All recipes, Baking, Muffins

Strawberry banana greek yogurt muffins

March 20, 2016

I love creating new muffin and loaf recipes… but I always fear when it comes to figuring out points. I want it to be point friendly and not have people feel like they can’t work it into their day… so how excited was I to figure out these tasty strawberry banana greek yogurt muffins came in at only 2 smart points each?? I’ll tell ya, I was ecstatic!! πŸ™‚ They are full size muffins bursting with flavor… they were so good I ate two..right out of the oven!


5.0 from 14 reviews
Strawberry banana greek yogurt muffins
Recipe type: Baking
Prep time: 
Cook time: 
Total time: 
Serves: 10
2SP blue, green & purple/2PP
  • 150g container 0% greek yogurt, plain, vanilla or berry works
  • 1 egg
  • 1 egg white (I use liquid egg whites)
  • 1 large banana, mashed
  • 1 tsp vanilla extract
  • 2 Tbsp brown sugar
  • ½ tsp baking soda
  • ½ tsp baking powder
  • 1 cup flour (I use all purpose)
  • 1 cup fresh strawberries (cut into small pieces)
  1. Preheat oven to 350F, spray a regular sized muffin tin with cooking spray.
  2. In a bowl beat together your egg, egg white and brown sugar. Add in yogurt, mashed banana and vanilla and continue beating for 1 minute.
  3. Stir in your flour, baking powder and soda. Gently fold in your diced strawberries.
  4. Divide into 10 muffin cups and bake in oven for approx 25 minutes.
  5. Let cool for 5 minutes, makes 10 muffins at 2sp on all 3 MyWW programs or 2pp each. Muffins are dense in texture and not "fluffy" type muffins due to ingredinets used.
  6. Nutritional info per muffin (not incl strawberries) Calories 71..Fat 0.6g..Saturated fat 0.2g...Carbs 12.6g...Fiber 0.3g...Sugars 3.1g..Protein 3.7g
  7. *Note, according to my WW recipe builder these are still 2 points each, the flour is 13SP and the brown sugar is 4SP, this is if you use plain non fat yogurt, the recipe makes 10 muffins, so each one is still 2 SP







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  • Avatar
    Reply jgirlzin76 March 21, 2016 at 3:51 pm

    Are these regular size muffins are mini muffins?

    • Drizzle
      Reply Drizzle March 21, 2016 at 5:44 pm

      They are regular sized muffins as stated πŸ™‚

      • Avatar
        Reply Mediachick87 October 19, 2016 at 10:16 pm

        Hi drizzle! Just a question.. I’ve noticed that in your calorie break down it says (not incl strawberries) just wondering why you don’t include that in your calorie count.. Also can i use coconut or almond flour instead of all purpose? Ps so happy i stumbled on your site!!

        • Drizzle
          Reply Drizzle October 20, 2016 at 1:08 pm

          Hi There, I don’t incl it because on weight watchers fruit and veggies are free in points, so if I incl them when I figure out my nutritional info on my fitness pal it will give me higher numbers and a higher point reading, so I leave them out then figure someone can determine the value and add it to the numbers if so be , I hope you enjoy the recipes πŸ™‚

          • Avatar
            Judy April 11, 2018 at 8:42 am

            If the fruit is not in it’s natural state it has be counted. When you puree, cook has to be counted.

          • Drizzle
            Drizzle April 12, 2018 at 1:17 pm

            Each to their own, I have never counted for fruit regardless of how it is consumed.. if you need to count it for your own journey then do what is best for you

      • Avatar
        Reply Susie Machnicki June 15, 2018 at 4:55 pm

        Is it 1 cup of strawberries diced or 1 cup of diced strawberries? Want to make this badly

        • Drizzle
          Reply Drizzle June 15, 2018 at 5:21 pm

          1 cup of diced strawberries

    • Avatar
      Reply Liz Hanrahan May 25, 2018 at 2:01 pm

      Hi, I just made these muffins and they are delicious. Thank you

      • Drizzle
        Reply Drizzle May 25, 2018 at 5:25 pm

        Hi Liz, so glad you enjoyed them πŸ™‚

      • Avatar
        Reply Roxanne July 2, 2019 at 7:00 pm

        Did you use a quarter or third cup for each

        • Drizzle
          Reply Drizzle July 6, 2019 at 11:32 am

          Do you mean for each muffin? I just filled equal parts in the muffin tin, I did not measure out how much batter went into each

  • Avatar
    Reply Tracey March 29, 2016 at 7:00 pm

    I’m sooo making these tonight!! 2pt muffin! Ahhh πŸ™‚

    • Drizzle
      Reply Drizzle March 30, 2016 at 4:30 am

      I hope you enjoy them Tracey πŸ™‚

  • Avatar
    Reply Missy Anthony March 29, 2016 at 11:19 pm

    Just made these and my hubby and I had one straight out of the oven……Amazing!! Breakfast tomorrow!

    • Drizzle
      Reply Drizzle March 30, 2016 at 4:19 am

      Sweet! Glad you both enjoyed them πŸ™‚ Enjoy breakfast!!

  • Avatar
    Reply Terri April 3, 2016 at 3:55 am

    I just put these in the oven! Mine looked a little funnier than yours- wish me luck! I don’t cook or bake!!!! Have been trying since re- joining WW in Feb!
    Thanks for the great recipe!

    • Drizzle
      Reply Drizzle April 3, 2016 at 5:12 pm

      I hope you enjoy them Terri, let me know πŸ™‚

  • Avatar
    Reply Sheila April 5, 2016 at 2:39 am

    These are baking as I write this. I must admit I licked the spoon and oh my goodness I cannot believe how full of flavour they are!! I substituted the brown sugar for Truvia but I think next time I would try them without any sweetener.

    Six more minutes …..

    • Drizzle
      Reply Drizzle April 5, 2016 at 3:12 pm

      I hope you enjoyed them once they baked just as much πŸ™‚

      • Avatar
        Reply Sheila April 10, 2016 at 11:44 am

        Very much so πŸ™‚

  • Avatar
    Reply Tammy April 8, 2016 at 8:39 pm

    I made these last night. There great!

    • Drizzle
      Reply Drizzle April 9, 2016 at 1:59 pm

      Glad you enjoyed them Tammy πŸ™‚

  • Avatar
    Reply Brooke Loudon April 14, 2016 at 12:36 am

    How would I go about making these as mini muffins? Same temperature and half the time? Any tips would be appreciated! I’m making these for a nutrition presentation in my class next week.

    • Drizzle
      Reply Drizzle April 14, 2016 at 11:59 am

      Hi Brooke, my only concern is when baking with strawberries too much in too small form can have an end result of mush πŸ™ I would be worried that mini muffins would not hold the strawberries well.. If you attempt it I would just advise you to cut the strawberries as small as possible to prevent that.. Good luck πŸ™‚

      • Avatar
        Reply Brooke Loudon April 14, 2016 at 3:03 pm

        Yeah that’s a good point. I was trying to prevent having to make 3 or 4 batches since we have a class of 30 students, and they are just supposed to have a sample of a nutritious food item rather than a full muffin. Thanks though!

        • Drizzle
          Reply Drizzle April 15, 2016 at 12:01 am

          What about my mini blueberry oatmeal muffins? If you use smaller blueberries they work well.. Just an idea πŸ™‚

          • Avatar
            Brooke Loudon April 15, 2016 at 1:17 pm

            I’ll look into that, thanks πŸ™‚

  • Avatar
    Reply Maralee Poitras April 14, 2016 at 12:25 pm

    Could you use Raspberries?

    • Drizzle
      Reply Drizzle April 15, 2016 at 12:00 am

      Yes I think so, I would just try to cut them at least in half πŸ™‚

  • Avatar
    Reply Patti April 16, 2016 at 12:42 pm

    I just made a batch of these and I added 1/4 cup of mini chocolate chips. I was able to get 12 muffins too. The chips bumped it to 3 points, but they look heavenly. Haven’t had one yet.

    • Drizzle
      Reply Drizzle April 16, 2016 at 12:51 pm

      Yum!! Anything with chocolate is A-OK in my books πŸ™‚ Hope you enjoy them!

      • Avatar
        Reply Patti April 16, 2016 at 4:00 pm

        It was delicious. I had one with my lunch and then froze the rest to have with breakfasts.

  • Avatar
    Reply Sharon April 25, 2016 at 11:28 am

    Would the recipe work with frozen berries?

    • Drizzle
      Reply Drizzle April 25, 2016 at 12:01 pm

      I think so, I am actually testing that out today πŸ˜‰ just make sure they are small pieces is all

      • Avatar
        Reply Sharon April 25, 2016 at 1:05 pm

        Thanks, please let me know how they turn out and what kind of berries did you use?

  • Avatar
    Reply Junrei April 27, 2016 at 8:50 pm

    Hi, I just made these and it came out with the outside like popovers and the inside mush. Did I not cut the strawberries small enough? I cut them smaller than you cut yours. I used oikos greek yogurt but everything else I did was identical. What did I do wrong you think? I’m not a very experienced baker FYI.

    • Drizzle
      Reply Drizzle April 28, 2016 at 12:32 pm

      Hi, I am so sorry they did not turn out, possible they strawberries were too big, but you said they seemed smaller than mine, although pictures can be deceiving, I do find when fruit its too big, especially berries you can be left with a mushy center, how about your banana did you mash it well? I would try again, or if you like blueberries maybe try my spin of creation which are almost identical to these and see how they turn out.. Good luck πŸ™‚

      • Avatar
        Reply Junrei May 1, 2016 at 9:32 pm

        Thanks. I’m trying it again tonight.
        My mom said it’s probably because I didn’t mix the flour and baking powder+soda in advance to adding it to the mix. She said if it’s not spread evenly it won’t rise. I didn’t grow up baking … so these obvious things are not so obvious to me …
        I just mashed the banana with a spoon. Will do it with a fork this time.

        • Avatar
          Reply Junrei May 1, 2016 at 11:16 pm

          Strange. They didn’t come out much different but they rose a little more. It was solid on the inside but not many bubbles like bread at all. I note my final batter looks a bit less viscous than yours (in the muffin cups it didn’t chunk like yours). I also used a chopper for the strawberries and that made the strawberries a bit more watery.

          • Drizzle
            Drizzle May 2, 2016 at 11:59 am

            Hmmm, sorry your still not having good luck with them.. I’m not too sure what else to suggest, but I am glad you still enjoyed them πŸ™‚

        • Avatar
          Reply Junrei May 1, 2016 at 11:17 pm

          Very good though!

          • Avatar
            Jacilyn Sgrignoli June 29, 2018 at 7:55 pm

            With muffins u CAN over mix I believe just like pancakes. Then they are runny. Could that be possible? Or maybe I’m wrong. Ask ur mom maybe?

  • Avatar
    Reply April April 28, 2016 at 11:23 am

    Made these the other day. Sooooo good!!! I wasn’t sure how freezer friendly they would be, didn’t know if the strawberries would go mushy. I popped one in the freezer to test, and it seemed to hold up fine! Going to make a double batch of these soon, to keep in the freezer. πŸ™‚

    • Drizzle
      Reply Drizzle April 28, 2016 at 12:33 pm

      Glad you enjoyed April πŸ™‚ yes they are great in the freezer, so are the blueberry lemon banana ones I made that are almost identical to these πŸ™‚

      • Avatar
        Reply Kaitlyn April 14, 2018 at 4:35 pm

        How long do they last in the refrigerator and if I freeze them do I just throw them in the microwave to defrost them ? Thanks

  • Avatar
    Reply Karen Hamilton May 1, 2016 at 5:13 pm

    with 3 adults and then me following WE, they were gone in half an hour. Delicious and we got a dozen made from your recipe!!

    • Drizzle
      Reply Drizzle May 1, 2016 at 6:52 pm

      That’s awesome to hear πŸ™‚ Such a great guilt free muffin and happy you all enjoyed them..

  • Avatar
    Reply Julie May 5, 2016 at 12:40 am

    Does it have to be Greek to, or will the regular kind work?

    • Avatar
      Reply Julie May 5, 2016 at 12:44 am

      *Greek yogurt

    • Drizzle
      Reply Drizzle May 5, 2016 at 12:10 pm

      I think Greek is best with it being a thicker yogurt, but you can try regular ..

  • Avatar
    Reply Sam May 13, 2016 at 11:00 pm

    I just made these today. I followed the recipe exactly, except that I made mini-muffins (I got 24). I cut the strawberries in very small pieces. Ohmigosh, they’re as light as air but sooo full of yummy flavor! I’ve eaten 3 so far (well, they are mini πŸ˜‰
    I can’t wait to try the blueberry lemon banana ones next. Thanks for a wonderful recipe!

    • Drizzle
      Reply Drizzle May 14, 2016 at 12:25 pm

      So glad you enjoyed them Sam πŸ™‚

  • Avatar
    Reply Kelly May 17, 2016 at 2:15 pm

    Hi, would it be possible for you to tell me how much in grams 1 cup of flour and 1 cup of strawberries would be. I am in the UK and have researched the equivalent amount but everyone says something different. Can’t wait to make these.
    Thanks for your help ☺️ X

    • Drizzle
      Reply Drizzle May 18, 2016 at 1:16 pm

      Hi Kelly, I googled it and got 128g for the flour and 166g for diced strawberries, hope that helps πŸ™‚

      • Avatar
        Reply Kelly May 18, 2016 at 1:35 pm

        That’s great, thanks for your help. Going to make them on Friday ? X

        • Drizzle
          Reply Drizzle May 18, 2016 at 2:12 pm

          Enjoy πŸ™‚

  • Avatar
    Reply Natalie May 20, 2016 at 5:20 pm

    Oh bummer! I just made these, and missed the part that said to use a greeted muffin pan. I used cupcake liners and they completely stuck in the liners πŸ™ but the parts I could eat were delicious. I think we will try this again. Great recipie!

    • Drizzle
      Reply Drizzle May 21, 2016 at 5:29 pm

      Oh no! I am so sorry πŸ™ I hate liners, never use them because they are mean to me lol.. Well I am glad you enjoyed the parts you ate πŸ™‚

  • Avatar
    Reply Sam May 25, 2016 at 12:55 am

    Can you use coconut flour instead of regular flour? If so is it the same measurement.

    • Drizzle
      Reply Drizzle May 25, 2016 at 12:03 pm

      Hi, I have never baked with coconut flour so I am not sure sorry, if I am correct its a heavy flour right? Which would mean it might need a little less… Sorry I am not much help πŸ™

  • Avatar
    Reply Carrie May 28, 2016 at 6:51 pm

    Thank-you Kate!! I am also a Weight Watcher member. I’ve had a bit of a struggle with recipes since changing to Smart points. I will be trying your recipe soon. Thrilled to happen on to this sight with Smart points included!!

    • Drizzle
      Reply Drizzle May 29, 2016 at 12:24 pm

      Hi Carrie, Hope you enjoy the recipes and good luck on your WW journey πŸ™‚

  • Avatar
    Reply Jen May 31, 2016 at 12:51 am

    These are wonderful!. A 2 pp muffin that tastes delicious? I didn’t think it was possible- thank goodness for your recipe. Can’t wait to share these with my WW friends.

    • Drizzle
      Reply Drizzle May 31, 2016 at 3:39 pm

      So happy you enjoy them Jen πŸ™‚

  • Avatar
    Reply Marian Schiff July 15, 2016 at 7:49 am

    Would smart points be same with gluten free flour? And can you use frozen mixed berries?

    • Drizzle
      Reply Drizzle July 15, 2016 at 11:27 am

      HI, I am not sure on the smart point value for gluten free flour, I have never baked with it, I would think so but don’t quote me πŸ˜‰ and frozen berries might not be the best as there is a lot more water in them..

      • Avatar
        Reply Becky May 8, 2019 at 7:22 pm

        Hi there! I’m making this tomorrow and wonders how much is 150g of Greek yogurt. I buy the big honking size. πŸ€ͺ I tried googling it and just got more confused.

        • Drizzle
          Reply Drizzle May 9, 2019 at 1:19 pm

          Hi Becky, 1/2 cup is about 122 grams and 3/4 cup is 183, so somewhere in the middle of that πŸ™‚ I’d say a heaping 1/2 cup will work

  • Avatar
    Reply Elisabeth Peterson July 31, 2016 at 9:42 pm

    Hi, thinking of trying these in mini loaf pans and with almond flour instead of all purpose. Any tips?

    • Drizzle
      Reply Drizzle August 1, 2016 at 12:41 pm

      Hi, hmmm not sure about the almond flour, I personally dislike baking with it (and it hates me lol) and I am not sure these will turn out well but you can always try..

  • Avatar
    Reply Courtney August 2, 2016 at 1:01 pm

    Just made these and I put it into 8 muffins. I used my generic muffin scoop and it made 8 muffins. I ended up to be 3pts per muffin. But that is amazing!!! I am so excited to use these for breakfast or snack. Getting back to being healthy and can’t wait to make more of your recipes. Thanks for all the weight watchers recipes you provide and am looking forward to making one of your bubbleup recipes

    • Drizzle
      Reply Drizzle August 3, 2016 at 1:27 pm

      Hi Courtney, you are very welcome and so glad to hear you enjoyed the muffins πŸ™‚ They are a big hit, I posted new ones yesterday that are equally delicious!!

  • Avatar
    Reply Glennda September 2, 2016 at 8:44 pm

    Want to try these using strawberries and rhubarb!! Do you think I’ll still need the banana? Is it just for flavor or for moisture too?

    • Drizzle
      Reply Drizzle September 3, 2016 at 12:32 pm

      HI\i, it is definitely for moisture too, I would still use some banana

  • Avatar
    Reply Leah September 13, 2016 at 10:11 am

    What brand of 0% Greek yogurt do you use? I’m having a hard time finding this.

    • Drizzle
      Reply Drizzle September 13, 2016 at 12:19 pm

      Hi Leah, depends where you live, when I cross the border to the U.S I like to buy the Dannon light and fit, and in Canada I buy Liberte or PC

  • Avatar
    Reply Kim October 12, 2016 at 5:50 pm

    This muffins are so big for 2 points can’t wait to have one checking them in the oven and they are rising beautifully. The also smell so fresh with the strawberries. I am excited for breakfast. Might have to have one for desert after dinner.

  • Avatar
    Reply Kim October 12, 2016 at 6:10 pm

    its like eating a muffin with jam on it, yummy

  • Avatar
    Reply Katie November 6, 2016 at 11:04 am

    Do you refrigerate these muffins after they are made? Also do you think they will stay fresh for the work week if made in Sunday? Thank you so much these look great!

    • Drizzle
      Reply Drizzle November 6, 2016 at 1:28 pm

      Yes definitely in the fridge ( I think the recipe states that, at least I hope it does πŸ˜‰ ) I wouldn’t say they would be good all week but 2-3 days worth, you can freeze them as well.

  • Avatar
    Reply Jess November 7, 2016 at 6:43 pm

    Hey! I’m going to be making these tonight c: I’m excited! I’m out of brown sugar though, and there isn’t a ton ton of it in the recipe it seems. Is it an essential for the recipe or would I be able to get away with using a substitute for it? Thanks!

    • Drizzle
      Reply Drizzle November 8, 2016 at 11:32 am

      Hi Jess, I think you could use a substitute.. Hope you enjoy them πŸ™‚

  • Avatar
    Reply Susy January 15, 2017 at 8:04 pm

    I made these 3 times already in a week and half. My husband and I love them!! I have two breakfast!! I put raspberries instead of strawberries. They are the perfect muffins!! Thanks for sharing this recipe!

    • Drizzle
      Reply Drizzle January 15, 2017 at 9:29 pm

      Hi Susy, so glad you both enjoy them , I have a new 2 point muffin recipe coming in the morning that you might like πŸ™‚

  • Avatar
    Reply jen January 20, 2017 at 12:07 am

    these didn’t turn out for me either and I never have problems making baked goods. I did use bread flour but thats usually what i use when making muffins. No salt in the recipe? My muffins rose but then sunk as soon as I tried to get them out of the pan. They tasted good but definitely not a bread consistency. more like a turnover. Not sure if i did something wrong but I followed the recipe

    • Drizzle
      Reply Drizzle January 22, 2017 at 2:50 pm

      Mine too sink a little and its due to ingredients used, these are not going to be cake like muffins that will rise high, they are a dense muffin as I made sure to mention in post as it’s not for everyone, and I never bake with salt it is just my preference but feel free to add it in..

  • Avatar
    Reply Marie E. January 28, 2017 at 10:12 pm

    Hi Drizzle,

    Would it reduce the points if you used Splenda brown sugar? I am going to try this tomorrow after working my WW class. I want to bring them in for the members to try. If they like, I will hand out your recipe.

    • Drizzle
      Reply Drizzle January 30, 2017 at 1:16 pm

      Hi there, I am unsure sorry as I never bake with splenda, there’s 2SP per Tbsp of brown sugar.. I hope they are enjoyed by everyone πŸ™‚

  • Avatar
    Reply Mary March 21, 2017 at 7:09 pm

    What size container has 150 g of yogurt? Thanks

    • Drizzle
      Reply Drizzle March 21, 2017 at 7:54 pm

      I use the dannon light & fit greek (bought at Walmart in the U.S)

      • Avatar
        Reply Pauline March 7, 2018 at 6:15 pm

        Was the light and fit 6 or 8 ounces?

        • Drizzle
          Reply Drizzle March 9, 2018 at 6:07 pm

          150g 5.3oz

  • Avatar
    Reply Cathy March 22, 2017 at 7:14 pm

    How many ounces is 150 g?

    • Drizzle
      Reply Drizzle March 23, 2017 at 2:05 pm

      the 150g yogurt I used is the dannon light and fit container, try google for ounces to grams

  • Avatar
    Reply Diana March 28, 2017 at 3:05 pm

    Will adding a 2nd banana make the muffins too mushy?

    • Drizzle
      Reply Drizzle March 30, 2017 at 5:36 pm

      It might, they are pretty dense as it is

  • Avatar
    Reply Jan April 1, 2017 at 10:03 am

    I am on the west coast in US and got up this morning reading my Facebook feed with my cup of coffee and came across this recipe. I promptly got up and made the muffins. I am now back in my chair by the fireplace, drinking coffee and eating muffins with my husband. DELICIOUS! Thanks, as always, for sharing your wonderful talent.

    • Drizzle
      Reply Drizzle April 2, 2017 at 1:32 pm

      Hi Jan, sounds so cozy, wish I was there enjoying a muffin with you πŸ™‚ So glad you both enjoyed them!

  • Avatar
    Reply Tammy April 14, 2017 at 6:29 pm

    I was concerned about making these due to your comment about the texture, but I shouldn’t have been. They’re delicious. I froze them and they’re just as good out of the freezer as they are fresh. AND TWO POINTS!! I feel like I’m cheating!! Thanks so much for sharing.

    • Drizzle
      Reply Drizzle April 15, 2017 at 12:49 pm

      Hi Tammy, so glad you enjoyed.. I just know the texture is not for everyone, some expect a fluffy store bought type muffin and these are not them, but that said they are still delicious πŸ™‚

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  • Avatar
    Reply Coletta Esenwein July 17, 2017 at 10:40 am

    I just finished baking these and enjoyed them fresh out of the oven. These are insanely delicious! Thanks so much for sharing your recipes and talent!

    • Drizzle
      Reply Drizzle July 20, 2017 at 12:42 am

      Thanks Coletta, so glad you enjoyed them, nothing quite like a fresh warm muffin πŸ™‚

  • Avatar
    Reply Rita July 21, 2017 at 1:27 pm

    If I use Stevia will it lower the points. By the way I made these and the Blueberry ones and they were both wonderful. Thank you for your recipes.

    • Drizzle
      Reply Drizzle July 27, 2017 at 12:43 am

      It probably would lower the overall recipe slightly but maybe not each muffin .. Glad you enjoyed the muffins πŸ™‚

  • Avatar
    Reply Karen July 31, 2017 at 8:09 pm

    How much yogurt in cup measurements?

    • Drizzle
      Reply Drizzle August 2, 2017 at 2:49 pm

      If you check with google it should give you the conversion πŸ™‚

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    Reply Wendi January 10, 2018 at 5:14 pm

    Hi! Do you know what the freestyle SmartPoints are for these muffins? They are my go to snack!!

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  • Avatar
    Reply Amy Evans March 11, 2018 at 1:38 pm

    It calls for 150g of yogurt. I have a big container of it. How else can I measure it out (1/2cp, 1/4cp, etc..)?? Thank you!

    • Drizzle
      Reply Drizzle March 11, 2018 at 2:31 pm

      the 150g container is just under 1/2 cup

  • Avatar
    Reply Tracey March 16, 2018 at 3:25 pm

    Hi! Can I swap almond flour in the place of all purpose flour in order to reduce the points or would that make them too dense? Let me know your thoughts!

    • Avatar
      Reply Tracey March 16, 2018 at 3:37 pm

      I actually found a site that says you can swap them, but for baked (non-yeast) goods you should cut to 1/4 cup almond flour for each 1 cup of APF. Have you tried this?

      • Drizzle
        Reply Drizzle March 17, 2018 at 8:51 pm

        Thanks for the info

    • Drizzle
      Reply Drizzle March 17, 2018 at 8:51 pm

      Hi Tracey, I am not familiar with baking with almond flour at all, I do think it will change the texture and can’t guarantee they will bake the same

  • Avatar
    Reply Samuel Lewis April 5, 2018 at 12:57 pm

    These look amazing! Wanted to ask… and keep in mind im stupid and dont know anything about baking. Would adding a little peanut butter or almond butter to these make it bake insanely differently? If not, how much do you think would be good to add for the recipe? Just wanted to see if i could make these into a delicious pb banana jelly muffin for breakfast (I get the cravings)

    • Drizzle
      Reply Drizzle April 5, 2018 at 9:11 pm

      Hi Samuel, I think they would bake ok still, maybe even add a little dollop on top of each before baking, but it will increase the points, you could drizzle some melted PB on top after baking, I do have a PB&J crumble muffin on my blog πŸ™‚

      • Avatar
        Reply Samuel Lewis April 5, 2018 at 10:11 pm

        Literally all these ideas sound amazing. And I went down a recipe spiral on your website today and found those crumble muffins as well πŸ™‚ IM GOING TO MAKE SO MANY MUFFINS πŸ™‚

  • Avatar
    Reply Susan Rappaport April 15, 2018 at 8:21 pm

    Hi, was wondering if I could pour the batter into a loaf or cake pan for company? Would you know how long it would bake? Thanks so much for your delicious recipes, Susan

    • Drizzle
      Reply Drizzle April 16, 2018 at 8:07 pm

      Hi Susan, I am sure it would be ok, just not sure on time, I have only made into muffins, but most my loaves take 40+ minutes to bake

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    Reply Crazygigi May 15, 2018 at 2:43 pm

    If I use plain yogurt should I add vanilla to this recipe?

    • Avatar
      Reply Crazygigi May 15, 2018 at 2:46 pm

      Sorry just seen vanilla in the recipe list

      • Drizzle
        Reply Drizzle May 16, 2018 at 1:00 pm

        No worries πŸ™‚

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    Reply Jo Ann June 17, 2018 at 6:07 pm

    How much yogurt is 150grams? Cups?

    • Drizzle
      Reply Drizzle June 19, 2018 at 11:19 am

      I know 1/2 cup is 125g, this was a 150g yogurt cup that I used in the recipe at the time, so it’s likely close to 3/4 cup, use google it will help you

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    Reply Monica July 5, 2018 at 1:34 pm

    Wow, these are so great. I have saved a lot of your receipes but this is the first I have made. Sweets are hard for me to control si I have waited…lol. 3 months into WW.
    Thank you, can’t wait to try more receipes.

    • Drizzle
      Reply Drizzle July 6, 2018 at 12:58 pm

      So glad you enjoyed them Monica, good luck on your continued WW journey πŸ™‚

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    Reply Betty Curran July 21, 2018 at 9:36 pm

    I definitely have to try these. I have almost no will power when it comes to sweets.

    • Drizzle
      Reply Drizzle July 22, 2018 at 1:19 pm

      I hope you enjoy them, I too love my sweets πŸ™‚

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    Reply Bela2500 August 28, 2018 at 11:11 am

    These look delicious but I am allergic to eggs. Is it possible to make them with a substitute?

    • Drizzle
      Reply Drizzle August 31, 2018 at 9:44 pm

      Hi, I’m not too sure what a good egg substitute is?? Have you tried googling it, it might give you some options to try

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    Reply Sara327 October 4, 2018 at 12:19 pm

    Would this work with the Kodiak Protein Waffle mix instead of flour? It already has baking powder in it, so would you need the extra? Sorry, I’m just addicted to the Kodiak mixes and I try to use it as much as possible.

    • Drizzle
      Reply Drizzle October 5, 2018 at 2:06 pm

      HI Saram, yes I think so, I have made muffins before with the kodiak.. I’d personally still use a little baking powder

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    Reply Jessica Bonnin January 30, 2019 at 4:43 pm

    I am baking these right now as I type I hope they come out ok. I am looking forward to a muffin that I can eat without feeling extremely guilty about it. I love your blog and your recipes πŸ™‚

    • Drizzle
      Reply Drizzle February 5, 2019 at 3:41 pm

      Thanks Jessica, I hope you enjoyed the muffins πŸ™‚

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    Reply Heidi April 10, 2019 at 7:26 pm

    These are great! Both my husband and I liked them, and he’s not really into muffins that aren’t very sweet. I’m not sure why these are noted as dense, because they weren’t when I made them! You just have to make sure you don’t over mix. I cooked these for 20 minutes and they were perfect. But my oven had been on for a while, so that might have changed the time required πŸ™‚ I’ll be using vanilla yogurt next time to make them a bit sweeter, since the points stay the same! I’m also going to add fresh pineapple. Thanks for a great recipe! I’ll definitely be keeping this one around.

    • Drizzle
      Reply Drizzle April 11, 2019 at 12:13 pm

      Thanks for the tips Heidi, I appreciate them πŸ™‚ and I am so glad both you and your husband are enjoying the muffins

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    Reply KIm H Ketusky June 23, 2019 at 3:40 pm

    These look amazing! I used my WW recipe builder to calculate using Gold Medal flour (11 sp) and Sukrin brown sugar substitute (0 sp), an if I did it correctly, it brings them down to 1 sp per muffin! Can’t wait to try these!

    • Drizzle
      Reply Drizzle June 25, 2019 at 11:35 am

      Hi Kim, that is awesome! I hope you enjoy them πŸ™‚

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    Reply Cindy June 23, 2019 at 7:07 pm

    Awesome- just made these!! Thank you !! I added 6 blueberries to each muffin after I filled the tins! Only problem is that I could eat like 6 of these!! Yummy!!

    • Drizzle
      Reply Drizzle June 25, 2019 at 11:40 am

      So glad you enjoyed them πŸ™‚ you can always freeze them

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    Reply Greta January 10, 2020 at 11:00 am

    Loved these, and I’m usually not a strawberry/banana fan.

    Per usual, I don’t really measure, but eye measurements as I make a recipe. These have an almost popover texture. I’m hoping that’s not something my less then precise measuring created ….I’ll never be able to duplicate it.


    • Drizzle
      Reply Drizzle January 11, 2020 at 12:44 pm

      Glad you enjoyed the muffins Greta πŸ™‚

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    Reply Nancy September 7, 2020 at 12:58 pm

    Just made those. Came out of oven perfectly shaped. Laid them to cool and everyone sank. Still tasty and would make again but wondering why they sank down.

    • Drizzle
      Reply Drizzle September 8, 2020 at 2:21 pm

      Hi Nancy, most of the muffins and loaves will sink a little just due to ingredients used, such as swapping out butter/oils for applesauce/mashed banana .. that said they should not completely sink, I’m glad you still enjoyed them πŸ™‚

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    Reply Lorraine November 6, 2020 at 10:07 am

    I’m wondering what would happen if I just used 2 eggs but no egg whites – maybe wouldn’t rise as much? Trying to avoid using 4 eggs for these as I don’t stock liquid egg whites. Thanks!

    • Drizzle
      Reply Drizzle November 6, 2020 at 1:55 pm

      Hi Lorraine, I think using 2 eggs will work out just fine πŸ™‚

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