Spiced Pineapple Muffins

Pineapple Upside-Down cake is one of our favorite desserts. We wanted to create a muffin that captured the same flavors as the traditional cake with fewer calories, less sugar and less fat. We bumped up the nutrition is this delicious little muffin by using high-protein ingredients that are sure to satisfy your cravings.


  • 1-1/2 cup FlapJacked Cinnamon Apple Protein Pancake Mix
  • 1/2 tsp baking powder
  • pinch of salt
  • 1/2 cup full fat Greek yogurt
  • 1 large egg
  • 1/4 cup + 2 TBSP maple sugar (or coconut sugar), divided
  • 1/3 cup pineapple juice
  • 1 tsp vanilla extract
  • 3 (canned) pineapple rings
  • 12 fresh or frozen pitted cherries
  • canola oil (nonstick) spray


  • Serving Size:   1 muffin
  • Servings:   12
  • Calories:   80
  • Fat:   1.5g
  • Carbs:   10g
  • Fiber:   2g
  • Sugar:   7g
  • Protein:   5g


  • Preheat oven to 350 degrees.
  • Combine pancake mix, baking powder and salt in a bowl. Set Aside.
  • In another bowl combine Greek yogurt, egg, 1/4 cup of maple sugar, pineapple juice and vanilla. Mix thoroughly with a wooden spoon or spatula. Gently fold the wet mixture into the bowl with the dry ingredients and mix until all ingredients are blended together. Set aside.
  • Line a cupcake pan with twelve baking cups. Coat the bottom of each baking cup lightly with nonstick spray. Use the remaining two tablespoons, sprinkle the bottom of each baking cup with the remaining two tablespoons of maple sugar (evenly distributed amongst the 12 baking cups).
  • Cut each pineapple ring into four equal pieces. Place one piece of the pineapple ring and one cherry into each baking cup. Pour the batter into each baking cup (on top of the pineapple and cherry), divided evenly.
  • Bake for 18-20 minutes or until the tops of the muffins are golden brown. Let cool for 5 minutes before consuming. ENJOY!

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