Raspberry Jam Muffins – Drizzle Me Skinny! Recipe enthusiasts

The new year is here, and with it come a lot of New Year’s resolutions. You may be someone who wants to clean up your diet after all of the holiday sugar. And you can do that while still staying within Weight Watchers guidelines. These Raspberry Jam Muffins are simple to make as well as simple in ingredients. There is no sugar in these muffins – but you won’t mind! You won’t have that mid-morning crash that sugary breakfasts cause. The only sweetness these have comes from the pure raspberry filling. They’re flavorful, and the perfect breakfast option if you’re looking to simplify your diet. 

These muffins may remind you of a bowl of banana oatmeal with a bit of jam in the center. Which is fantastic for breakfast. The healthy banana and oats will give you energy and the added cinnamon and no sugar jelly filling will start your morning with a boost of nutrients. Make a batch of these for breakfasts, and you’ll feel great all week long. 

Three reasons why you need to make this recipe!

Raspberry Jam Muffins have no sugar. 

You’ll get healthy energy out of these due to the low sugar carbs like oatmeal. No sugar raspberry jam adds the perfect amount of natural sweetness. 

They require just a few ingredients. 

You probably already have oats, eggs, milk, and baking supplies like baking powder and vanilla extract. All you need to do is pick out your favorite no sugar jam and you can easily get these muffins whipped up. 

Raspberry Jam Muffins are great for you and the kids. 

If sugar doesn’t treat your kids well, start making these muffins for their afternoon snacks. You don’t have to worry about them getting hyped up as the evening approaches. 

Ingredients you need to make Raspberry Jam Muffins: 

• 2 medium mashed bananas
• 1 egg
• ⅓ cup skim milk 
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• ½ teaspoon cinnamon
• 2 ¼ cup Quaker rolled oats 
• No sugar added jam (I used Smucker’s Apricot and Raspberry)

How to make Raspberry Jam Muffins (step by step): 

1. Preheat the oven to 350F and spray a 12-hole regular muffin tin with some nonstick cooking spray.
2. In a bowl, whisk together the milk and egg, and add in the mashed banana and vanilla.
3. Stir in the oats, baking powder, and cinnamon.
4. Divide the batter over the 12 muffin cups and make indents in the middle of the muffins to add the jam. Drop by the spoonful- about ½-1 tablespoon in each.
5. Bake the muffins in the oven for 22 minutes and enjoy!

Makes 12 muffins. Nutrition info for 1 muffin: Calories 88,  Fat 2 g, Saturated fat .35 g,  Carbs 18 g,  Fiber 2 g, Sugars 3 g, Sodium 14 mg, Protein 3 g. 

WW Points 

• Medium mashed bananas 0 points
• Egg 0 points
• Skim milk 1 point
• Vanilla 0 points
• Baking powder 0 points
• Cinnamon 0 points
• Quaker large flake oats 16 points
• No sugar added jam 4 points

2 points per muffin based on the WW app recipe creator.  

If you’re using an older version of WW, check out these points below. 

0.5-2 personal points per muffin depending on your 0PP foods

Smart points- 2 for blue and green, 1SP purple 

2 points plus (old WW program)

Different ways to change up this recipe: 

• A fun addition to this would be half Nutella and half raspberry jam if you don’t have to worry about sugar content. 
• For breakfast, cut a muffin in half, heat it for 30 seconds in the microwave, and top it with spray butter. I even like to drizzle on a bit of sugar free syrup for added sweetness. 
• You could make mini muffins, but it would be hard to add a filling. To make mini muffins, I suggest stirring a swirl of raspberry jam into the batter rather than trying to add it to the middle. 
• Lily’s no sugar added white chocolate chips would pair so well with the raspberry in these muffins. 
• For extra raspberry flavor, gently stir raspberries into the batter before adding the batter to the muffin tins. Still add the dollop of raspberry jam into the middle. 

Tips and Tricks for Making Raspberry Jam Muffins: 

• Muffins should be stored in the fridge. To reheat, microwave one muffin for 30 seconds. 
• If you’re not going to eat all 12 muffins within the week, freeze them in a ziploc freezer bag. 
• You can half the recipe and just make 6 to try them out at first.

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