Healthy apple and raspberry muffins

Light and fluffy, these healthy apple and raspberry muffins are ideal for keeping mid-morning hunger pangs at bay. They are also a healthy alternative to calorific cakes. You can expect a pop of sweetness from the apple and raspberries. As well as a delicate crunch from the porridge oats sprinkled across the top.

Healthy apple and raspberry muffins

There’s nothing better than homemade, especially when they are sweet, lower in calories and moist. This recipe has been through a few incarnations. I played around with ingredients trying to get them to taste as good as a “real” cake.

Healthy apple and raspberry muffins
Real Girls Travel

Breakfast Apple and Raspberry Muffins UK Recipe

Prep Time 10 minutes
Cook Time 20 minutes
Servings: 6 people

Ingredients
  

  • 112 grams Self-raising flour
  • 1/2 tsp Bicarbonate of soda
  • 1 pinch Salt
  • 10 grams Porridge oats
  • 1 tsp Porridge oats
  • 50 grams Caster sugar
  • 75 grams Apple sauce
  • 1.5 tbsp Sunflower oil
  • 88 grams Fat-free natural or Greek yoghurt
  • 3 tbsp Skimmed milk
  • 1 Egg
  • 50 grams Raspberries frozen or fresh

Equipment

  • Hand whisk
  • Wooden spoon
  • Mixing bowl
  • Kitchen weighing scales
  • Measuring spoons
  • Silicone muffin mould
  • Or silicone cake cases

Method
 

Easy method
  1. Preheat the oven to 200 or gas mark 6
  2. Put all of the ingredients apart from the raspberries and oats in a mixing bowl. Use the electric mixer and mix until thoroughly combined
  3. Add the porridge oats and the raspberries and mix with a wooden spoon
  4. Divide the mixture into the reusable silicone muffin tin, or into 12 small cake cases
  5. Sprinkle the remaining teaspoon of porridge oats on top, and put in the oven for 20 minutes until risen, firm and golden brown.
  6. Cool on a wire rack, eat and enjoy!
Proper method
  1. Preheat the oven to 200 or gas mark 6
  2. Siftthe flour, bicarbonate of soda, salt, porridge oats and sugar into a mixingbowl
  3. In a separate bowl mix the apple sauce, oil, yoghurt, milk and egg together, thenstir this into the dry ingredients, mixing until just combined.
  4. Stirin the raspberries, then spoon into the muffin silicone mould or into 12 smallcake cases.
  5. Scatterwith the remaining teaspoon of oats, and bake in the oven for 20 minutes untilrisen, firm and golden brown.
  6. Cool on a wire rack, eat and enjoy!

Notes

Makes 6 large muffins, or 12 mini cakes. If you wanted to, you could replace the raspberries with blueberries

Slimming World friendly

I follow Slimming World*, and these muffins are definitely ideal for a healthy eating lifestyle. The whole recipe works out as 42 Syns. Making each muffin 7 Syns each or 3.5 Syns if making it into 12 cakes.

This recipe is the tip of the iceberg – I have so many more! If you need any help with making the above or from the recipe catalogue, please feel free to DM me @RealGirlsWobble.

* The apple and raspberry muffin recipe is in no way connected, affiliated or endorsed by Slimming World. Every effort has been made to give you the correct Syns and information. But, I would encourage you to double-check these for yourself.


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