Preheat oven to 350°F (180°C). Line a 12-hole muffin tin with muffin cases. Set aside.
In a bowl, whisk almond milk, apple cider vinegar, vanilla, and oil. Set aside.
In another bowl, sift the flour, then stir in sugar and baking powder.
Pour the milk mixture onto the dry ingredients and vanilla extract and oil.
Stir to combine then fold the funfetti and stir in.
Fill each muffin paper case up to 1/2 level, bake in the center rack of the oven for 25-30 minutes or until a pick inserted in the center comes out clean.
Cool down on a wire rack before adding any glazing.
Store in an airtight container for up to 3 days at room temperature, 5 days in the fridge, or freeze for later and thaw the day before.