter. I baked for 13 minutes, but because pan sizes, climates, and ovens vary, bake until done; watch your muffins and not the clock. If you’re baking as regular-sized muffins, my guess is about 20 to 22 minutes. Allow muffins to cool in pan for about 10 minutes before removing and placing on a rack to cool completely. Muffins will keep airtight at room temperature for up to 5 days, or in the freezer for up to 6 months.
Adapted from Vegan Mini Chocolate Chip Muffins

Nutrition Information

Show Details

Serving 1 Calories 59kcal (3%) Carbohydrates 12g (4%) Protein 1g (2%) Fat 1g (2%) Saturated Fat 1g (5%) Cholesterol 8mg (3%) Sodium 66mg (3%) Sugar 6g (12%)