Saturday, August 31, 2013

Banana Bread Mini Muffins - 2 Weight Watchers Points Each

I just adapted an old Weight Watchers Banana Bread recipe into mini-muffins.  I always had the worst time trying to figure out how to cut the bread loaf into 24 equal servings.  This seems to do it.  Just a smidge over 2 tablespoons into each muffin tin (24) did the trick.

Here's one in my hand, and when I compare that to the NutriSystem Banana Nut Muffin here, it's just a bit smaller, but it's also a point less (on the old WW plan).  Mine tastes better though in my opinion and has no perservatives. ;)


2/3 c. sugar
1/3 c. butter, softened
2 large eggs
2 ripe bananas, mashed (about 1 cup)
1/2 c. fat-free buttermilk
3/4 tsp. vanilla extract
1-1/2 c. all-purpose flour
3/4 c. toasted wheat germ
1 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. salt


Preheat oven to 350 degrees.  Spray mini muffin cups with nonstick baking spray.  With a wooden spoon, beat the sugar and butter in a large bowl until creamy.  Add the eggs, bananas, buttermilk, and vanilla.  Beat until combined.

Combine the flour, wheat germ, baking powder, cinnamon, and salt in another bowl.  Add the flour mixture to the banana mixture and stir just until combined.

For mini-muffins:  Spoon the batter by about 2 Tbs. at a time into each muffin cup or fill an icing bag with batter and distribute evenly amongst the cups.  Makes 24 mini muffins.

For a loaf:  Spoon the batter into a loaf pan.  (To be cut into 24 slices)

Bake until a knife inserted in the middle comes out clean...about 15-20 minutes for mini muffins (my oven is on the Fritz so start checking yours at around 15 minutes), and the loaf for about 45-55 minutes.

Cool the loaf in the pan on a rack and remove muffins to cool on the rack.

YIELD:  24 servings
SERVING SIZE: One loaf slice or 1 mini muffin
POINTS:  2 points

NUTRITIONAL INFORMATION:  104 Calories; 4 g Fat (2 g saturated); 25 mg Cholesterol; 123 mg Sodium; 16 g Carbohydrates; 1 g Fiber, 3 g Protein, 24 mg Calcium

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