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4.60 from 10 votes

Raspberry Muffins Recipe

2PP, 2SP blue, green & purple
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Baking
Servings: 12
Author: Drizzle

Ingredients

  • 2 eggs
  • 2 Tbsp brown sugar
  • 1/3 cup unsweetened apple sauce
  • 2 Tbsp fresh squeezed lemon
  • 1/3 cup milk I used 1%
  • 1 tsp vanilla
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp lemon zest
  • 1 1/3 cups flour
  • 1.5 cups fresh raspberries cut in half

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 brown sugar together until it’s light and fluffy. Add in the apple sauce, lemon juice, vanilla extract, and low fat milk. Stir well.
  • Stir in the baking powder, baking soda, lemon zest, and all purpose flour.
  • If the raspberries are large then cut them in half, and very slowly fold them into your batter.
  • Pour the batter into the sprayed muffin tin and divide it evenly over the 12 cups.
  • Bake the muffins in the oven for 20 minutes. Let cool for 5 minutes before taking them out of the muffin tin. Enjoy!

Notes

2 points per muffin based on the WW app recipe creator.  
If you’re using an older version of WW, check out these points below. 
2PP, 2SP blue, green & purple

Nutrition

Serving: 1muffin | Calories: 76kcal | Carbohydrates: 13g | Protein: 3g | Fat: 1g | Saturated Fat: 0.31g | Sodium: 112.67mg | Fiber: 1.43g | Sugar: 1.56g