Cranberry Orange Muffins Diabetic Friendly

Savor the delightful harmony of tart cranberries and vibrant orange zest with these Cranberry Orange Muffins, specially crafted to be diabetic-friendly. Made with wholesome ingredients like whole wheat flour, unsweetened applesauce, and nonfat Greek yogurt, these muffins are naturally sweetened with a sugar substitute, making them a guilt-free treat for those watching their sugar intake. Fresh cranberries provide a burst of tangy flavor, perfectly complemented by the rich, aromatic essence of orange zest and a hint of warm cinnamon. Quick and easy to prepare, these low-sugar muffins are ready in just 35 minutes, making them a perfect healthy breakfast option, mid-day snack, or addition to your holiday table. Moist, flavorful, and packed with nutritious ingredients, these muffins prove that mindful eating can still be irresistibly delicious!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 1.5 cups Whole wheat flour
• 1.5 teaspoons Baking powder
• 0.5 teaspoons Baking soda
• 0.25 teaspoons Salt
• 0.5 teaspoons Ground cinnamon
• 0.5 cups Stevia or other granulated sugar substitute
• 1 cups Fresh cranberries, chopped
• 2 teaspoons Orange zest
• 0.5 cups Unsweetened applesauce
• 0.5 cups Nonfat Greek yogurt
• 2 large Eggs
• 0.25 cups Freshly squeezed orange juice
• 1 teaspoons Vanilla extract

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.

Step 2

In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, ground cinnamon, and sugar substitute until well combined.

Step 3

Stir in the chopped cranberries and orange zest, ensuring they are evenly coated with the dry ingredients.

Step 4

In a separate bowl, whisk together the unsweetened applesauce, nonfat Greek yogurt, eggs, freshly squeezed orange juice, and vanilla extract until smooth.

Step 5

Gradually add the wet ingredients to the dry ingredients, gently stirring until just combined. Be careful not to overmix; the batter should be slightly lumpy.

Step 6

Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.

Step 7

Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Step 8

Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Step 9

Enjoy the muffins immediately, or store them in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.

Nutrition Facts

Serving size	(888.5g)

Amount per serving	% Daily Value*
Calories	1007.1

Total Fat 13.4g	0%
Saturated Fat 3.7g	0%
Polyunsaturated Fat 0.0g
Cholesterol 379.2mg	0%
Sodium 2094.6mg	0%
Total Carbohydrate 181.7g	0%
Dietary Fiber 30.8g	0%
Total Sugars 29.6g
Protein 50.3g	0%

Vitamin D 82IU	0%
Calcium 296.7mg	0%
Iron 9.7mg	0%
Potassium 1413.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 11.5%

Protein: 19.2%

Carbs: 69.3%