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

Eggless Apple Oatmeal Baked Cups (Flourless)

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.
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 12 muffins
Calories 126kcal


  • 2 1/2 cups (200 g) rolled oats
  • 1/4 teaspoon salt
  • 2 tablespoons chia seeds
  • 1 teaspoon apple pie spice
  • 1 cup (240 ml) high protein milk - I used Vanilla Carnation Breakfast Essentials (see notes)
  • 1 cup (240 g) unsweetened applesauce
  • 1 cup apples, cut into small pieces ( I used granny smith)
  • 2 tablespoons honey
  • 2 tablespoons coconut oil, melted
  • 1/2 teaspoon pure vanilla extract


  • 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.
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Please note that nutritional information is a rough estimate, and it can vary depending on the products used.


Calories: 126kcal | Carbohydrates: 19g | Protein: 3g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 2mg | Sodium: 11mg | Potassium: 116mg | Fiber: 3g | Sugar: 6g | Vitamin A: 25IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg