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 WW points.
These Instant Pot banana chocolate cupcakes are free from refined sugar, and don’t blow all of your points. Skip the frosting and lower the points even more. They come together fast, and cook right in your Instant Pot.
Table of Contents
Take me to the cupcake recipe, please!
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 WWCupcake recipe!
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 vanilla extract and not bakers vanilla or imitation vanilla. These often have added sugar and artificial flavors.
- Rice Flour: 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.
- Baking Soda: We all know a lot of recipes call for baking soda but do we know why? It’s 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.
- Peanut Butter: Try to find a natural peanut butter. I love to grind my own, but if you’re looking for one off-the-shelf, find one with peanuts or peanuts and salt as the only 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 batter 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.
Optional mix-ins
Add ¼ cup of each mix-in to the batter. Points are as followed:
Raisins: Add one point per cupcake.
Walnuts: Add one point per cupcake.
Dark chocolate chips: Add three points per cupcake.
How to Make Instant Pot Cupcakes
Time needed: 35 minutes.
Prep time – 10 minutes
Cook Time – 25 minutes
- Prepare your pot:
Place a trivet in the bottom of the pot and add 2 cups of water.
- 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.
- Fill your cupcake liners:
Lightly spray your silicone cupcake liners with cooking spray and fill ¾ full with batter.
- Cover:
Cover each cupcake with aluminum foil, and place your cupcakes on top of the trivet.
- 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.
- Make your frosting:
While your cupcakes are cooking mix peanut butter, maple syrup, and cocoa powder together in a small bowl until well combined.
- 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.
- Cool your cupcakes:
Remove the aluminum foil from your cupcakes, and let them come to room temperature.
- Frost:
Once cupcakes are cooled completely 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 or muffin tins 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.
- 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.
- Cool your cupcakes to room temperature.
- Once cupcakes are cooled use a spatula to cover each with 1 tbsp of frosting.
Weight Watchers Points Per Serving:
10 Blue Plan Points | 10 Green Plan Points | 10 Purple Plan Points | 9 Freestyle Points
Any other WW dessert recipes?
For those of you wondering where those adorable silicone cups came from? Right here —->> Adorable Pink Silicone Cups
Weight Watchers Instant Pot Cupcakes
Equipment
Ingredients
Cupcake Ingredients:
- 2 bananas ripe, mashed
- ¼ cup almond milk
- ½ cup maple syrup
- 1 egg
- 1 tsp vanilla extract
- 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.
- 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.
- 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.
- 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.
- Cool your cupcakes to room temperature.
- Once cupcakes are cooled use a spatula to cover each with 1 tbsp of frosting.
Video
Notes
- Raisins: Add one point per cupcake.
- Walnuts: Add one point per cupcake.
- Dark chocolate chips: Add three points per cupcake.
- 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.
If I wanted to make this using 21 day fix containers what would it be. I’m thinking a yellow but didn’t know if there was more
Yep! A yellow treat swap. Here’s the 21DF cupcake post (same ingredients as WW but with container counts)
https://mycrazygoodlife.com/instant-pot-cupcakes-21-day-fix-cupcakes/