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
- 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
- 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.