Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe is safe for those who are lactose intolerant.

This is a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is NOT safe for those who are sensitive to gluten.


"I believe the world to be a muffin pan, and there certainly are a lot of muffins here."
-Aaron Funk, Musician

The refrigerator light goes on...

These muffins can be made with stevia instead of Splenda. Use 12 packets of Truvia brand for each 1/2 cup of Splenda. Z Sweet brand measures like sugar so you will need 1/2 cup of that product.

Orange and almond are made for each other. Using half of the almonds inside the muffin adds a wonderful chewy texture. On top they add both a nutty flavor and a crispiness.


Orange Almond Muffins

Servings: 6 | Serving size: 1 muffin

Cooking Time: 30 Minutes

This recipe can be multiplied and will keep for 24 - 48 hours in a plastic bag. These freeze fairly well if sealed tightly in a plastic bag.

healthy Orange Almond Muffin recipes from Dr. Gourmet


  • 1 large egg (separated)
  • 1 Tbsp. unsalted butter
  • 1/2 cup Z-Sweet stevia or Splenda
  • 2 Tbsp non-fat yogurt
  • 1 1/2 tsp pure almond extract
  • 1 cup all purpose flour
  • 1/2 cup whole wheat flour
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 2 Tbsp wheat germ
  • 1 tsp orange zest
  • 1/2 cup slivered blanched almonds
  • 1/4 cup low-fat buttermilk
  • 1/3 cup orange juice
  • 2 tsp light brown sugar

Preheat oven to 375°F.

Using a whisk beat the egg yolk until frothy and then cream together with the canola oil. Add the Z-Sweet or Splenda and whisk until smooth. Add the yogurt and almond extract while whisking.

Place the all purpose flour, whole wheat flour salt, baking powder and baking soda in a sifter and sift into the mixing bowl. Add the wheat germ. Add the orange zest and 1/4 cup of the almonds.

Gently fold the creamed mixture together with the flour mixture. As this is blended whisk the egg white until frothy and white. Fold into the muffin batter.

Slowly add the buttermilk and orange juice, blending after each until smooth. As soon as the mixture is well blended, stop.

Line a standard size muffin tin with 6 muffin papers and fill each muffin paper with an equal amount of batter. Sprinkle the top with the brown sugar and the remaining 1/4 cup almonds.

Bake for 20 - 22 minutes.

Nutrition Facts

Serving size: 1 muffin

Servings: 6

Amount Per Serving

Calories 240 Calories from Fat 81
% Daily Value
Total Fat 9g 11%
    Saturated Fat 2g 10%
    Monounsaturated Fat 1g
    Trans Fat 0g
Cholesterol 35mg 12%
Sodium 270mg 12%
Total Carbohydrates 32g 12%
    Dietary Fiber 3g 11%
    Sugars 4g
Protein 8g
Vitamin A 4% Vitamin C 8%
Calcium 6% Iron 10%
Vitamin K 0.5mcg Potassium 200mg