Chocolate Muffins for Weight Watchers: Low-Point Recipes That Taste Decadent

Skinny Chocolate Greek Yogurt Muffins are a quick, portable breakfast that’s easy to make and customizable. Made with Greek yogurt and ripe bananas, these muffins are moist, chocolatey, and work well for those tracking Weight Watchers points.

My mornings have been unpredictable lately: I wake around 7 a.m., check messages, then head to the gym before 8. Sometimes I don’t get back until 10 a.m. or later, and errands follow. I often find I’m not hungry early enough for eggs and toast, so I needed an on-the-go option I could grab or eat quickly after a workout. These muffins are perfect for that—easy to prepare ahead and simple to vary with different add-ins.

Why You Will Love This Recipe

Greek yogurt adds protein and moisture while keeping the muffins lighter than many traditional recipes. This batter comes together in one bowl and is very adaptable: try swirls of jam, PB2, cherries, nuts, extra chocolate, or dried fruit. The recipe uses simple, zero-point or low-point ingredients for Weight Watchers and yields muffins that are satisfying without being heavy. Each muffin counts as 3 SmartPoints according to the original calculation.

Ingredients for Muffins (Weight Watchers Muffins)

• 1 cup extremely ripe bananas (about 2–3 bananas, mashed)
• 1 large egg
• ⅓ cup white sugar
• 3 tablespoons light butter
• ½ cup plain Greek yogurt
• 1 teaspoon vanilla extract
• 1 cup self-rising flour
• 4 tablespoons cocoa powder
• 12 muffin liners

How to Make Weight Watcher Chocolate Muffins

1. Preheat the oven to 350°F (175°C).
2. In a bowl, mash the ripe bananas with a fork. Add the egg, sugar, light butter, vanilla, and Greek yogurt, and mix until smooth. A whisk or electric beaters both work well.
3. Stir in the self-rising flour and cocoa powder until the batter is fully combined and uniform in color.
4. Line a 12-cup muffin tin with liners. Fill each liner with about two large spoonfuls of batter. If you have leftover batter, distribute it evenly among the cups.
5. Bake for 12–15 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
6. Allow the muffins to cool for a few minutes in the tin, then transfer to a rack to cool completely. Serving size: 1 muffin.

More Great Recipes to Try:

• Air Fryer Onion Rings
• Grinder Salad Sandwich – TikTok Recipe
• Zero Point Cabbage Soup
• Air Fryer Mozzarella Sticks
• French Fries in the Air Fryer
• Air Fryer Pickle Chips

How do I store leftovers?

Once cooled, store leftover muffins in an airtight container. Glass containers are ideal because they don’t absorb odors; if you use plastic, choose BPA-free, food-grade containers. Label with the date and consume within three to four days for best quality. You can also freeze muffins individually, wrapped in plastic or placed in a freezer-safe container, for longer storage—thaw overnight in the refrigerator or briefly at room temperature.

If you try these Weight Watcher Muffins or another recipe from this collection, please leave a star rating and a comment to share how they turned out. I enjoy reading your feedback and ideas for variations.

Skinny Chocolate Greek Yogurt Muffins

5 Stars

5 from 2 reviews

• Author: Jenna
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 12 muffins
• Category: Breakfast
• Method: Bake
• Cuisine: American