Servings: 10

Weight Watcher Smart Points: 8

Preparation Time: 10 Minutes

Cooking Time: 30 Minutes

Ready In: 40 Minutes


  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 cup banana, cut into 1/2 pieces (about 1 banana)
  • 1 cup buttermilk*
  • 2 large eggs, at room temperature
  • 1 cup all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1/4 cup light brown sugar, lightly packed
  • 1/4 cup non-fat plain Greek yogurt
  • 1 teaspoon grated orange zest
  • 3/4 cup raisins
  • 2 tablespoons unsalted butter, at room temperature
  • 1/4 cup + 2 tablespoons unsulphured molasses
  • 1/2 teaspoon vanilla extract
  • 3/4 cup chopped walnuts, toasted
  • 1 cup wheat bran
  • 1/2 cup whole-wheat flour


  1. Preheat the oven to 350 degrees F
  2. Grease a 12-cup muffin tin and set aside (or line with paper cups)In a small bowl, combine the bran and buttermilk and set aside
  3. In the bowl of a standing mixer fitted with the paddle attachment or a large mixing bowl, cream the butter and sugar for about 3 minutes, until light and fluffy
  4. Mix in the Greek yogurt and cream 2 additional minutes.With the mixer on low, add the eggs, one at a time
  5. Add the molasses, orange zest, and vanilla
  6. (The mixture will look curdled.) Add the bran/buttermilk mixture and combine.In a separate bowl, sift together the all purpose flour, whole wheat flour, baking powder, baking soda, and salt
  7. With the mixer on low speed, slowly add the flour mixture to the batter, just until combined
  8. With a rubber spatula, fold in the bananas, walnuts, and raisins
  9. Fill the muffin cups to the top and bake for 25 to 30 minutes, until a toothpick comes out clean.

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