Weight Watchers Banana Bread/Muffins

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International Cuisine Weight Watchers Banana Bread/Muffins are comforting & delicious in every bite. The bread is soft & naturally sweet because it uses ripe bananas. No matter how you bake it as a loaf or muffins, it is easy & not heavy. One can have it as a breakfast treat, snacks/even a dessert. The additional fat & sugar will not be missed. It consumes the healthy ingredients bearing fewer calories & points. Make this Weight Watchers Skinny Banana Bread or Muffins in advance & keep them. It is freezer-friendly, kid-friendly, & it can be tweaked any way you like it. Say we lighten up this banana classic & bake it at the end!

STATS

  • Ten minutes for preparation
  • Cooking Duration: 22 to 50 minutes
  • One hour in total
  • Course: breakfast, snack, & dessert
  • Recipe: American
  • Diet: Low-Fat, Weight Watchers-Friendly Baking Method
  • Yield: 1 loaf or 12 muffins
  • Per serving Size: 1 slice or 1 muffin
  • Easy in difficulty

EQUIPMENT

  • Bowls for mixing
  • Measurement spoons & cups
  • Masher/fork
  • Using a spoon/whisk
  • Muffin tin/loaf pan
  • (Optional) paper muffin liners
  • The oven

INGREDIENTS

  • Three ripe bananas, around
  • One cup of mashed
  • Two eggs
  • 1/3 cup of applesauce without sugar
  • 1/4 cup plain Greek yogurt with reduced fat
  • One-third cup of brown sugar
  • A teaspoon of vanilla essence
  • One cup of all-purpose flour
  • 1 teaspoon of baking soda
  • Half a teaspoon of cinnamon
  • 1/4 tsp salt is optional.
  • Half a cup of whole grain flour
  • One-fourth of a cup of small chocolate chips/chopped walnuts

INGREDIENT NOTES

Bananas:

  • The bananas should be ripe but have few brown spots. They are sweet and are moisture-giving.

Eggs:

  • Provide help in holding the batter together & structure to the bread. Use flax eggs for the vegan alternative.

Applesauce:

  • Moisturizer without oil. It should be unsweetened.

Greek yogurt:

  • Makes it protein-rich and soft. Those are dairy-free yogurts in case it is required.

Brown sugar:

  • To change it up, you may use coconut sugar/a sugar alternative.

Flours:

  • With the combination of white & whole wheat flour, balance is provided. It is softened by all-purpose flour.

Baking soda:

  • It is useful in raising bread. Do not miss it.

Cinnamon:

  • Imparts a sweet banana taste. If spice is to your taste, add nutmeg/ginger.

Salt:

  • Balances sweetness. A dash is all it takes.

Add-ins:

  • Optional atomic nuts or chips can be used. Liquid mounts should be kept in small amounts to keep the points in check.

INSTRUCTIONS

  1. Set the oven’s temperature to 350°F (175°C). Line a muffin tray and grease a loaf pan.
  2. Mash bananas in a big basin till they’re smooth.
  3. Stir in yogurt, applesauce, eggs, brown sugar, & vanilla. Blend by mixing.
  4. Combine the two flours, baking soda, salt, & cinnamon in a separate basin.
  5. Pour the dry ingredients into the liquid. Gently stir. Avoid mixing too much.
  6. If using, fold in chocolate chips or walnuts.
  7. Mould cups should be filled three-quarters of the way or pour batter into a loaf pan.
  8. The bread can takes time for 45 to 50 minutes to bake & the muffins for 22 to 25 minutes.
  9. To make sure it’s clean, insert a toothpick.
  10. Wait for 10 minutes to cool it then move to a rack.
  11. When  fully cold, slice & serve.

TIPS:

  • Take bananas that have become old, as they will be sweet and juicy.
  • Do not overmix because it is one of the ways to make your bread dense and thick.
  • Paper liners or silicone muffin tins can help prevent sticking.
  • To give it a little autumn taste, sprinkle on some pumpkin spice or nutmeg.
  • Check the baking ratios when using a sugar substitute.
  • Wait till it is cool, then cut into good pieces. Muffins are fast and a very good means of managing portion size.

DATA STORAGE

Refrigerator:

  • Tightly wrap & keep for a maximum of five days. Gently reheat in the microwave/toaster.

Freezer:

  • Individually wrap muffins/slices. For one to two months, freeze. Thaw overnight/reheat immediately.

FAQS

Can this be made without eggs?

  • Yes, I use flax eggs (1flax egg=1 tbsp flax + 3 tbsp water).

Is it also sweet enough without sugar?

  • The use of ripe bananas is good. If you like it less sweet, try to cut the sugar in half.

Can oat flour & almond flour be used?

  • They’re somewhat risky, yet they change texture. It might not be feasible to replace 1:1.

What if I only have all-purpose?

  • That’s fine. The bread will be a bit softer with a lightness.

Is it feasible to add blueberries or raisins?

  • Yes! As much as 1/3 cup dried or if you want add fresh fruit so, it’s may be batter.

NUTRITION:

Calories: 110
Protein: 3g
Fat: 1.5g
Carbohydrates: 22g
Sugar: 8g
Fiber: 2g
Sodium: 140mg
Potassium: 210mg
Calcium: 25mg
Iron: 0.9mg
Vitamin A: 80 IU
Weight Watchers Skinny Banana Bread or Muffins is estimated to have 3 SmartPoints per serving.