Happy September!! Or should I say Happy pumpkin month!! It’s that time folks, we walk into the grocery store and all of a sudden every food product out there has turned into pumpkin flavor, am I right or am I right 😉 I was not a big pumpkin fan before I started this blog, or at least I did’nt think I was, I just assumed I did’nt like it.. but when I started baking with it and seeing how low point I could make pumpkin creations I realized, hey I actually like this flavor 🙂 My 2 smart point greek yogurt muffins have become pretty popular because hey who does’nt love a 2 point regular sized muffin! These pumpkin banana ones are my latest creation and I thought pumpkin month was the perfect time to post them 🙂 I hope you enjoy them!
Pumpkin banana greek yogurt muffins
Author: Drizzle
Recipe type: Baking
Prep time:
Cook time:
Total time:
Serves: 10
2sp/2pp
Ingredients
- ⅓ cup greek 0% yogurt, plain, vanilla or pumpkin flavor will work
- 1 egg
- 1 egg white (I use liquid egg whites)
- 2 Tbsp brown sugar
- 1 medium mashed banana
- ¾ cup canned pumpkin
- 1 tsp vanilla
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp all spice
- 1 cup flour
Instructions
- Preheat oven to 350F, spray a reg sized muffin tin with non stick spray.
- In a bowl using an electric mixer beat together your egg, egg white and brown sugar for 2 minutes. Add in yogurt, pumpkin, mashed banana and vanilla and mix well.
- Stir in your flour, baking soda, powder and all spice.
- Fill 10 muffin cups and bake for 25 minutes.
- Makes 10 muffins at 2 smart points each (2 points plus) best stored in sealed container in fridge.
- *Note, due to pumpkin and banana these are a denser muffin, texture might not be for everybody but they do result in a yummy muffin 🙂 Also my WW leader made them and told me she mixed 1T brown sugar with a little cinnamon and sprinkled on top of muffins before baking, it added a little sweetness for no extra points if you want to sweeten them up slightly.
- Nutritional info per muffin (not incl banana & pumpkin) Calories.. 69... Fat 0.6g... Saturated fat 0.2g... Carbs 12.3g...Fiber 0.3g... Sugar 2.7g...Protein 2.3g
66 Comments
What size is your can of pumpkin?
I buy the large can as I make other recipes with it as well 🙂
is the large size the 15oz can?
Mine goes by ml and is 796ml
Any ideas on what I can substitute for the banana? Thank you!
Hi, apple sauce, maybe extra pumpkin/yogurt?
Just found your 2 point muffins ! I’m going to bake them them tonight! I am on weight watchers and this could save my life since I have love sweet baked goods and extra bonus if my kids like them! Thanks and keep these recipes coming! ?
Hi Megan, I hope you enjoy them (and your kids too) I highly recommend the other flavors as well.. The pumpkin ones I’d say are the most dense due to pumpkin but still super yummy!
Can I use a flax egg instead of an egg?
I have never used a flax egg so I am not sure sorry, I would say give it a go and see what happens 🙂
Just tried the recipe! Loving it ! Yum! They will become a favourite in our house! Thank you
Awesome, so glad you enjoyed them 🙂
I made these muffins the other day, and they are amazing! I love them with a Tbsp of lite cool whip spread on top! I REALLY appreciate you sharing your recipes with us!
Hi Patti, so glad you enjoyed the muffins, thank you for reaching out 🙂 and I love the sound of cool whip on top!!
I just wanted to say Thank You for so generously sharing your recipes. Truly appreciated. Helps me deal with my sweet tooth AND lose weight. You are a real dear.
Thank you Eve, that is so sweet of you to reach out 🙂 Have a great day!
Can you sub coconut flour?
I am not too experienced with coconut flour, you could try but it may throw of the texture
Kate I made these tonight….they are amazing! My hubby likes them…..win!
I could not be more thrilled to have found this blog! Thank you, thank you, thank you! !!
Hi Janie, your very welcome, I hope you like the recipes 🙂
Absolutely love these, made them yesterday, Yummm. Do you think I could sub whole wheat flour to make it even healthier?
Hi Stephanie, so glad you enjoy the muffins, I think whole wheat flour should work ok, but as far as WW points go I don’t think it will change it, but maybe you just prefer whole wheat in general, I don’t often use it so it may change texture slightly, but overall they should be the same
The muffins were good but I think I messed up somewhere! They were pretty flat on top and stuck to the wrapper big time! Any ideas?
Hi, first I NEVER use wrappers, when baking with the ingredients I do to get the points low (ie- banana, apple sauce, yogurt) they will stick to the liners, so you can’t use them, you will see in my pictures I never do.. These muffins do not rise as much as a reg muffin will, they are denser due to the pumpkin & banana, but they should rise a little, maybe your flour? Did you use an all purpose?
I had this issue too. The only thing I saw that helped was I refrigerated the muffins. It firmed them up enough to make it easier to peel off the wrappers.
Hello,
Delicious muffins! However, ours developed a bad taste after three days of sitting on an air tight container on our counter. Do you think they need to be refrigerated because of the greek yogurt?
Yes, absolutely, recipe states best store in fridge, when you bake with ingredients such as mashed banana’s, yogurt, pumpkin, apple sauce it has to be stored in the fridge, when there are less preservatives they won’t last as long on counter.. and honestly after a couple of days I would freeze them
These sound delicious. I, however, am limiting my dairy intake. Any recommendations for a sub for the yogurt? Thank you! ❤️
You will probably change the overall texture and taste but you can try apple sauce
Thank you!
Coconut yogurt.
Just made these and they truly are delicious. Thank you so much for sharing.
Hi Tara, so glad you enjoyed them 🙂
Hello – thank you for this recipe it sounded great and so I tried it! They tasted awesome but felt undercooked. I put them in for 25 mins like u said and then maybe even an extra 10 mins becasue I kept thinking they are under but then I figured this is what u meant when you said they will be “dense”? I love the taste and I’m fine with the texture but just wanna make sure im not eating raw eggs! Thanks again! Love ur blog xx
Hi Bella, nope not eating raw eggs 😉 it definitely is a dense muffin due to ingredients used so it can take some getting use to.. Glad you enjoyed them 🙂
Just wondering if I was the only person that did not like these?
lol, well I am sure others might not of liked them, as I mention in the post the texture and consistency is not for everyone, when I first started baking with different foods and substituting sugar, butter etc to make things WW friendly it definitely took me awhile to get use to it, but I can’t please everyone and I am sorry they were not for you
Just made these! Soooo delicious!!
Yay! So glad you enjoyed them Stephanie 🙂
DELICIOUS! I added some Greek yogurt chips, but they would taste amazing without. Thank you for the recipe
Yum!! So glad you enjoyed them Julie 🙂
Wondering if I make these into mini muffins how the point value will change. Would they be more like a 1 point treat?
It would depend how many you got and you would have to do the math, it is hard for me to just guess, they might even be 2 for 1 SP
I put the recipe into my app and it says 3 smart points each…dont know why the difference. Anyways- i did really like them, and yes, they are DENSE! Thanks !!!
Hi Kathy, I am glad you enjoyed them, it could just come down to a different brand for one or more of the ingredients
Just came a cross your site….There’s so many recipes I will try!!!!
Thank you, Thank you so much for sharing!!!!!
Zelia
You are very welcome, I hope you enjoy the recipes 🙂
Absolutely delicious! First time on WW and these are really helping with my sugar/bread cravings!
Awesome, so glad your enjoying them 🙂
I thought these were pretty awesome!! After doing breakfast and lunches for the kids in the morning I run out of time (poor time management) for myself. I can just grab a couple with my coffee head to work and stay on track. Thank you! I look forward to trying more of your recipes.
Hi Staci, so happy to hear your enjoying the muffins 🙂
Hi Staci,
I made your muffins today and did not succeed. It might be because I used gluten free flour. Could you tell me how many ml or onces does your can of pumpkin pie filling has?
Thanks you
Hi Anne-Marie, my name is Kate not Staci 🙂
Sorry to hear about the muffins, the size of the can should not matter, your using 3/4 cup regardless of what size can the pumpkin comes out of.. and its not pumpkin pie filling, its pumpkin puree .. GF flour could of made a difference as well
Hi Kate,
To start….I apologize! Your recipe was a success once I took the time to read it properly and your name! For some reason I was reading 3/4 of the can and not cup. I also made it with gluten free flour which I’m very happy works well.
Thank you for sharing and helping me continue my healthy diet.
Sorry again!
Anne-Marie 🙂
No worries Anne-Marie 🙂 I am so glad the recipe worked for you and you enjoyed the muffins 🙂
Yummy! These are dense, and not super sweet – but that is what I like about them! If you really take time to chew and savor them, the pumpkin flavoring and very small amount of brown sugar are sweet enough for me. I am definitely going to start making a batch of these every weekend to eat throughout the week. Another delicious recipe that makes me excited about eating healthy and on WW plan, thank you Drizzle Me Skinny!
You are very welcome Holly, so glad you enjoyed them and want to incorporate them into your week 🙂
Hi. I was wondering if I could use Quest protein multi-purpose mix in place of perhaps 1/2 of the flour, or maybe Kodiak mix in place of half of the flour. I like the idea of adding protein to these for the morning. Thanks.
HI , I can’t see why not although I can’t give you an honest answer because I have only made them the way the recipes calls for.. I’d say give them a go, trial and error is your best method, good luck 🙂
I just put this recipe into my Weight Watchers recipe builder, and adding the extra Tbsp of brown sugar for the top turns these muffins into 3 special points instead of 2.
1 Tbsp in total is 2SP, I am surprised it bumped them up to 3 points each but go with what is best for you.. If I were to eat a muffin at 2SP and sprinkle the tiniest of BS on top I would not add a point for it but that is me
I made these this morning, and they are very tasty and satisfying. I mixed 1Tbsp of brown sugar with some cinnamon to sprinkle on top before baking, but found that I only needed to use about half of that. Tasted the muffin warm and at room temp, and warm is definitely the way to go.
Awesome, I know some others who added a little sugar topping to the top 🙂 Glad you enjoyed them!
Kate, I made these today, and they are really good. Sinless banana bread, love it. Thank you.
So glad you enjoyed them Bobbi 🙂