Orange Cranberry Muffins for Diabetics

Bursting with bright citrus flavor and studded with tart cranberries, these Orange Cranberry Muffins for Diabetics are the perfect guilt-free treat to start your day or enjoy as a midday snack. Made with low-carb almond and coconut flours and naturally sweetened with a sugar substitute like erythritol or monk fruit, these muffins are tailor-made for those managing their blood sugar levels. Fresh orange zest and juice bring a vibrant tang, while unsweetened almond milk and coconut oil add a moist, tender crumb. With only 15 minutes of prep time and one bowl for dry and wet mixing, these easy-to-make muffins are as convenient as they are delicious. Perfect for a wholesome breakfast or a dessert, they’re sure to become a go-to in any diabetic-friendly recipe collection.

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 1.5 cups Almond flour
• 0.25 cups Coconut flour
• 1 teaspoons Baking powder
• 0.5 teaspoons Baking soda
• 0.25 teaspoons Salt
• 0.5 cups Granulated sugar substitute (e.g., erythritol or monk fruit blend)
• 2 teaspoons Fresh orange zest
• 0.5 cups Fresh orange juice
• 3 large Eggs
• 0.25 cups Unsweetened almond milk
• 1 teaspoons Vanilla extract
• 0.75 cups Cranberries (fresh or frozen, roughly chopped)
• 0.25 cups Coconut oil (melted)

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners, or lightly grease the tin with non-stick cooking spray.

Step 2

In a large mixing bowl, combine almond flour, coconut flour, baking powder, baking soda, salt, and granulated sugar substitute. Stir until evenly mixed.

Step 3

Add the orange zest to the dry ingredients and stir to incorporate.

Step 4

In a separate medium bowl, whisk together the orange juice, eggs, almond milk, and vanilla extract until well blended.

Step 5

Slowly pour the wet ingredients into the dry ingredients, stirring gently until just combined. Do not overmix.

Step 6

Fold in the chopped cranberries and melted coconut oil until evenly distributed.

Step 7

Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.

Step 8

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

Step 9

Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Step 10

Serve and enjoy your diabetic-friendly Orange Cranberry Muffins!

Nutrition Facts

Serving size	(822.8g)

Amount per serving	% Daily Value*
Calories	1821.4

Total Fat 151.3g	0%
Saturated Fat 64.8g	0%
Polyunsaturated Fat 0.2g
Cholesterol 558mg	0%
Sodium 1323.4mg	0%
Total Carbohydrate 200.3g	0%
Dietary Fiber 32.6g	0%
Total Sugars 23.7g
Protein 57.4g	0%

Vitamin D 145.0IU	0%
Calcium 531.9mg	0%
Iron 10.4mg	0%
Potassium 760.9mg	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: 56.9%

Protein: 9.6%

Carbs: 33.5%