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!
Smart Nutrition Tracking with SnapCalorie
Recipe Information
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
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, ground cinnamon, and sugar substitute until well combined.
Stir in the chopped cranberries and orange zest, ensuring they are evenly coated with the dry ingredients.
In a separate bowl, whisk together the unsweetened applesauce, nonfat Greek yogurt, eggs, freshly squeezed orange juice, and vanilla extract until smooth.
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.
Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
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
Calories |
85 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.2 g | 1% | |
| Saturated Fat | 0.3 g | 1% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 176 mg | 8% | |
| Total Carbohydrate | 15.2 g | 6% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 2.3 g | ||
| Protein | 4.3 g | 9% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 21 mg | 2% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 108 mg | 2% | |
*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.
