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Raspberry white chocolate oatmeal muffins

3SP blue, 1SP purple, 4SP green/3PP
Prep Time 10 mins
Cook Time 24 mins
Total Time 34 mins
Course Muffins
Servings 12


  • 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


  • Preheat oven to 350F, spray a 12 hole regular size muffin tin with some cooking spray.
  • In a bowl whisk the eggs and add in brown sugar. Mix in apple sauce, milk and vanilla.
  • Stir in the oats, baking powder and cinnamon
  • I cut the raspberries in half so they will spread throughout the muffins better, also chop the chocolate chips up for the same reason.
  • Gently fold in the raspberries and chips.
  • Divide over the 12 muffins cups, be careful not to put too many raspberries per muffin
  • Bake in the oven for 22-24 minutes or until they are golden on the edges
  • Serve warm, store in a sealed container and keep in the fridge, freeze after a few days.


Smart points- blue 3 using WW recipe builder
Smart points- green 4 using WW recipe builder
Smart points- purple 1 using WW recipe builder
Points plus- 3 Using PP calculator
Nutritional info per muffin.. Calories 117...Fat 3.5g...Sat fat 1.7g...Carbs 18.3g...Fiber 2g...Sugar 4.9g...Protein 4.3g using My Fitness Pal