Start your morning with these wholesome flourless Apple Breakfast Muffins that are naturally sweet, hearty, and packed with cozy cinnamon flavor. Made with simple plant-based ingredients, they’re a quick and healthy grab-and-go vegan muffin that is perfect for a weekly breakfast meal-prep.
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 a silicone donut mold!) are super simple to make ahead of time for some easy vegan food prep, and take with you on your adventures throughout the week.
What makes these muffins healthy?
These muffins are healthy because the flax provides plant-based omega-3s and fiber, the applesauce adds natural sweetness with less sugar, and the oats offer whole-grain nutrition with soluble fiber and complex carbs that helps keep you full and energized until your next meal.
Ingredients needed
This recipe is so simple with only 6 ingredients! Here is what you need to make easy gluten-free apple muffins:
- Rolled oats, gluten-free if needed
- Unsweetened applesauce
- Organic cane sugar or substitute with maple syrup
- Flaxmeal, also called ground flaxseed
- Cinnamon
- Pumpkin Pie Spice
How to make Flourless Apple Breakfast Muffins
- Preheat oven to 375F (190C) and prepare a muffin tin. For oil-free muffins, use a silicone muffin mold. For this recipe, I chose donut molds.
- Add all the ingredients to a food processor and blend until well combined, but with some small chunks remaining.
- Spoon the mixture into a muffin mold and bake for 14-17 minutes, or until firm on top. Cooking time will vary depending on the size of your muffin mold.
- Let cool for 15 minutes before removing from the muffin mold.
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!
Flourless Apple Oat Muffins
- Total Time: 35 minutes
- Yield: 6 muffins 1x
Description
These Apple Oat Muffins easy vegan gluten-free breakfast or snack that is high in complex carbs, healthy fats, and fiber to keep you going. Meal prep a batch of these muffins in just 35 minutes for a quick and easy on-the-go breakfast all week long.
Ingredients
- 2 cups rolled oats, gluten-free if needed
- 3/4 cup unsweetened applesauce
- 1/4 cup cane sugar
- 1/4 cup + 2 tablespoons flaxmeal
- 1/2 teaspoon cinnamon
- 1/2 teaspoon pumpkin pie spice
Instructions
- Preheat oven to 375F (190C) and prepare a muffin tin. For oil-free muffins, use a silicone muffin mold. For this recipe, I chose donut molds.
- Add all the ingredients to a food processor and blend until well combined, but with some small chunks remaining.
- Spoon the mixture into a muffin mold and bake for 14-17 minutes, or until firm on top. Cooking time will vary depending on the size of your muffin mold.
- Let cool for 10 minutes before removing from the muffin mold.
Notes
- Storage tip: Keep in a sealed container in the fridge for up to one week. Eat cold or reheat in the microwave for 15-30 seconds
- Prep Time: 10
- Cook Time: 25
Nutrition
- Serving Size: 2 muffins
- Calories: 350
- Sugar: 16g
- Sodium: 10mg
- Fat: 8g
- Carbohydrates: 60g
- Fiber: 9g
- Protein: 9g
- Cholesterol: 0mg
This looks so good! Can I use other mix ins too?
Of course! Any nuts, seeds, dried fruit, and even chocolate chips!
Thanks for sharing! Do they keep long in the freezer?
Yes they do well in the freezer. I’ve frozen them for about a week but they’re always eaten by then!
What can I sub for flaxmeal?
chia seeds
I’d like to sub date paste. Any idea how much I would need?
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!
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!
More applesauce could work. Also baking a couple minutes less could keep them from getting too dry.
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.
More oats may make it more dense, but you can use sunflower butter and add other seeds if you prefer.