2 (6 oz.) cartons pineapple yogurt
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.