Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsweetened applesauce
- 1/2 cup plain Greek yogurt (full fat or 2%)
- 1/4 cup coconut sugar (or maple syrup)
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/4 cup rainbow sprinkles (jimmies, non-pareils)
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup mini muffin tin with paper liners or lightly grease.
- In a large bowl, whisk flour, baking powder, baking soda, and salt.
- In another bowl, mix applesauce, yogurt, coconut sugar, egg, and vanilla until smooth.
- Fold wet ingredients into dry until just combined. Gently stir in sprinkles—do not overmix.
- Divide batter evenly among 12 mini muffin cups (fill ~3/4 full).
- Bake 10–12 minutes, or until a toothpick comes out clean. Cool 5 minutes in pan, then transfer to a wire rack.
Notes
- For gluten-free: use 1:1 GF flour blend (may need +1 tbsp milk if too thick).
- For dairy-free: use plant-based yogurt and egg replacer (e.g., flax egg).
- Store in an airtight container up to 3 days at room temp or freeze up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin (makes 12)
- Calories: 65 Kcal
- Sugar: 6g
- Sodium: 78mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 0.8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 15mg
