Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 50% off*!

*On Core membership & Workshops 12 month plans only. Offer ends 19/07/2025. See terms.
Join now
Photo of Apple and raspberry muffins by WW

Apple and raspberry muffins

3
Points®
Total Time
45 min
Prep
20 min
Cook
25 min
Serves
12
Difficulty
Easy
Apple and yoghurt muffins with fresh bursts of sweet raspberries.

Ingredients

Wholemeal self-raising flour

1½ cup(s), (240g)

Rolled oats, dry

1¼ cup(s), (115g)

Brown sugar

¼ cup(s), (55g)

Baking powder

1 tsp

Ground cinnamon

1 tsp

Buttermilk

½ cup(s), (125ml)

Egg(s)

2 medium, lightly beaten

99% fat-free, plain Greek yoghurt, unsweetened

½ cup(s), (120g)

Vanilla bean extract, alcohol free

2 tsp

Apple(s)

1 medium, peeled and grated

Fresh raspberries

125 g

Seed mix

1 tbs

Rolled oats, dry

1 tbs

Instructions

  1. Preheat oven to 160°C. Line a 12-hole ⅓-cup (80ml) capacity muffin tray with paper cases.
  2. Combine flour, oats, sugar, cinnamon and baking powder in a large bowl and make a well in the centre. Add buttermilk, eggs, yoghurt, vanilla and apple. Stir until just combined (don't overmix). Fold through raspberries. Spoon mixture evenly among paper cases. Sprinkle with mixed seeds and rolled oats.
  3. Bake for 20–25 minutes, until golden and just firm when lightly touched in the centre.

Notes

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.

You might like

You might like