Recipe
Keto Morning Glory Muffins
Wholesome low-carb muffins loaded with shredded vegetables, coconut, nuts, seeds, and cranberries for a nutrient-packed breakfast.

Prep time
20 min
Cook time
25 min
Total time
45 min
Servings
16
Net carbs
2.9g
Appliance
Oven
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Email me a sign-in linkIngredients
What you need
Adjust servings
16 servings- 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 tbsp baking powder
- 2 tsp ground cinnamon
- ¼ tsp salt
- 4 large eggs
- ½ cup butter, melted
- ½ cup grated carrots (loosely packed)
- ½ cup grated zucchini (loosely packed)
- ¼ cup water
- 1 tsp vanilla extract
Instructions
How to cook it
Prep timer
Cooking cue
Cook eggs just until set so they stay tender instead of rubbery.
- 1. Preheat oven to 350F and line 16 muffin cups with parchment or silicone liners.
- 2. Whisk together almond flour, sweetener, coconut flour, protein powder, flaked coconut, walnuts, sunflower seeds, chopped cranberries, baking powder, cinnamon, and salt in a large bowl.
- 3. Stir in the eggs, melted butter, grated carrots, grated zucchini, water, and vanilla extract until everything is well combined.
- Cook eggs just until set so they stay tender instead of rubbery.
- 4. Divide the batter among the prepared muffin cups and bake 20 to 25 minutes, until golden brown and firm to the touch, then cool completely in the pan.
- Taste and adjust the seasoning at the end, then serve while everything is hot or freshly chilled.
Source & attribution
All Day I Dream About Food · IMPORTED
Rated 4.99/5 from 54 ratings on All Day I Dream About Food. Method rewritten in-house; see source for the publisher's original.