Strawberries and bananas are two of the most popular fruits, so why not put them together in a yummy healthy treat! Both the strawberries and the banana add sweetness to the muffins, so you’re not missing out by not adding a ton of sugar. Instead, you’ll kick the sweet craving and not end up with an energy crash. This is a very healthy carb recipe that will give you natural energy. 

Strawberries are not only delicious and refreshing, but they also offer an array of health benefits. These vibrant red berries pack a nutritional punch that can contribute to your overall well-being. Here are some of the impressive health benefits of strawberries: rich in antioxidants, have immune-boosting properties, are heart-healthy, help with weight management and digestive health, and are great for skin and eye health. 

Bursting with the natural sweetness of fresh strawberries and bananas, these muffins are a delightful treat you can enjoy guilt-free. Get ready to indulge in a moist and flavorful delight that combines the best of both fruits, while providing wholesome ingredients that nourish your body. Let’s dive into the recipe and discover how to create these heavenly, health-conscious muffins in the comfort of your own kitchen.


Three reasons why you need to try these Strawberry Banana Muffins! 

You can use up brown bananas.

Banana bread is usually the way to go when you have overripe bananas. But if you’re on a weight loss journey, banana bread isn’t going to benefit you. Good banana bread is very high in sugar and fat. It tastes great but can leave you feeling lethargic. Make these muffins instead and you’ll save plenty of calories. 

It’s not a typical fluffy muffin. 

With this recipe, you’re getting a dense, moist strawberry muffin. It’s perfect for pairing with light ice cream for an ice cream “cake” dessert. Check out the other muffin recipes (linked below) for more of a traditional muffin texture. But definitely use this recipe for a dessert-type option. 

Strawberries are rich in vitamin C and antioxidants.

They are also very rich in potassium which will support heart health. The antioxidants found in strawberries can contribute to healthier, more youthful-looking skin. They help protect against damage caused by free radicals and promote collagen synthesis, which keeps the skin firm and supple.

Ingredients you need to make Strawberry Banana Muffins: 

  • 150 g container of nonfat Greek yogurt, plain 
  • 1 egg
  • 1 egg white
  • 1 large banana, mashed
  • 1 tsp vanilla extract
  • 2 Tbsp brown sugar
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 cup all-purpose flour 
  • 1 cup fresh strawberries, diced

How to make strawberry banana muffins: 

  1. Preheat oven to 350F, and spray a regular-sized muffin tin with cooking spray.
  2. In a bowl, beat together your egg, egg white, and brown sugar until light a fluffy. A hand mixer works best for this because you want to whip a good amount of air into it. 
  3. Add in yogurt, mashed banana, and vanilla, and continue beating for 1 minute.
  4. Fold in the flour, baking powder, baking soda, and diced strawberries. To prevent the strawberries from sinking to the bottom of the muffins, mix them into the flour before mixing the dry ingredients into the wet ingredients.
  5. Divide into 10 muffin cups and bake in the oven for approx 25 minutes.
  6. Let cool for 5 minutes. Enjoy! 

Makes 10 muffins. Nutrition info per muffin: Calories 85,  Fat .69g, Saturated fat .21g,  Carbs 16g,  Fiber g, Sugars 5g, Sodium 104 mg, Protein 4g. 


WW Points 

  • Nonfat Greek plain yogurt 0 points
  • Egg and egg white 0 points
  • Banana and strawberries 0 points
  • Vanilla, Baking soda, Baking powder 0 points 
  • Brown sugar 5 points 
  • All Purpose flour 13 points

2 points per muffin based on the WW app recipe creator.  

If you’re using an older version of WW, check out these points below. 

Personal Points- 2 using WW recipe builder 

Smart points freestyle- (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: 

  • Slice a muffin in half, put it in a bowl, and microwave for 20 seconds. Top with some sugar-free whipped cream and you have a delicious “strawberry shortcake” snack. 
  • Use almond extract instead of vanilla extract. A strawberry extract- if you can find it – would bring the flavor to a whole new level!
  • For a vegan version, replace the Greek yogurt with dairy-free almond milk yogurt (plain) and use 1 flax egg. To make a flax egg, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit in the fridge for about 15 minutes. Add to step two. 
  •  If you have the points for it- Lily’s sugar-free white chocolate chips would be an amazing addition to this. 
  • Substituting raspberries for the strawberries (when they’re in season) would be delicious. 
  • You could crush some freeze-dried strawberries (they would be a few points), and fold them into sugar-free whipped cream. It would make a great topping for these muffins. 
  • To make a Strawberry Banana Loaf, you can keep the recipe the same, but bake it for about 55 minutes instead. Add sliced strawberries to the top before baking for a pretty presentation. 

Tips and Tricks for Strawberry Banana Muffins. 

  • These muffins are dense in texture and not the “fluffy” type of muffins due to the ingredients used. 
  • You can freeze these muffins for up to 3 months. Make sure they are double-wrapped in aluminum foil or saran wrap and placed in a freezer bag. They need to be completely cool before wrapping. Thaw one out by leaving it on the countertop overnight. 
  • To keep the muffins moist while storing them on the countertop, line your container with paper towels before putting the muffins in the container. Add a few saltine crackers as well! The saltine crackers will absorb any excess moisture. Place a paper towel on top of the muffins before adding the lid. 
  • Room temp is the best place to store the muffins. Storing them in a fridge will alter their texture and flavor. 

Similar recipes you’ll enjoy: 

Strawberry Banana Muffins

4.67 from 18 votes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 10
2PP, 2SP blue, green & purple/2 points plus


  • 150 g 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
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 cup flour (I use all purpose)
  • 1 cup fresh strawberries (cut into small pieces)


  • Preheat oven to 350F, spray a regular sized muffin tin with cooking spray.
  • 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.
  • Stir in your flour, baking powder and soda. Gently fold in your diced strawberries.
  • Divide into 10 muffin cups and bake in oven for approx 25 minutes.
  • Let cool for 5 minutes, makes 10 muffins at 2 personal points each. Muffins are dense in texture and not "fluffy" type muffins due to ingredients used.
  • 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
Author: Drizzle
Course: Baking


      • Mediachick87 Reply

        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

          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 🙂

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

          • Drizzle

            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

      • Susie Machnicki Reply

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

    • Liz Hanrahan Reply

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

        • Drizzle Reply

          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

  1. Missy Anthony Reply

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

    • Drizzle Reply

      Sweet! Glad you both enjoyed them 🙂 Enjoy breakfast!!

  2. 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!

  3. 5 stars
    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 …..

  4. Brooke Loudon Reply

    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

      Hi Brooke, my only concern is when baking with strawberries too much in too small form can have an end result of mush 🙁 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 🙂

      • Brooke Loudon Reply

        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

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

    • Drizzle Reply

      Yes I think so, I would just try to cut them at least in half 🙂

  5. 5 stars
    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

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

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

    • Drizzle Reply

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

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

  6. 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

      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 🙂

      • 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.

        • 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

            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 🙂

          • Jacilyn Sgrignoli

            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?

  7. 5 stars
    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. 🙂

    • Drizzle Reply

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

      • 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

  8. Karen Hamilton Reply

    5 stars
    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

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

  9. 5 stars
    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 😉
    I can’t wait to try the blueberry lemon banana ones next. Thanks for a wonderful recipe!

  10. 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

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

  11. 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 🙁 but the parts I could eat were delicious. I think we will try this again. Great recipie!

    • Drizzle Reply

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

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

    • Drizzle Reply

      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 🙁

  13. 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

      Hi Carrie, Hope you enjoy the recipes and good luck on your WW journey 🙂

  14. 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.

  15. Marian Schiff Reply

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

    • Drizzle Reply

      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 😉 and frozen berries might not be the best as there is a lot more water in them..

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

        • Drizzle Reply

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

  16. Elisabeth Peterson Reply

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

    • Drizzle Reply

      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..

  17. 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

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

  18. 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

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

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

    • Drizzle Reply

      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

  20. 5 stars
    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.

  21. 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

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

  22. 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

      Hi Jess, I think you could use a substitute.. Hope you enjoy them 🙂

  23. 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

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

  24. 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

      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..

  25. 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

      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 🙂

    • Drizzle Reply

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

  26. 5 stars
    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

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

  27. 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

      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 🙂

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  32. Coletta Esenwein Reply

    5 stars
    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

      Thanks Coletta, so glad you enjoyed them, nothing quite like a fresh warm muffin 🙂

  33. 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

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

    • Drizzle Reply

      If you check with google it should give you the conversion 🙂

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

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  38. 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!

  39. 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!

    • 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

      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

  40. Samuel Lewis Reply

    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

      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 🙂

      • Samuel Lewis Reply

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

  41. Susan Rappaport Reply

    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

      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

    • Drizzle Reply

      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

  42. 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

      So glad you enjoyed them Monica, good luck on your continued WW journey 🙂

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  44. Betty Curran Reply

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

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

    • Drizzle Reply

      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

  47. 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

      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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  49. Jessica Bonnin Reply

    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 🙂

    • Drizzle Reply

      Thanks Jessica, I hope you enjoyed the muffins 🙂

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  51. 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 🙂 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

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

  52. 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

      Hi Kim, that is awesome! I hope you enjoy them 🙂

  53. 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

      So glad you enjoyed them 🙂 you can always freeze them

  54. 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.


  55. 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

      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 🙂

  56. 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

      Hi Lorraine, I think using 2 eggs will work out just fine 🙂

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  59. Another winning recipe! I made these for a visit from my daughter and little granddaughters. They were a hit. Your muffin recipes are easy, delicious, and fit well into my Weight Watchers program.

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