I’m doing that thing again where I refuse to buy cereal because we’ve had this giant Sam’s Club sized box of instant oatmeal in the pantry for, like, 3 months now and I. Want. It. Gone.
I’m told that there are people in this world that enjoy oatmeal and happily eat it but my children and I are not those people.
Why’d you buy 52 packs of oatmeal, Amanda, if you guys don’t eat oatmeal?
I don’t know, y’all. I black out in Sam’s the second I start thinking about getting a slice of pizza and I don’t even realize I have the oatmeal until I’m already out the door and flinging boxes into the Jeep.
No, this isn’t the first time we’ve ended up with the oatmeal.
As always, after a few days of torturing my children with oatmeal, I started feeling guilty and made these cute little Pineapple Upside Down Muffins yesterday afternoon.
I don’t know if you guys remember but there was a solid month during the summer when I was obsessed with pineapple upside down cake and was buying premade cakes from HEB because I was too lazy to make them myself. I was having cake for breakfast, lunch, and dinner. Anyway, during that time, I also made a list of 17 pineapple upside down recipes that I wanted to make.
I don’t want to say that I’m addicted to these but I definitely ate most of the batch. They’re made in mini muffin tins so they’re super easy to just pop in your mouth and also easy to convince yourself that they’re healthy because a) so tiny and b) fruit!
They’re really easy to throw together, you may already have all the ingredients, and they only take about 10 minutes to bake. And I promise your kids (or you!) are going to love them.
- 1 8-ounce can crushed pineapple, drained, juice reserved
- 2 eggs
- 1/2 cup vanilla yogurt
- 1/4 cup coconut oil melted and cooled (or baking oil of your choice)
- 1 1/2 cups flour
- 3/4 cup sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 teaspoons brown sugar
- 28 - 32 maraschino cherries
Preheat oven to 400F. Spray 2 mini muffin tins with baking spray.
In a mixing bowl, stir together 1 tablespoon reserved pineapple juice, eggs, vanilla yogurt, and coconut oil until combined.
In a separate bowl, whisk together flour, sugar, baking powder, and salt until no lumps remain. Add to the wet mixture and stir until just combined. Stir in crushed pineapple.
Fill the muffin cups two-thirds (you should have about 30 muffins). Sprinkle each with a small amount of brown sugar and gently press a cherry into the top.
Bake 9 - 12 minutes or until golden brown and a toothpick inserted into the center comes out clean.