I have been following Weight Watchers Flex and trying to change my eating habits for nearly six weeks now. So far, I am finding the plan really easy. I love how flexible it is – even though I have a sweet tooth I have found many ways to satiate my sugar craving. On Flex, so many foods are 0 points and there are many ways to adapt meals and bakes to reduce their points and make them fit the plan easily. With that in mind, I thought that I would start sharing some of the recipes and adaptations that we have made while I have been on Flex – starting with these delicious Butternut Squash and Banana Muffins. Amazingly these are just 5 SmartPoints per muffin or 6 SmartPoints if you add the low-fat greek yogurt frosting. We hope to be sharing more Weight Watchers Flex recipes as my time on the plan continues.
I must admit, I was a little skeptical when I first tried a sweet recipe with butternut squash. However, I was so pleasantly surprised. The squash gives the muffins a lovely moist texture and they add a sweet, caramelised flavour, similar to carrot cake.
The cream cheese and low-fat greek yogurt frosting only adds 1 SmartPoint and goes perfectly with the sweet banana and squash flavours.
Weight Watchers Flex Recipes – Low Fat Butternut Squash and Banana Muffins
Preparation time: 1 hr 30 (includes roasting the squash)
Cooking time: 20 minutes
Makes: 14 Muffins
200g cooked butternut squash (This works out as around half a smallish squash, once peeled and de-seeded)
100g banana, plus extra for decoration
275g self-raising flour
125g low-fat spread
Low-calorie cooking spray
100g soft brown sugar
3 large eggs
Zest of 1 orange
1.5 tsp ground cinnamon
100g low-fat creme cheese
75g 0% fat greek style yogurt
6 tbs icing sugar
1/2 tsp vanilla essence
Method – Low-Fat Butternut Squash and Banana Muffins
For the muffins:
- Peel and remove the seeds from the butternut squash. Cut 200g into cubes and place in a baking tray. Spray with low-calorie cooking spray and roast in the oven for 40-50 minutes, or until soft and beginning to brown.
- Once the squash has cooled, puree the flesh using a blender or masher. Set aside.
- Mash 100g of banana and add to the squash purée.
- Prepare a muffin tray or two with 14 muffin cases and pre-heat the oven to 200 °C (180 °C for a fan oven, gas mark 6)
- In a mixing bowl, beat the low-fat spread and sugar together until light and fluffy.
- Beat in the eggs, one at a time, adding a little of the flour each time.
- Fold in any remaining flour, the orange zest, the cinnamon and the squash and banana purée. Gently mix until combined.
- Divide the mixture into the 14 muffin cases.
- Bake in the oven for 20 minutes, or until the muffins are cooked through. (You can use a skewer or toothpick and see if they come out of the muffins clean.)
- Make sure the muffins are cool before decorating with the frosting and slices of banana.
For the icing:
- Mix the low-fat cream cheese and greek yogurt together in a bowl.
- Add the vanilla essence and icing sugar.
- Mix together until until they form a fairly runny icing.
- Chill in the fridge until you are ready to ice the muffins.
Weight Watchers Flex Recipes
And there you have it – delicious muffins that feel like a real treat but without the guilt. In addition, both my children love these muffins. They are a great way to give a healthy treat and get some extra fruit and vegetables into them during the process. Look out for more Weight Watchers Flex recipes soon.
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Please note, I was recently part of a paid campaign with Weight Watchers. However, this recipe is not part of that campaign and I am sharing simply because I am genuinely still on the plan and creating recipes for myself.
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