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I’d made a “skinny” peanut butter banana muffin recipe from another blog about a month ago, and while the flavor was good, the muffins were dry. And since the recipe hadn’t been designed with Weight Watchers in mind, I knew I could make some substitutions to get the points even lower. I made a couple more versions of that recipe, trying to make them more moist, but I kept making them worse. Then, I realized that I already had a really good peanut butter banana chocolate chip recipe, so I decided to scrap what I’d been doing and start over with that recipe, trying to make it lower-point.
The peanut butter in my original recipe was from either Reese’s Peanut Butter Chips or Reese’s Peanut Butter Cups, both of which would add too many points. I tried using actual peanut butter, but I wasn’t able to add enough for a good peanut butter flavor without hiking the Weight Watchers points up way too high. I considered just leaving the peanut butter out, but that made me sad, because the combo of peanut butter, banana, and chocolate is one of my all-time favorite flavor combinations ever!
Then, I remembered the peanut butter powder. I’d bought it to add peanut butter flavor to that non-dairy, no-point banana “ice cream” that I love so much. Peanut butter powder is basically peanut butter with most of the fat removed, so you’re just left with the flavor. And while I’ve been putting it in frozen banana whip for months, I’d never used it for baking! I substitute it for some of the flour, and it actually worked!!
My family doesn’t want to see a banana muffin ever again, but I think I’ve almost nailed the recipe. The only reason it isn’t finished yet is that I think I can get even more peanut butter flavor in there. So, I need to make a couple more batches, substituting even more of the peanut butter powder for the flour. I’ve only been baking with this stuff for the past couple of days, so I’m not sure how far I can push it. Once I figure that out, this recipe will be finished!!
- 150 grams all-purpose flour
- 65 grams peanut butter powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon table salt
- 84 grams semi-sweet mini chocolate chips
- 1 cup over-ripe bananas
- 1 small/individual container unsweetened applesauce
- 87 grams light brown sugar
- 2 large eggs
- 80 grams molasses
- Preheat oven to 425°F and line 12 muffin tins with paper baking cups
- In a medium bowl, whisk together the flour, peanut butter powder, baking soda, baking powder, cinnamon, and salt; add the mini chocolate chips and whisk to disperse; set aside
- In a larger bowl, mash the bananas with a fork
- To the bananas add the applesauce, brown sugar, eggs, and molasses and mix with the fork until well combined, making sure to break up any lumps of brown sugar
- Add the dry ingredient mixture to the wet mixture and combine gently with a rubber spatula, scraping the sides and bottom frequently, until there's no visible flour; do not mix any more than necessary
- Divide the batter between the 12 muffin cups (each should be about 3/4 full, or one leveled ice cream scoop)
- Bake at 425°F for 10 minutes, then reduce the heat to 350°F (don't open the oven) and bake for another 7-9 minutes, until the muffins spring back completely when pressed down gently
- Remove the muffins from the pan immediately and put on a cooling rack; cool for 5 minutes before eating, or cool completely for storing
- Will keep for three days at room temperature in an airtight container, after that put in the fridge or freezer