5tablespoonslight buttermelted (I use Land O’Lakes light butter)
1cupraspberries
1 ½cupsall-purpose flour
4tablespoonsunsweetened cocoa powder
1teaspoonbaking soda
1teaspoonbaking powder
½teaspoonsalt
Instructions
Pre-heat the oven to 375 degrees. Lightly mist a 12 count standard-sized muffin tin with cooking spray and set aside.
In a large mixing bowl, add the egg, applesauce, sugar, and vanilla and stir together until well combined. Add the melted butter and stir until well combined. Add the raspberries and stir to combine.
In a separate mixing bowl, add the flour, cocoa powder, baking soda, baking powder, and salt and stir until combined. Add the dry ingredients to the wet ingredients and stir together until combined into a batter.
Spoon the batter evenly amongst the wells in the prepared muffin tin. Bake for 18-20 minutes.
Notes
To view your current WW Points for this recipe and track it in the WW app or site, click here!WW Points per muffin: 4* (Points calculated using the recipe builder on weightwatchers.com)*5 Points each if following the diabetic planNutrition Information per (1 muffin) serving: 113 calories, 20 g carbs, 7 g sugars, 3 g fat, 2 g saturated fat, 2 g protein, 2 g fiber (from myfitnesspal.com)MYWW SMARTPOINTS PER (1 MUFFIN) SERVING: (SP calculated using the recipe builder on weightwatchers.com)Green: 4 SmartPoints/ Blue: 4 SmartPoints/ Purple: 4 SmartPointsWeight Watchers Points Plus: 3 per (1 muffin) serving (P+ calculated using the recipe builder on weightwatchers.com)