About recipe

These raspberry yogurt cups make for the perfect sweet, summer snack! We used sunflower butter for this recipe but you can choose almond or peanut butter as well!

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Ingredients (serves 1)

Cups:

• 1 cup plain Greek yogurt
• 1/3 cup mashed ripe banana (about 1 banana)
• 1/4 cup sunflower, peanut, or almond butter
• 1/2 tsp ground cinnamon
• 1 cup fresh or frozen raspberries, mashed

Chocolate topping: (Optional)

• 1/4 cup dark chocolate chips
• 1/4 cup sunflower, peanut, or almond butter

Preparation

1. In a medium bowl, mix together the yogurt, banana, nut butter, and cinnamon until smooth.
2. Stir in the raspberries until evenly distributed. (Optional: Add maple syrup to taste.)
3. For chocolate topping: Add chocolate chips and nut butter to a small microwavable bowl. Microwave in 20-30 second increments, stirring after each time, until melted.
4. Line a muffin tin. Divide the yogurt mixture between the muffin cups. Top with chocolate topping and/or your desired toppings.
5. Place in the freezer for at least 4 hours to chill (or overnight).
6. Let sit out at room temperature for 10-20 minutes before eating.