Weight Watchers Honey Muffins
Sweet and fluffy muffins with hints of honey and vanilla.
Servings: 12 people
Ingredients
- 2 cups all-purpose flour
- ⅓ cup Zero-calorie sweetener use a 1:1 sugar replacement like monk fruit powder
- 1 tbsp Baking powder
- ¼ tsp table salt
- ¾ cup unsweetened plain almond milk or fat-free milk
- 3 tbsp light butter substitute melted (I used I Can’t Believe It’s Not Butter, Light)
- 1 Egg
- ½ tsp vanilla extract
- ¼ cup unsweetened applesauce
- ¼ cup organic honey
Instructions
- Preheat oven to 400°F.
- In a large mixing bowl, whisk all of the dry ingredients together to get rid of any lumps.
- Separately, whisk together the wet ingredients (At first, I added the warm melted butter to the bowl and then drizzled the honey into it slowly, which helped soften the honey. Then, I went ahead and added the rest, whisking until smooth).
- Add the wet ingredients to the dry ingredients. Gently fold all of the ingredients together until all of the dry ingredients have been moistened and there are no flour pockets. It's crucial not to overmix, as it will give the muffins a tough texture.
- Scoop the muffins into a paper-lined or greased muffin tin and bake them for 12 to 16 minutes. The tops will be golden brown. Press the tops of them lightly with your finger and they will spring back when done. If your finger leaves an indent, allow them to bake longer until they’re springy.
Notes
4 WW points per muffin
Nutrition
Serving: 58g | Calories: 116kcal | Carbohydrates: 24g | Protein: 2.7g | Fat: 1.7g | Saturated Fat: 0.4g | Cholesterol: 14mg | Sodium: 88mg | Potassium: 168mg | Fiber: 0.7g | Sugar: 6g | Calcium: 88mg | Iron: 0.5mg