Banana Bread Muffins are on the menu this week for Weight Watcher Wednesday. That is the beautiful thing about bananas, they never have to go to waste when they over ripen. Just mash them up with a fork and bake away! I found this recipe in a Weight Watchers Magazine book titled," Two's Company". Its a great little cookbook filled with 2 portion recipes. This is actually a recipe for Banana Bread, but I split the batter up into a regular muffin tin. I will give the baking instructions for both. I also added a pinch of cardamom and cinnamon, and a bit of vanilla sugar on top to give some crunch. Don't forget to check out Em's Weight Watcher Wednesday blog every week for new ideas!
Banana Bread Muffins
points value 2
1/2 cup all-purpose flour
3 tbl sugar, I used my vanilla sugar
1/4 tsp baking powder
1/4 tsp baking soda
a pinch of cardamom
a pinch of cinnamon
dash of salt
1/4 cup 0% fat Greek yogurt (the recipe calls for 30% less fat sour cream)
1/4 cup mashed ripe banana (about 1/2 a banana)
1 tsp canola oil (the recipe calls for vegetable oil)
1/4 tsp vanilla extract
1 large egg white, lightly beaten
vanilla sugar for sprinkling on the tops
Preheat oven to 350 degrees.
Combine first 7 ingredients in a medium bowl: make a well in the center of mixture.
Combine yogurt and next 4 ingredients; stir well. Add to the flour mixture, stirring until just moist.
Spoon batter into 1 regular muffin tin which has been coated with cooking spray. Sprinkle the tops of the muffins with a bit of the vanilla sugar. Bake at 350 for about 20-25 minutes or until a toothpick inserted in the middle comes out clean. Let cool in the pan about 10 minutes, then remove and finish cooling on a wire rack, unless you want to eat them warm. If you are baking a loaf, use a 6 x 3 x 2 inch pan coated with cooking spray and the baking time will be about 35 minutes. Finish cooling the same as the muffins.
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