Keto Morning Glory Muffins are packed full of low carb, sugar-free goodness! A great healthy breakfast option. This post is sponsored by Bob’s Red Mill.
What a glorious morning for morning glory muffins. Or perhaps it’s a glorious afternoon, if you’re one of those people who prefers their muffins as a snack.
Whenever you choose to enjoy them, these keto morning glory muffins are going to be a hit! Tender, delicious, and packed full of goodness.
Have you noticed that I am a muffin maniac? Really, I have such a thing for these compact, delicious, sweet-but-not-too-sweet baked goods. I’ve always loved them, ever since I was a child.
I have so many delicious recipes, it’s hard to say which ones I love best. My decadent Keto Pecan Pie Muffins rank up there, as do my Keto Blueberry Muffins. And my kiddos love the Keto Chocolate Zucchini Muffins for breakfast.
If you’re as much of a fanatic as I am, you need to check out all of my keto muffin recipes.
What are morning glory muffins?
In case you aren’t familiar with this particular flavor of muffin, let me assure you that they are delicious. They are rather something like everything-but-the-kitchen-sink muffins.
Conventional morning glory muffins contain a rich array of veggies, fruits, nuts, and spices. They usually have carrots, apple, pineapple, coconut, walnuts, raisins, and cinnamon or ginger. They’re also usually made with whole wheat flour.
To make a low carb version, I ditched the flour in favor of a combination of Bob’s Red Mill almond flour and coconut flour. Always top quality, I rely on these ingredient for a great many of my keto friendly baked goods.
I also ditched the apple, pineapple, and raisins, swapping in some grated zucchini and some sugar-free dried cranberries to keep the carbs low.
The end result was fabulous. Just as hearty and packed with goodness as I remember them, without all the carbs.
How to make Keto Morning Glory Muffins
Don’t be intimidated by the long ingredient list. This is an easy recipe to throw together and well worth it! Here are my best tips for getting it right:
- Prep your ingredients before you begin mixing things together. That means gratin the carrots and zucchini, chopping the walnuts and cranberries, and melting the butter.
- This recipe makes 16 muffins. It’s a big batch so if you don’t have more than one muffin pan, you may need to work in batches. You can also cut the recipe in half easily.
- Whisk all of the dry ingredients together, including the chopped nuts and seeds, before you add in the wet ingredients. The grated carrot and zucchini is considered a “wet” ingredient.
- The protein powder helps the muffins rise properly and hold their shape. You can skip it if you must but expect your baked goods to be more dense.
How to store morning glory muffins
This is a big recipe that serves 16. You can cut it half easily but you can also freeze these muffins for easy keto breakfasts.
Muffins are usually firm enough to just place in a container or a freezer bag and pop in the freezer. They can last several months that way.
Bring them to room temperature or warm them in the microwave before serving.
More keto muffins you might like
- Keto Cheddar Jalapeno Muffins
- Keto Pumpkin Cream Cheese Muffins
- Keto Lemon Cream Cheese Muffins
- Keto Cinnamon Sugar Donut Muffins
- Keto Ham & Cheese Muffins
Also be sure to check out this fun ebook full of keto muffin recipes for only 99 cents!
Keto Morning Glory Muffins are packed full of low carb, sugar-free goodness! A great healthy breakfast option.
- 1 1/2 cups almond flour
- 1/2 cup Swerve Sweetener
- 1/3 cup coconut flour
- 1/4 cup unflavoured whey protein powder (can sub egg white protein)
- 1/3 cup unsweetened flaked coconut
- 1/3 cup chopped walnuts
- 1/4 cup sunflower seeds
- 1/4 cup sugar-free dried cranberries chopped
- 1 tbsp baking powder
- 2 tsp ground cinnamon
- 1/4 tsp salt
- 4 large eggs
- 1/2 cup butter, melted
- 1/2 cup grated carrots loosely packed
- 1/2 cup grated zucchini loosely packed
- 1/4 cup water
- 1 tsp vanilla extract
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Preheat the oven to 350F and line 16 muffins cups with parchment or silicone liners. (If you don't have two muffin pans you may need to work in batches).
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In a large bowl, whisk together the almond flour, sweetener, coconut flour, protein powder, coconut, walnuts, sunflower seeds, cranberries, baking powder, cinnamon, and salt.
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Stir in the eggs, melted butter, carrots, zucchini, water, and vanilla extract until well combined.
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Divide among the prepared muffins cups and bake 20 to 25 minutes, until golden brown and the tops are firm to the touch. Remove and let cool completely in the pan.
Cheryl says
Sounds great 👍🏽 I have noticed that you don’t mention the size of the pans. Muffin pans come in various sizes. Can you please include the size (mini, standard, etc). Thanks 🙏🏽 in advance! 😉
Carolyn says
Standard muffin pans are always standard. They are basically the same across the board, brand to brand. If I wanted you to use a mini muffin pan, I would specify that.
marlene paul says
Delicious!!!!!
Lisa says
Yum!
Pamela Dugan says
Question, is protein powder necessary for baking?
Carolyn says
Please read the tips section. I answer that.
Mary says
These are delicious! Thank you!
Donna Nygaard says
I made these muffins for the first time today. Mine made a dozen, not 18. I was following the instructions and realized after they were in the iven that I had my protein powder out to add, but the instructions forgot to mention it. Also, my sunflower seeds were one month over their best before date and were not the freshest fir taste. I also found the muffins quite dry. I an pretty new to Keto recipes, so I will just keep trying different recipes.
Carolyn says
I apologize, I did leave out the protein powder in the instructions and have corrected that. But if they were dry, then they got over-baked so take them out earlier.
suzanne sciortino says
What type of protein powder do you use?
Carolyn says
This is one I really like.
Gayle says
Loving all your creative recipes! This is a huge help to my families diet issues;thank you! Question: can Pea Protein be substituted for the whey protein powder? Many thanks Carolyn. 💝
Carolyn says
Should work!
Christina says
Hi! it doesn’t say whether you squeeze out moisture from the zucchini like your other zucchini recipes. Is draining out the moisture just a given?
Carolyn says
You don’t, that’s the best part! I would definitely tell you if you do.
Kathryn says
Is the swerve granulated or confectioner’s style?
Carolyn says
Granular but it really won’t make much difference.
Larisa says
Can you freeze these?
Carolyn says
Yep… I’ve got 6 in my freezer right now!
Sandra says
I just made a half batch and definitely regret not going with all 16….so good! I loved Morning Glory muffins and these did not disappoint-welcome back my old friends, I missed you!:) Last year I was obsessed with all your biscotti recipes-this year has been all about your muffins…and all have been delicious. (btw: they’ve all fared well in the freezer)
Carolyn says
I am so glad to hear it! FYI, they freeze well so make the full batch next time and there you go… breakfast for days!
Jen says
These were so delicious! I’ve been using your idea to freeze them so I can have them whenever I want. So easy!
Julia Frey says
These are one of my favourite breakfasts! Thank you for making baking on keto possible!
Natalie says
Healthy & delicious!! Great way to start the day! Love all the different flavors!
Elaine says
Absolutely scrumptious! I can always count on you for new recipes to try, without worry to wasting product. Thank you for all you do to make our keto life better!
Gladys says
I also found these to be dry. The batter was dry so I guess that makes for dry muffins. A lot of money for garbage. I am sure you will let me have it for being honest like you did with other people who didn’t think it was very good.
Carolyn says
I’m sorry you found them dry. But I fail to see where I have “let someone have it”. I try to help people figure out what went wrong. Ovens are idiosyncratic and are rarely baking at the temperatures specified – that’s an element of baking over which I have no control.
If the batter itself was dry, then it didn’t have enough moisture. Did you squeeze out the zucchini or something?
Tracy says
Hi Carolyn – I’m wondering if you think that I would need to adjust baking time if I used fresh frozen cranberries in this recipe? Thanks for all of your amazing recipes! I trust yours far above any others!
Carolyn says
I don’t think you will have to adjust anything. They will just take up more of the muffin.
Tracy says
Thank you, they turned out great. These are my new favorite muffin 🙂
Doni says
Hey Carolyn! These look fabulous. Unfortunately I am not able to eat zucchini or squash or similar vegetables. Any idea what I might be able to substitute for that? I know the moisture is needed. I was thinking maybe a half a cup of pumpkin perhaps?Can’t wait to give these a try.
Carolyn says
The pumpkin might work. Hard to say for sure without trying it! As long as your pumpkin puree is on the thicker side and not watery and thin, I think it would…