If your bananas are turning brown, you know what that means! Time to make banana bread. However, banana bread can be filled with sugar and calories and if you’re on Weight Watchers, it’s hard to justify it into your daily points. These Weight Watchers Banana Bread Muffins are the solution. They’re delicious, perfectly moist as banana bread should be, and low in Weight Watchers points. The browning bananas add a bit of sweetness that pairs perfectly with just a hint of brown sugar. You don’t need much sugar at all to have a delicious treat, and these muffins will show you just that.
These delicious Weight Watcher banana bread muffins are topped with a sweet cinnamon sugar crumble. The muffins themselves have a hint of sweetness but with the added sugar topping, you are left with one tasty sweet baked treat! If you have extra Weight Watchers points, I highly suggest adding toasted chopped walnuts or mini chocolate chips. Let’s get to baking!
Three reasons why you need to make this recipe!
It’s the perfect way to use up brown bananas.
We buy produce at the beginning of the week with the best intentions, and then you know what happens. It sits and goes bad by the end of the week. Thankfully, unlike spinach you just have to throw out, you can actually do something with the bananas that are turning. And it’s a win for all with how delicious these muffins are.
You will save yourself hundreds of calories.
A slice of Starbucks banana bread will run you about 400 calories. Weight Watchers Banana Bread muffins save you 3/4s of that! These muffins are just 118 calories each, so you might even indulge in a few.
Banana bread is an easy go-to for a sweet treat.
Banana bread just hits the spot! If you want slightly sweet, very flavorful, comforting, and easy to make, banana bread is the go-to dessert. And these muffins just make it a healthy option!
Ingredients you need to make Weight Watchers Banana Bread Muffins:
- ¼ cup brown sugar
- 2 eggs
- ⅓ cup unsweetened applesauce
- 1 cup mashed banana (about 2 medium bananas)
- 1 teaspoon vanilla
- 1.5 cups all purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
FOR THE TOPPING
- 1 tablespoon light butter, melted
- 2 tablespoons sugar
- 1 teaspoon cinnamon
How to make Weight Watchers Banana Bread Muffins (step by step):
- Preheat the oven to 375F spray a 12 hole regular size muffin tin with nonstick cooking spray.
- In a bowl, mix together the brown sugar and eggs until it’s light and fluffy. Stir in the applesauce, mashed banana, and vanilla extract.
- Mix in the all purpose flour, baking powder, and cinnamon.
- Pour the batter into the muffin cups and bake for 20 minutes. Let them cool.
- Mix the 2 tablespoons of white sugar and 1 teaspoon of cinnamon together and spread it out on a flat surface (I used a small flat plate).
- Melt the butter and brush on top of the muffins – one at a time so it doesn’t dry before you can dip it in the cinnamon sugar.
- Dip the buttered muffin top into the cinnamon sugar mix to coat the top. Repeat with all muffins.
- Enjoy!
Makes 12 muffins. Nutrition info for 1 muffin: Calories 118, Fat 1 g, Saturated fat .29 g, Carbs 23 g, Fiber 1.08 g, Sugars 10.13 g, Sodium 65 mg, Protein 3 g.
WW Points
- Brown sugar 16 points
- Eggs 0 points
- Unsweetened applesauce 0 points
- Medium bananas 0 points
- Vanilla extract
- All purpose flour 19 points
- Cinnamon 0 points
- Baking powder 0 points
FOR THE TOPPING
- Light butter 4 points
- Sugar 7 points
- Cinnamon 0 points
4 points per muffin based on the WW app recipe creator.
If you’re using an older version of WW, check out these points below.
Freestyle smart points (Blue and purple)- 3 using WW recipe builder
Smart Points (Green)- 3 using SP calculator
Points Plus- 2 using PP calculator
Different ways to change up this recipe:
- If you want you, can omit the topping to lower the points to 2SP.
- For those of you who have extra points, I suggest working Lily’s No Sugar Added dark chocolate baking chips into the batter at the flour stage. I love a bit of chocolate in banana bread.
- If you don’t have butter on hand to melt, you can use spray butter to spritz on the top of the muffins before dipping into the cinnamon sugar.
Tips and Tricks for Making Weight Watchers Banana Bread Muffins:
- After the first day, it’s best to store these muffins in the fridge. I suggest popping one in the microwave for 10-20 seconds before eating it to get the best flavor. A cold muffin can be dry. Heating it will add back some moisture.
- If serving to guests leave the topping till the last minute as it is best served immediately.
- These muffins freeze well, just make sure they are fully cooled before placing them in a zip loc bag.
Similar recipes you’ll enjoy:
Weight Watchers Banana Bread Muffins
Ingredients
- 1/4 cup brown sugar
- 2 eggs
- 1/3 cup unsweetened applesauce
- 1 cup mashed banana, about 2 medium banana's
- 1 tsp vanilla
- 1.5 cup flour
- 1 tsp cinnamon
- 1 tsp baking powder
- FOR THE TOPPING
- 1 Tbsp light butter, melted
- 2 Tbsp sugar
- 1 tsp cinnamon
Instructions
- Preheat the oven to 375F spray a 12 hole regular size muffin tin with nonstick cooking spray.
- In a bowl, mix together the brown sugar and eggs until it’s light and fluffy. Stir in the applesauce, mashed banana, and vanilla extract.
- Mix in the all purpose flour, baking powder, and cinnamon.
- Pour the batter into the muffin cups and bake for 20 minutes. Let them cool.
- Mix the 2 tablespoons of white sugar and 1 teaspoon of cinnamon together and spread it out on a flat surface (I used a small flat plate).
- Melt the butter and brush on top of the muffins - one at a time so it doesn’t dry before you can dip it in the cinnamon sugar.
- Dip the buttered muffin top into the cinnamon sugar mix to coat the top. Repeat with all muffins.
- Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thank you for these recipe ‘s
You are very welcome 🙂
Mine stick to the cupcake papers. The taste was great but disappointed they stuck.
I never use paper cups, due to the ingredients used they will stick, I always say just to spray the pan
I will be preparing these today! I have made many of your loaf breads and have enjoyed them! Thank you so much for using all real and natural ingredients. Winter is on the way…..and I will be baking many more of your luscious items!
You are very welcome, so glad you have enjoyed the recipes and hope you enjoy the muffins, yay for winter baking!! (not winter though haha)
I just made these and ate a warm one, so delicious. I didn’t have light butter so I just spritzed the top with I can’t believe it’s not butter spray, then rolled in cinnamon sugar. That topping makes them so decadent tasting. I appreciate your real ingredient recipes. Thank you!
Hi Terry, so glad you enjoyed the muffins, good call using the spray and thanks for sharing it 🙂
Can self-rising flour be used?
Sure 🙂
I made these , but mine turned out very dense. Just wondering if you would know what I did wrong. They taste delicious, but a little too dense. Thanks.
Hi Karen, sometimes some of my muffin recipes are denser than normal due to the ingredients used, that said these ones for me were not too dense, it is really hard for me to access what happened without being there sorry 🙁
How do you defrost the muffins once you’ve frozen them? Do you have a preferred method (in the microwave on 50% power, or something)? Also, how long do the muffins last in the fridge? It’s just me so I’m just trying to manage how long I have to eat all the muffins. ?
Hi Jessie, muffins will be good a few days in the fridge, when I freeze muffins I will let them sit out a few hours and then sometimes I’ll either pop in the microwave to warm it a bit or even pop in air fryer if I want to give it that slight toasted effect 🙂
This is the first yogurt muffin recipe I have tried and it’s awesome! I can wait to make these again and to try some of your other muffins 🙂
Sorry that comment was meant to go with the apple yogurt muffins….guess I saw the cinnamon and sugar topping and thought they were the same. oops, lol
Thank you for this recipe! They are so good!
You are very welcome, so glad you enjoyed them 🙂
Thank you so much for these recipes!! As someone who follows weight watchers but doesn’t like using artificial sweeteners, your muffins have been a godsend! They are the number one thing that helps me stay on track. I’ve made the ginger ones, and the pumpkin banana muffins are my usual go-to, but I just made these for the first time tonight and they are by far my new favorite! I didn’t add the cinnamon sugar topping because I wanted to keep the points lower, but I don’t even think it needed it! I always make them into 24 mini muffins to make them roughly a point a piece, and depending on the muffin I cook for 15-20 minutes. I didn’t find these to be overly dense, however I did beat the eggs and sugar together for a couple of minutes on high to get them nice and frothy, just to incorporate some air into them. The only thing I changed was to add about a 1/2 tsp of salt, which I really think elevates the sweetness of the bananas. Perfection!!
Thanks for the tips Angela, so glad you are enjoying all the muffin recipes 🙂
These are so good! My kids and husband love these. I replace the flour with oat flour and I omit the cinnamon sugar topping.
Thank you for another delicious recipe!
Yay, so glad you all enjoy them 🙂
Saw this posted on weightwatchers.. wonderful! Thanks for the recipe
That’s great, you are very welcome 🙂 Hope you continue to enjoy the recipes