Ww Strawberry Orange Muffins 4pts
Kickstart your day with a burst of fruity flavor and wholesome goodness with these Weight Watchers Strawberry Orange Muffins! At just 4 points per serving, these muffins combine the zesty brightness of freshly grated orange zest and juice with the natural sweetness of juicy strawberries, making them a guilt-free indulgence. The recipe uses a balanced mix of all-purpose and whole wheat flour, along with nutrient-rich ingredients like low-fat Greek yogurt, unsweetened applesauce, and honey for a moist, tender crumb without the need for excessive sugar or oil. Delicately spiced with cinnamon and baked to golden perfection, these muffins are a delightful make-ahead breakfast or snack that’s as nutritious as it is satisfying. Perfect for on-the-go mornings or paired with your favorite cup of tea, these fruity muffins are a must-try for weight-conscious foodies!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup All-purpose flour
- 0.5 cup Whole wheat flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 teaspoon Ground cinnamon
- 1 large Egg
- 0.5 cup Low-fat plain Greek yogurt
- 0.5 cup Unsweetened applesauce
- 0.25 cup Honey
- 1 teaspoon Vanilla extract
- 1 tablespoon Orange zest
- 0.25 cup Orange juice
- 1 cup Fresh strawberries, diced
- Non-stick cooking spray
Instructions
Preheat your oven to 375°F (190°C) and prepare a 12-cup muffin tin by spraying it lightly with non-stick cooking spray or lining it with paper liners.
In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and ground cinnamon until well combined.
In a separate medium bowl, whisk together the egg, Greek yogurt, unsweetened applesauce, honey, vanilla extract, orange zest, and orange juice until smooth.
Pour the wet ingredients into the dry ingredients and gently fold together using a spatula until just combined. Be careful not to overmix; a few lumps are okay.
Gently fold in the diced strawberries until evenly distributed throughout the batter.
Divide the batter evenly among the 12 muffin cups, filling each about 2/3 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Enjoy these muffins fresh or store them in an airtight container for up to three days. They also freeze well for longer storage!
Nutrition Facts
Calories |
1178 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.7 g | 18% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 232 mg | 77% | |
| Sodium | 2281 mg | 99% | |
| Total Carbohydrate | 230.2 g | 84% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 79.3 g | ||
| Protein | 41.6 g | 83% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 266 mg | 20% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 1142 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
