Weight Watchers-Friendly Banana Pumpkin Muffins Recipe
Ingredients:

  • 2 ripe bananas (mashed) – 0 points
  • 1 cup canned pumpkin puree (unsweetened) – 0 points
  • 1/4 cup unsweetened applesauce – 0 points
  • 2 eggs – 0 points
  • 1/4 cup honey or maple syrup – 4 points
  • 1 tsp vanilla extract – 0 points
  • 1 1/2 cups whole wheat flour – 15 points
  • 1 tsp baking soda – 0 points
  • 1 tsp baking powder – 0 points
  • 1 tsp cinnamon – 0 points
  • 1/2 tsp nutmeg – 0 points
  • 1/4 tsp ground cloves – 0 points
  • 1/4 tsp salt – 0 points

Instructions:

  1. Preheat the oven:
    • Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or spray with non-stick spray.
  2. Mash the bananas:
    • In a large bowl, mash the bananas until smooth. Add the pumpkin puree, unsweetened applesauce, eggs, honey, and vanilla extract. Mix until well combined.
  3. Combine dry ingredients:
    • In another bowl, whisk together the whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
  4. Mix wet and dry ingredients:
    • Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix the batter.
  5. Fill the muffin tin:
    • Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
  6. Bake:
    • Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Weight Watchers Points:

  • Each muffin (based on a recipe yielding 12 muffins): 2-3 points, depending on the plan.

Tips:

  • Make them even lighter: Use a sugar substitute like monk fruit sweetener or stevia to reduce points from the honey or syrup.
  • Add-ins: You can mix in some mini chocolate chips (adjust points accordingly), chopped nuts, or raisins for extra flavor and texture.
  • Storage: Store these muffins in an airtight container for up to 4 days or freeze for later!

Benefits:

  • Low in fat: These muffins use applesauce instead of oil or butter, making them lower in fat.
  • High in fiber: The whole wheat flour and pumpkin puree add fiber, making the muffins more filling.
  • Naturally sweet: The ripe bananas and pumpkin add natural sweetness, reducing the need for added sugars.

Enjoy these healthy, moist, and delicious Banana Pumpkin Muffins as a guilt-free treat!