Funfetti Protein Muffins (Gluten‑Free, Dairy‑Free, High‑Protein)
These Funfetti Protein Muffins are the perfect high‑protein, gluten‑free, and dairy‑free treat for busy mornings, after‑school snacks, or colorful kid‑approved desserts.
Made with almond flour, collagen, and vanilla protein powder, these muffins deliver a soft, cake‑like texture with festive sprinkles in every bite.
You can keep them simple or top them with a creamy Greek yogurt frosting for an extra boost of protein.
They come together in under 10 minutes and bake beautifully every time — ideal for meal prep, lunchboxes, or weekend baking with the kids.
I made half the batch with sprinkles per the kiddos request and the other half with mini chocolate chips for me! I topped half with a Greek yogurt frosting and they were equally as delicious!
Are you and/or your kiddos big funfetti fans?! Try my Funfetti Protein Popsicles, next!
These high‑protein Funfetti muffins are naturally gluten‑free, dairy‑free, and refined‑sugar‑free, making them a healthier upgrade to classic sprinkle muffins.
Almond flour and gluten‑free 1:1 flour create a soft, fluffy crumb, while collagen and vanilla protein powder add a protein boost without drying out the batter.
A touch of monkfruit sweetener keeps them perfectly sweet, and rainbow sprinkles make them kid‑friendly and fun for birthdays, celebrations, or colorful breakfast meal prep.
If you want extra protein, whip up the optional Greek yogurt frosting — it’s thick, creamy, and adds a delicious tang that pairs perfectly with the vanilla base.
These muffins bake in just 18–20 minutes and store well in the fridge, making them a great grab‑and‑go breakfast or snack throughout the week.
Why You’ll Love These Funfetti Protein Muffins
- • High‑protein muffins — collagen + protein powder + Greek yogurt frosting
• Gluten‑free & dairy‑free — perfect for sensitive stomachs
• Kid‑approved — sprinkles make everything fun
• Meal‑prep friendly — stays moist for days
• Quick & easy — ready in under 30 minutes
• Customizable — swap sprinkles for chocolate chips, add frosting, or keep them simple
Serves: 12
Ingredients
- 1 2/3 cup Almond Flour
- 1/3 cup Gluten-Free Flour, 1:1 blebd
- 4 Tbsp Collagen
- 2 Tbsp Vanilla Protein Powder
- 1 tsp Baking Soda
- 1/3 cup Classic Monkfruit Sweetener (with Erythritol) – Lakanto, Or granular sweetener of choice
- 3 whole Eggs
- 1/3 cup Avocado Oil
- 1/4 cup Almond Milk
- 1 tsp Pure Vanilla Extract
- 2 Tbsp Rainbow Sprinkles – Color Kitchen Foods
- 2 cups Plain Greek Yogurt
- 1/2 cup Powdered Monkfruit Sweetener – Lakanto
- 1 tsp Pure Vanilla Extract
Process
- Whisk together dry ingredients, then stir in wet until just combined
- Fold in sprinkles
- Fill 12 muffin liners 3/4 cup with batter
- Bake for 18-20 min at 350
- Let cool for 5 min then move to a cooling rack to finish cooling
- Enjoy!
- If frosting: strain your Greek yogurt overnight through a mesh bag sitting overtop a bowl to catch liquid
- In the AM whip it with your powdered sugar and vanilla. Frost and enjoy!
FAQ
Can I use a different sweetener?
Yes — any granular sweetener works. Monkfruit with erythritol keeps them refined‑sugar‑free.
Can I make these dairy‑free?
The muffins are already dairy‑free. For frosting, use a dairy‑free yogurt alternative.
Can I freeze these muffins?
Absolutely. Freeze individually, then thaw overnight or warm in the microwave.
Can I swap almond flour?
Almond flour keeps them moist. If swapping, use another high‑fat flour and adjust liquids.
Can I add chocolate chips?
Yes — mini chocolate chips work perfectly and bake evenly.
If you make these Funfetti Protein Muffins I’d love to hear your thoughts in the comments below! Or, tag me on social media so I can see your creation!
Funfetti Protein Muffins (Gluten‑Free, Dairy‑Free, High‑Protein)
Print Pin RateIngredients
Cupcakes
- 1 2/3 cup Almond Flour
- 1/3 cup Gluten-Free Flour 1:1 blebd
- 4 Tbsp Collagen
- 2 Tbsp Vanilla Protein Powder
- 1 tsp Baking Soda
- 1/3 cup Classic Monkfruit Sweetener with Erythritol – Lakanto, Or granular sweetener of choice
- 3 whole Eggs
- 1/3 cup Avocado Oil
- 1/4 cup Almond Milk
- 1 tsp Pure Vanilla Extract
- 2 Tbsp Rainbow Sprinkles – Color Kitchen Foods
Optional Greek yogurt frosting
- 2 cups Plain Greek Yogurt
- 1/2 cup Powdered Monkfruit Sweetener – Lakanto
- 1 tsp Pure Vanilla Extract
Instructions
- Whisk together dry ingredients, then stir in wet until just combined
- Fold in sprinkles
- Fill 12 muffin liners 3/4 cup with batter
- Bake for 18-20 min at 350
- Let cool for 5 min then move to a cooling rack to finish cooling
- Enjoy!
- If frosting: strain your Greek yogurt overnight through a mesh bag sitting overtop a bowl to catch liquid
- In the AM whip it with your powdered sugar and vanilla. Frost and enjoy!
