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–+ servings
Flourless Apple Oatmeal Muffins 1

Flourless Apple Oatmeal Muffins

These nutritious Flourless Apple Oatmeal Muffins use blended oats instead of refined flour, creating a naturally gluten-friendly breakfast option that's both convenient and nourishing. Packed with fresh apples and warm cinnamon, they're perfect for busy mornings or healthy snacking.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Course Breakfast
Cuisine American
Servings 12 muffins
Calories 165 kcal

Equipment

  • Muffin Tin
  • Blender or Food Processor
  • Mixing Bowl

Ingredients
  

Dry Ingredients

  • 2½ cups old-fashioned rolled oats not quick oats
  • 1 tablespoon ground cinnamon
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt

Wet Ingredients

  • 2 medium apples diced (about 2 cups), Honeycrisp or Gala recommended
  • 2 large eggs
  • ¼ cup maple syrup or honey
  • ¼ cup unsweetened applesauce
  • ¼ cup milk of choice dairy or plant-based
  • 2 tablespoons melted coconut oil or light olive oil
  • 1 teaspoon vanilla extract

Optional

  • ½ cup chopped walnuts or pecans

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or generously coat with cooking spray.
  • Place 2 cups of the oats in a high-speed blender or food processor and pulse until they reach a fine, flour-like consistency (about 45-60 seconds).
  • Add eggs, maple syrup, applesauce, milk, melted coconut oil, and vanilla extract to the blender with the oat flour. Blend on medium speed for about 30 seconds until smooth and well-combined.
  • Transfer the blended mixture to a large bowl and stir in the remaining ½ cup of whole oats, baking powder, baking soda, cinnamon, and salt. Mix until just combined.
  • Fold in the diced apples and optional nuts, leaving some apple pieces aside for topping.
  • Divide the batter evenly among the prepared muffin cups, filling each about ¾ full. Top with reserved apple pieces and a light sprinkle of oats if desired.
  • Bake in the preheated oven for 20-24 minutes or until a toothpick inserted into the center comes out clean with just a few moist crumbs attached.
  • Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Substitution Tips:
  • For a vegan version, replace eggs with 2 flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, let sit for 5 minutes)
  • Use any non-dairy milk like almond, oat, or coconut milk
  • For extra fiber, substitute one cup of oats with quick-cooking quinoa flakes
Storage:
  • Counter: Keep in an airtight container at room temperature for up to 3 days
  • Refrigerator: Store for up to a week. Reheat for 15-20 seconds before serving
  • Freezer: Wrap individually and freeze for up to 3 months

Nutrition

Calories: 165kcalCarbohydrates: 26gProtein: 4gFat: 6gSaturated Fat: 2gSodium: 150mgPotassium: 210mgFiber: 3gSugar: 9gIron: 1.2mg
Keyword Flourless Muffins, Apple Oatmeal Muffins, Gluten-Free Muffins, Healthy Breakfast
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