Posted in Breakfast

Sunday Brunch: Pineapple Muffins

Pineapple Muffins


2 (6 oz.) cartons pineapple yogurt
1 egg
1/2 cup applesauce
2/3 cup brown sugar
1 (8 oz.) can drained crushed pineapple (or 1 cup fresh pineapple chunks, diced)
2 cups white whole wheat flour
2 tsp. baking powder
1/2 tsp. baking soda

Prep Day:Preheat the oven to 425 degrees F. Butter/grease muffin pans (or line with paper liners).In the bowl of a stand mixer, combine 2 cartons of yogurt and egg. Mix until combined. Add the applesauce, brown sugar and pineapple to the bowl and mix until combined. In a separate medium bowl, whisk together flour, baking powder and baking soda. Add the dry ingredients to the wet ingredients and mix on low speed until just incorporated. Fill the prepared muffin cups with batter and bake for 10-15 minutes or until a toothpick inserted in the center comes out clean. Transfer to a wire cooling rack and allow to cool completely. When cooled, place in Ziploc bag and freeze.

Serve Day: Wrap in paper towel and nuke for 30-45 seconds.



I’m a married mother of 3. Who loves living in Minnesota, prep ahead cooking, and couldn’t live without them now. No more worries about the age old question “What’s for Dinner?”. I am also transitioning my family into the slow food and clean eating movement. I believe it’s best if we can eat food in it’s most natural state. I love to share the information I have been gaining through this whole experience. I’m also a trained personal chef. Cooking is a passion and hobby of mine. Hope your are enjoying the content of my blog.

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