Posts Tagged ‘3 ww PointsPlus


I never liked bread or potatoes before I had kids. My body has changed (understatement) and now I crave bread or something sweet around 3 pm every day. Muffins are great because you can skimp on the fat, lessen the sugar, and add whole grains without compromising the texture or taste.

Does this look like cardboard to you?? NO!image

This is a great staple recipe because you can change it up! I’ve calculated the Weight Watcher Points using all sorts of different frozen fruits, and while the calorie count may change just a little, the points don’t so feel free to experiment with whatever you have on hand, fresh, canned or frozen. I guess I calculated the points so I could keep a masochistic count as I popped muffin after muffin in my mouth. Eh, can’t win them all. Here’s how I made them:

Frozen Fruit Muffins

  • 1 C white flour 8¢
  • 1/2 C oat flour 4¢ (use any flour you have really even more white)
  • 1/2 C whole wheat flour 5¢
  • 1/4 C sweetener (sugar, honey, splenda, etc) 
  • 1 T baking powder
  • 1/2 tsp salt
  • 1 C water
  • 1 egg 12¢ (forgot to add in last batch they were still good/less spongy)
  • 2 T oil 6¢
  • 1/4 C applesauce 17¢ (I substituted leftover smoothie, FREE!)
  • 1 medium banana, smashed 20¢
  • 1 C frozen fruit of your choice (Frozen Strawberries $1.06)

Preheat oven to 350. In a mixing bowl add all the dry ingredients and stir well. Add the liquid ingredients and slowly incorporate until just moist. Add frozen fruit and stir. Place in muffin tins and bake for 8-12 minutes, until muffins are firm and golden.  Cool and enjoy!

Makes 18 muffins or 36 mini muffins.

 TIP: If using large/chunky frozen fruit (i.e. strawberries, mixed blend) thaw slightly and run it through a blender to break it up a bit. You do NOT have to thaw out the fruit though. This recipe worked well with canned, fresh and frozen fruit. 


2 muffins or 6 mini muffins: 3 WW Points/4 WW Points+ 

Around 30 calories each mini muffin, and 15¢ a regular sized muffin.


Variations: We made pineapple muffins,  carrot & pineapple ones (some with pecans, YUM!) and we have made strawberry banana muffins. They were really good. The first round we used white flour but the next time we did the whole grains. I promise they aren’t “earthy” or cardboard, they were great although my only complaint is they were begging to be slathered with butter. 

I’m going to try this recipe without any oil, which will skim 6 points off the entire recipe, I’ll update with results. Happy muffining. 🙂