Weight Watchers Banana Muffins Recipe
These moist, fluffy banana muffins are a guilt-free treat, perfect for a quick breakfast or snack. Made with simple ingredients and just 2 WW points each!
Ingredients
- 3 ripe bananas, mashed
- 2 large eggs
- 1/4 cup unsweetened applesauce
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or spray with cooking spray.
- In a large bowl, whisk together mashed bananas, eggs, applesauce, honey, and vanilla extract until smooth.
- In a separate bowl, combine whole wheat flour, baking powder, baking soda, and salt.
- Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.
- Spoon the batter evenly into the prepared muffin cups, filling each about 3/4 full.
- Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Information (per muffin)
| Nutrient | Amount |
|---|---|
| Calories | 90 kcal |
| Carbs | 18 g |
| Fiber | 2 g |
| Sugar | 8 g |
| Protein | 2 g |
FAQs
Can I use overripe bananas?
Yes! Overripe bananas are ideal for baking as they add extra sweetness and moisture to the muffins.
How should I store these muffins?
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
Can I freeze the muffins?
Absolutely. Freeze in a sealed bag or container for up to 3 months. Thaw at room temperature or warm in the microwave.
Can I substitute gluten-free flour?
Yes, you can use a 1:1 gluten-free baking flour blend. The texture may be slightly denser but will still taste great.
