Name: Eggless Baked Apple Oatmeal Muffins
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 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

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.

Eggless Apple Oatmeal Muffins Recipe

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.

Having said that, I have come up with a few ideas to make breakfast time a breeze! Like my delicious eggless pancakes or waffles. If you haven’t tried these recipes you need to soon.

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.

What you need to make Eggless Apple Oatmeal Muffins

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

How to make Eggless Apple Oatmeal Muffins

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 Ziploc storage bag for later use.

I loved that I can customize what to put in/on them. Raisins, coconut flakes, and nuts are obviously great, but add whatever your 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!

Looking for more eggless breakfast ideas? Try these!

Eggless Baked Apple Oatmeal Muffins

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.

4.67 from 3 votes

Print Pin

Breakfast

American

Eggless, muffins, oatmeal

Prep: 5 minutes

Cook: 25 minutes

Total: 30 minutes

Servings: muffins

Calories: 126kcal

Ingredients

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

Instructions

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.

Recipe Notes:

You can use any other nutritious drink of your preference, or just protein milk, 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.

STORE in an airtight container up to 3 - 5 days or freeze in a Ziploc storage bag for later use.

Looking for more eggless breakfast ideas? Try these!

★ 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

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⭐️ RATE THIS RECIPE ⭐️ Do you have any questions? Ask me! I am happy to help 🙂

: Measuring Cups and Spoons Set

: Glass Mixing Bowl Set

: Silicone Spatula

: 12-Cup Regular Muffin Pan

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Originally posted September 2016, photos replaced in September 2019 and post content edited to add more helpful information, no change to the recipe.