Birthday Cake Muffins (or cupcakes)

prep:20 minutes
cook:25 minutes
Difficulty
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Show nutritional information
  • Serves: 12
  • Calories: 82
  • Total Fat: 6g
  • Total Carbohydrate: 7g
  • Protein: 1g
The best part of waking up is... sprinkles in your muffin? Yep, you read that right. Nothing gets you out of bed like birthday cake for breakfast, even if it's not your birthday! These almond-flour based muffins taste like birthday cake, but are healthy enough for breakfast.

Serves: 12

Serves: 12decrease servingsincrease servings

Ingredients

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Preheat the oven to 350F. Line a 12-cup muffin pan with papers and set aside.
  2. In a large mixing bowl, whisk together the flours, baking soda and salt. Set aside.
  3. In a small mixing bowl, stir together the egg, vanilla, honey, almond milk and melted oil.
  4. Pour the wet ingredients (egg, etc.) into the dry ingredients (flour, etc.) and whisk vigorously to combine. Fold in chocolate chips and sprinkles.
  5. Portion the batter into the prepared muffin tin, filling to about a 1/2" from the top of each cp. Brush the tops with additional melted oil to help encourage browning (optional). Garnish the tops of each muffin with additional sprinkles.
  6. Bake for 20-25 minutes or until golden.
  7. Cool completely on a wire rack before storing in an airtight container in the fridge, or cool mostly and stir while still warm.

Notes

Notes: If you cannot find mini dark chocolate chips, roughly chop normal sized ones before folding into the batter. If you cannot find naturally colored rainbow sprinkles, simply omit them from the recipe.

Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.

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