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Looking for a low-point treat that doesn’t skimp on flavor? These Weight Watchers Honey Muffins are your answer! At just 4 points per muffin, they offer a deliciously sweet and moist bite that’s perfect for breakfast or as a dinner side. The light honey flavor pairs beautifully with coffee in the morning and adds a touch of sweetness to any savory meal. Best of all, these muffins are quick and easy to make, with just 30 minutes from start to finish. You won’t believe how simple and satisfying they are!
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For Weight Watchers Honey Muffins, gather 2 cups of all-purpose flour and mix with ⅓ cup of zero-calorie sweetener, such as monk fruit powder, and 1 tablespoon of baking powder. Add ¼ teaspoon of table salt. In a separate bowl, combine ¾ cup of unsweetened plain almond milk or fat-free milk with 3 tablespoons of melted light butter substitute (like I Can’t Believe It’s Not Butter, Light), 1 egg, ½ teaspoon of vanilla extract, ¼ cup of unsweetened applesauce, and ¼ cup of organic honey. Combine all ingredients until well mixed and proceed with your muffin recipe.
Preheat Oven
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Set your oven to 400°F.
Prepare Dry Ingredients
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In a large bowl, whisk together all dry ingredients to remove any lumps.
Combine Wet Ingredients
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In another bowl, whisk melted butter and honey until smooth. Add the remaining wet ingredients and mix well.
Mix Wet and Dry Ingredients
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Gently fold the wet ingredients into the dry ingredients until just combined, avoiding overmixing.
Bake Muffins
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Scoop the batter into a paper-lined or greased muffin tin. Bake for 12 to 16 minutes until golden brown. Test doneness by pressing the tops; they should spring back. If not, bake a bit longer.
Variations and Substitutions:
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- Sweetener vs. Sugar: Granulated sugar can be used instead of monk fruit. This will raise the WW points to 6 per muffin but only slightly.
- Flour Type: Substitute 1/4 of the all-purpose flour with whole wheat flour for added health benefits. For a gluten-free option, use an all-purpose gluten-free blend, but avoid using just almond or coconut flour; a blend works best.
- Banana Honey Muffins: Replace the egg with one mashed banana to add moisture and a fruity flavor with hints of honey.
- Blueberry Honey Muffins: Incorporate fresh or frozen blueberries into the batter just before baking. Toss them in some of the measured flour to prevent juice from leaking into the batter.
- Honey Muffins with Nuts or Dried Fruit: Add chopped nuts like almonds or walnuts, or include dried fruits like figs, blueberries, cranberries, or cherries for extra texture and flavor.
Tips and Tricks for Making the Best Honey Muffins
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- Storage: Store cooled muffins in an airtight container or resealable bag at room temperature for up to 4 days. For longer storage, freeze them for 3-4 months while maintaining their quality.
- Mixing the Batter: Avoid over-mixing to prevent a funky texture. Mix partially, let the batter sit for a few minutes to hydrate the flour, then gently fold before scooping.
- Even Portions: Use a cookie scoop to evenly distribute the batter into 12 muffin cups to ensure uniform size and prevent running out of batter.
- Prevent Sticking: Spray paper liners if using them, or simply grease the pan. Muffins should pop out easily after cooling for about 10 minutes.
