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A plate of four golden Strawberry Muffins studded with fresh fruit chunks and garnished with whole strawberries.

Weight Watchers Strawberry Banana Muffins

These light and fruity muffins are a delightful way to enjoy a sweet treat while staying on track with your Weight Watchers plan. Packed with ripe bananas and fresh strawberries, they're perfect for breakfast or a healthy snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cup all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.25 tsp salt
  • 0.5 tsp ground cinnamon
  • 0.5 cup granulated erythritol or other sugar substitute blend, equivalent to 1/2 cup sugar
Wet Ingredients
  • 1 cup mashed ripe bananas about 2-3 medium bananas
  • 0.5 cup unsweetened applesauce
  • 1 large egg
  • 1 tsp vanilla extract
  • 0.25 cup unsweetened almond milk or skim milk
Add-ins
  • 1 cup fresh strawberries diced

Equipment

  • Standard 12-cup muffin tin
  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Rubber Spatula
  • Muffin liners

Method
 

  1. Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or lightly spray with non-stick cooking spray.
  2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, and granulated erythritol until well combined. Set aside.
  3. In a separate medium mixing bowl, mash the ripe bananas well. Add the unsweetened applesauce, large egg, vanilla extract, and unsweetened almond milk. Whisk until smooth and thoroughly combined.
  4. Pour the wet ingredients into the dry ingredients bowl. Using a rubber spatula, gently mix until just combined. Be careful not to overmix; a few lumps are fine. Overmixing can lead to tough muffins.
  5. Gently fold in the diced fresh strawberries until evenly distributed throughout the batter.
  6. Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
  7. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be lightly golden.
  8. Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

For best results, use very ripe bananas (with brown spots) as they are sweeter and easier to mash. Store cooled muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. These muffins freeze well! Wrap individually and store in a freezer-safe bag for up to 3 months. Thaw at room temperature or microwave briefly. To vary the recipe, you can add a pinch of nutmeg or a tablespoon of finely chopped walnuts (adjusting WW points if necessary).