Naturally Sweetened Almond Flour Morning Glory Muffins
Muffins have always been a guilty pleasure of mine — so warm, sweet, and perfectly portable. They’re the quick, delicious, on-the-go breakfast I need on a busy morning … or, at least, that’s what I tell myself.
Let’s be honest: most muffins are little more than cupcakes without the frosting-hats. They’re full of sugar, carbs, and will have you crashing out by mid-morning.
But that’s where this Almond Flour Morning Glory Muffin recipe is different.
Not only are they naturally sweetened with maple syrup, cinnamon, and applesauce, but these muffins are packed with nutrients: fiber-rich carrots, hormone-balancing flax seeds, pepitas, and oats. You’ll find warm notes of cinnamon and ginger, bright pops of orange zest, and a dense, filling texture that will keep you satisfied long after breakfast.
Trust me, this is the healthy breakfast muffin you’ve been waiting for!
Ingredients
1 1/4 cup almond flour
1 cup oats (blended)
2 tsp baking soda
2 tsp cinnamon
1 tsp ground ginger
1/2 tsp salt
3 eggs
1/3 cup olive oil
3/4 cup applesauce
1/3 cup maple syrup
2 tsp orange zest
Juice of 1/2 large orange
2 cups shredded carrots
1/2 cup grated apple
1/4 cup flax seeds
1/2 cup pepitas
The History of Morning Glory Muffins
Chef Pam McKinstry baked the first Morning Glory Muffin over four decades ago inside the Morning Glory Café on Nantucket Island, and bakers everywhere rejoiced. The recipe became an instant classic when it was first published in Gourmet magazine in 1981 and still inspires copycats to this day (*hand raised*). Her version was a hearty mix of whole wheat flour, carrots, apple, coconut, raisins, and nuts — the kind of muffin you’d eat with a cup of tea while watching the sun rise.
My recipe stays true to the original “morning glory” spirit, with some well-placed upgrades:
Almond flour replaces wheat for a gluten-free base with more healthy fats and protein.
Maple syrup and applesauce offer sweetness without the sugar crash.
Pepitas and flax seeds bring even more texture, while benefiting hormone.
Tips to Baking with Almond Flour
Almond flour has a wonderfully rich, nutty flavor and is naturally gluten-free, but it behaves differently than all-purpose or wheat flour. Here are a few quick tips to help your muffins turn out perfectly:
Don’t overmix: Too much stirring can make the batter heavy. Mix until just combined.
Line your muffin tin: Almond flour tends to stick more than wheat-based flours. Use liners or grease your pan well.
Let them cool before removing: These muffins firm up as they cool — removing them too early can lead to breakage.
Seed Cycling Support: A Muffin for Your Follicular Phase
If you practice seed cycling to help support hormone balance, this recipe makes a perfect snack during your follicular phase (days 1–14 of your cycle).
Why?
Flax seeds provide phytoestrogens that gently support rising estrogen levels.
Pumpkin seeds (pepitas) are rich in zinc, which is important for progesterone production in the next phase.
Paired with fiber, healthy fats, and vitamin-rich carrots, these muffins work with your cycle — not against it. Enjoy one in the morning with a cup of tea or as a nutrient-dense afternoon bite.
Instructions
Preheat the oven to 375°F and line a muffin tin with liners.
In a medium bowl, mix the almond flour, blended oats, baking soda, cinnamon, ginger, and salt.
In a separate bowl, whisk together the eggs, olive oil, applesauce, maple syrup, orange zest, and orange juice.
Stir the wet ingredients into the dry until just combined.
Fold in the carrots, grated apple, flax seeds, and pepitas.
Spoon batter into the lined muffin tin and top with extra pepitas if desired
Bake for around 20 minutes or until they are golden brown.
Cool muffins and enjoy!
Naturally Sweetened Almond Flour Morning Glory Muffins
Naturally sweetened and hormone-supportive, these almond flour Morning Glory Muffins are a gluten-free, nutrient-rich breakfast you’ll crave daily.
Ingredients
Instructions
- Preheat the oven to 375°F and line a muffin tin with liners.
- In a medium bowl, mix the almond flour, blended oats, baking soda, cinnamon, ginger, and salt.
- In a separate bowl, whisk together the eggs, olive oil, applesauce, maple syrup, orange zest, and orange juice.
- Stir the wet ingredients into the dry until just combined.
- Fold in the carrots, grated apple, flax seeds, and pepitas.
- Spoon batter into the lined muffin tin and top with extra pepitas if desired
- Bake for around 20 minutes or until they are golden brown.
- Cool muffins and enjoy!