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Marissa Bolden

Pineapple Upside Down Greek Yogurt Bites

These Pineapple Upside Down Greek Yogurt Bites combine the timeless flavors of pineapple upside down cake with the creamy richness of Greek yogurt. Naturally high in protein and lightly sweetened with turbinado sugar, these baked bites are perfect for breakfast, meal prep, school lunches, or a refreshing frozen snack.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 bites
Ingredients Equipment Method

Ingredients
  

  • 1/2 cup pineapple chunks
  • 1/4 cup turbinado cane sugar divided for the muffin cups
  • 1/4 c Butter for brushing the muffin tin
  • Cooking spray
  • 1 1/2 cups Greek yogurt
  • 2 tablespoons almond flour or coconut flour
  • 3 tablespoons turbinado cane sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract

Equipment

  • Muffin tin
  • Cooking spray
  • Pastry brush
  • Mixing bowl
  • Whisk

Method
 

  1. Preheat the oven to 375 degrees F.
  2. Lightly coat a six cup muffin tin with cooking spray.
  3. Brush the bottom of each muffin cup with a thin layer of butter.
  4. Sprinkle a small amount of turbinado cane sugar into the bottom of each muffin cup.
  5. Evenly distribute the pineapple chunks among the prepared muffin cups.
  6. In a mixing bowl, whisk together the Greek yogurt, almond flour, turbinado cane sugar, eggs, and vanilla extract until smooth.
  7. Divide the yogurt mixture evenly between the muffin cups, filling each nearly to the top.
  8. Bake for 35-40 minutes or until the centers are set and the tops are lightly golden.
  9. Allow the bites to cool for 5 to 10 minutes before carefully inverting the muffin tin onto a cooling rack or serving plate.
  10. Serve warm or allow to cool completely. Wrap individually and freeze for a refreshing frozen yogurt snack.