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.
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.
Notes
* Or 3 cups of oat flour.The frosting is optional. 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.