Raspberry Breakfast Muffins

Raspberry Breakfast Muffins
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 70.8
  • Total Fat: 0.6 g
  • Cholesterol: 15.4 mg
  • Sodium: 228.9 mg
  • Total Carbs: 15.3 g
  • Dietary Fiber: 1.7 g
  • Protein: 1.9 g

View full nutritional breakdown of Raspberry Breakfast Muffins calories by ingredient
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I find a good muffin (or two!) with a cup of milk will hold me over until lunch. I find a good muffin (or two!) with a cup of milk will hold me over until lunch.
Number of Servings: 12


    1/2 cup all purpose flour
    1/2 cup whole wheat flour
    1 Tbls baking powder
    1/2 tsp baking soda
    1/4 tsp salt
    3/4 cup unsweetened applesauce
    1/4 cup white sugar
    1 egg
    1 cup frozen unsweetened raspberries


If you use liners like I do, wait until they are cool to unwrap them or they'll stick. (I refrigerate them in a ziploc bag and eat them for breakfast through the week) If you need a little "extra" add just a little bit of Philadelphia White Chocolate Indulgence... yum!


Preheat oven to 350 degrees F.

Mix all ingredients except raspberries. Use your hands to crumble the raspberries into smaller bits, and then stir them into the muffin mix. Pour into 12 muffin cups (I use liners) and bake for 15-20 minutes.

Serving Size: Makes 12 muffins

Number of Servings: 12

Recipe submitted by SparkPeople user ALDAFFODIL.

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