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.
Is breakfast time in your home as crazy as mine?
It’s common knowledge Breakfast is the most important meal of the day; Specially 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 allergies.
And joining the list of amazing eggless breakfast ideas are these Eggless Baked Apple Oatmeal Muffins!
One of my biggest concerns when I’m developing breakfast recipes without eggs is how to replace the egg’s proteins contributes. In this recipe in particular I decided to use 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.
I loved that I can customize what to put in/on them. Raisins, coconut flakes and nuts are obviously great, but add whatever you heart desires. These oatmeal muffins are definitely backpack-friendly, and they’re freezable, too!
How To Defrost Oatmeal Muffins:
Leave oatmeal muffins overnight at room temperature. Once defrosted they can be reheated in the microwave for about 30 seconds, if you prefer them warm.
These Eggless Baked Apple Oatmeal Muffins are perfect to have around for rushed mornings!
If you make this recipe, be sure to snap a photo and hashtag it #MommysHomeCooking. I’d love to see what you cook!
- 2 1/2 cup rolled oats
- 1 pinch of salt
- 2 tablespoons chia seeds
- 1 teaspoon apple pie spice
- 8 oz Carnation Breakfast Essentials vanilla flavor (see notes)
- 1 cup apple sauce
- 1/2 cup granny smith apple, cut into small pieces
- 2 tablespoons honey
- 2 tablespoons coconut oil, melted
- 1/2 teaspoon pure vanilla extract
Preheat oven to 350º F. 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 3/4 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 up to 3 - 5 days or freeze in a zip top storage bag for later use.
You can use any other nutritious drink of your preference, or just plain milk, almond milk or coconut milk.
If you decide to add coconut flakes on top, and these are browning too fast you can cover the top of the muffins with a little piece of foil.