`Quinoa Edamame Egg Muffins

A white tray holds nine small green vegetable quiches and egg muffins with garnishes, surrounded by a bowl of shredded cheese, egg shells, edamame beans, open pea pods, and fresh parsley with a purple napkin on the left side. The scene is set on a light-colored surface. MyFitnessPal Blog

Edamame and quinoa are plant-based all-stars. These easy egg muffins are a great high-protein breakfast on busy days.

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Raspberry Frozen Yogurt Pops

Cool off with a sweet, pink pop and feel good about sharing one with your kids, too. These pops are mostly antioxidant-rich raspberries and creamy, protein-packed yogurt, so they are a healthy snack (1, 2). Adding the chia seeds helps to add beneficial fiber to your system, in one delicious pop.

Active time: 15 minutes | Total time: 1 hour and 15 minutes

Raspberry Frozen Yogurt Pops

Ingredients

1 cup (227g) plain nonfat Greek yogurt
1/4 cup (60g) maple syrup
1 1/4 cup (280g) frozen raspberries
1 medium ripe banana
1 tbsp chia seeds

Directions

Make space in your freezer for the pop molds to stand upright while they freeze. If you don’t have molds, place small 2-oz. paper cups on a sheet pan and have popsicle sticks ready.

In a high-powered blender, combine the yogurt, maple syrup, raspberries, banana and chia seeds.

Secure the lid and blend until smooth. Divide the mixture evenly into the molds or cups using 1/4-cup portions. The mixture should be thick enough to hold a stick upright. If not, freeze for 1 hour before inserting the sticks.

Freeze until firm. Transfer the pops to a zip-top bag or container and store in the freezer for up to 1 month.

Serves: 6 | Serving Size: 1 pop

Nutrition (per serving): Calories: 103; Total Fat: 1g; Saturated Fat: 0g; Monounsaturated Fat: 0g; Polyunsaturated Fat: 1g; Cholesterol: 2mg; Sodium: 17mg; Carbohydrate: 19g; Dietary Fiber: 3g; Sugar: 13g; Protein: 5g

Nutrition Bonus: Potassium: 220mg; Iron: 3%; Vitamin C: 17%; Calcium: 8%

Originally published July 2020; Updated date: June 2026

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