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Peanut Butter and Honey Yogurt Muffins



– 1 single 5oz container Real California Dairy vanilla yogurt – 1 can white Beans, drained and rinsed well – 6 tbsp peanut butter – 6 tbsp honey or agave – 1/4 cup brown sugar or coconut sugar – 1/4 cup rolled oats – 1 egg – 2 tsp baking powder – 2 tsp cinnamon – 1 tsp vanilla extract – 1/4 tsp sea salt Optional toppings: mini chocolate chips, coconut, nuts baking
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Preheat oven to 350 degrees F. Place all ingredients up through honey into a high speed blender or food processor, and blend until fully smooth (make sure all the beans are fully pureed). Add in other ingredients and blend for a little longer, but do not over blend. Pour into mini muffin tins sprayed with nonstick spray. Add in chocolate chips or additional toppings at this time.

Bake in oven for about 20 minutes, or until mini muffins are set.

Credit: Sarah Grace Span – Fresh Fit & Healthy

Per Order:

Makes 12 servings