Orange Yogurt Muffins Diabetic
Start your day with these diabetic-friendly Orange Yogurt Muffins—a refreshing, wholesome twist on classic breakfast treats! Bursting with zesty orange flavors from freshly squeezed juice and vibrant orange zest, these muffins are perfectly balanced with the natural sweetness of a granulated sugar substitute. Made with low-fat Greek yogurt, whole wheat flour, and unsweetened almond milk, they’re a nutritious, low-calorie option suitable for managing blood sugar levels. With a quick prep time of just 10 minutes and warm, fluffy results in under half an hour, these muffins are ideal for a healthy breakfast or snack on the go. Light, airy, and packed with citrus goodness, they’re proof that delicious and diabetes-friendly can go hand in hand. Perfectly moist and easy to make, they’ll be a hit with the whole family!
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.5 cups Granulated sugar substitute (baking blend, such as erythritol or stevia)
- 0.75 cups Low-fat plain Greek yogurt
- 0.5 cups Freshly squeezed orange juice
- 0.25 cups Unsweetened almond milk
- 1 tablespoons Orange zest
- 1 large Egg
- 1 teaspoons Vanilla extract
- N/A Cooking spray or muffin liners
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a 12-cup muffin pan with cooking spray or line it with muffin liners.
In a large mixing bowl, combine the whole wheat flour, baking powder, baking soda, salt, and granulated sugar substitute. Stir well to combine.
In a separate medium bowl, whisk together the Greek yogurt, orange juice, almond milk, orange zest, egg, and vanilla extract until the mixture is smooth and well combined.
Gradually pour the wet ingredients into the dry ingredients and gently mix with a spatula or wooden spoon until just combined. Do not overmix; the batter should be slightly lumpy.
Evenly divide the batter among the 12 muffin cups, filling each about two-thirds full.
Place the muffin pan in the preheated oven and bake for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve the muffins warm or at room temperature. Store any leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
940 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.1 g | 21% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 238 mg | 79% | |
| Sodium | 2336 mg | 102% | |
| Total Carbohydrate | 276.9 g | 101% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 19.0 g | ||
| Protein | 50.3 g | 101% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 428 mg | 33% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1358 mg | 29% | |
*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.
