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.
These were good but they are actually 3 SP, not 2
Glad you enjoyed them Donna, please know that products vary in points, for what I used they are 2SP, perhaps you used a different product that took the point value up to 3
Greetings !
I stumbled across your site via Facebook recommendation, and I have these muffins (Gingerbread banana) as I write this. I had a question, but not about the muffins…..you mentioned (in other recipes) that you don’t use PB2. Any particular reason why not ? I’m curious, that’s all. I will admit that I find PB2 to have a bit of an aftertaste, but when I throw it in a low point PB Banana Smoothie, the aftertaste disappears ! Loving your recipes, this will help fulfill my *need* to bake on this weight loss program ?.
Hi Lindsay, glad you found me 🙂 and I hope you enjoyed the muffins! So truth be told I am a peanut butter snob lol, it’s Kraft (Canadian brand) or nothing for me, honestly powdered PB freaks me out just a little lol 😉 There are some things to me just not worth saving points on, and PB happens to be one of those 🙂
Just had one of these warm out of the oven. Oh…my…. GOODNESS !! You’re my new best friend. They taste like a lighter version of my Nana’s gingerbread ???. Even my husband loves them, and he’s skeptical about anything made “healthier or lighter”. Well done !! And thank you !!
Yay!! I just replied to your other comment 🙂 So glad you both enjoyed them and I love new best friends 🙂 Hope you continue to enjoy the recipes 🙂
I’m drooling thinking about these. Curious about why the nutritional info does not include the banana? Thanks!
Hi, because on WW fruit in recipes don’t count, meaning have no point value, so in order not to confuse people I just leave it out when figuring out nutritional info, if I put it in then the numbers inputted into the calculator would not give the right point value, hope that makes sense, I might change my ways of doing it in the new year..
Hello. I just saw your reply about fruit in muffins and just wanted to pass along that fruit, as long as it has not been mashed or pureed is 0 points. If you puree or mash then it is 1 sp for each 1/2 cup. This is because your body no longer has to process the fruit in order to break it down. Paula
PS
Love all your recipes. Will you be recalculating the recipe points now that we are in the Freestyle program?
Hi Paula, thanks for your input, fully aware of WW rules, I have been a lifetime member for over 20 years, I have never counted fruit no matter what form it is in, but each to their own and what works best for them
Thank you for saying this !! I get that there is a reason to count it in the new program, but COME ON !! A blended banana or whatever is not the enemy.. All that other crap we eat will show up on
the scale. Oh, and I LOVE your recipes AND the fact that you are Canadian, is AWESOME!! Keep those recipes coming!
Hi Josie, thank you so much for your sweet words 🙂 yeah I have never really understood the nonsense behind mashed/blended fruit.. but each to their own I guess.. and P.S..Canadian girls kick ass 😉
Oh and recipes that changed with freestyle have been updated, many did not change since it was only those with the new zero point foods, and we still use smart points as the term so no updates were needed to those not affected
Made these this weekend. Absolutely delicious, even though I omitted the ginger since I didn’t have any on hand. I used SKYR icelandic style yogurt from PC instead of greek yogurt. They smelled absolutely heavenly and very seasonally appropriate! For anyone wondering, they don’t have exactly the same texture as a muffin with the traditional oil and sugar but for 2 Sp you can’t beat it!! Very healthy and easy to grab and go.
Thanks Rachel, so glad you enjoyed them.. I too use the Skyr yogurt, love it!! My muffins and loaves are definitely different texture and might take some getting use to, but like you said for the point value it’s a win win 🙂
Made these today, very good! Will be making again.
Glad you enjoyed them Nicole 🙂
My kids love these! And I love being able to have a full sized muffin for only 2 points. I’ve been making them with white whole wheat flour because that’s what I had on hand and they still turned out great.
Thanks for the tip, and so glad you and your kids enjoy them 🙂
These look amazing and I think I’m going to attempt them this week. I saw the comment about the whole wheat flour, so I may try this. But I’m curious about the ginger. If you were to use fresh ginger would the measurement be the same?
I would think so.. Hope you enjoy them 🙂
Ginger or ginger powder?
Ginger powder
Just tried these, delicious!!
So glad you enjoyed them Kathleen 🙂