What a glorious morning for Morning Glory Muffins. Or perhaps it’s a glorious afternoon, if you’re one of those people who prefers muffins as a snack. Whenever you choose to enjoy them, these keto muffins are going to be a hit! Tender, delicious, and packed full of goodness.
With shredded zucchini, flaked coconut, crunchy walnuts, and sugar-free cranberries, they have all the texture and flavor you crave. You will be hard pressed to believe that they didn’t come from your favorite bakery. And with less than 6 grams of carbs per muffin, they are a deliciously smart way to start your day.
If you’re a muffin fanatic like me, be sure to try my Keto Blueberry Muffins too. And if you prefer to bake with coconut flour, check out this recipe for Keto Zucchini Muffins.
If you aren’t familiar with morning glory muffins, let me assure you that they are delicious. They are rather something like everything-but-the-kitchen-sink muffins. The conventional version contains a rich array of veggies, fruits, nuts, and spices. They usually have carrots, apple, pineapple, coconut, walnuts, raisins, and cinnamon or ginger.
To make them keto-friendly, I used a combination of almond and coconut flour. I also ditched the apple, pineapple, and raisins, swapping in some grated zucchini and some keto dried cranberries. The end result was fabulous. Just as hearty and packed with goodness as I remember them, without all the carbs.
Reader’s Thoughts
“The first time I made these, I kind of gave a side eye to the ingredients because how could such a combo of ingredients be good together. But I was missing bran muffins and decided to give it a try. I was wrong; the ingredients come together to make magic! Now they are some of my favorite muffins!” — Misty
Why you will love these muffins
- Easy to make: Don’t be put off by the long ingredient list, these muffins are an easy one-bowl recipe.
- Perfect for busy mornings: They are hearty, filling, and easy to grab and go!
- Great texture: With shredded zucchini, a little carrot, some nuts, coconut, and sunflower seeds, you can see the goodness in each bite.
- Tastes like the classic: They have all the cozy, spiced flavor of traditional morning glory muffins.
- Moist and tender: All the shredded veggies keep them from drying out.
- Hearty and filling: They are low in carbs but high in fiber, to keep you fuller longer. Make ahead: They freeze beautifully so you can stock your freezer with easy breakfasts or snacks.
Ingredient Notes
- Keto flours: This recipe uses both coconut flour almond flour. As with any almond flour recipe, the finer your flour, the finer the consistency.
- Sweetener: I like to use some brown sugar substitute for this recipe, for added flavor.
- Protein powder: You can use whey protein, egg white protein, or plant-based protein. The added protein adds nutrition but it also helps the muffins rise better.
- Nuts and seeds: For added protein and crunch, these muffins are filled with unsweetened flaked coconut, chopped walnuts and sunflower seeds.
- Sugar free dried cranberries: I add these for a touch of sweetness. You can use store bought or learn how to dry cranberries at home.
- Veggies: This recipes includes both grated carrots and zucchini.
- Kitchen staples: Butter, eggs, baking powder, vanilla extract, cinnamon and salt.
Overview: How to Make This Recipe
- Combine the dry ingredients: Mix the flours, sweetener, baking powder, spices, nuts, seeds, and dried cranberries together.
- Add the wet ingredients: Stir in the melted butter, eggs, carrots, zucchini, water, and vanilla.
- Bake the muffins: Divide the batter between 16 muffin cups lined with parchment or silicone liners. Bake until golden brown and the tops are firm to the touch.
- Cool the muffins: Let cool completely in the pan before removing.
Tips for Success
- Prep your ingredients before you begin mixing things together. That means grating 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.
Sweetener Options: I used an erythritol based sweetener for this recipe, as allulose tends to make them overly brown. If you do choose to use allulose, you may want to drop the temperature by 25 degrees. Watch them carefully while they are in the oven.
Frequently Asked Questions
Although carrots contain more sugar compared to other low carb vegetables, you can still eat them in on the keto diet. In this recipe, a small amount is spread over a large number of muffins. The carrots add less than 1g of carbs to each muffin and are unlikely to affect your state of ketosis.
These muffins are 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. They will keep well in the refrigerator for up to a week.
This keto morning glory muffin recipe has 5.9g of carbs and 3.0g of fiber per serving. That comes to 2.0g net carbs per muffin.
Keto Morning Glory Muffins
Ingredients
- 1 1/2 cups (150 g) almond flour
- 1/2 cup (91 g) Swerve Sweetener
- 1/3 cup (40 g) coconut flour
- 1/4 cup (27 g) unflavoured whey protein powder, (can sub egg white protein)
- 1/3 cup (28.33 g) unsweetened flaked coconut
- 1/3 cup (78.86 g) chopped walnuts
- 1/4 cup (33.5 g) sunflower seeds
- 1/4 cup (30.3 g) sugar-free dried cranberries, chopped
- 1 tbsp baking powder
- 2 tsp ground cinnamon
- 1/4 tsp salt
- 4 large eggs
- 1/2 cup (113.5 g) butter, melted
- 1/2 cup (64 g) grated carrots, loosely packed
- 1/2 cup (62 g) grated zucchini, loosely packed
- 1/4 cup (59.15 g) water
- 1 tsp 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.
Video
Notes
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
Free Bonus: Secrets to Keto Baking!
Sign up for your favorite recipes delivered straight to your inbox plus get our FREE bonus: Secrets to Keto Baking!
These are absolutely delicious and very filling.
These muffins are Morning GLORIOUS! Your recipes never disappoint and this recipe is exceptional. I subbed pecans and use some vanilla protein powder because it was all I had. It is a brand suitable for use in baking, and the muffins were light and fluffy. Thanks so much for another healthy, delicious recipe.
I have all the dry ingredients measured out to whip these up in the morning! My husband doesn’t like walnuts so I subbed extra cranberries… Do you think that’ll work?
Should be fine!
Easy to follow recipe without overwhelming ingredients. Muffins were moist and so flavorful . Incredibly delicious!
Thank you!
Thanks!
Oh my goodness these muffins are delicious. I did put in a quarter cup of raisins as a morning glory muffin for me needs raisins. They are moist and tasty thank you so much for the recipe.
These are five star muffins for sure! They are moist and sweet and the texture is definitely muffiny????. This is the third time I have made them and am trying them in a small loaf pan. I want to make them in advance for guests. I think they will freeze well. I am so thankful for your recipes! My husband and I are type 2 diabetic and we can eat a delicious muffin without feeling guilty and jacking up our blood sugar. It’s about quality of our lives right! Thanks Again!
Just made this morning for the week. So very delicious. Thank you once again for your magic Carolyn
Can you sub vanilla whey protein powder?
Yes but some of them have an overpowering vanilla flavor.
Do u know the rule of converting muffins into a loaf? Can this be applied to this? Luv ur recipes
I don’t know what you mean about a “rule”. As far as I know, there is no such thing. You can turn muffins into a loaf, but the timing will depend so much on the kind of muffin and what it’s made with.
Hi,
I made these muffins yesterday. I had to substitute blueberries for the cranberries since I didn’t have cranberries. These muffins are excellent! There are zero left!!
My husband and I are both type 2 diabetics. I have a terrible sweet tooth and have been so incredibly delighted to have found your instagram and incredible recipes. Thanks so much!!!
Sorry a bit confused. If recipe calls for 1/2 cup melted butter, is measurement after melting or before? Maybe others know, but I dont. Thank you
It’s a good question. My ingredients say “1/2 cup butter, melted”. Which means you measure it out before melting. Since 1/2 cup is a stick (8 tbsp), it should be easy.
Can’t wait to bite into one of these muffins. Have my first Have a batch in the oven now. So easy to make! Thank you for the recipe!!
I made these wonderful little muffins yesterday and it made 18 perfect muffins. They are delicious!
After sampling, the rest are in the freezer for the days to come.
Thank you for all of you hard work in the kitchen that makes our lives easier!
P.S. This was my first time making them and won’t be the last!
Morning glory muffins used to be my favorite. I have a batch of cranberries drying in the oven now, but can I sub whole frozen cranberries? I see someone else mentions it. Other than taking up more room in muffin cups, would you recommend any recipe modifications? I’m worried that I’m going to run out before cranberry season in the Fall.
Should be fine, cranberries don’t release a lot of juice.
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.
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…
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!
I don’t think you will have to adjust anything. They will just take up more of the muffin.
Thank you, they turned out great. These are my new favorite muffin 🙂