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!!
sprinklesoptional and as desired (I used these] and [these
Instructions
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.
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.