These funfetti muffins are a delicious flourless dessert made in just ONE bowl! No oil and no butter needed, they take less than 20 minutes to prepare! Gluten free and vegan.
In muffins, though, I stick to my classics. My go-to ones have always been almond flour muffins and coconut flour muffins. However, to change things up, I opted to try my hand at a funfetti spin on them. Now… they are my absolute favorite.
Why these funfetti muffin recipe will leave mesmerized-
- Secretly healthy. There is no refined sugar, butter, or oil needed, but you’d never be able to tell. The frosting is totally optional, so it doesn’t count!
- No flour needed. Instead of using white or wheat flour, we use blended oats. It not only gives the muffins a lovely fluffier texture, but it packs in an extra dose of fiber and protein.
- 6 main ingredients. The entire recipe calls for just 6 simple ones.
- One bowl or blender. Everything is made in either a blender (all blended up together) or a mixing bowl.
What I love about these funfetti muffins is that they are healthy enough to have for a fun breakfast or a healthy snack! You can use either homemade oat flour or blend up some oats and have them ready to go!
What you’ll need to make this recipe
For the muffins.
- Rolled oats– These will be blended up into a flour-like consistency, also known as oat flour. Be sure to use gluten free oats if you’d like this recipe to be gluten free.
- Baking powder and baking soda– both leavening agents are used to give the muffins a combination of rise, depth, and fluffiness.
- Salt– just a pinch to bring out the natural sweetness in the oats and enhance the sweetness from the maple syrup.
- Maple syrup– a healthy and refined sugar free sweetener. You can substitute agave nectar or honey for it, too.
- Eggs– room temperature eggs.
- Milk– I used unsweetened almond milk but any milk will work.
- Rainbow sprinkles– try to use rainbow jimmies, as these do not bleed into the batter like most sprinkles naturally do.
For the frosting.
- Butter– softened to room temperature. Use unsalted butter.
- Confectioners’ sugar– you may need to add more, depending on how thick the frosting is.
- Vanilla extract– just a pinch to bring out the vanilla flavor.
- Rainbow sprinkles– optional, but adds a fun touch.
How do you make funfetti muffins?
Start by blending your oats until a flour-like consistency remains. Transfer it to a mixing bowl, and add the other dry ingredients. Whisk in the maple syrup, eggs, milk, and then fold through the sprinkles. Let the batter sit for five minutes to thicken.
Next, evenly distribute the muffin batter evenly amongst a greased 12-count muffin tin. Bake the muffins for 13-15 minutes, until they are just cooked. Remove the muffins from the oven and let them cool completely.
Now, once the muffins have cooled, pipe frosting over each one and sprinkle with more jimmies.
Tips to make the best recipe
- Do not over-bake the muffins as they can go from moist and fluffy to dry and dense quickly. Once a skewer comes out mostly clean, they are ready to be removed from the oven.
- Your oat flour should be a very fine consistency, almost like a fine powder. If your oats aren’t breaking down well enough, you are best to use packaged oat flour.
- If you don’t use muffin liners, be sure to grease the muffin tin generously.
Dietary swaps and variations
- Make them vegan. Swap out the eggs for two flax eggs. To make flax eggs, combine 2 tablespoons ground flaxseed with 6 tablespoons water and let it sit for 10 minutes, or until a gel forms.
- Cut out the sugar. Swap out the maple syrup for sugar free maple syrup and the powdered sugar for keto powdered sugar.
- Add a glaze. Swap out the fluffy frosting for a glaze. Thin out the confectioners’ sugar with milk or water until glossy and drizzle over the muffins.
Storing and freezing instructions
- To store: Leftovers will keep at room temperature, covered, for up to 5 days. If you’d like them to keep longer, you can store them in the refrigerator.
- To freeze: If you intend to freeze the muffins, omit the frosting. Place muffins in a ziplock bag and store them in the freezer for up to 6 months.
More flourless dessert recipes to try
Funfetti Muffins (NO flour!)
For the frosting
- 1 cup Butter softened
- 3 cups Confectioners' sugar
- 1 teaspoon Vanilla extract
- Preheat the oven to 180C/350F. Grease and line a 12-count muffin tin with muffin liners and set aside.
- Add your oats to a blender and blend until a flour-like consistency remains. In a mixing bowl, whisk together the oat flour, baking powder, and baking soda. In a separate bowl, whisk together the maple syrup, eggs, and milk. Combine the wet and dry ingredients until smooth. Fold through the rainbow sprinkles and let the mixture sit for 5 minutes.
- Distribute the batter amongst them and bake for 15 minutes, or until a skewer comes out mostly clean.
- Remove the muffins from the oven and let them cool completely. Once cool, pipe on the frosting and add sprinkles.
- To make the frosting, use a hand mixer to beat the butter until fluffy. Add in the vanilla extract then slowly add in the powdered sugar until fluffy.