Pineapple Upside Down Muffins
- 1 scoop Devotion Nutrition angel food cake protein powder
- 1 3/4 C white whole wheat flour
- 3/4 C brown sugar substitute
- 1 egg
- 1 TBSP vanilla extract
- 1/2 C low fat sour cream
- 3 oz Neufchâtel cheese
- 1 tsp baking soda
- Pinch of salt
- 1 1/4 C pineapple chunks, crushed
- 2 TBSP crushed pecans
- 6 Marschino cherries, halved
- 1 TBSP almond milk
- Any remaining pineapple juice
- 1/2 C powdered sugar substitute
In a mixing bowl sift flour, brown sugar, protein powder salt, and baking soda. In a separate bowl mix the egg, vanilla extract, Neufchâtel cheese, and sour cream.
Mix wet ingredients into dry ingredients gradually until well incorporated. Fold in crushed pineapple.
Pour batter into pregreased muffin tin about 3/4 of the way until all batter is used. Top with marschino cherries and crushed pecans. Bake at 325F for about 25 minutes or until toothpick comes out clean.
Allow muffins to cool in muffin tin while preparing the glaze. Mix almond milk, pineapple juice, and powdered sugar substitute until glaze consistency.
Transfer muffins to flat surface while still warm and coat each muffin with about 1/2 a tablespoon of glaze. Allow to fully cool before enjoying!
Recipe by Joelle Mouhanna, IG @balancingmd, University of Miami Miller School of Medicine, MD Candidate 2021