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!
Morning Glory Muffins
Ingredients
- 1 ½ cups almond flour
- ½ cup Swerve Sweetener
- ⅓ cup coconut flour
- ¼ cup unflavoured whey protein powder (can sub egg white protein)
- ⅓ cup unsweetened flaked coconut
- ⅓ cup chopped walnuts
- ¼ cup sunflower seeds
- ¼ cup sugar-free dried cranberries chopped
- 1 tablespoon baking powder
- 2 teaspoon ground cinnamon
- ¼ teaspoon salt
- 4 large eggs
- ½ cup butter, melted
- ½ cup grated carrots loosely packed
- ½ cup grated zucchini loosely packed
- ¼ cup water
- 1 teaspoon vanilla extract
Instructions
- 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).
- In a large bowl, whisk together the almond flour, sweetener, coconut flour, protein powder, coconut, walnuts, sunflower seeds, cranberries, baking powder, cinnamon, and salt.
- Stir in the eggs, melted butter, carrots, zucchini, water, and vanilla extract until well combined.
- 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.
Lisa George says
The only thing I did different was that I added a pack of unflavored gelation since I didn’t have any protien powder. The texture is perfect.
Vicki Plowman says
How long will these keep in the fridge please
Carolyn says
At least a week.
Cristi says
Is there a substitute that you could recommend for the zucchini in the Morning Glory Muffins?
Carolyn says
Not really sure… it’s my best option instead of applesauce that’s normal in morning glory muffins. You can try leaving it out.
Kathy says
Hi Carolyn – I made these this morning but halved the recipe using your “Servings Selector”. This made 6 nice sized muffins. I filled the cups to the top and they rose slightly but not much. I cooked them a full 30 minutes. Just an FYI for bakers: .17 cup is 2-3/4 tablespoons, or 8-1/4 teaspoons and .13 cup is 2 tablespoons. If you want to be really accurate, use the Metric and weigh the ingredients. I used the US customary and the tablespoon/teaspoon breakdown. Mine came out wonderful. I did spray the liners and let the muffins cool completely before removing from paper. I let them cool on a cooling rack out of the muffins pan, still in the liners. I used hemp hearts in place of sunflower seeds, used pecans ‘cos I didn’t have walnuts, and used almonds (as another reviewer mentioned) in place of the cranberries. This is a keeper for low carb baking!
Carolyn says
Thanks!
Katrina says
Is there anything you can add in place of unflavored whey protein? I have vanilla protein and was wondering if I could use if you think it would work. These are the one thing I miss, it’s my favorite muffin.
Carolyn says
Give it a go! Just leave out additional vanilla.
Nancy Plath says
What can I substitute for zucchini as it not one of my favorite foods.
Carolyn says
You won’t taste it. It just adds moisture. You could do more carrot if you like but it will raise the carb count.
Karen Laster says
Ugh! I surely did something wrong but I do not know what it was. I wanted to use this Morning Glory muffin recipe as a springboard for something a little different. I didn’t have sunflower seeds so I used sliced almond and didn’t have zucchini so I used unsweetened apple sauce. Oh, and I forgot the cinnamon, completely. Everything else I followed the recipe. Carolyn, your muffins came right out of the liners. Mine stuck like glue to the paper.
I hate it when people rate a recipe after they have made changes to every ingredient! Except for the substitutions I had to make, the texture, flavor, and satisfaction were great. I just need to figure out how to keep the muffins from sticking to the liners. Carolyn, you are the best. I appreciate all the difficult work you do/have done to create these fabulous recipes. Thank you!
Carolyn says
The applesauce is a likely culprit. More sugar and more moisture than zucchini. Also… did you use parchment paper liners?
Jen says
I spray the liners too as it helps the muffins to not stick to the liners.
Kathy says
Let the muffins cool completely before trying to unpaper them. If you want warm muffins then after removing the paper liners (after cooling completely!), warm in the microwave for a moment or in the oven on low heat
Ann says
The muffins sound delicious! I will try them soon.
“What’s the story, Morning Glory?” is a line from the musical number, “Telephone Hour” in the film, “Bye, Bye, Birdie”.
Lynn Ward says
“What’s the story, Morning Glory” is a line from the song, “The Telephone Hour,” in the musical “Bye, Bye Birdie.”
Leslie says
Just finish baking them. A little dry but I change it A little. I added 1/4 teaspoon of nutmeg and used pepetas instead of sunflower seeds added hemp seeds. The flavor was amazing. Now for some keto pumpkin butter!