Weight Watchers Recipes > Desserts > Weight Watchers Banana Nut Muffins Recipe

Weight Watchers Banana Nut Muffins recipe
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Ingredients Needed

  1. Bananas - overripe, mashed (3.0 large)
  2. Whole Wheat Flour (1.75 cup)
  3. Unsweetened Applesauce (0.3 cup)
  4. Brown Sugar (0.5 cup unpacked)
  5. Large Eggs (2.0 egg)
  6. Salt (0.5 tsp)
  7. Baking Soda (1.0 tsp)
  8. Pecan Halves - chopped (0.5 cup)
  9. Water - hot (0.25 cup (8 fl oz))

Instructions

Here’s an easy way to prepare and cook banana nut muffins.

  • Start by preparing your oven. Preheat it to 375 degrees Fahrenheit.
  • Meanwhile, in a mixing bowl, whisk together the wet ingredients – 2 large eggs, 3 large overripe bananas (mashed), 1/3 cup of unsweetened applesauce, and ¼ cup of hot water. Mix well and then set aside.
  • Get another mixing bowl and whisk together the dry ingredients – 1 and ¾ cups of whole wheat flour, ½ cup of unpacked brown sugar, ½ teaspoon of table salt, 1 teaspoon of baking soda, and ½ cup of chopped pecan halves. Mix well and set aside.
  • Get the bowl with mixture of dry ingredients and pour it on the bowl with mixture of wet ingredients. Mix well together.
  • Next, make sure that your twelve muffin cups are lined with paper liners or greased and floured before using for the next step.
  • Pour the mixture of ingredients and equally divide it between twelve muffin cups. When done, place them into the oven and bake for 12 to 15 minutes on 375 degrees Fahrenheit or until the tooth pick comes out clean.
  • When the banana nut muffins are completely baked, take them out of the oven and allow them to cool before serving.
  • Tip: If you want to make “jumbo” muffins instead of making regular sized muffins, this recipe can make 6 “jumbo” muffins. You can bake these muffins for 25 minutes at 375 degrees Fahrenheit.

    Facts on Muffins:

    Muffin Pan is a special metal baking pan, often referred to as a muffin tin, and has 6 or 12 cup-shaped depressions. Most often this pan is made from aluminum. The sizes of muffin cups are:

    Standard muffin cup is about 2 1/2 inches in diameter and holds 1/4 to 1/3 cup batter.

    Giant or Texas-size muffin cup is about 3 ½ inches in diameter and holds 5/8 cup batter.

    Miniature muffin cup is about 1 1/2 to 2 inches in diameter and holds 1/8 cup or 2 tablespoons batter.

    Muffin-top cup is about 4 inches in diameter but are only 1/2 inch deep.

    Replacing a larger size muffin cup the recipe will yield fewer muffins and if you will decide using smaller size muffin cup the recipe will yield more muffins. The baking time will be changed also. If you will bake using a larger muffin it will take longer than the original time and if you decide to use smaller muffins then that will require a shorter baking time.

    The way of cooking is different for muffins and cupcakes. The muffin method is the fastest and easiest. Flour, sugar, baking powder and salt (all the dry ingredients) are mixed together. This is where the leavening can be uniformly dispersed into the flour. Sugar is combined with the flour to avoid the flour from lumping when mixed with the wet ingredients.

    Sometimes muffins are prepared using the cake method. For example, cream the fat and sugar, add eggs, add the dry ingredients and milk alternately. This is more time consuming but produces a lighter, tenderer, cake-like muffin.

    The perfect muffin has a thin brown crust, a slightly rounded top with a pebbled appearance and a moist, even interior. There should be no peaks, no tunnels which are frequently caused by too much mixing and too much liquid (muffin batter should not be fluid).

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Nutritional Information for 1 Serving

  • Calories

    151.7

  • Fat

    2.9g

  • Carbs

    27.0g

  • Protein

    4.0g