Orange Cranberry Muffins For Diabetics Recipe

Name: Orange Cranberry Muffins For Diabetics
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves 1 or more
Ingredients: 1 1/2 cups whole wheat flour; 1/4 cup sugar substitute; 1/4 cup Splenda Granular; 1/2 teaspoon baking powder; 1/3 cup orange juice concentrate, undiluted; 2 tablespoons melted coconut oil; 2 large eggs; 1 cup fresh cranberries; 1/2 cup almond flour; 1 teaspoon baking soda; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1 pinch salt; 1/3 cup unsweetened applesauce; 1 teaspoon vanilla extract; zest of 1 orange

Indulge in the delightful taste of these moist and flavorful orange cranberry muffins, perfectly adapted for those watching their sugar intake! Made with a touch of sweetness and bursting with fresh cranberries and zesty orange, these muffins are a guilt-free treat you'll crave. Perfect for breakfast, brunch, or a healthy snack.

Prep Time 15 mins

Cook Time 30 mins

Calories 126.8 kcal

Protein 3g

Rating 4.7 (6 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Orange Cranberry Muffins For Diabetics

1 1/2 cups whole wheat flour
1/4 cup sugar substitute
1/4 cup Splenda Granular
1/2 teaspoon baking powder
1/3 cup orange juice concentrate, undiluted
2 tablespoons melted coconut oil
2 large eggs
1 cup fresh cranberries
1/2 cup almond flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 pinch salt
1/3 cup unsweetened applesauce
1 teaspoon vanilla extract
zest of 1 orange

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How to Make Orange Cranberry Muffins For Diabetics

Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well with nonstick spray.
In a large bowl, whisk together the dry ingredients: 1 ½ cups whole wheat flour, ½ cup almond flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, and a pinch of salt.
In a separate bowl, whisk together the wet ingredients: 1/3 cup unsweetened applesauce, ⅓ cup orange juice, 2 large eggs, 2 tablespoons melted coconut oil, 1 teaspoon vanilla extract, and ¼ cup sugar substitute (e.g., stevia or erythritol) – adjust to your desired sweetness.
Gently fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix.
Gently fold in 1 cup fresh or frozen cranberries and the zest of 1 orange.
Fill each muffin cup about ¾ full.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy these delicious muffins warm or store them in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.