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Why choose between two breakfast favorites when you can have both? These Keto Granola Muffins have tons of flavor and crunch!
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Sometimes it’s hard to choose. Sometimes you want it all. And I am here to tell you that you CAN have it all. At least, you can when it comes to breakfast options.
These Keto Granola Muffins take two of my favorite breakfast options and mash them into one tasty low carb treat. It’s a wonderful way to start your day!
I make a point of keeping my house stocked with keto muffins. And I’ve been relying a lot on keto granola for easy snacking. So I think it was just a matter of time before I found a way to bring these two things together.
I am sure glad I did and I think you will be too!
You will love this delicious new recipe!
I have so many keto muffin recipes already, did I really need another? Yes, yes, I did. I sincerely believe that you can never have enough. And I am quite certain that there will be many more recipes to come.
These muffins are super easy to make and have a delicious crunch both on top and throughout. Since I was using a blueberry granola, I decided to up the ante and add some frozen blueberries. So they are bursting with wonderful flavor.
But they can also be customized to your taste. You can use any keto-friendly granola you like, any berries, or even chocolate chips. And with only 3.7g net carbs, they are worthy of your consideration!
Ingredients you need
- Nut flours: I use a combination of both almond flour and coconut flour to get the best muffin texture. You can try sunflower seed flour to replace the almond flour for a nut-free option, but you will need to add 1 tablespoon of lemon juice or vinegar to offset the green reaction.
- Brown sugar replacement: A brown sugar replacement adds the best flavor. Try my homemade brown sugar substitute!
- Protein powder: Adding protein powder to keto baked goods helps them rise and hold their shape better. I use whey protein but you can also use egg white protein powder.
- Keto granola: You can use store-bought or homemade keto granola. This time, I used the Blueberry Cinnamon from NuTrail. I also really like the Ketola Crunch granola.
- Frozen blueberries: You can use fresh blueberries or other berries as well.
- Kitchen staples: Eggs, oil, baking powder, vanilla extract and salt.
Step-by-step directions
1. Whisk the dry ingredients: In a large bowl, whisk together the almond flour, sweetener, protein powder, coconut flour, baking powder, and salt. Remove one tablespoon of this mixture to toss with the frozen berries.
2. Add the wet ingredients: Add the eggs, oil, water, and vanilla extract and stir until well combined. If the batter is overly thick, stir in another or two tablespoon of water. Stir in about two thirds of the granola until well mixed.
3. Fold in the blueberries: Carefully fold in the blueberries, trying to keep them from bleeding too much.
4. Fill the muffin cups: Divide the batter into cups of a standard muffin pan lined with 12 silicone or parchment liners. Sprinkle the remaining granola overtop of the muffins.
5. Bake: Bake at 350ºF for 20 to 25 minutes, until risen, golden brown, and just firm to the touch. Remove and let cool in the pan.
Expert tips
Tossing the blueberries with a little of the dry flour mixture helps keep them from bleeding too much blue into the batter. If your berries are not frozen, you don’t need to worry about this!
How much water you need to add depends on your coconut flour. Don’t add any extra water until you see what the batter is like. But don’t thin it out too much or it won’t bake through properly.
Sweetener Options: I used my own brown sugar substitute, but any granular sweetener should work. If you decide to use a sweetener that is mostly allulose, I recommend decreasing the oven temperature by 25ºF. You may need to bake them a little longer but this helps keep them from over-browning.
Frequently Asked Questions
Conventional granola is made with oats and plenty of sugar, so it’s not a great choice for keto or low carb diets. However, it’s astonishingly easy to make a granola-like cereal with nuts, seeds, and coconut. I have a wonderful crunchy keto granola recipe that fans love!
This low carb granola muffin recipe has 6.9g of carbs and 3.2g of fiber per serving. That comes to 3.7g net carbs per muffin.
You can store these muffins in a covered container on the counter for up to 3 days, or in the fridge for up to a week. They also freeze well in an airtight container or ziploc freezer bag.
Low Carb Granola Muffins Recipe
Why choose between two breakfast favorites when you can have both? These Keto Granola Muffins have tons of flavor and crunch!
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Servings: 12 muffins
Calories: 198kcal
Instructions
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Preheat the oven to 350ºF and line a standard muffin pan with 12 silicone or parchment liners.
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In a large bowl, whisk together the almond flour, sweetener, protein powder, coconut flour, baking powder, and salt. Remove one tablespoon of this mixture to toss with the frozen berries.
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Add the eggs, oil, water, and vanilla extract and stir until well combined. If the batter is overly thick, stir in another or two tablespoon of water. Stir in about two thirds of the granola until well mixed.
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Carefully fold in the blueberries, trying to keep them from bleeding too much.
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Divide the batter between the prepared muffin cups. Sprinkle the remaining granola overtop of the muffins.
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Bake 20 to 25 minutes, until risen, golden brown, and just firm to the touch. Remove and let cool in the pan.
Notes
Storage Information: Store these muffins in a covered container on the counter for up to 3 days, or in the fridge for up to a week. They also freeze well in an airtight container or ziploc freezer bag.
Nutrition Facts
Low Carb Granola Muffins Recipe
Amount Per Serving (1 muffin)
Calories 198
Calories from Fat 171
% Daily Value*
Fat 19g29%
Carbohydrates 6.9g2%
Fiber 3.2g13%
Protein 9g18%
* Percent Daily Values are based on a 2000 calorie diet.
