Best 5 Orange Cranberry Muffins For Diabetics Recipes

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In the realm of diabetic-friendly breakfast treats, these Orange Cranberry Muffins reign supreme. Bursting with vibrant orange and tart cranberry flavors, these muffins offer a delightful balance of sweetness and tang. Each muffin is a symphony of moist and fluffy crumb, studded with juicy cranberries and infused with a hint of citrusy zest. These muffins are not just a culinary delight; they are meticulously crafted to cater to the dietary needs of individuals with diabetes. Using wholesome ingredients like whole wheat flour, oats, and natural sweeteners, these muffins ensure a steady release of energy, preventing blood sugar spikes. Whether you're looking for a nutritious breakfast option, a guilt-free snack, or a special treat to enjoy with loved ones, these Orange Cranberry Muffins are the perfect choice. Indulge in their delectable taste without compromising your health.

Let's cook with our recipes!

CRANBERRY-ORANGE MUFFINS ( DIABETIC FRIENDLY)



Cranberry-Orange Muffins ( Diabetic Friendly) image

A tasty, satisfying muffin that is a diabetic-friendly treat. I am addicted to breads/muffins, scones, etc. (you get the picture!) and find this one totally satisfying and within the limits of diabetic options.

Provided by Colleen Sr.

Categories     Quick Breads

Time 30m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 12

3/4 cup Splenda granular
1 cup coarsley cut cranberries
1 cup white flour
1 cup whole wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup chopped walnuts (optional)
1 beaten egg
3/4 cup orange juice
3 tablespoons oil
1 teaspoon grated orange peel

Steps:

  • Combine cranberries and sugar while sifting dry ingredients together -- then add and stir into dry ingredients.
  • Combine egg, juice and oil and grated peel and add to dry ingredients until just moistened.
  • Pour batter into 12 muffin cups, lightly sprayed or into paper muffin liners (or a loaf pan).
  • Bake muffins at 375 degs for 25".
  • Bake loaf at 350 degs for 50".

Nutrition Facts : Calories 119.2, Fat 4.2, SaturatedFat 0.6, Cholesterol 15.5, Sodium 201.4, Carbohydrate 18, Fiber 1.8, Sugar 1.7, Protein 3.1

CRANBERRY ORANGE MUFFINS



Cranberry Orange Muffins image

These cranberry orange muffins are so simple to fix, my husband and I enjoy one for breakfast almost every morning. -Sara Eichenlaub, Burlington, Ontario

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 9

2 cups whole wheat flour
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 large egg
1-1/2 cups orange juice
1/4 cup canola oil
1 cup fresh or frozen cranberries, halved

Steps:

  • Preheat oven to 400°. In a large bowl, whisk flour, sugar, baking powder, baking soda and salt. In another bowl, whisk egg, orange juice and oil until blended. Add to flour mixture; stir just until moistened. Fold in cranberries., Coat muffin cups with cooking spray or use paper liners; fill three-fourths full. Bake 15-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 153 calories, Fat 5g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 175mg sodium, Carbohydrate 24g carbohydrate (9g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

CRANBERRY-ORANGE MUFFINS



Cranberry-Orange Muffins image

These cranberry-orange muffins are not overly sweet, and big on flavor. Lots of tart cranberries and sweet orange juice/zest kick the flavor up. Best when made with fresh cranberries, fresh orange juice, and lots of pulp! My family loves them without the glaze, but some of my sweet-toothed friends prefer it with, as the muffins are only slightly sweet on their own.

Provided by Jedimom

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 55m

Yield 12

Number Of Ingredients 13

2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ⅓ cups fresh cranberries
¾ cup orange juice
½ cup white sugar
⅓ cup butter, melted, cooled
1 egg
1 orange, zested
1 cup powdered sugar
1 tablespoon orange juice, or more as needed
1 pinch grated orange zest

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.
  • Mix together flour, baking powder, baking soda, and salt in a large bowl. Mix in cranberries.
  • Whisk together orange juice, sugar, melted butter, egg, and orange zest in a separate bowl. Add orange juice mixture to flour mixture, stirring just until moistened; do not overmix. Spoon into the prepared muffin cups.
  • Bake in the preheated oven until lightly browned and firm to the touch, 15 to 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.
  • Meanwhile, mix together powdered sugar, 1 tablespoon orange juice, and orange zest for glaze. Add more orange juice, if necessary, to reach desired consistency. Drizzle glaze over cooled muffins.

Nutrition Facts : Calories 212.9 calories, Carbohydrate 38.1 g, Cholesterol 27.2 mg, Fat 5.7 g, Fiber 1.1 g, Protein 2.8 g, SaturatedFat 3.4 g, Sodium 232.3 mg, Sugar 20.7 g

ORANGE-CRANBERRY MUFFINS FOR DIABETICS



Orange-Cranberry Muffins for Diabetics image

Make and share this Orange-Cranberry Muffins for Diabetics recipe from Food.com.

Provided by Outta Here

Categories     Quick Breads

Time 30m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 8

1 1/2 cups all-purpose flour
1/4 cup sugar
1/2 cup Splenda granular
2 teaspoons baking powder
1/4 cup frozen orange juice concentrate, thawed
1/4 cup canola oil
1/2 cup Egg Beaters egg substitute
1 cup fresh cranberries, chopped (if frozen, don't thaw)

Steps:

  • Preheat oven to 400°F Coat a 12-muffin pan with nonstick cooking spray or line with paper cupcake cups.
  • Mix dry ingredients in bowl until blended.
  • Stir in remaining ingredients, and mix just until moistened.
  • Fill muffin cups and bake 18-20 minutes.
  • Allow to cool 5 minutes in pan and then turn out onto wire rack.
  • May be frozen.

Nutrition Facts : Calories 126.8, Fat 4.7, SaturatedFat 0.4, Sodium 61.2, Carbohydrate 19.6, Fiber 0.8, Sugar 6.8, Protein 1.8

EASY CRANBERRY-ORANGE MUFFINS



Easy Cranberry-Orange Muffins image

This recipe is so easy to make. My family just loves this recipe. Once I bake them they stay around for only a day! I have never found a good recipe for cranberries, but I absolutely love this one. I hope you will too!

Provided by Kaley

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 35m

Yield 5

Number Of Ingredients 10

1 ½ cups all-purpose flour
¾ cup white sugar
2 teaspoons baking powder
½ teaspoon salt
⅓ cup vegetable oil
1 egg
⅓ cup milk, or as needed
½ cup orange juice
2 tablespoons grated orange zest
1 cup cranberries

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease 5 cups of a muffin tin or line with paper liners.
  • Whisk flour, sugar, baking powder, and salt together in a bowl until evenly blended. Pour vegetable oil in a 1-cup measuring cup. Add egg and enough milk to fill the cup; stir to combine. Pour oil mixture into flour mixture and mix to combine. Stir in orange juice and orange zest. Fold in cranberries until batter is just combined. Spoon batter into the prepared muffin cups, filling each about half way.
  • Bake in the preheated oven until tops spring back when lightly pressed, 15 to 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

Nutrition Facts : Calories 429.3 calories, Carbohydrate 65.8 g, Cholesterol 38.5 mg, Fat 16.4 g, Fiber 2.3 g, Protein 6 g, SaturatedFat 2.5 g, Sodium 449.8 mg, Sugar 33.9 g

Tips:

  • Choose the right type of oranges. For a sweeter flavor, use navel oranges. If you prefer a tarter flavor, use blood oranges.
  • Use fresh cranberries. Frozen cranberries can be used, but they will not be as flavorful.
  • Don't overmix the batter. Overmixing will make the muffins tough.
  • Fill the muffin cups only 2/3 full. This will prevent the muffins from overflowing while baking.
  • Bake the muffins until a toothpick inserted into the center comes out clean. This will ensure that the muffins are cooked through.

Conclusion:

This recipe is a delicious and healthy way to enjoy muffins without sacrificing taste. By using sugar substitutes and whole wheat flour, these muffins are lower in sugar and carbohydrates than traditional muffins. They are also a good source of fiber and vitamins. Whether you are a diabetic or just looking for a healthier muffin option, these orange cranberry muffins are a great choice.

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