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Ingredients
- 1½ cups all-purpose flour
- 2 scoops Kika
- 1 tsp baking powder
- 1 tsp baking soda
- 1 cup plain Greek yogurt (full-fat or 2%)
- ½ cup plus 3 tbsp unsweetened applesauce
- 2 large eggs, room temperature
- ¼ cup honey or maple syrup
- 1 tbsp vanilla extract
- ¼ cup rainbow sprinkles, plus extra for topping
- Splash of milk, only if the batter is too stiff to scoop
Instructions
- Preheat oven to 375°F. Grease a 12-cup muffin tin, even if it's silicone.
- In a large bowl, whisk the flour, Kika, baking powder, and baking soda until no clumps of powder remain.
- In a second bowl, whisk the yogurt, applesauce, eggs, honey, and vanilla until smooth.
- Pour the wet into the dry and stir just until the flour disappears. Lumps are fine. If the batter is too stiff to scoop, add a splash of milk.
- Fold in the sprinkles.
- Fill each cup about ¾ full and top with extra sprinkles.
- Bake 17 to 22 minutes, starting to check at 17. A toothpick should come out clean.
- Cool in the tin for 5 minutes, then move to a wire rack.
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