Keto Morning Glory Muffins

Rise and shine with these Keto Morning Glory Muffins! Packed with almond flour, shredded veggies, coconut, nuts, seeds, and sugar-free cranberries, they’re a nutrient-dense breakfast that really satisfies.

Course Breakfast

Cuisine American

Keyword keto muffins, morning glory muffins

Prep Time 20

Cook Time 25

Total Time 45

Servings muffins

Calories 188kcal

Ingredients

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

US Customary - Metric

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

Storage Information: Store the muffins in a covered container on the counter for up to 5 days or in the fridge for up to 10 days. They can also be frozen for several months.

Nutrition