Weight Watchers Cupcakes with Bananas and Peanut Butter

These Weight Watchers Cupcakes with bananas and peanut butter are a delicious low point treat! Skip the frosting (you’ll be just making banana muffins) and lower the points even more. They come together fast, and cook right in your Instant Pot or oven.

It’s really difficult to find a Weight Watchers dessert that doesn’t use all your points for the entire day. A dessert is awesome, but I don’t know many that would trade it for all of their daily points.

Where’s the recipe?

If you’d like to skip over the information about freezing, swapping ingredients, and diet information, please simply scroll to the bottom of the page, where you will find the easy printable recipe for these Weight Watchers Cupcakes with Peanut Butter Frosting!

These Weight Watchers cupcakes are gluten free and dairy free and can be adapted to fit what you have in your pantry, or around any food allergies you may have. Always remember to double check your points when swapping ingredients.

Ingredients

• Bananas: You can make these cupcakes with applesauce. Just replace the 2 large bananas with 1 cup of applesauce.  Your points won’t change. 
• Almond Milk: Any unsweetened nut milk such as cashew milk, or coconut milk (from the carton) will work for this recipe.
• Maple Syrup: Pure maple syrup has a lower glycemic index, far less processing, and significantly more minerals than refined sugar. 
• Eggs: If you’re egg free, go ahead and make a chia egg using directions in this post.
• Vanilla Extract: Be sure to use extract and not bakers or imitation vanilla. These often have added sugar and artificial flavors.
• Rice Flour: You could also use equal amounts of whole wheat or gluten free flour. The points change for each of these, so be sure to double check.
• Baking Soda: This is what makes our baked goods rise and keeps them from becoming dense as hockey pucks.
• Baking Powder: While baking soda makes baked goods rise baking powder gives them volume, or a fluffy texture.
• Salt: The tiniest amount of salt can counter sweetness in a recipe and really makes it taste more delicious. 
• Nut Butter: Try to find a natural nut butter. I love to grind my own, but if you’re looking for one off-the-shelf, find one with the least amount of ingredients. Avoid the ones with added sugar and oils.
• Cocoa Powder: There are so many benefits to using a good quality cocoa powder, such as improved mood (see chocolate does make you happy) and increases blood flow to your brain.

Recipe Tips

• You can mash your bananas with a fork or potato masher to avoid big lumps of banana.
• One of my favorite changes is omitting the cocoa powder and making a sweet peanut butter frosting.  
• If you’d rather make a cake, just add your ingredients to an Instant Pot safe round dish, and cook on high pressure for 35 minutes.
• Instead of silicone cupcake liners or muffin cups, you can use ramekins, mason jars, or a springform pan. Just be mindful of your cooking time and points per treat. 

Optional mix-ins

Add ¼ cup of each mix-in to the batter. Don’t forget to recalculate points!

• Raisins
• Walnuts
• Dark chocolate chips

How to Make Banana Cupcakes with Peanut Butter Frosting

1. Prepare your pot: Place a trivet in the bottom of the pot and add 2 cups of water.
2. Make your batter:  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. 
3. Fill your silicone liners: Lightly spray your silicone cupcake liners with cooking spray and fill ¾ full with batter.
4. Cover: Cover each cupcake with aluminum foil, and place your cupcakes on top of the trivet.
5. Pressure Cook: Close the lid on your pressure cooker and make sure to turn the pressure valve to sealing. Select pressure cook (high) and set the cook time for 25 minutes. 
6. Make your frosting: Mix peanut butter, maple syrup, and cocoa powder together in a small bowl until well combined. Set aside until needed.
7. Natural Release: When the cook time is complete let the pressure release naturally. Once the pressure valve drops, remove the lid, and gently remove your cupcakes.
8. Cool your cupcakes: Remove the aluminum foil from the silicone liner, and let them come to room temperature.
9. Frost: Once cooled completely, use a spatula to cover each with 1 tbsp of frosting. Serve now, or refrigerate for later.

Oven Directions

1. Preheat the oven to 350°F.
2. Lightly spray a cupcake pan or muffin tins with cooking spray.
3. Mash two large bananas in a large bowl. Gently whisk together the almond milk, maple syrup, egg, vanilla extract, rice flour, baking soda, baking powder, salt, and any optional mix-ins.
4. Fill each cupcake ¾ with batter.
5. Cook for 35 minutes, or until a toothpick inserted into the center comes out clean.
6. 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.
7. Cool your cupcakes to room temperature.
8. Once cupcakes are cooled use a spatula to cover each with 1 tbsp of frosting.

Weight Watchers Points Per Serving:

4 2025 Points | 4 Points on the 2023 Plan | 10 Blue Plan Points | 10 Green Plan Points | 10 Purple Plan Points

More WW dessert recipes

• Lime Coconut Bites
• Dairy Free Chocolate Ice Cream
• Banana Oatmeal Chocolate Chip Cookies

4.67 from 3 ratings

click the stars to rate!

Weight Watchers Cupcakes with Bananas

Created by: Becca Ludlum

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Approximate Serving Size: 1 cupcake with frosting

Servings 6

Print

Pin

Save Collections

Add to List Go to Shopping List

These Weight Watchers cupcakes with bananas and peanut butter frosting are quick, easy, and delicious. Oven directions and Weight Watchers frosting recipe included!

Cook ModePrevent your screen from going dark

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

Recipe Tips

• 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

Make This Recipe?

Make sure to follow on Pinterest @bludlum and on Instagram @beccaludlum