Healthy Funfetti Muffins

Healthy Funfetti Muffins are a sweet treat that are equally as cute as they are delicious! They’re made using almond flour and mashed Japanese Sweet Potato for a healthy twist, and they require just 15 minutes of prep time!

Funfetti Muffins. Gluten Free, Dairy Free, and SO TASTY

The most delicious, healthy, and fluffy funfetti muffins ever

Growing up, I ate my fair share of not gluten free, dairy filled, processed sugar sweets and I have no regrets. These foods were a part of my childhood. They are surrounded by memories full of friends, family, and so many happy times. Funfetti definitely plays a role in those memories.

What’s not to love about funfetti? Typically, you have a fluffy vanilla cake full of rainbow sprinkles. You add a sweet, rich vanilla frosting that ALSO has sprinkles in it. Lastly, you add more sprinkles on top because why the heck not? It brings me back to birthday parties, sleepovers, and sweet treats with my friends.

As with all of my baking recipes, these muffins are made using healthier ingredients. I love to make treats that are packed with nutrients but still taste delicious, and these rainbow goodies are just that. You’re going to love this healthier treat!

Ingredients used to make my fluffy muffins

Funfetti muffins are made with only 9 ingredients that are easily found and easy to bake with. Here’s what you need to make them:

  • 1 cup mashed Japanese sweet potato

  • 1 1/2 cups almond flour

  • 1/2 cup smooth almond butter

  • 3 organic eggs

  • 1/3 cup maple syrup

  • 1/2 tsp vanilla

  • 1 tsp baking soda

  • 1/4 tsp sea salt

  • 1/3 cup rainbow sprinkles

To make this healthy dessert, you will need a muffin tray, muffins liners (or an oil to spray the dish), one pot to boil the sweet potato, 2 mixing bowls, and a mixing utensil.

How to make healthy funfetti muffins

Peel one large Japanese sweet potato and give it a good rinse to take away any of the dirt on the potato. Cut the potato into chunks and place in a medium pot. Cover the potato chunks with water and bring the water to a boil. This process takes about 10-15 minutes depending on the size of your potato chunks and the size of your pot. Poke the chunks with a fork, if the fork easily pierces them, they are ready to bake with!

Once the potatoes are nice and soft, place them in a bowl and mash using a potato masher or a fork. Be sure to do this step carefully so that the potato mash is nice and smooth. Once done, measure out one cup of the mash and place in a separate bowl.

To the 1 cup of mash, add your almond butter, eggs, maple, and vanilla and mix super well. You can use a whisk for this or a fork to evenly stir the mixture.

Add in the almond flour, baking soda, and salt and mix to create the thicker, fully combined batter. Your batter should still be thin enough that you can easily mix it, if it’s too thick, you may have added too much flour or not enough liquid.

Pour in the SPRINKLES and mix away! Do this until you are sure the sprinkles are fully in the batter.

Prep your muffin tin. If you have one that is non-stick, you should be ok to not use liners. HOWEVER, I do highly recommend using muffin liners or spraying the dish with some avo oil or coconut oil to prevent any sticking.

Pour the batter into 12 equal sections. TIP: I use an ice cream scoop to measure out equal amounts of batter. Leave a little room at the top of each cup for rising.

Sprinkle some sprinkles on top of each muffin (optional) and bake at 350 degrees F for about 40-45 minutes. TIP: to check if they are fully cooked, poke the middle of one with a toothpick, if the toothpick comes out clean, then they are ready!

Remove from the oven, cool, and enjoy!

Tips for Baking:

Measure out your ingredients properly!

Adding too much or too little of something can impact the consistency of your batter and therefore, change the final outcome of your muffins. Too soft, they may never bake fully, and too thick, you’ll have some crunchy muffins…

Use the same flour I did!

I have only tested this recipe out with almond flour. If you use a different flour, the consistency of your muffins may be different than mine. If for some reason you can’t eat almonds and want to use a nut free flour, do some research into different flour ratios. For example: coconut flour absorbs moisture more than almond flour. Adding 1.5 cups of coconut flour rather than almond flour may cause you to get some dry muffins.

Substitution Options:

Don’t have almond butter?

You can easily substitute for another smooth nut butter. The flavor may change a little, but the consistency and quality should still stay the same!

Egg (vegan)

You can use 1/4 cup applesauce for each egg or make yourself a flax egg!

Don’t have maple syrup?

Use honey! Again, may change the flavor a little, but luckily honey can keep the same texture in your muffins

A healthier muffin option

Like mentioned above, funfetti muffins are a “healthier” treat that you can enjoy any time of the day! I used almond flour, almond butter, and maple syrup to fill these cookies with extra nutrients like protein and fiber.

Healthier Funfetti Muffins

Healthier Funfetti Muffins
Yield: 12 muffins

Author: Chen’s Plate
Prep time: 20 MCook time: 45 MTotal time: 65 M
Funfetti muffins are a “healthier” treat that you can enjoy any time of the day! I used almond flour, almond butter, and maple syrup to fill these cookies with extra nutrients like protein and fiber.

Ingredients:

  • 1 cup mashed Japanese sweet potato
  • 1 1/2 cups almond flour
  • 1/2 cup smooth almond butter
  • 3 organic eggs
  • 1/3 cup maple syrup
  • 1/2 tsp vanilla
  • 1 tsp baking soda
  • 1/4 tsp sea salt
  • 1/3 cup rainbow sprinkles

Instructions:

How to cook Healthier Funfetti Muffins

  1. Peel, cut, and boil one large Japanese sweet potato
  2. Once nice and soft, mash the potato and measure out one full cup
  3. Mix the one cup with the other wet ingredients mix super well to create a nice smooth mixture
  4. Add in the dry ingredients and mix well to create a smooth batter
  5. Mix in your sprinkles and make sure they are evenly distributed inside the batter
  6. Prep your muffin tin. If you have one that is non-stick, you should be ok to not use liners. HOWEVER, I do highly recommend using muffin liners or spraying the dish with some avo oil or coconut oil to prevent any sticking
  7. Pour the batter into 12 equal sections. TIP: I use an ice cream scoop to measure out equal amounts of batter. Leave a little room at the top of each cup for rising.
  8. Sprinkle some sprinkles on top of each muffin (optional) and bake at 350 degrees for about 40-45 minutes. TIP: to check if they are fully cooked, poke the middle of one with a toothpick, if the toothpick comes out clean, then they are ready!
  9. Remove from the oven, cool, and enjoy!

Calories

226.99

Fat (grams)

15.36

Sat. Fat (grams)

1.47

Carbs (grams)

17.89

Fiber (grams)

3.38

Net carbs

14.51

Sugar (grams)

10.10

Protein (grams)

7.06

Sodium (milligrams)

179.14

Cholesterol (grams)

46.50

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