Step 1

In a medium bowl, toss together the strawberries and sugar. Mash with a potato masher or a fork until the berries are juicy and almost pureed. Stir in the yogurt.

Step 2

Line a 12-cup muffin tin with foil liners. Spoon half of the yogurt mixture evenly into the muffin cups. Sprinkle ⅔ cup granola evenly over the yogurt mixture; dollop 1 teaspoon almond butter into each muffin cup. Spoon the remaining yogurt mixture over the top; sprinkle evenly with the remaining ⅓ cup granola.

Step 3

Loosely cover and freeze until firm, at least 2 ½ hours. Remove the frozen yogurt cups from the pan. Place the yogurt cups in a large resealable freezer bag or covered container and store in the freezer for up to 2 months.

Step 4

Serving size: 1 yogurt cup