I loved the concept of morning glory muffins, but not all the wheat flour, sugar and high-carb fruit. I reduced the carrot, increased the coconut, added hemp hearts, and replaced the apple with zucchini, and the raisins with goji berries or mulberries. I also added pumpkin seeds along with the pecans. I also made them vegan, replacing the eggs with flax eggs, and replaced sugar with a golden sugar-free sweetener. And as usual, I replaced wheat flour with a blend of low-carb flours and protein powder. These muffins turned out brilliantly on the first try, and see them becoming a regular staple in our household.

Vegan Keto Morning Glory Muffins Recipe

Ingredients:

Directions:

  1. Preheat the oven to 350F and line 12 muffins cups with parchment or silicone liners, or use a silicon muffin tray.

  2. In a small bowl, whisk together ground flax and non-dairy milk. Allow to set for 5 minutes.

  3. In a large bowl, whisk together the almond flour, sweetener, coconut flour, protein powder, oat fibre, hemp hearts, coconut, pecans, pumpkin seeds, chia seeds, dried berries, baking powder, cinnamon, ginger and salt.

  4. Stir in the soaked flax, olive oil, cider vinegar, carrots, zucchini, and vanilla extract until well combined.

  5. Divide among the prepared muffins cups and bake 20-25 minutes, until golden brown and the tops are firm to the touch. Remove and let cool completely in the pan.

Did you make this vegan keto morning glory muffins recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)