Diabetes-Friendly Cranberry Orange Muffins – Healthy and Delicious

 These cranberry orange muffins are a delightful and healthy treat, combining tart cranberries with the zesty flavor of orange. They are made with whole ingredients, making them a great diabetes-friendly option for breakfast or a snack.

Ingredients

• Whole wheat flour: 1 ½ cups
• Almond flour: ½ cup
• Baking powder: 1 tablespoon
• Baking soda: ½ teaspoon
• Salt: ¼ teaspoon
• Stevia or erythritol: ½ cup (or to taste)
• Unsweetened applesauce: ½ cup
• Orange juice: ⅓ cup (freshly squeezed)
• Orange zest: 1 tablespoon
• Eggs: 2 large
• Vanilla extract: 1 teaspoon
• Fresh cranberries: 1 cup (or frozen, thawed)

Instructions

1. Preheat the oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.
2. Mix dry ingredients: In a large bowl, combine the whole wheat flour, almond flour, baking powder, baking soda, salt, and stevia or erythritol. Mix well.
3. Combine wet ingredients: In another bowl, whisk together the applesauce, orange juice, orange zest, eggs, and vanilla extract until well combined.
4. Combine mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the cranberries, being careful not to overmix.
5. Fill muffin tin: Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
6. Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.