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Muffin Lunch

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Muffin Lunch

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Course: Lunch
Cuisine: American
Keyword: Muffin Lunch
Servings: 4


  • 8 each leftover muffins
  • 2 cup shredded lettuce
  • 1 cup pineapple
  • 1/4 cup, chopped walnuts
  • 4 tbsp poppy seed dressing, light
  • 2 cup Greek yogurt, plain
  • 1/3 tbsp cocoa powder, unsweetened


  • Serve leftover mini muffins with a salad of lettuce, pineapple, and walnuts with a poppyseed dressing.
  • Mix cocoa powder into yogurt and serve the chocolate yogurt on the side
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Natalie Monson

I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.

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