The holidays are creeping closer, and that means it’s time for festive treats! But who says healthy can’t be delicious? I’m back with a brand new twist on my popular 2 SmartPoint yogurt muffins – Weight Watchers Gingerbread Muffins! These muffins are an absolute game-changer. They’re perfect for a quick and satisfying breakfast on-the-go, or a delightful afternoon pick-me-up, all while clocking in at a budget-friendly 2 points each. Now that’s what I call a win-win!
Here’s the best part: the gingerbread flavor is subtle and perfectly balanced. So, if you’re usually not a fan of gingerbread cookies, don’t let that deter you. In fact, a friend of mine who swore they hated gingerbread absolutely loved these muffins. Trust me, these are worth a try. So ditch the store-bought pastries and whip up a batch of these muffins today. They’re easy to make, bursting with flavor, and won’t leave you feeling guilty. Happy baking!
Three reasons why you need to make this recipe!
it’s the perfect flavor during the winter season.
Gingerbread is such a comforting, warm flavor. It’s amazing in these muffins, and they warm you up without adding a ton of calories to your day.
They’re quite easy to make and don’t require a lot of ingredients
As long as you have some molasses, you can whip these up at any time. I used the typical Weight Watcher-friendly ingredients like bananas instead of butter and nonfat yogurt instead of oil.
Weight Watchers Gingerbread Muffins are just 2 points.
I’ve done the math for all the programs, and it doesn’t matter which one you’re on, these muffins stay at 2 points. So you may even have two each day!
Ingredients you need to make Weight Watchers Gingerbread Muffins:
- ⅓ cup +1 tablespoon nonfat plain or Greek yogurt
- 1 egg
- 2 tablespoons liquid egg whites
- 2.5 tablespoon molasses
- 1 large mashed banana
- 1 teaspoon vanilla
- 1 cup all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- 1.5 teaspoon ginger
How to make Weight Watchers Gingerbread Muffins (step by step):
- Preheat the oven to 350F, and spray a regular sized muffin tin with some nonstick cooking spray.
- In a bowl, whisk together the egg and egg whites. Then add in the molasses, yogurt, mashed banana, and vanilla extract, and mix well.
- Stir in the all purpose flour, baking powder, baking soda, and spices.
- Fill 10 muffin cups with the batter and bake them in the oven for 20 minutes.
- Let them cool slightly then enjoy!
Makes 10 muffins. Nutrition info for 1 muffin: Calories 85, Fat 1 g, Saturated fat .71 g, Carbs 16 g, Fiber .7 g, Sugars 5.13 g, Sodium 80 mg, Protein 3 g.
WW Points For Weight Watchers Gingerbread Muffins
- Plain nonfat yogurt or nonfat Greek yogurt 0 points
- Egg 0 points
- Liquid egg whites 0 points
- Molasses 8 points
- Large mashed banana 0 points
- Vanilla extract 0 points
- All purpose flour 13 points
- Baking powder 0 points
- Baking soda 0 points
- Cinnamon 0 points
- Ginger 0 points
2 points per serving based on the WW app recipe creator.
If you’re using an older version of WW, check out these points below.
Freestyle SP- (blue & purple) 2 using WW recipe builder
Smart Points- (green) 2 using SP calculator
Points Plus- 2 using PP calculator
Different ways to change up this recipe:
- I used Skyr Icelandic-style yogurt here in Canada, but plain nonfat Greek will work just as well. They’re both zero points.
- Add a few of Lily’s No Sugar Added white chocolate chips for a fun winter treat.
Tips and Tricks for Making Weight Watchers Gingerbread Muffins:
- Do not use paper liners! The muffins will stick to the liners. It’s better to just spray the muffin tin with nonstick cooking spray.
- Weight Watchers Gingerbread Muffins are best stored in the fridge for up to 7 days and they will freeze well for up to 3 months.
Similar recipes you’ll enjoy:
- This Air Fryer Chicken Katsu Is An Instant Weight Watchers Classic
- 7 Simple Steps to Blackstone French Toast
- This Weight Watchers Quinoa Soup Makes A Delicious Lunch
Weight Watchers Gingerbread muffins
Ingredients
- 1/3 cup +1 Tbsp plain yogurt, I used Skyr Icelandic style yogurt here in Canada, plain 0% greek will work just as well
- 1 egg
- 2 Tbsp liquid egg whites
- 2.5 Tbsp molasses
- 1 large mashed banana
- 1 tsp vanilla
- 1 cup flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1.5 tsp ginger
Instructions
- Preheat the oven to 350F, and spray a regular sized muffin tin with some nonstick cooking spray.
- In a bowl, whisk together the egg and egg whites. Then add in the molasses, yogurt, mashed banana, vanilla extract, and mix well.
- Stir in the all purpose flour, baking powder, baking soda and spices.
- Fill 10 muffin cups with the batter and bake them in the oven for 20 minutes.
- Let them cool slightly then enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I sub something for molasses?
I am not too sure on that one, gingerbread kinda needs the molasses in my opinion ..
Instead of 2 tbsp. liquid egg whites, could I just use two egg whites?
Hi Andre, yes real egg whites are fine
Just wondering if you can taste the banana in these. I have a kid that can find banana in anything and won’t eat it. I’m thinking the molasses would hide it quite well…
Hi Linda, it is not as strong as some banana recipes I have but if they can find it in most things they likely will pick it up in these, maybe replace with applesauce?
Could you use 2 whole eggs instead of the egg whites?
Yes That would be fine
Hi Kate–I love these muffins but was wondering if it would work adding some Truvia brown sugar substitute to sweeten them up just a smidgen. If it doesn’t sound like a good idea I won’t try it. I think my family would like them better a little sweeter. Although, come to think of it –maybe I don’t want to share!?! lol
Haha, I get not wanting to share 😉
You can add some in, sure, I typically don’t use sweeteners but if you like using them then I’d say give it a go 🙂