Amazing Weight Watchers 2-Point Banana Pumpkin Muffins Recipe enthusiasts

Banana Pumpkin Muffins are a delicious and nutritious treat that can satisfy your cravings while still maintaining a healthy lifestyle. These muffins are packed with the goodness of pumpkin and bananas, which provide essential nutrients such as vitamin A, potassium, and fiber. They are also low in fat and sugar, making them a perfect option for those who are watching their calorie intake with Weight Watchers. Each muffin uses 2 points, leaving you plenty of points to work with throughout the day. 

Whether you”re looking for a breakfast on-the-go or a midday snack, these healthy banana pumpkin muffins are a great choice for a satisfying and guilt-free indulgence.

Three reasons why you need to try these Banana Pumpkin Muffins

The flavor!

The allspice in these muffins gives it a unique flavor. It’s the ingredient that makes you wonder, “hmm what is in that?!” It gives fall vibes without being pumpkin spice. Although there is nothing wrong with pumpkin spice, it can be a little overdone in Autumn. The flavor of these banana pumpkin muffins works well year-round. 

Breakfast on the go. 

Use the protein variation (see below) to make these muffins into a full breakfast. You can make them ahead, freeze a bunch, and be able to grab two and head out the door on a busy morning. It’ll only take 1-2 minutes to warm them up in a microwave. You’ll have a new go-to breakfast for the morning rush. 

It’s packed with nutrients. 

Pumpkin is packed with fiber and heart-healthy nutrients. On a low-calorie diet, you’re not always getting all the nutrients you should be. Using a superfood like pumpkin in recipes is a great way to pack your meals with vitamins and minerals you may be missing. Pumpkin is full of vitamins A, B1, B6, and C and the minerals copper, folate, and manganese. The minerals magnesium, calcium, and potassium – found both in banana and pumpkin – are important for lowering blood pressure and preventing heart disease.

Ingredients you need to make Banana Pumpkin Muffins: 

• ⅓ cup plain non-fat Greek yogurt. (make sure it’s 0%) 
• 1 egg
• 1 egg white 
• 2 tablespoon brown sugar
• 1 medium mashed banana
• ¾ cup canned pumpkin
• 1 teaspoon vanilla
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon allspice
• 1 cup flour

How to make Banana Pumpkin Muffins: 

1. Preheat the oven to 350 degrees and spray a regular sized muffin tin with nonstick spray, or line the muffin tin with liners.
2. In a bowl, whip together the egg, egg white and brown sugar for 2 minutes. An electric mixer will be best for this- you need air whipped into the mixture so that the sugar/eggs become a lighter shade.
3. Add in yogurt, pumpkin, mashed banana and vanilla and mix well.
4. Gently mix in the flour, baking soda, baking powder and allspice with a wooden spoon or flexible spatula. You don’t want to overmix the flour (with an electric mixer) because the texture of the muffins can turn out tough. 
5. Fill 10 muffin cups and bake for 25 minutes.

Makes 10 servings. Nutrition info per muffin: 78 calories, .69 g fat, 14.7 g carbs, .76 g fiber, 3.3 g sugar, 2.98 g protein.

WW Points 

• Non-Fat Greek Yogurt 0 points
• Egg 0 points
• Egg white 0 points
• Brown sugar 8 points
• Banana 0 points
• Canned pumpkin puree 0 points
• Vanilla 0 points
• Baking powder 0 points
• baking soda 0 points
• All spice 0 points
• All-purpose flour 12 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. 

2 personal points or 2 smart points each on all 3 MyWW programs (2 points plus).

Banana Pumpkin Muffin variations: 

• Do you know what works well with both banana and pumpkin? Chocolate! Add in Lily’s Sugar-Free Dark Chocolate Chips and these muffins will go from delicious to divine. 60 of Lily’s SF Chocolate chips are only 2 points. Spread across the 10 muffins, it barely changes the points per muffin. Make sure to mix the chocolate chips in with the flour before adding to the wet ingredients. This will prevent the chocolate chips from sinking into the bottom of the muffins. 
• Change up the spices! You can definitely embrace the pumpkin spice season by using pumpkin pie spice instead of allspice. You could also just use cinnamon if that’s all you have on hand. 
• If you need to make a gluten-free version and want to use almond flour instead of regular flour, you can. Just make sure to do ¾ cup almond flour and ¼ cup coconut flour (for the right texture). It will significantly raise the points (almond flour is 20 points per cup), so if your only reason for using almond flour is to be gluten-free, you’ll be better off using a gluten-free flour blend from the local grocery store. Rice flour has fewer points than almond flour, and that is the base of most gluten-free flour blends.
• To round out the muffin, and give it some protein so that it’s more filling, add a scoop of protein powder mixed in with the flour. Since this batter is already a dense mixture, you only need to take away about ¼ cup of flour to be able to add in 1-2 scoops of protein powder. WW Chocolate Protein Booster is a great option. 

Tips and Tricks for Banana Pumpkin Muffins  

• If you want to use fewer ingredients, you can use self-rising flour in place of the all-purpose flour, baking soda, and baking powder. Self-rising flour already has baking soda and baking powder mixed in. It’s not as accurate as using all-purpose flour, baking soda and baking powder, but can definitely work well if you’re in a time pinch. 
• Applesauce will work in place of the banana if you don’t have bananas or don’t like them. The banana/pumpkin flavor isn’t too strong- the spice definitely comes through. So if you’re not a pumpkin-flavor type of person, I would still give them a try! 
• Make sure to get pure pumpkin puree, NOT pumpkin pie filling. The cans are very similar, but one is pumpkin only, and the other is filled with sugar, spices, and pie ingredients. 
• If you don’t have egg whites, or don’t want to waste a yolk, using two whole eggs is fine. 

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