WW 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!

PREP TIME10 minutes

COOK TIME40 minutes

TOTAL TIME50 minutes


  • 1 and 1/2 cup self rising flour ( I use Gold Medal)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 large egger 2 large egg whites
  • Dash of lemon extract
  • 3/4 cup frozen raspberries
  • 1/2 cup water (start with 1/2 cup and add an additional 1/4 cup if needed)
  • 1/2 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.


  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, 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.

Servings: 12 regular size muffins or 12 slices 

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. For this recipe- you can use wheat, gluten free flour, almound flour, all-purpose flour, or self-rising flour (which does contains some baking powder or bicarbonate of soda that helps make the loaf or muffins rise)
  2. After testing and making my base bread recipes a zillion times, I’ve been able to master the texture and taste.  I like to use self rising flour along with 1 tsp of baking powder, 1 tsp baking soda. The added baking powder and soda makes this loaf or muffins rise better and makes them nice and fluffy.  Now, there’s a fine line here-because too much baking powder or soda can cause the loaf or muffins to collapse and sink when removed from the oven. So, if that may happen-simply reduce or omit the 1 tsp baking powder and soda.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.

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