Photo of Apple and raspberry muffins by WW

Apple and raspberry muffins

3 - 5
PersonalPoints™ per serving
Total Time
45 min
20 min
25 min
Apple and yoghurt muffins with fresh bursts of sweet raspberries.


Wholemeal self-raising flour

1½ cup(s), (240g)

Dry rolled oats

122 g, 1¼ cups (115g), plus 1 tbs extra

Brown sugar

¼ cup(s), (55g)

Baking powder

1 tsp

Ground cinnamon

1 tsp


½ cup(s), (125ml)


2 medium, lightly beaten

99% fat-free plain Greek yoghurt

½ cup(s), (120g)

Vanilla bean extract, alcohol free

2 tsp


1 medium, peeled and grated

Fresh raspberries

125 g

Pumpkin seeds (pepitas)

2 tsp

Sunflower seeds

2 tsp


  1. Preheat oven to 160°C. Line a 12-hole (⅓-cup/80ml capacity) muffin tin with paper cases.
  2. Combine flour, oats, sugar, cinnamon and baking powder in a large bowl. Add apple and raspberries and stir to combine.
  3. Whisk eggs, yoghurt and buttermilk in a jug. Pour egg mixture into flour mixture and stir to combine. Divide mixture among prepared holes and sprinkle with seeds and extra oats.
  4. Bake for 20–25 minutes or until a skewer inserted in the centres comes out clean. Set muffins aside in tin for 5 minutes before turning onto a wire rack to cool. Serve warm or at room temperature.


TIPS: You can use pear and blueberries instead of apple and raspberries. Store any leftovers in an airtight container for up to 2 days, or freeze for up to 1 month.