Weight Watchers Pineapple Muffins

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Are you trying to find a surprisingly tasty dessert that fits your Weight Watchers limits? One of these, Weight Watchers Pineapple Muffins, won’t derail your weight loss. Because they are so easy to cook, these muffins have a light texture, are nicely moist, and have a tropical taste. They are great for breakfast, snacking, or enjoying as a dessert. What I find invaluable is that people are at the center. Because each muffin has only one Smart Point, indulging in Weight Watchers Pineapple Muffins will not stop you from reaching your health goals.

STATS:

  • Calories: 70 kcal per muffin
  • Prep Time: 10 minutes
  • Cooking Time: Twenty-two mins
  • Time in total: 35 minutes
  • Course: Snack, Breakfast
  • Cuisine: American
  • Servings: 12 muffins
  • Points: 1 WW Smart Point per muffin

EQUIPMENT:

  • Bowls for mixing using a spoon or whisk,
  • Measurement spoons and cups
  • Muffin tray(12-cup)
  • Spray(non-stick)/paper liners(for muffin cups)
  • Cooling rack

INGREDIENTS:

  • One box of sugar-free yellow cake mix
  • One can (20 oz) of crushed pineapple in 100% juice
  • One teaspoon vanilla extract (optional)
  • Pinch of salt
  • Non-stick cooking spray or muffin liners

INGREDIENT NOTES:

Crush pineapple:

  • Use canned pineapple in 100% juice, not syrup. Natural sweetness is provided, and muffins remain moist without any oil or butter.

Cake Mix:

  • Using a sugar-free cake mix is what helps keep the dessert healthy and nutritious. Sweet dashes of it give your meal structure and support your decision to avoid refined sugar.

Vanilla Extract:

  • An optional move, though adding a splash warms it up and enhances the fruit’s taste.

Add-ins (optional):

  • If you want a bit more taste but want to stick with a few points, just fold in some unsweetened shredded coconut or a touch of cinnamon.

INSTRUCTIONS:

Warm up oven:

  1. Warm up the oven to 175°C (350°F).
  2. Use paper liners or nonstick spray to line a 12-cup muffin pan.

Mix the batter

  1. In a large basin, mix the entire can of smashed pineapple, including the juice, with the dry cake mix.
  2. Stir just until incorporated. Add a pinch of salt or vanilla flavor now if using.

Fill the pan.

  1. Divide the batter among the twelve muffin cups in an equal layer.
  2. Each ought to be roughly a quarter full.

Bake:

  1. A blunt object inserted in the center should come cleanly out after about twenty to twenty-two minutes of baking, or until the tops are browned.

Cool:

  1. After allowing the muffins to cool in the pan for roughly five minutes, move them to a wire rack to finish cooling.

Serve:

  1. Warm, at room temperature, or cold out of your freezer. Ideal with tea or coffee!

TIPS:

  • Until no areas of dryness remain, stir the batter. Avoid overmixing.
  • Muffins can be kept for up to three days at room temperature in a sealed package.
  • Muffins can be frozen individually wrapped for up to two months or stored for up to a week for prolonged freshness.
  • No additional sweetness is required because these muffins are inherently sweet.
  • Do you want some crunch? Before baking, sprinkle the top with chopped walnuts, but make sure to adjust the points appropriately.

STORAGE DETAILS:

Fridge:

  • Store the muffins(cooled) in the chiller for approximately seven days in a container(airtight). They are ideal for meal preparation because they remain fresh and moist.

Freezer:

  • Pack each muffin using the cling film/foil & place them all in the drawer/container(freezer-safe). They have a two-month shelf life. Thaw overnight in a cool place or for 30 seconds in the microwave.

FAQs:

Is it possible to use pineapple chunks for crushed pineapple?

  • Because crushed pineapple disperses evenly throughout the batter, it works best. If you only have chunks, pulse them in a blender or food processor before mixing.

Is this recipe suitable for diabetics?

  • Since it uses sugar-free cake mix and fruit in juice, it’s lower in sugar, but always check the nutrition label and consult your doctor or dietitian for personalized advice.

Can I turn this recipe into a loaf or cake instead of muffins?

  • Yes! Pour the batter into an 8 × 8-inch pan that has been oiled, then bake it for between twenty-five and thirty minutes. Make sure to adjust the preparation time, and make sure it’s done by using a toothpick.

What can I have for a full breakfast with these muffins?

  • If you want to begin your day well, have your fruit with a protein smoothie, non-fat Greek yogurt or a hard-boiled egg.

NUTRITIONAL INFORMATION

Calories: 85

Total Fat: 0.5g
Saturated Fat: 0g
Cholesterol: 0mg
Sodium: 135mg
Total Carbohydrates: 18g
Dietary Fiber: 1g
Sugars: 8g Protein: 1g
Vitamin A: 0% DV
Vitamin C: 4% DV
Calcium: 2% DV
Iron: 3% DV
Potassium: 60mg
Serving Size: 1 SmartPoint per muffin