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Calling all breakfast enthusiasts! If you’re like me and can’t resist a delicious morning meal, then you’ve come to the right place. I’m obsessed with breakfast – it’s the one meal I truly indulge in and spend the most time creating. Maybe I’m biased, but who wouldn’t want to start their day with something that feels like a treat?

Well, guess what? You can totally have your cake, or should I say muffin, and eat it too! My secret weapon? Kodiak Cakes High Protein Pancake Mix! This magical ingredient allows me to whip up incredible creations that satisfy my sweet tooth without derailing my healthy goals. This week’s star baker creation? Mini Funfetti muffins!

These bite-sized delights are not only adorable and bursting with flavor, but they’re also incredibly budget-friendly on the points scale. Yep, you heard that right – each mini muffin is just one Weight Watchers point! So ditch the guilt and get ready to fuel your day with a delicious and satisfying breakfast you won’t wait to wake up for!

Three reasons why you need to make this recipe!

Who doesn’t love sprinkles?

Even if you’re a grown adult, and not a kid anymore, you can still enjoy the fun that sprinkles brings to food. It brightens up these muffins and makes them feel extra special.

Funfetti Muffins are fantastic for a mid afternoon pick me up.

If you feel yourself crashing before dinner, have a few of these Funfetti muffins with a hot cup of tea or coffee and you’ve got the perfect energy boost. It’ll hold you until dinner without ruining your appetite or points for the day.

They require just a few ingredients.

Because I use the pre-made Kodiak pancake mix, it makes these muffins super simple to whip up.

Ingredients you need to make Funfetti Muffins:

Heaping ⅓ cup Kodiak high protein waffle/pancake mix. I buy the buttermilk, but you can use anything similar.
Just under 1 Tbsp Funfetti cake mix
⅓ cup water
¼ cup frozen blueberries, no sugar added
1 teaspoon sprinkles
½ tablespoon store bought icing

How to make Funfetti Muffins (step by step):

Preheat the oven to 350F, and spray a mini muffin tin with nonstick cooking spray.
In a bowl or measuring cup, stir Kodiak pancake mix, cake mix, and water together.
Add in the sprinkles and blueberries and just fold them into the mix gently.
Spoon the batter into the mini muffin cups, you should have enough for 10 muffins.
Bake for 16 minutes.
Let them cool for 5 minutes then top the mini muffins with the icing.

Makes 10 mini muffins. Nutrition info for 1 mini muffin: Calories 21, Fat 0 g, Saturated fat .11 g, Carbs 4 g, Fiber .42 g, Sugars 1.38 g, Sodium 30.28 mg, Protein 1 g.

WW Points For Funfetti Muffins

Kodiak high protein pancake mix 3 points
Funfetti cake mix 2 points
Water 0 points
Frozen blueberries, no sugar added 0 points
Sprinkles 0 points
Store-bought icing 2 points

1 point per mini muffin on the WW app recipe creator.

If you’re using an older version of WW, check out these points below.

Freestyle SP- (blue & purple) 6 using WW recipe builder

Smart Points- (green) 6 using SP calculator

Points Plus- 6 using PP calculator

Different ways to change up this recipe:

I buy Pillsbury cake mix in the U.S. but you can use any cake mix. I say just under 1T as that keeps it a 1 point.
The icing is optional, but since these muffins are only 1 point with it, I suggest keeping it. It keeps these muffins fun!

Tips and Tricks for Making Funfetti Muffins:

Store any leftover mini Funfetti muffins in the fridge for up to seven days. You could also freeze them if you want to make a few large batches. They keep well for up to 3 months.
Use any fruit that you like – it doesn’t have to be blueberries. Just make sure to chop the fruit into really small pieces so the muffins bake evenly.
I use ½ tablespoon Betty Crocker vanilla icing. Please note I realize in the picture I used a 1 tablespoon measuring spoon by mistake, but I didn’t use a full tablespoon just ½!

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