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Whole Wheat Apple Cinnamon Muffins With Greek Yogurt Peanut Butter “Frosting”


  • Cooking spray
  • 2 Shine Organics Purify Pouches
  • 1/3 cup honey
  • 1 teaspoon vanilla
  • 1 egg
  • 3/4 cup vanilla almond milk
  • 1 1/2 cups whole wheat pastry flour
  • 1 cup rolled oats (not instant)
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3 Apple Cinnamon bars (cut into 10 pieces each) – for batter
  • 25 cups greek yogurt (for frosting)
  • 1 .5 cups peanut butter (for frosting)
  • 2 Apple Cinnamon bars (cut into 5 pieces each) – for topping
  • Fresh apple slices (optional topping)


  • Preheat oven to 350 degrees F. Spray muffin tin with nonstick cooking spray (approx. 8-12 muffins depending on size on muffin tin)
  • In a large bowl combine oats, flour, baking soda, cinnamon, salt and baking powder.
  • In a second large bowl combine the Purify pouches, almond milk, honey, vanilla and eggs. Add wet ingredients to dry ingredients and mix until just combined.
  • Spoon batter into muffin tray and place 3 pieces of Apple cinnamon bars in each muffin.
  • Bake for 24 minutes (insert toothpick –if it comes out clean then it is done). Let cool then remove from muffin tray.
  • Mix greek yogurt and peanut butter in a small bowl and spread onto cooled muffins. Top each muffin with piece of Apple Cinnamon bar and fresh apple slice. Serve immediately or refrigerate for up to 3 days.