Ain’t Muffin Wrong with That

I grew up in a household where we followed Weight Watchers and regularly had many of the recipes from that plan. Here are a few of the muffin recipes I had regularly when growing up – guilt free!


Banana Chocolate Chip Muffins

  • 2 ¼ cups flour
  • 3 tbsp white sugar
  • 1 tbsp baking powder
  • 3 ripe bananas, mashed
  • ½ cup skim milk
  • ½ cup water
  • ¼ cup melted butter
  • 1 large egg at room temperature
  • ½ bag chocolate chips

Combine the flour, sugar, and baking powder in one bowl. In another bowl, combine the bananas, milk, water, butter, and egg. Add the chocolate chips to the wet ingredients. Add the dry ingredients to the wet ingredients and stir until just combined. Cook @ 400F for 20-25 minutes. Makes 1 dozen.


Cheddar Muffins

  • 1 cup + 2 tsp flour
  • 1 tbsp sugar
  • 2 tsp baking powder
  •  1 ½ cups shredded cheddar cheese (5 oz)
  • ½ cup milk
  • 1 egg
  • 2 tbsp melted butter

Combine the flour, sugar, and baking powder. Add the shredded cheese to the dry ingredients. Mix together the milk, egg, and butter in another bowl. Add to the dry ingredients and stir until combined. The mixture will be very thick and lumpy.

Cook @ 400F for 15 min or until batter is set. Makes 6 – 7 muffins.


Cranberry Banana Bread/Muffins

  • 1 ½ cups flour
  • 1 ¼ tsp baking powder
  • ½ tsp baking soda
  • 1 cup frozen cranberries
  • 1 cup mashed banana
  • ½ cup sugar
  • 1/3 cup vegetable oil
  • 1 large egg at room temperature
  • 1 tsp vanilla

Mix together flour, baking powder, baking soda in a bowl. Add cranberries. In another bowl, mix together banana, sugar, vegetable oil, egg, and vanilla. Add the wet ingredients to the dry ingredients.

This can either be done as a cake/bread, or as muffins. If making it as a cake or bread, cook at 350F for 35 min. If making in muffin tins, bake for less time, until the mixture is set and a toothpick comes out clean.

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