If you haven’t been around here long, you’ll quickly learn that muffins are one of my favorite things to bake. I love creating all different flavor variations and working to lower the WW points without sacrificing flavor. When it comes to dieting, it is all about being prepared, and for me, that means having things on hand that I can enjoy but won’t use up all my points. These healthy white chocolate raspberry muffins fit the bill perfectly! They are great for breakfast or an afternoon snack and at just 3 WW points each, I don’t feel guilty eating two!
In the summer, you can swap the raspberries for strawberries and they’re just as delicious. I hope you take this recipe, make it your own, and enjoy it as much as I do!
And if you are looking for even more healthy muffin recipes be sure to check out my collection of muffin recipes.
Three reasons why you need to make this recipe!
These muffins are just 3 WW points each.
After making my own muffins for so long, and using lightened-up ingredients, I can’t imagine using more than 3-4 points on a muffin. But a traditional bakery muffin is way more than that! Do yourself a favor, and make delicious muffins right at home!
The flavor is versatile.
Don’t like white chocolate? Use milk chocolate! Don’t like raspberries? Use whatever type of berries you like. As I said, make this recipe your own!
Healthy White Chocolate Raspberry Muffins store well.
You can freeze these for a few months or store them in the fridge for the week. Whatever you need to fit your timeline.
Recipe Overview:
- Serving Size: 1 muffin
- Number of Servings: 12
- Time to Cook: 34 minutes
- WW Points Per Recipe: 3 WW points per serving (Click here to view the recipe in the WW app. WW login is required)
Ingredients you need to make Healthy White Chocolate Raspberry Muffins:
- 2 eggs
- 1 Tbsp brown sugar
- 2/3 cup unsweetened apple sauce
- 1/2 cup milk (I used unsweetened original cashew milk))
- 1 tsp vanilla
- 2.5 cups oats
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1 cup fresh raspberries, havled
- 1/4 cup white chocolate chips, chopped
How to make Healthy White Chocolate Raspberry Muffins (step by step):
- Preheat the oven to 350F and spray a 12 hole regular size muffin tin with some nonstick cooking spray.
- In a bowl, whisk the eggs and the brown sugar together. Mix in the applesauce, milk and vanilla extract.
- Stir in the oats, baking powder and cinnamon
- I cut the raspberries in half so they will spread throughout the muffins better I also chop the chocolate chips up for the same reason.
- Gently fold in the raspberries and chocolate chips.
- Divide the batter over the 12 muffin cups.
- Bake in the oven for 22-24 minutes or until they are golden on the edges.
- Serve warm and enjoy!
Makes 12 muffins. Nutrition info for 1 muffin: Calories 175, Fat 4 g, Saturated fat 1.5 g, Carbs 28 g, Fiber 4 g, Sugars 5 g, Sodium 64 mg, Protein 6 g.
Different ways to change up this recipe:
- Use Lily’s sugar-free baking chips in any flavor. During the fall, the salted caramel or pumpkin spice chips would be delicious in this.
- You can use whatever berries you prefer. Blackberries would be gorgeous.
Tips and Tricks for Making Healthy White Chocolate Raspberry Muffins:
- Store the baked muffins in a sealed container and keep them in the fridge for up to 5 days
- If you aren’t going to finish them within 5 days, I suggest freezing them after a few days.
Similar recipes you’ll enjoy:
Healthy Raspberry white chocolate muffins
Ingredients
- 2 eggs
- 1 Tbsp brown sugar
- 2/3 cup unsweetened apple sauce
- 1/2 cup milk *I used unsweetened original cashew milk
- 1 tsp vanilla
- 2.5 cups oats, I use Robin Hood large flake oats
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1 cup fresh raspberries *cut in half
- 1/4 cup white chocolate chips *chopped
Instructions
- Preheat the oven to 350F and spray a 12 hole regular size muffin tin with some nonstick cooking spray.
- In a bowl, whisk the eggs and the brown sugar together. Mix in the applesauce, milk and vanilla extract.
- Stir in the oats, baking powder and cinnamon.
- I cut the raspberries in half so they will spread throughout the muffins better I also chop the chocolate chips up for the same reason.
- Gently fold in the raspberries and chocolate chips.
- Divide the batter over the 12 muffin cups.
- Bake in the oven for 22-24 minutes or until they are golden on the edges.
- Serve warm and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Definitely going to pin this. Have you ever tried it with other berries or dark chocolate chips like Lily’s?
HI, no sorry just the way I made it but you can substitute for sure
Hi,these muffin look yummy but iam not a fan of raspberries.Can you suggest an alternate berry?Thx
Hi, any berry is fine just be sure they are not too big or they will be messy muffins 😉
Is it quick cooking oats?
Yes 🙂
Do you think you could sub cashew milk for almond milk. Trying to avoiding extra trips to grocery store
Yes absolutely
These are so delish! They are definitely one of my favorite desserts ever!
Yay, I am so glad you enjoy them 🙂
Hi there, well I made these muffins a few minutes ago and they’re absolutely 💯 delicious.
I did make half of my oatmeal into flour because I was afraid they would taste like to much oatmeal , I also only had frozen Raspberries bit I chopped them up and oh my goodness they are fantastic.
Thank you for posting this recipe.
Thank you Sherrie!