keto morning glory muffins in sunny window with flowers
Print

Keto Morning Glory Muffins (high protein, low carb, Paleo)

Keto Morning Glory Muffins are simply bursting with fun, moist ingredients! High protein, low carb and Paleo. Nut-free.
Course Breakfast, Side Dish, Snack
Cuisine American
Keyword high protein, keto, low carb, morning glory, muffin, paleo, soaked
Prep Time 15 minutes
Cook Time 2 minutes
Total Time 1 hour 40 minutes
Servings 6 muffins
Calories 427kcal
Author Megan
Cost $3.50

Equipment

Ingredients

  • 4 eggs
  • ½ cup coconut flour
  • 1/2 cup Perfect Supplements Plant-Based Protein Powder or you can possibly use finely ground seeds such as pumpkin seeds, ground to a powder in your coffee grinder
  • 1/2 cup zucchini , grated
  • 1/2 cup carrot , grated (optional: For Keto, you can replace this with more grated zucchini if you wish, but this small amount doesn't add 1 net carb to each muffin.)
  • 1/2 cup pecans or walnuts (omit for nut-free)
  • 1/2 cup chocolate chips optional
  • 1/2 cup avocado oil
  • 1/2 cup low carb sweetener , granulated OR for Paleo: maple sugar or coconut sugar (use honey for GAPS or Paleo)
  • 1/4 cup coconut : dried and finely shredded (optional)
  • 1 Tablespoon ginger , grated
  • 1 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • 1/2 teaspoon sea salt
  • ½ teaspoon baking soda , sifted
  • 1/4 teaspoon nutmeg

Instructions

  • Line muffin pan with liners. Preheat oven to 325 degrees Fahrenheit.
  • Stir together dry ingredients in large mixing bowl: coconut flour, seed-based protein powder, optional chocolate chips, walnuts, shredded coconut, sweetener (if using Keto/Low Carb or Paleo granulated option), cinnamon, allspice, baking soda, sea salt and nutmeg.
  • Add to same bowl the wet ingredients: eggs, (honey if making GAPS version), fat of choice, grated zucchini, optional grated carrot and fresh ginger.
    4 process photos of making keto muffins
  • Stir together until fully combined, without over-mixing.
  • Scoop batter into prepared muffin pan, making six muffins. Bake in preheated oven until toothpick inserted in the center comes out clean and edges are brown, about 25 to 30 minutes. Cool and enjoy.

Notes

How to make this recipe a "soaked" muffin (a sourdough of sorts)

I know many of my readers like sour doughs and pre-digesting/fermenting batters as much as I do! So here's how you do it with this recipe:
You'll need three extra ingredients: 
  • 1/2 cup probiotic sour cream (or yogurt)
  • 1 Tablespoon + 2 teaspoons psyllium husk powder
  • 1/2 teaspoon inulin for low carb OR 1 teaspoon coconut or maple sugar
The day before you intend to bake the muffins, stir 1/2 cup probiotic sour cream (for Low Carb) or yogurt (dairy-free is fine too) into the Perfect Supplements Plant Protein Powder. Also: Add 1/2 teaspoon inulin OR for Paleo 1 teaspoon of some kind of unrefined sweetener (the probiotics will eat this). Mix well in smallish ceramic bowl. You'll get a thick dark green paste-yogurt of sorts. Cover loosely, and place in warm location, such as a yogurt maker, overnight.
In the morning, your seed "yogurt" will be added to all of the wet ingredients.
To the dry ingredients, stir in the psyllium husk powder. Mix all well (electric beaters work best with this version), and bake, according to recipe above. :) 

Soaked muffin process photos

(I used white carrots in the muffins below.)
soaked muffin process 4 images

Nutrition

Calories: 427kcal | Carbohydrates: 6g | Protein: 14g | Fat: 32g | Saturated Fat: 10g | Cholesterol: 121mg | Sodium: 383mg | Potassium: 183mg | Fiber: 5g | Sugar: 12g | Vitamin A: 2114IU | Vitamin C: 3mg | Calcium: 71mg | Iron: 1mg