Morning Glory Muffins (keto)

The yield mentioned at the top of the recipe is for half-size “muffin pucks.” Since I’m the only one eating them, 16 were too many. They lasted refrigerated for weeks, but the flavor faded a bit after the first week. So I recommend only making enough for a week, which for me would mean 8 half-size “muffin pucks” or 8 full size muffins. Note: Full size muffins will double all the nutritional counts. Baking may take longer, too.

This recipe was mildly tweaked from one on the All Day I Dream About Food blog.

Keto Morning Glory Muffins
Yield: 16 muffins
Each: 207.3 cal, 11.3g protein, 3.3g net carbs, 16g fat

1-1/2 cups Bob’s Red Mill almond flour
1/3 cup Swerve sweetener (1/2 C. for a sweeter muffin)
1/3 cup Bob’s Red Mill coconut flour
1/4 cup unflavored whey protein powder
1/3 cup unsweetened flaked coconut
1/3 cup chopped walnuts
1/4 cup sunflower seeds
1/4 cup unsweetened dried cranberries, chopped
1 tablespoon baking powder (make sure it’s fresh)
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves or cardamom
1/4 teaspoon salt
4 large eggs, room temperature
1/2 cup butter, melted
1/2 cup grated carrots, loosely packed
1/2 cup grated zucchini, loosely packed
1/4 cup water
1 teaspoon vanilla extract

Preheat the oven to 350 decrees and line 16 muffins cups with parchment or silicone liners.

(1) In a large bowl, whisk together dry ingredients
Note: I recommend sifting the baking powder with the flours for good distribution.

(Almond flour, sweetener, coconut flour, protein powder, coconut, walnuts, sunflower seeds, cranberries, baking powder, cinnamon, salt)

(2) Stir in wet ingredients

(Eggs, melted butter, carrots, zucchini, water, vanilla extract)

The mixture will be quite thick, but mix it well.

(3) Bake

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.

These muffins will keep well, refrigerated, for about a week. They also freeze well and can be gently reheated in a microwave or oven.

NOTE—A reminder if you didn’t read the top note…I make these as 200-calorie muffin “pucks” which are about half the size of regular muffins.