Flourless Breakfast Muffins – Vegan & Gluten Free

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This is the prefect vegan breakfast recipe for someone who needs a healthy & filling plant based breakfast on-the-go! These tasty muffins (or donuts, if you use the right pan!) are super simple to make ahead of time for some easy vegan food prep, and take with you on your adventures throughout the week.

There are only a few steps to this recipe, which is why it is so easy! 

1. Add ingredients.

2. Blend.

3. Bake. 

That is it, my friends =] 

Reusable & Washable
Keep your snacks fresh while reducing plastic waste!

You can use whatever shape pan you like. I chose a donut shaped pan, obviously! 

Get creative with this recipe and add some nuts, or dried/fresh fruit – I love adding frozen raspberries. You can also substitute apple sauce for any other blended fruit, like pumpkin, banana, or persimmon. 

This muffin recipe is a healthy breakfast option because it is:

  • High in fiber to improve digestion and keep you going until lunch.
  • Loaded with minerals and healthy fats for brain health.
  • High in complex carbs, to keep your brain working (your body runs on carbs so don’t skip them!)
  •  Easy to make ahead! So you won’t have to skip breakfast! 

Not only is this plant based muffin perfect for a vegan breakfast, but it is also great to take camping, hiking, and as a healthy mid-day snack. 

I hope you enjoy this healthy vegan recipe. Let me know if you try it in the comments below!

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Flourless Breakfast Muffins – Vegan & Gluten Free

  • Prep Time5 min
  • Cook Time15 min
  • Total Time20 min
  • Ready in35
  • Yield6 muffins
  • Serving Size2 muffins
  • Energy347 cal


    • 2 cups rolled oats
    • 3/4 cup unsweetened applesauce
    • 1/4 cup sugar (or substitute maple syrup)
    • 1/4 cup + 2 TBSP flaxmeal
    • 1/2 tsp cinnamon1/2 tsp pumpkin pie spice



    Preheat oven to 350 degrees Fahrenheit 


    Add all ingredients to a food processor and blend until well combined, but still with a bit of chunky texture to the oats.


    Spoon into a muffin mold and bake for 12-15 minutes.


    Let cool for 15 minutes before removing from pan. Keep in the fridge for up to a week. 

    • 3 servings per container
    • Serving Size2 muffins
    • Amount per serving
    • Calories347
    • % Daily Value*
    • Total Fat8 g10.26%
    • Sodium7 mg0.3%
    • Total Carbohydrate63 g22.91%
    • Dietary Fiber9 g32.14%
    • Total Sugars23 g
    • Added Sugars16 g32%
    • Protein9 g18%
    • Calcium60 mg4.62%
    • Iron3 mg16.67%
    • Potassium321 mg6.83%
    • Magnesium114 mg27.14%
    • Zinc2.5 mg22.73%


    1. This looks so good! Can I use other mix ins too?

    2. Thanks for sharing! Do they keep long in the freezer?

      • rootyfruityvegan

        Yes they do well in the freezer. I’ve frozen them for about a week but they’re always eaten by then!

    3. What can I sub for flaxmeal?

    4. I’d like to sub date paste. Any idea how much I would need?

    5. Silly question perhaps: Is this calling for 1/2 tsp of cinnamon AND 1/2 tsp of pumpkin spice? Or should it be OR? It wasn’t on its own line, so I wasn’t sure. Thanks. Looks delicious!

      • rootyfruityvegan

        It calls for both 🙂

      • Hi! I was wondering what you added in if they were a bit dry. I subbed the sugar for maple syrup and they still came out on the dry—er side. Would you add in more applesauce?
        Otherwise these were great!

        • rootyfruityvegan

          More applesauce could work. Also baking a couple minutes less could keep them from getting too dry.

    6. I’m wondering if I could add more oats instead of flax or chia seeds. Anything thoughts on another substitute? Oh I wonder if I could and Sunbutter, that might work as a good binder.

      • rootyfruityvegan

        More oats may make it more dense, but you can use sunflower butter and add other seeds if you prefer.

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