Weight Watchers Cupcakes with Bananas
These Weight Watchers cupcakes with bananas and peanut butter frosting are quick, easy, and delicious. Oven directions and Weight Watchers frosting recipe included!
Servings: 6
Calories: 298kcal
Equipment
- Instant Pot 6 qt
- Sealing Rings
Ingredients
Cupcake Ingredients:
- 2 banana ripe, mashed
- ¼ cup almond milk
- ½ cup maple syrup
- 1 eggs
- 1 tsp vanilla
- 1 cup rice flour
- ¼ tsp baking soda
- 1 tsp baking powder
- ¼ tsp salt
Frosting Ingredients:
- ¼ cup peanut butter
- 1½ tbsp maple syrup
- 1 tbsp cocoa powder
Optional mix-ins: walnuts, raisins, and dark chocolate chips
Instructions
Instant Pot Directions
- Place a trivet in the bottom of the pot and add 2 cups of water.
- Mash two large bananas in a medium mixing bowl. Stir in the almond milk, maple syrup, egg, vanilla extract, rice flour, baking soda, baking powder, salt, and any optional mix-ins. 2 banana, ¼ cup almond milk, ½ cup maple syrup, 1 eggs, 1 tsp vanilla, 1 cup rice flour, ¼ tsp baking soda, 1 tsp baking powder, ¼ tsp salt
- Lightly spray your silicone cupcake liners with cooking spray and fill ¾ full with batter.
- Cover each cupcake with aluminum foil, and place your cupcakes on top of the trivet.
- Close and lock the lid and turn the pressure valve to sealing. Select pressure cook (high) and set the cook time for 25 minutes.
- While your cupcakes are cooking mix peanut butter, maple syrup, and cocoa powder together in a small bowl until well combined. ¼ cup peanut butter, 1½ tbsp maple syrup, 1 tbsp cocoa powder
- When the cook time is complete let the pressure release naturally. Once the pressure valve drops, remove the lid, and gently remove your cupcakes.
- Remove the aluminum foil from your cupcakes, and let them cool.
- Once cupcakes are cooled use a spatula to cover each with 1 tbsp of frosting. Serve, or refrigerate for later.
Oven Directions
- Preheat the oven to 350°F.
- Lightly spray a cupcake pan with cooking spray.
- Mash two large bananas in a medium mixing bowl. Gently stir in the almond milk, maple syrup, egg, vanilla extract, rice flour, baking soda, baking powder, salt, and any optional mix-ins. 2 banana, ¼ cup almond milk, ½ cup maple syrup, 1 eggs, 1 tsp vanilla, 1 cup rice flour, ¼ tsp baking soda, 1 tsp baking powder, ¼ tsp salt
- Fill each cupcake ¾ with batter.
- Cook for 35 minutes, or until a knife inserts and comes out clean.
- While your cupcakes are cooking mix peanut butter, maple syrup, and cocoa powder together in a small bowl. Mix until well combined and there are no lumps of cocoa powder. ¼ cup peanut butter, 1½ tbsp maple syrup, 1 tbsp cocoa powder
- Cool your cupcakes to room temperature.
- Once cupcakes are cooled use a spatula to cover each with 1 tbsp of frosting.
Video
Notes
Weight Watchers: 4 2025 Points | 4 2023 Points per serving.
Be sure and add the points for any optional mix-ins. I've calculated a few here.
Add ¼ cup of each mix-in to the batter.
- Raisins
- Walnuts
- Dark chocolate chips
- You can mash your bananas with a fork or potato masher to avoid big lumps of banana.
- You can substitute unsweetened applesauce for the bananas. Just replace the 2 large bananas with 1 cup of applesauce. Your points won't change.
- One of my favorite changes is omitting the cocoa powder, and making a sweet peanut butter frosting.
- Rice flour can be substituted in equal amounts for whole wheat flour, or gluten free flour. The points change for each of these, so be sure to double check.
- If you’d rather make a cake, just add your batter to an Instant Pot safe round dish, and cook on high pressure for 35 minutes.
- Instead of silicone cupcake liners, you can use ramekins, mason jars, or a springform pan.
Nutrition
Serving: 1g | Calories: 298kcal | Carbohydrates: 55g | Protein: 6g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 27mg | Sodium: 227mg | Potassium: 393mg | Fiber: 3g | Sugar: 25g | Vitamin A: 65IU | Vitamin C: 3mg | Calcium: 89mg | Iron: 1mg