Strawberry Weight Watchers Muffins are the perfect light treat to make at home! I am a huge fan of baking, and the easier the better right? With only three ingredients these are the perfect light treat to whip up! (I have included affiliate links to products I love. As an Amazon Associate, I earn from qualifying purchases.)
I am not the only one in our house that loves to bake! Isabella has always been pink obsessed and a couple of years ago we decided to change up our Lemon Weight Watcher muffins (see them-> here) and make up a batch of Strawberry Weight Watchers Muffins in honor of Valentine’s day coming up!!! Now the first time we made them we had ordered up a -> heart silicone pan from Amazon, but this time around we opted for regular mini muffins.
The ingredients are simple and easy to whip up plus with coupons its easy to get them for cheap to make the treat frugal as well. These can also be made into bigger muffins and our favorite mini muffins!
Wilton Easy-Flex Silicone Heart Mold, 24-Cavity for Ice Cubes, Gelatine, Baking and Candy
Bakerpan Silicone Mini Cake Pan, Muffin Baking Tray, Pastry Mold, 2 1/4 Inch Hearts, 8 Cavities (Purple)Grazia Silicone 24 Cup MINI Muffin Pan – 100% Food Grade Silicone Muffin Cupcake Baking Pan
Strawberry Weight Watchers Muffins Recipe Ingredients:
- 1 Strawberry Cake Mix
- 1 100 Calorie Strawberry Yogurt
- Cup of water
**Note you will not use any of the cake mix extras listed no oil or eggs just these three ingredients**
Strawberry Weight Watchers Muffins Recipe Directions:
Turn your oven to preheat to 350 degrees
Mix together your yogurt and your water together in a bowl with a whisk.
Slowly mix in your dry cake mix.all ingredients together in a bowl.
Take a paper towel and wet it with vegetable oil
Rub the Muffin Pan with the paper towel to grease the pan so that your muffins will pop on out
I use a cookie scoop to fill the baking cups half full, these do grow fairly large. (This is a picture from the pumpkin ones)
Bake for about 15-22 minutes depending on your oven, I use a toothpick to check the doneness
Serve and enjoy!!
Be sure to recalculate your cake mix and how many muffins you were able to get out of the batter in your recipe builder on the WW site. (Not a member yet? You can join here and get a free month, sometimes they change the promotions so be sure to look). I was able to make 35 mini muffins. I think it would make 13-14 regular muffins.
Now do be sure to replug your ingredients and servings as different brands have different WW Smartpoints value and if you make a different number of muffins it will change the point value.
This is the Points Plus Value breakdown from the old version of WW.
Strawberry Weight Watchers Muffins Recipe
Ingredients
- 1 Strawberry Cake Mix
- 1 100 Calorie Strawberry Yogurt
- 1 Cup of water
Instructions
-
Turn your oven to preheat to 350 degrees
-
Mix together your yogurt and your water together in a bowl with a whisk.
-
Slowly mix in your dry cake mix.all ingredients together in a bowl.
-
Take a paper towel and wet it with vegetable oil
-
Rub the Muffin Pan with the paper towel to grease the pan so that your muffins will pop on out
-
I use a cookie scoop to fill the baking cups half full, these do grow fairly large. (This is a picture from the pumpkin ones)
-
Bake for about 15-22 minutes depending on your oven, I use a toothpick to check the doneness
-
Serve and enjoy!!
Recipe Notes
**Note you will not use any of the cake mix extras listed no oil or eggs just these three ingredients**
Monique says
Did I miss something. What degree do you bake them on?
Jackie says
Bake at what temperature?
Jenny says
350 degrees
Colleen says
What is the carbs per serving?
Kandie says
Do you know the carb count per serving/muffin?
Jenny says
No I don’t sorry
Dana says
How much yogurt do you use
Jenny says
I use the single serving of greek yogurt cups.
Aimee says
I used Betty Crocker delights super moist strawberry cake mix and a light 90 calorie yogurt will this change anything?
Jenny says
That sounds like the mixes I used, I would just plug everything into E-tools to make sure you get the right points
Kayla says
It says it on the recipe …
Sharilyn says
I love these, but I will not be making them any longer. After putting the ingredients through the WW Recipe Builder I learned they were 7SP each, not 2.
Jenny says
Did you use the mini muffin? The points will vary based off of how many muffins your batch makes
Lc says
Should they stay in fridge?
Jenny says
I keep them in a container on the counter. You could keep them in the fridge.
Mary says
Why not just use a cake mix of your choice with a diet soda instead of yogurt and water? Cuts down points if you use a sugar free cake mix.
rachel says
could you use this in a cake form, instead of muffins ?
Jenny says
Yes you can! Just replug the points and the number of servings
Diana says
First, these are amazing! It was my first Weight Watchers recipe. Taste just like my favorite thing at Eat ‘n Park.
Second, because of your link to a free month of Weight Watchers I decided to try it. I am a very picky eater and have IBS so all diets have been too hard for me until now. I have been able to eat more things on this diet and I’ve lost 6 pounds in only a few days. I can’t wait to lose more.
Jessica says
Do you store leftovers in fridge or counter ?
Jenny says
I store mine on the counter in a large Rubbermaid container.