All recipes, Baking, Muffins

Pumpkin banana greek yogurt muffins

September 1, 2016

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 ๐Ÿ˜‰ 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 ๐Ÿ™‚ 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 ๐Ÿ™‚ I hope you enjoy them!

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4.4 from 12 reviews
Pumpkin banana greek yogurt muffins
Author: 
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
  1. Preheat oven to 350F, spray a reg sized muffin tin with non stick spray.
  2. 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.
  3. Stir in your flour, baking soda, powder and all spice.
  4. Fill 10 muffin cups and bake for 25 minutes.
  5. Makes 10 muffins at 2 smart points each (2 points plus) best stored in sealed container in fridge.
  6. *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 ๐Ÿ™‚ 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.
  7. 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

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66 Comments

  • Reply Karen Hamilton September 2, 2016 at 5:29 pm

    What size is your can of pumpkin?

    • Drizzle
      Reply Drizzle September 2, 2016 at 6:11 pm

      I buy the large can as I make other recipes with it as well ๐Ÿ™‚

    • Reply Denise September 9, 2017 at 10:17 am

      is the large size the 15oz can?

      • Drizzle
        Reply Drizzle September 12, 2017 at 1:39 pm

        Mine goes by ml and is 796ml

  • Reply AM September 5, 2016 at 12:54 pm

    Any ideas on what I can substitute for the banana? Thank you!

    • Drizzle
      Reply Drizzle September 5, 2016 at 2:29 pm

      Hi, apple sauce, maybe extra pumpkin/yogurt?

  • Reply Meagan September 6, 2016 at 1:43 pm

    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! ?

    • Drizzle
      Reply Drizzle September 7, 2016 at 10:42 am

      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!

  • Reply Courtney September 7, 2016 at 10:57 am

    Can I use a flax egg instead of an egg?

    • Drizzle
      Reply Drizzle September 8, 2016 at 3:54 pm

      I have never used a flax egg so I am not sure sorry, I would say give it a go and see what happens ๐Ÿ™‚

  • Reply Nadine September 10, 2016 at 9:54 pm

    Just tried the recipe! Loving it ! Yum! They will become a favourite in our house! Thank you

    • Drizzle
      Reply Drizzle September 12, 2016 at 10:32 am

      Awesome, so glad you enjoyed them ๐Ÿ™‚

  • Reply Patti September 13, 2016 at 11:17 pm

    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!

    • Drizzle
      Reply Drizzle September 14, 2016 at 7:23 am

      Hi Patti, so glad you enjoyed the muffins, thank you for reaching out ๐Ÿ™‚ and I love the sound of cool whip on top!!

  • Reply Eve September 15, 2016 at 1:12 pm

    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.

    • Drizzle
      Reply Drizzle September 15, 2016 at 1:40 pm

      Thank you Eve, that is so sweet of you to reach out ๐Ÿ™‚ Have a great day!

  • Reply Laura K September 19, 2016 at 2:53 pm

    Can you sub coconut flour?

    • Drizzle
      Reply Drizzle September 19, 2016 at 3:49 pm

      I am not too experienced with coconut flour, you could try but it may throw of the texture

  • Reply Missy Anthony September 20, 2016 at 9:49 pm

    Kate I made these tonight….they are amazing! My hubby likes them…..win!

  • Reply Janie September 21, 2016 at 3:36 pm

    I could not be more thrilled to have found this blog! Thank you, thank you, thank you! !!

    • Drizzle
      Reply Drizzle September 22, 2016 at 12:38 pm

      Hi Janie, your very welcome, I hope you like the recipes ๐Ÿ™‚

  • Reply Stephanie September 21, 2016 at 7:33 pm

    Absolutely love these, made them yesterday, Yummm. Do you think I could sub whole wheat flour to make it even healthier?

    • Drizzle
      Reply Drizzle September 22, 2016 at 12:40 pm

      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

  • Reply Jodi September 23, 2016 at 8:48 am

    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?

    • Drizzle
      Reply Drizzle September 23, 2016 at 3:23 pm

      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?

    • Reply Mary Schuch February 11, 2017 at 11:28 am

      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.

  • Reply EJ September 24, 2016 at 1:46 pm

    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?

    • Drizzle
      Reply Drizzle September 24, 2016 at 2:00 pm

      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

  • Reply Katie Ebel September 26, 2016 at 11:10 am

    These sound delicious. I, however, am limiting my dairy intake. Any recommendations for a sub for the yogurt? Thank you! โค๏ธ

    • Drizzle
      Reply Drizzle September 26, 2016 at 11:45 am

      You will probably change the overall texture and taste but you can try apple sauce

      • Reply Katie Ebel September 26, 2016 at 3:38 pm

        Thank you!

    • Reply susan July 6, 2017 at 7:55 am

      Coconut yogurt.

  • Reply Tara September 27, 2016 at 1:56 pm

    Just made these and they truly are delicious. Thank you so much for sharing.

    • Drizzle
      Reply Drizzle September 27, 2016 at 2:45 pm

      Hi Tara, so glad you enjoyed them ๐Ÿ™‚

  • Reply Bella September 27, 2016 at 9:06 pm

    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

    • Drizzle
      Reply Drizzle September 28, 2016 at 11:52 am

      Hi Bella, nope not eating raw eggs ๐Ÿ˜‰ it definitely is a dense muffin due to ingredients used so it can take some getting use to.. Glad you enjoyed them ๐Ÿ™‚

  • Reply Louisa Hadden October 5, 2016 at 6:51 pm

    Just wondering if I was the only person that did not like these?

    • Drizzle
      Reply Drizzle October 6, 2016 at 1:11 pm

      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

  • Reply Stephanie Matz October 11, 2016 at 9:08 pm

    Just made these! Soooo delicious!!

    • Drizzle
      Reply Drizzle October 12, 2016 at 1:49 pm

      Yay! So glad you enjoyed them Stephanie ๐Ÿ™‚

  • Reply Julie October 17, 2016 at 10:55 am

    DELICIOUS! I added some Greek yogurt chips, but they would taste amazing without. Thank you for the recipe

    • Drizzle
      Reply Drizzle October 17, 2016 at 2:26 pm

      Yum!! So glad you enjoyed them Julie ๐Ÿ™‚

  • Reply Rae November 10, 2016 at 10:08 am

    Wondering if I make these into mini muffins how the point value will change. Would they be more like a 1 point treat?

    • Drizzle
      Reply Drizzle November 10, 2016 at 1:59 pm

      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

  • Reply Kathy Keifer November 20, 2016 at 4:37 pm

    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 !!!

    • Drizzle
      Reply Drizzle November 20, 2016 at 11:14 pm

      Hi Kathy, I am glad you enjoyed them, it could just come down to a different brand for one or more of the ingredients

  • Reply Zelia February 22, 2017 at 5:00 pm

    Just came a cross your site….There’s so many recipes I will try!!!!
    Thank you, Thank you so much for sharing!!!!!

    Zelia

    • Drizzle
      Reply Drizzle February 23, 2017 at 4:41 pm

      You are very welcome, I hope you enjoy the recipes ๐Ÿ™‚

  • Reply Karen Shaw-Young February 23, 2017 at 9:42 pm

    Absolutely delicious! First time on WW and these are really helping with my sugar/bread cravings!

    • Drizzle
      Reply Drizzle February 25, 2017 at 12:09 pm

      Awesome, so glad your enjoying them ๐Ÿ™‚

  • Reply Staci February 28, 2017 at 11:58 am

    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.

    • Drizzle
      Reply Drizzle March 2, 2017 at 1:02 pm

      Hi Staci, so happy to hear your enjoying the muffins ๐Ÿ™‚

  • Reply Anne-Marie March 3, 2017 at 7:11 pm

    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

    • Drizzle
      Reply Drizzle March 4, 2017 at 1:22 pm

      Hi Anne-Marie, my name is Kate not Staci ๐Ÿ™‚
      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

      • Reply Anne-Marie March 22, 2017 at 2:38 pm

        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 ๐Ÿ™‚

        • Drizzle
          Reply Drizzle March 23, 2017 at 2:04 pm

          No worries Anne-Marie ๐Ÿ™‚ I am so glad the recipe worked for you and you enjoyed the muffins ๐Ÿ™‚

  • Reply Holly March 7, 2017 at 1:31 pm

    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!

    • Drizzle
      Reply Drizzle March 9, 2017 at 11:27 am

      You are very welcome Holly, so glad you enjoyed them and want to incorporate them into your week ๐Ÿ™‚

  • Reply JuliAnn M Adams May 29, 2017 at 8:23 pm

    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.

    • Drizzle
      Reply Drizzle May 30, 2017 at 2:57 pm

      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 ๐Ÿ™‚

  • Reply Bridgit August 15, 2017 at 3:30 pm

    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.

    • Drizzle
      Reply Drizzle August 17, 2017 at 4:18 pm

      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

      • Reply Marguerite September 28, 2017 at 1:28 pm

        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.

        • Drizzle
          Reply Drizzle September 29, 2017 at 2:54 pm

          Awesome, I know some others who added a little sugar topping to the top ๐Ÿ™‚ Glad you enjoyed them!

  • Reply Bobbi October 6, 2017 at 7:43 pm

    Kate, I made these today, and they are really good. Sinless banana bread, love it. Thank you.

    • Drizzle
      Reply Drizzle October 8, 2017 at 11:49 pm

      So glad you enjoyed them Bobbi ๐Ÿ™‚

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