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.
Healthy Eggless Apple Oatmeal Baked Muffins Recipe Highlights
It’s common knowledge that 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
Ingredients You’ll Need
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
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).
- 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 oatmeal cup with raisins, chopped nuts, or coconut flakes, if desired.
- 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.
- Banana: Swap the applesauce for mashed banana.
- Chocolate Chip: Swap apples for chocolate chips. If desired, leave out spices.
- Blueberry: Swap apples for fresh or frozen blueberries. No need to thaw.
Dairy-free: Use dairy-free milk.
Gluten-free: Use certified GF oats.
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
Yes, these oatmeal cups can be gluten-free if using certified GF oats.
Yes, I store these in the refrigerator and then pop them in the microwave until they are warmed to our liking.
You can swap the applesauce for mashed banana.
I love making these with oat milk.
Maple syrup is the best substitute for honey, but agave would likely work as well.
More Egg-Free Breakfast Recipes You’ll Love!
- Eggless Waffles
- Easy Eggless Chocolate Chip Pancakes
- Eggless Pancakes
- Easy Eggless Crepes
- Easy Eggless Chocolate French Toast
- Eggless Blueberry Muffins
- Easy Eggless Banana Bread Muffins
- Eggless Sugar Donut Muffins
- Browse more recipes…
Recipe Card 📖
Eggless Apple Oatmeal Baked Cups (Flourless)
Equipment
Ingredients
- 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
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.
- 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.
Nutrition
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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I made this like a oatmeal bake not in muffin pans for my toddler. It was very delicious. My baby liked it very much. I didnt add chia seeds.
Hello Pallavi! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
These came out more like a baked oatmeal cup rather than a muffin. Still good, but just different texture.
Hello Jenna! Thanks so much for your feedback and for trying my recipe.
Hi! I have made many of your recipes and they have been great so thanks for sharing!! Just wondering, can I substitute quick Oats for rolled oats? Thanks!
Hello Deanna! I am so glad to know that you are enjoying my recipes. You can use rolled oats but keep in mind that the texture will be different. If you do try using this alternative ingredient, please let me know the outcome. Thanks for your interest in my recipe.🙂
Are we supposed to add some baking powder or baking soda to the recipe. Please advise.
Hello Shivani! You are not. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Great photos and great recipe! This looks so delicious and healthy my hubby and kids would love it! Thanks for the recipe!
First of all your photos are MOUTHWATERINGLY DELISH! this recipe looks amazing and I love that it is eggless! We are definitely going to whip some of these up this weekend! Perfect for breakfast or a midday snack!
I’ve never tasted muffins like these before…I usually just stick with regular ol’ blueberry muffins. These look super yummy and healthy!
These look delish and I love how healthy they are for you. I add carnation to my protein powder
I have never made muffins with Chia Seeds in them. I bet these are very tasty and I know my kids would love to eat them before school.
I love all the topping items that you mentioned. Coconut and raisins would be so yummy.
I am always looking for easy to make freezer friendly breakfast ideas. I have 2 kids in university and morning are crazy busy. They need something quick and healthy as they go to their classes.
These look amazing! I’ve never thought about using Carnation Breakfast Essentials to bake. I’m going to try this recipe!
Oh yum! These look so good. I’m loving the added chia seeds and the carnation Vanilla would add some nice flavor.
Love the fact that these are eggless. I have a couple of friends who have egg allergies so these would be awesome to make for them.
These look really good! I am going to have to give them a try and they look perfect to take with me when I am on the go.
These muffins look so yummy. They would disappear in no time at my house.
Being able to grab a muffin for breakfast when I’m on the go is great. These sure do look delicious and should keep me fueled until lunch.
What a great way to use Carnation breakfast! I had no idea you could bake with it, but it makes so much sense to add protein.
Your muffins look the perfect solution for a busy school morning in our house. I love that they are so healthy!
These sound like amazing muffins to make for breakfast!! I love that you used a carnation shake like this, I bet they are delicious!
Wow! Those look amazing! I always struggle to grab breakfast in the morning before I run out the door and these seem like the perfect solution. I’d definitely serve them warm…yum!
I am totally going to try this. It looks delicious I can’t believe it has no eggs in it!