Whole Wheat Raspberry Streusel Muffins

Whole Wheat Raspberry Streusel Muffins

4.6 of 5 (5)
member ratings
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 168.6
  • Total Fat: 6.7 g
  • Cholesterol: 29.4 mg
  • Sodium: 239.3 mg
  • Total Carbs: 24.3 g
  • Dietary Fiber: 4.8 g
  • Protein: 5.4 g

View full nutritional breakdown of Whole Wheat Raspberry Streusel Muffins calories by ingredient

Number of Servings: 12


    1/2 cup unsweetened applesauce
    1/2 cup sugar substitute (Splenda for baking)
    1 egg
    1/2 cup fat free sour cream
    1/2 cup skim milk
    1 teaspoon vanilla extract
    2 cups whole wheat flour
    4 tablespoons ground flax
    1/2 teaspoon baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon ground cinnamon
    1/4 teaspoon salt
    1 cup fresh or frozen raspberries

    1/4 cup whole wheat flour
    1/4 cup quick-cooking oats
    3 tablespoons Splenda for baking
    1/4 teaspoon ground cinnamon
    1/8 teaspoon salt
    3 tablespoons cold butter or margarine


In a mixing bowl, cream butter and sugar until light and fluffy; beat in egg. In a small bowl, mix sour cream, milk and vanilla. Combine dry ingredients; stir into creamed mixture alternately with sour cream mixture just until moistened. Gently fold in raspberries. Fill greased or paper-lined muffin cups two-thirds full. Combine flour, oats, sugar, cinnamon and salt; mix well. Cut in the butter until crumbly. Sprinkle over muffins. Bake at 400 degrees F for 18-22 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Dust win confectioners' sugar.

Serving Size: Makes 12 muffins

Number of Servings: 12

Recipe submitted by SparkPeople user PKJACK76.

TAGS:  Snacks |

Member Ratings For This Recipe

  • no profile photo

    Very Good
    Tasty treat. - 3/6/21

  • no profile photo

    really nice - 8/10/19

  • no profile photo

    Very Good
    Very Good...
    - 5/11/19

  • no profile photo

    NICE - 5/7/19

  • no profile photo

    I prepared these for breakfast this morning and we loved them! - 10/2/18