Some time ago I posted a picture on Instagram of some cute mini muffins, that my little friend Alessia made. Like all five year old’s she loves everything rainbow colored, but can be a bit picky when it comes to food, specially desserts, so she wisely chooses vanilla every time. You know, just to be sure it’s gonna be good 😉 We bake and get often creative in the kitchen, that’s why I created this lovely and simple mini muffin recipe that she can execute and munch on all on her own.
Rainbow Mini Muffins
for approximately 18-20 mini muffins
165g all purpose flour
1/4 tsp salt
1/2 tsp baking powder
1/2 tsp cinnamon
1 tsp vanilla extract
70g ground almonds
50g neutral flavor oil (coconut, sunflower) *
Vegan food coloring**
*Oil can be substitiuted with 40g of applesauce, but the muffins will come out denser (as shown on the picture below)
** Artifical food coloring can be substituted with natural ones like beet juice (red/pink), carrot juice or turmeric (yellow), blueberries (blue/purple).
Turn the oven on 180°C and prepare paper muffin cups.
Combine flour, sugar, salt, baking powder and cinnamon in a bowl and set aside. Combine ground almonds with water and blend with an immersion blender for about 30 seconds. Add oil, vanilla extract, stir and pour the mixture in dry ingredients. Stir quickly until combined, then separate in three parts. Add a couple of drops of food coloring, stir and fill the cups. Top it off with sprinkles and bake for 12-15 minutes.