You all know I love baking muffins, they make a great low point quick breakfast or a nice treat with your lunch and when I can get them to 2 smart points each it’s a good day! 🙂 These raspberry lemon muffins are the perfect flavor combination, just enough sweetness to them to leave a smile on your face.. Bake up a batch today and you won’t be disappointed.. Full size muffins at 2 points is a win win in my books..
Raspberry lemon muffins
Author: Drizzle
Recipe type: Baking
Prep time:
Cook time:
Total time:
Serves: 12
2SP/2PP
Ingredients
- 1 egg
- ¼ cup liquid egg whites
- 2 Tbsp brown sugar
- ⅓ cup unsweetened apple sauce
- 2 Tbsp fresh squeezed lemon
- ⅓ cup milk (I used 1%)
- 1 tsp vanilla
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp lemon zest
- 1⅓ cups flour
- 1.5 cups fresh raspberries (cut in half)
Instructions
- Preheat oven to 350F and spray a 12 hole regular size muffin tin with some non stick spray, don't use muffin liners.
- In a bowl whisk your egg, egg whites and brown sugar together, add in your apple sauce, lemon juice,vanilla and milk and stir well.
- Stir in your baking powder, soda, lemon zest and flour.
- If your raspberries are large then cut them in half, very slowly fold them into your batter.
- Pour out batter into muffin tin and divide over your 12 cups.
- Bake in oven for 20 minutes, makes 12 muffins at 2 smart points or 2 points plus each.
- Nutritional info per muffin (not incl raspberries) Calories.. 73...Fat 0.8g..Sat fat 0.2g...Carbs 12.8g.. Fiber 0.4g...Sugars 3g..Protein 3g..
51 Comments
Can you use frozen raspberries?
Yes, but there is added water so just be careful of that
I made these Raspberry lemon muffins today and they are delicious
Thanks for all the recipes and info that you post.
Yesterday I made the Creamy Tomato Tortellini Soup for lunch it was a big hit !
Hi Sandi, your on a roll 🙂 So glad you enjoyed both recipes!
Ohhh! These look fantastic. Definitely going to have to try them!
Hope you love them 🙂
Hello, I loved these muffins! I was wondering do I need to refrigerate them after baking? Thanks!
Hi, so glad you enjoyed them, because of the ingredients use I always put my muffins in the fridge after day 1..
Can i use something else instead of the apple sauce ?
Mashed banana maybe?
These were so delicious! I thawed frozen raspberries and drained them. They turned out great.
Awesome, glad you enjoyed them 🙂
Made these last night! Soooo yummy!!! Thank you! I LOVE your recipes!!!
Hi Lynn, so glad you enjoyed them muffins 🙂
Kate, are these in the full size muffin tin? And just confirming I would need to add the raspberries in for a full carb count for my daughters diabetes diagnosis right?
These look amazing
Yes regular size muffin tin and yes you would need to add the raspberries in for the full nutritional count
Thank you Kate.
Loves these! Thank you for this awesome recipe. I tried also tried it once with half raspberries and half blueberries and it worked out delicious.
So glad you enjoyed the muffins Marie 🙂 Thanks for the tip too!
Loved* sorry typos
Just discovered your website ànd last week I baked these muffins for our daily snacks. These are delish. Thank you so much for sharing your recipes.
Love these muffins! They’re a perfect way to start the day and satisfy the need for something that feels substantial but is low in points. Add a piece of fruit on the side and you’ve got a great breakfast!
Hi Erica, so glad you enjoy the muffins 🙂
I love, love , love your recipes! Made these tonight they are sooooo good! Had to stop myself at two lol
Thanks so much for all you do! 🙂
You are very welcome Cindy! So glad you enjoyed the muffins 🙂
Thank you for this recipe, I made these today with blueberries and they turned out great. I’ve been on the hunt for a low point muffin recipe and this one is perfect!
So glad you enjoyed them Jill, I have several low point muffins, hopefully you find another one you like 🙂
Why shouldn’t cupcake liners be used?
With ingredients used in all my muffins they will stick
I use silicone and they are awesome
I have heard and I really must get some 😉
I tried these, but I’m not sure they turned out correctly. Followed the recipe exactly, and double checked all ingredients.. they were very gooey inside, maybe do to the raspberries?? Are they supposed to be “cake-like”?
Raspberries can be tricky to bake with, especially if the ones you used were really large, you did’nt use frozen ones did you?
I was wondering, what do you think blackberry would be like? They are on sale at the store and these sound good.
HI Rosemary, they would still be yummy although I would suggest maybe cutting the berries in half as blackberries tend to be big and that could result in mushy muffins 🙁
I made these muffins for morning tea this morning. So yummy!!! I had to use frozen berries and they turned out really well. I also added 1/3 cup white chocolate chips. Increased sp, but not by much. Thank you. I love your recipes. ????
Hi Tania, so glad you enjoyed the muffins, I love the chocolate addition 🙂
This recipe looks delicious, as do all of yours! I can’t wait to start baking. I was wondering if you have tried strawberries instead of raspberries?
Thank you, no I haven’t but I have seen people on instagram do so, just cut them small if you can 🙂
I am going to try these. Do you pack the brown Sugar?
Just loosely, I hope you enjoy them 🙂
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Can I use almond milk, instead of milk?
Sure 🙂
Hi Kate!
Love your recipes! Just had a question about this one. I’ve never baked with fruit before and I have made this recipe twice now and both times the areas in the muffin that has the raspberries remains mushy. The rest of the muffin is cooked perfectly but it has pockets of mushy around the raspberries. Is that normal or am I doing something wrong?
Thanks!
Hi Ashley, I find raspberries (and strawberries) to be difficult to bake with and yes the areas with the fruit will likely be a little mushy just do to the fruit, your getting the mushy from the fruit not from a underbaked muffin, hope that helps
This recipe sounds awesome, I’m going to try it soon. Can I do all the mixing in a food processor?
Loved these and I am super picky. The batter itself is not sweet but the raspberries really add some taste. They taste better warmed up for sure. I would add more lemon juice and zest next time. I found that taking them out of the muffin tray as soon as you can to cool avoids mushy bottoms that can be caused by the wet fruit. I will be making these again. yum
Glad you enjoyed them Amanda, and thanks for the tips 🙂
I didn’t have any fresh raspberries on hand, so used frozen blueberries. They turned out amazing! Thank you for all your great recipes.
You are very welcome, so glad you enjoyed the muffins! 🙂