Vegan Funfetti Muffins – Unsweetened Almond Milk – Apple Cider Vinegar – Vanilla Extract – Canola Oil – All-purpose Flour – White Sugar – Baking Powder – Funfetti
Combine the liquid vegan funfetti muffin ingredients in a large mixing bowl, almond milk, apple cider vinegar, vanilla, and oil with a whisk or a silicone spatula.
In another larger mixing bowl, sift the all-purpose flour with a whisk and before adding the white sugar and baking powder until all flour lumps are broken down.
Pour the liquid Vegan Funfetti Batter onto the dry ingredients and whisk the dough until it's well combined, shiny, and sticky.
Pour the plant-based funfetti sprinkles on the funfetti muffin batter before incorporating them with a silicone spatula without overmixing as they might lose their color.
Transfer the Vegan Funfetti Muffin batter to a 12-hole pan line with muffin cases before baking them for 25 to 30 minutes in an oven preheated to 350°F (180°C).
Let the Funfetti Muffins cool down on a cooling rack for 10 minutes before adding the plant-based glazing and a few more funfetti.