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Skinny Raspberry Lemon Loaf or Muffins

There’s not much like the refreshing taste of lemon combined with fresh raspberries.
The light melted butter along with the brown sugar substitute makes the crust crunchy while the inside soft and creamy! You’ll be sure to have seconds with this one!!

 Makes 12 servings

What ingredients do I need to make this Skinny Raspberry Lemon Loaf or Muffins?

  • Self rising flour
  • Baking soda
  • Baking powder
  • Salt
  • Large egg or 2 large egg whites
  • Lemon zest, from 1 lemon
  • Frozen or Fresh raspberries (not thawed)
  • Water (start with 1/2 cup and add an additional 1/4 cup if needed)
  • Fresh lemon juice (1 lemon)
  • Zero point brown sugar substitute ( I use Lakanto Monkfruit Golden Sweetener
  • Zero point white granulated sugar substitute ( I use Lakanto Monkfuit Classic Sweetener
  • Light butter- I use Land o’ Lakes made with canola oil light butter melted or 3 Tbsp of unsweetened applesauce in place of the light butter.

What kind of flour can I use?

WHEAT, WHITE ALL-PURPOSE FLOUR, ALMOND, GLUTEN-FREE, OR SELF-RISING FLOUR:

After testing and making my base bread recipes a thousands of times, I’ve been able to master the texture and taste.  I like to use self rising flour along with 1/2 tsp of baking powder, 1 /2 tsp baking soda. The added baking powder and soda makes this loaf or muffins rise better and makes them nice and fluffy.  

However, you may substitute the self rising flour for whole wheat, all-purpose flour, almond flour, or gluten free flour.  If you do decide to use any other flour other than self rising flour- you’ll want to add an additional 1/2 tsp of baking powder to the mix to ensure the texture is on point.

Gluten-Free Flour:

If you are looking for a gluten free option, you can substitute the self rising flour for gluten free flour

Almond Flour:

If you are looking for a low carb option, you can substitute the self rising flour for Almond flour 

What sweetener to use?

I use Lakanto Classic Monkfuit Sweetener and Lakanto Golden Monkfruit Sweetener in my baking recipes. The Classic is a zero point white granulated sugar substitute and the the Golden is a zero point brown sugar substitute.  Lakanto MonkFruit Sweetener is a zero glycemic, zero calorie and all natural sugar substitute. It is by far the best tasting sugar alternative and has zero aftertaste or gritty texture like some of the sugar alternatives have. It has a 1:1 ratio to real sugar-so if you were to use a different sugar substitute you will want to use the measurement that would be equal to real sugar. If you use a different sugar alternative you’ll want to check the point value on the brand you use. They can vary in points. 

TASTES just like sugar | Zero net carbs, Zero calorie, Zero glycemic Sweetener

1:1 SUGAR REPLACEMENT | Lakanto has a perfect mix of monkfruit and erythritol to match the sweetness of sugar and maintain your baking and cooking needs

It’s WW FRIENDLY,  Keto, Diabetic, Candida, Paleo, Vegan, Low Carb, Low Sugar, NON-GMO, and All Natural

 

Unsweetened Applesauce or Light Butter:

Ingredients:

  • 1 and 1/2 cup self rising flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 large egg or 2 large egg whites
  • Lemon zest, from 1 lemon
  • 3/4 cup frozen raspberries
  • 1/2 cup water (start with 1/2 cup and add an additional 1/4 cup if needed)
  • 1 Tbsp fresh lemon juice
  • 2 Tbsp zero point brown sugar substitute ( I use Lakanto Monkfruit Golden Sweetener
  • 3 Tbsp zero point white granulated sugar substitute ( I use Lakanto Monkfuit Classic Sweetener
  • 2 Tbsp Land o’ Lakes made with canola oil light butter melted or 3 Tbsp of unsweetened applesauce in place of the light butter.

 

Directions:

  1. Preheat oven to 350 degrees and spray loaf pan (9×5 or 8×4) with non stick cooking spray.
  2. In a medium bowl add egg, water, lemon juice, lemon extract, and brown sugar. Stir well.
  3. In a separate bowl combine self rising flour, salt, baking powder, baking soda, and sugar substitute
  4. Add dry ingredients into the wet slowly as you stir.
  5. Before the two are incorporated add in frozen raspberries and melted butter. Stir just until barely combined. DO NOT OVER MIX. The number one tip is to not over mix.
  6. Pour into pan and bake for 30-45 minutes or until an inserted knife or toothpick comes out clean. If making them into muffins decrease the cooking time to 14-16 minutes.

12 regular size muffins or 12 slices 

2-3 PersonalPoints™ per slice or muffin *

*This number shows the PersonalPoints™ range. The points will vary based on your individualized plan.

How do I know how many points this is on my WW individualized plan? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload.  The recipe builder is the most accurate way to create, obtain, and track the Personal Points on your individualized plan.

The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder. 

Notes:

  1. Store in an airtight container on the counter for 3 days, in the fridge for 5-7 days, or freezer for up to a month. 
  2. If making them into muffins decrease the cooking time to 14-16 minutes.
  3. The Lakanto Monkfruit Golden Sweetener (sugar substitute) that is used in this recipe is zero points. Please keep in mind-the point value can vary depending on the brand of sugar substitute you choose to use. Lakanto Monkfruit Sweetener also has a 1:1 ratio to real sugar. If you use a different sugar substitute you will want to use the equivalent to real sugar that is recommended on back of the sugar substitute package.
Yield: 12 slices or 12 muffins

Skinny Raspberry Lemon Loaf or Muffins

Skinny Raspberry Lemon Loaf or Muffins

There's not much like the refreshing taste of lemon combined with fresh raspberries. The light melted butter along with the brown sugar substitute makes the crust crunchy while the inside soft and creamy! You'll be sure to have seconds with this one!

Author: thepounddropper.com

Prep Time 10 minutes
Cook Time 40 minutes 14 seconds
Total Time 50 minutes 14 seconds

Ingredients

  • 1 and 1/2 cup self rising flour *see notes for substitutions
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 large egger 2 large egg whites
  • Lemon zest, from 1 lemon
  • 3/4 cup frozen raspberries
  • 1/2 cup water (start with 1/2 cup and add an additional 1/4 cup if needed)
  • 1 Tbsp fresh lemon juice (1 lemon)
  • 2 Tbsp zero point brown sugar substitute ( I use Lakanto Monkfruit Golden Sweetener) 
  • 3 Tbsp zero point white granulated sugar substitute ( I use Lakanto Monkfuit Classic Sweetener) 
  • 2 Tbsp Land o' Lakes made with canola oil light butter melted or 3 Tbsp of unsweetened applesauce in place of the light butter.

Instructions

  1. Preheat oven to 350 degrees and spray loaf pan (9x5 or 8x4) with non stick cooking spray.
  2. In a medium bowl add egg, water, lemon juice, lemon extract, and brown sugar. Stir well.
  3. In a separate bowl combine, self rising flour, baking powder, soda, salt, and sugar substitute
  4. Add dry ingredients into the wet slowly as you stir.
  5. Before the two are incorporated add in frozen raspberries and melted butter. Stir just until barely combined.
  6. DO NOT OVER MIX.The number one tip is to not over mix.
  7. Pour into pan and bake for 30-45 minutes or until an inserted knife or toothpick comes out clean. If making them into muffins decrease the cooking time to 14-16 minutes.

Makes 12 regular size muffins or 12 slices 

 2-3 PersonalPoints™ per slice or muffin*

*This number shows the PersonalPoints™ range. The points will vary based on your individualized plan.

Notes

    Smartpoints: GREEN: 2 SmartPoints for 1 serving or 2 servings for 3 SmartPoints if using egg whites or 2 SmartPoints per serving if using a whole egg BLUE: 2 SmartPoints for 1 serving or 2 servings for 3 SmartPoints  PURPLE:2 SmartPoints for 1 serving or 2 servings for 3 SmartPoints

    1. You may substitute the self rising flour for whole wheat, all-purpose flour, almond flour, or gluten free flour.  If you do decide to use any other flour other than self rising flour- you’ll want to add an additional 1/2 tsp of baking powder to the mix to ensure the texture is on point.
    2. Store in an airtight container on the counter for 3 days, in the fridge for 5-7 days, or the freezer for up to a month.
    3. If making them into muffins decrease the cooking time to 14-16 minutes.
    4. I recommend using the light butter made with canola oil rather than the unsweetened applesauce. The substitution doesn't change the point value but the creaminess of the butter really enhances the flavor.
      The Lakanto Monkfruit Golden Sweetener (sugar substitute) that is used in this recipe is zero points. Please keep in mind-the point value can vary depending on the brand of sugar substitute you choose to use. Lakanto Monkfruit Sweetener also has a 1:1 ratio to real sugar. If you use a different sugar substitute you will want to use the equivalent to real sugar that is recommended on back of the sugar substitute package.

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Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 118Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 2mgSodium: 401mgCarbohydrates: 19gNet Carbohydrates: 18gFiber: 1gSugar: 3gProtein: 2g

The SmartPoint values and nutritional information is estimated and figured based off the brand of ingredients listed in the recipe using the WW app. The SmartPoint values may vary depending on the brand of ingredients used. To calculate the Smartpoint value on a recipe you will need to enter the ingredients in the WW app manually by creating a recipe using the recipe builder. The WW app does not recognize the zero point ingredients in recipes and will calculate it based only off the nutritional information; which will not be accurate.

Banana Chocolate Chip Muffins - Pound Dropper

Thursday 3rd of November 2022

[…] Skinny Raspberry Lemon Muffins […]

Leonie

Saturday 9th of May 2020

Just made these as muffins and they’re sooo good thank you! I didn’t have lemon extract so used extra lemon plus some zest. Brilliant recipe can’t wait to try your others!

Audra

Wednesday 15th of April 2020

Can you use Swerve in place of the Monk Fruit? I have some I need to use up before switching to a new sugar replacement.

Lindsay Kehl

Thursday 16th of April 2020

Hi Audra

Yes, swerve would be a great substitute for the monkfruit sweetener. Be sure to use the conversion for real sugar on back of the package. The Lakanto Monkfruit has a ratio of 1:1 of real sugar so you'll want to make sure to use that conversion or they will be overly sweet.

Thank you so much!

Chris Winkelman

Tuesday 18th of February 2020

I have made this twice, I added a little more lemon because I like a pucker. One question, can I omit salt? My mom thinks she is tasting salt

Lindsay Kehl

Thursday 20th of February 2020

Hi Chris

Thanks for your comment. Yes, you may omit the salt if you wish. Thank you!

Julie Goericke

Monday 17th of February 2020

Does the Monkfruit sweetener cause gastric distress like Splenda? I can’t eat the sugar free cake mixes. I’m hoping the monkfruit will help me avoid gas pain.

Lindsay Kehl

Tuesday 18th of February 2020

Hi Juile

No, the Lakanto Monkfruit is sweetened with monk fruit and doesn't contain artificial sweeteners in it. You can check it out online here> http://bit.ly/2GZwmaV

Hope that helps!

Thank you!

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