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Eggless Baked Apple Oatmeal Muffins

stack of three Eggless Baked Apple Oatmeal Muffins with a cup of coffee on the background.


This Eggless Apple Baked Oatmeal Cups recipe is sure to become a breakfast favorite in your home!! Delicious, healthy, easy to make, and freezer friendly. Plus. It’s a healthy Grab-n-Go breakfast that will make your mornings easier.

stack of three Eggless Baked Apple Oatmeal Muffins with a cup of coffee on the background.
Table of Contents: Everything You Need to Know About This Recipe
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Healthy Eggless Apple Oatmeal Baked Muffins Recipe Highlights

It’s common knowledge breakfast is the most important meal of the day, especially for our little ones. It fuels them up and gets them ready for the day. But it’s also well known that it can be a challenge to feed the kids healthfully and get out the door in time for school. In my case, the challenge is double because of Vicky’s egg allergy.

One of my biggest concerns, when I’m developing breakfast recipes without eggs, is how to replace the egg proteins contribute. In this recipe, in particular, I decided to use high-protein milk (Carnation Breakfast Essentials®), which provided that extra boost of protein I was looking for. I also added chia seeds for an extra touch of goodness.

These Eggless Baked Apple Oatmeal Muffins are perfect to have around for rushed mornings!

These Egg-Free Baked Oatmeal Cups Are

  • Healthy
  • Refined sugar-free 
  • Flourless
  • Soft-baked & moist in the center
  • Easy to make and adapt to your family’s taste
  • Super yummy
Eggless Baked Apple Oatmeal Muffin with glaze over a wooden surface.

Ingredients You’ll Need

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Eggless Apple Oatmeal Baked Cups (Flourless) ingredients over a wooden surface with name tags.

Ingredients Notes & Substitutions

  • Oats: I use and recommend whole oats, also known as Old-fashioned Rolled oats.
  • Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
  • Chia seeds: For an extra boost of goodness and texture.
  • Spices: I used Apple pie spice. You can substitute for 1 1/2 teaspoon ground cinnamon and 1/4 teaspoon ground nutmeg.
  • High-Protein Milk: I used Carnation breakfast essentials vanilla flavor. You can use any other nutritious drink of your preference, or just protein milk,  plain milk, almond milk, or coconut milk.
  • Applesauce: I use and recommend unsweetened applesauce.
  • Fresh apples: Use your favorite variety, such as Fuji or Granny Smith. No need to pre-cook the apples before adding them to the oat mixture.
  • Honey: You can substitute for pure maple syrup.
  • Coconut oil: I personally like the addition of coconut oil in this recipe, but if you don’t want to use it, you can substitute it for more applesauce or plain yogurt.
  • Vanilla extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract! If you are looking for non-alcoholic vanilla flavoring, I recommend Simply Organic Vanilla Flavoring.

Process Overview: How to Make Eggless Baked Oatmeal Cups Without Eggs 

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

  1. Mix all the ingredients in a medium bowl until well combined.
  2. Scoop oatmeal mixture into prepared muffin pan, filling each well almost to the top. Sprinkle each oatmeal cup with raisins, chopped nuts, or coconut flakes, if desired.

  3. Bake for 25-30 minutes, or until slightly golden and set. Let oatmeal muffins

    cool completely before storage. Store in an airtight container for up to 3 – 5 days or freeze in a Ziploc storage bag for later use.

Recipe Tips

I do not recommend making the oatmeal batter ahead of time. The oats will soak up all the liquid! Whisk it all together, then bake right away.

The oatmeal cups are best with whole oats.

Use your favorite variety, such as Fuji or Granny Smith. No need to pre-cook the apples before adding them to the oat mixture.

The batter is liquid-y, and that is okay. When you’re dividing the batter between the muffin cups, make sure you have both liquid AND oats/apples in each. Spoon batter all the way to the top of each muffin cavity.

Substitutions & Additions

I love that I can customize these oatmeal cups to suit my family’s taste. Some of my favorite add-ins are raisins, coconut flakes, and nuts, but feel free to add whatever your heart desires.

  1. Banana: Swap the applesauce for mashed banana.
  2. Chocolate Chip: Swap apples for chocolate chips. If desired, leave out spices.
  3. Blueberry: Swap apples for fresh or frozen blueberries. No need to thaw.

Dairy-free: Use dairy-free milk.

Gluten-free: Use certified GF oats.

Eggless Baked Apple Oatmeal Muffins over a round cooling rack

Storing & Freezing Instructions

Store in an airtight container for up to 3 – 5 days in the refrigerator or freeze in a Ziploc freezer bag for up to 2 months.

How to Defrost & Reheat Baked Oatmeal Cup

To defrost, place oatmeal muffins overnight in the refrigerator or at room temperature for a couple of hours. Once defrosted, they can be reheated in the microwave for about 30 seconds if you prefer them warm.

Frequently Asked Questions

Can I make this gluten-free?

Yes, these oatmeal cups can be gluten-free if using certified GF oats.

Can I store them in the refrigerator and then reheat them when I need them?

Yes, I store these in the refrigerator and then pop them in the microwave until they are warmed to our liking. 

Can I substitute applesauce with something?

You can swap the applesauce for mashed banana.

Which dairy-free do you recommend?

I love making these with oat milk.

Can I substitute honey with something else?

Maple syrup is the best substitute for honey, but agave would likely work as well.

closeup view of a Eggless Baked Apple Oatmeal Muffin

More Egg-Free Breakfast Recipes You’ll Love!

Recipe Card 📖

stack of three Eggless Baked Apple Oatmeal Muffins with a cup of coffee on the background

Eggless Apple Oatmeal Baked Cups (Flourless)

Oriana Romero

This Eggless Baked Apple Oatmeal Muffins recipe is sure to become a breakfast favorite in your home!! Delicious, easy to make, and freezer friendly. Plus. It’s a healthy Grab-n-Go breakfast that will make your mornings easier.

Prep Time 5 mins

Cook Time 25 mins

Total Time 30 mins

Servings 12 muffins

Instructions 

  • Preheat the oven to 350º F (180º C). Line a muffin pan with liners. Lightly spray the liners with coconut oil.

  • Mix all the ingredients in a medium bowl until well combined.

  • Scoop oatmeal mixture into prepared muffin pan, filling each well almost to the top. Sprinkle each muffin with raisins, chopped nuts, or coconut flakes, if desired.

  • Bake for 25-30 minutes, or until slightly golden and set. Let oatmeal muffins to cool completely before storage.

 

Store in an airtight container for up to 5 days in the refrigerator or freeze in a Ziploc freezer bag for up to 2 months.

Defrost & Reheat: To defrost, place oatmeal muffins overnight in the refrigerator or at room temperature for a couple of hours. Once defrosted, they can be reheated in the microwave for about 30 seconds if you prefer them warm.

Milk: You can use any other nutritious drink of your preference, or just protein milk,  plain milk, almond milk, or coconut milk. I used Carnation Breakfast Essentials. 
Dairy-free: Use dairy-free milk. Oat milk is my fave!
Gluten-free: Use certified GF oats.
Recipe Tips: 

  • I do not recommend making the oatmeal batter ahead of time. The oats will soak up all the liquid! Whisk it all together, then bake right away.
  • The oatmeal cups are best with whole oats.
  • Use your favorite variety, such as Fuji or Granny Smith. No need to pre-cook the apples before adding them to the oat mixture.
  • The batter is liquid-y, and that is okay. When you’re dividing the batter between the muffin cups, make sure you have both liquid AND oats/apples in each. Spoon batter all the way to the top of each muffin cavity.
  • If you decide to add coconut flakes on top, and these are browning too fast, you can cover the top of the muffins with foil.

 
If you’re making this recipe, please read the whole post content to get lots of tips, tricks, variations, frequently asked questions, and step-by-step photos.
 
 Did you make this recipe? Don’t forget to give it a star rating below!
 
Please note that nutritional information is a rough estimate, and it can vary depending on the products used.

Nutrition

Calories: 126kcalCarbohydrates: 19gProtein: 3gFat: 4gSaturated Fat: 3gCholesterol: 2mgSodium: 11mgPotassium: 116mgFiber: 3gSugar: 6gVitamin A: 25IUVitamin C: 1mgCalcium: 45mgIron: 1mg

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Course Breakfast

Cuisine American

Calories 126

Keyword Eggless muffins oatmeal

This recipe was originally published on September 2016. The recipe remains the same, but more notes, tips, photos, and information have been added to the post in September 2022 to make it as helpful as possible! 

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