Apple Cinnamon Oat Muffins (Egg Free, Dairy Free, Vegan)

These egg free Apple Cinnamon Oat Muffins are hearty and slightly less sweet than your typical fruit muffin, but almost look like dessert with their cinnamon sugar topping. Oat flour, apples, and cinnamon come together to make these a sweet (but not too sweet!) breakfast option packed with fiber. The recipe is egg free as is, and can easily be made dairy free/vegan with simple substitutions.

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Try some of my other great fall recipes below:

My son loves eating eggless pancakes or cornmeal pancakes for breakfast most mornings (I make in batches, and freeze for weekdays – they reheat so easily!). However, we like to mix it up to give his diet some variety and surprise. He’s also fascinated with apples these days. I recently discovered that he loves these Baked Cinnamon Apple Fries, and he is big on muffins. So naturally, my next creation was apple cinnamon muffins.

You can peel and finely chop your apples with a knife, or  toss them in the food processor. I prefer the food processor, which is an especially easy option here since you’ll likely be using it for your oat flour (just remember to process the oats first, since they’re dry).

These Apple Cinnamon Oat Muffins are:

• Egg free
• Dairy Free (use dairy free milk of choice)
• Wheat/gluten free (substitute gluten free flour for all purpose in recipe / use GF oats)
• Peanut free
• Tree nut free
• Soy Free
• Fish and Shellfish Free (but who wants that in their muffins anyway?)

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4 from 1 vote

Apple Cinnamon Oat Muffins (Egg Free, Dairy Free, Vegan)

These egg free Apple Cinnamon Oat Muffins are hearty and slightly less sweet than your typical fruit muffin, but almost look like dessert with their cinnamon sugar topping. Oat flour, apples, and cinnamon come together to make these a sweet (but not too sweet!) breakfast option packed with fiber. The recipe is egg free as is, and can easily be made dairy free and vegan with simple substitutions.

Prep Time10 minutes mins

Cook Time18 minutes mins

Total Time28 minutes mins

Servings: 12 muffins

Author: Lisa Ngo, Safely Delish

Ingredients

• 1/2 cup unsweetened applesauce
• 2/3 cup brown sugar, packed
• 3 Tablespoons water
• 3 Tablespoons vegetable or canola oil (may substitute additional applesauce, if desired)
• 1 teaspoon vanilla extract
• 1 Tablespoon + 1 teaspoon baking powder
• 1 1/2 cup flour
• 1/2 cup rolled oats (blended into oat flour in food processor)
• 2 tsp cinnamon
• 1/2 tsp salt
• 1/2 cup milk of choice
• 2/3 cup apples, finely chopped (1 cup if you like a lot of apples!)

Topping (Optional)

• 1 Tbsp sugar for topping
• 1/4 - 1/2 tsp cinnamon

Instructions

• Preheat oven to 350F. Grease 12 muffin tins or line with muffin liners.
• Stir together applesauce, brown sugar, water, oil, and vanilla in large bowl.
• For oat flour, pulse ½ cup of oats in food processor 5-10 times (5 for chunkier oats, 10+ for a finer oat flour – both ways are good!).
• Whisk together flour, oat flour, baking powder, cinnamon, and salt.
• Add about half of the flour mixture (no need to measure) to wet ingredients and stir to combine.
• Add milk and remaining flour mixture, and stir until combined. Stir in apples last.
• Divide batter evenly into 12 muffins (or 24 mini muffins). Optional: Mix together cinnamon and sugar topping in small bowl, and sprinkle evenly over muffin tops before baking.
• Bake at 350F for 17-22 minutes, or until toothpick comes out clean (or about 12 minutes for mini muffins).
• Allow to cool in pan several minutes. The apples add additional moisture, so allowing them to cool a bit first will help them keep their shape. Transfer to wire rack and cool completely before storing.