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.
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Recipe Information
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)
Instructions
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.
In a large mixing bowl, combine almond flour, coconut flour, baking powder, baking soda, salt, and granulated sugar substitute. Stir until evenly mixed.
Add the orange zest to the dry ingredients and stir to incorporate.
In a separate medium bowl, whisk together the orange juice, eggs, almond milk, and vanilla extract until well blended.
Slowly pour the wet ingredients into the dry ingredients, stirring gently until just combined. Do not overmix.
Fold in the chopped cranberries and melted coconut oil until evenly distributed.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters 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 tin for 5 minutes, then transfer them to a wire rack to cool completely.
Serve and enjoy your diabetic-friendly Orange Cranberry Muffins!
Nutrition Facts
Calories |
1821 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.3 g | 194% | |
| Saturated Fat | 64.8 g | 324% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 1323 mg | 58% | |
| Total Carbohydrate | 200.3 g | 73% | |
| Dietary Fiber | 32.6 g | 116% | |
| Total Sugars | 23.7 g | ||
| Protein | 57.4 g | 115% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 532 mg | 41% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 761 mg | 16% | |
*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.
