Pink Mini Muffins
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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!!
I’ve got the perfect Valentine’s Day treat for anyone who wants to spread some happiness, cheer, and make everyone smile. If pink mini muffins with sprinkles don’t make them smile, nothing will.
When my daughter came home from school and saw these waiting, the smile on her face was huge.
The muffins are fast, easy, you don’t need a mixer, and they’re accidentally vegan. That’s right – no butter, no dairy, no eggs – but you would never guess it based on how fabulous they taste.
In my opinion, oil keeps muffins, cakes, and quick breads softer and springier than butter does so it was a no brainer to reach for oil over butter. And there’s only 1/3 cup in the whole batch.
I used Silk Light Original Almondmilk instead of regular milk. Silk is rooted in providing delicious dairy-free products that inspire people to live a life grounded in positive choices that offer both taste and nutrition. Silk products are dairy-free, lactose-free, cholesterol-free, and free from artificial flavors, colors, and preservatives.
I’m a huge Silk fan and use it all the time from baking to savory applications to smoothies. Did you see the Cinnamon Sugar Pumpkin Bread <—viral hit, Caramel Apple Muffins, Make-Ahead Smoothie Freezer Packs, and Tomato Basil Soup that I recently made with it? I’m telling you I use a ton of Silk.
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Although you don’t have to top the muffins with sprinkles, I couldn’t resist. The sprinkles just make them that much cuter.
Whoever thinks mini food tastes better, raise your hand. My hand is up.
The muffins are a great classroom or birthday party treat when you’re asked to make treats for kids with a million different dietary restrictions.
Or change up the sprinkle choices slightly and they’re perfect for Easter, Mother’s Day, or baby and bridal showers.
- 1 1/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 large egg or equivalent egg-replacer substitute to keep vegan
- 1/2 cup Silk Light Original Almondmilk
- 1/3 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
- 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
Amount Per Serving: Calories: 59Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 8mgSodium: 66mgCarbohydrates: 12gFiber: 0gSugar: 6gProtein: 1g
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Post is brought to you by Silk. The recipe, images, text, and opinions expressed are my own. @lovemysilk #SilkAlmondmilk #SilkNutmilk #tasteslikebetter
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