Low Carb Almond Flour Morning Glory Muffins

Low Carb Morning Glory Muffins recipe that calls for almond flour and oat fiber.

Low Carb Almond Flour Morning Glory Muffins

These muffins are soft and tender from the almond flour, with a slight lift from oat fiber. The molasses adds rich flavor without much sugar — less than 1g added sugar per muffin. Best enjoyed chilled or at room temp. Store in the fridge for 4–5 days or freeze for later. The muffins are pretty substantial and should weigh about 2.2 or slightly more each.

Course Breakfast

Cuisine American

Keyword Almond Flour, Morning Glory

Prep Time 20

Cook Time 20

Total Time 40

Servings muffins

Calories 145kcal

Author Anna

Cost 5

Ingredients

¾ cups blanched almond flour (I used 74 grams King Artur) (75 grams)
¼ cup plus a tablespoon oat fiber (go by weight) (35 grams)
½ tablespoon ground flaxseed optional
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt (Morton kosher)
¾ teaspoons cinnamon
⅛ teaspoon nutmeg optional
1 large egg
1 large egg white
¼ slightly rounded cup 1:1 sweetening blend (44 grams) or 6 T. allulose (75 grams) (add 1 teaspoon cornstarch if using allulose)
½ tablespoons molasses (10 grams)
¼ cup milk or almond milk
2 tablespoons thick Greek yogurt, (28 grams)
1 tablespoon olive oil or melted coconut oil
¾ teaspoon vanilla extract
½ cup shredded carrot lightly packed, squeezed dry
¼ cup shredded zucchini, squeezed dry
¼ cup shredded apple (optional)
1 tablespoons unsweetened shredded coconut
2 tablespoons chopped pecans or walnuts optional, included in the macros

Instructions

Preheat oven to 350°F (175°C). Line 12 muffin cups with paper liners.
In a large bowl, whisk together almond flour, oat fiber, ground flaxseed, baking powder, baking soda, salt, cinnamon and nutmeg.
In another bowl, whisk eggs, egg white, sweetener, molasses, milk, yogurt, oil, and vanilla.
Stir the wet mixture into the dry until well combined.
Fold in carrot, zucchini, apple (if using), coconut, and nuts.
Divide the batter evenly into 12 lined muffin cups.
Bake for 24–27 minutes or until a toothpick comes out clean.
Let cool completely before removing from liners.

Nutrition