These Apple Cinnamon Baked Oatmeal Muffins are vegan, gluten-free & oil-free. They are perfect for those on-the-go mornings or for a healthy mid-day snack.
Now that fall is in full swing, life gets even busier around here. I’ve been developing tons of holiday recipes and I hope to finish them in time. I have so many ideas and I hope I can bring them to fruition for you guys, because I want y’all to come back. During these weeks, I sometimes get too busy to eat and that’s not good. I need fuel to keep me going, so I try to make things that are quick, nutritious and satisfying. These Apple Cinnamon Baked Oatmeal Muffins are the perfect way to do it. They are easy to make, nutrient-packed & filling.
If you haven’t tried baked oatmeal yet, you are really missing out. You should skip the boring bowl of morning oats and give these a try. These scrumptious muffins have simple, wholesome & inexpensive ingredients, that are probably in your pantry right now. You should go take a peek.
Baked oatmeal is great because it’s portable and perfect for those on-the-go mornings. You can leave those oatmeal packets at home and grab this deliciousness instead. You don’t have to reserve these for breakfast either…you can enjoy them for a mid-day snack, post workout or a uber healthy dessert.
They are also great if you have house guests. You can feed a whole herd of humans without making your kitchen a disaster. It’s a win-win situation! But…
*Warning: these muffins could make your house guests visit more often.
You can make these muffins on a Sunday night and have breakfast ready for the week. They are great warm or cold and can be dressed up with some jam, nut butter, vegan butter or maple syrup. They also pair nicely with some coconut yogurt, coffee, tea, or a tall glass of hazelnut milk.
Baked oatmeal also has so much versatility…you can add nuts, seeds and fruit to your liking or whatever is in season. Since it’s fall out there (well, for most of us) I decided to capture its essence with crisp apples, pecans, cinnamon, nutmeg and raisins.
Wait until you get all this goodness in the oven…your house will smell heavenly.
These oat-y muffins are filled with nutrients and are a great source of protein & heart-healthy fiber. They are subtly sweet, soft and packed with fall flavor. They are perfect for meal prep and to-go meals, too.
Basically, these muffins need to be in your life, so let’s do this!
- 2 flax eggs (mix together 2 tablespoons ground flax seed + 6 tablespoons filtered water)*See note
- 3/4 cup unsweetened apple sauce
- 1/3 cup pure maple syrup
- 1 cup almond milk (or any plant-based milk)
- 1/4 cup almond butter * see note
- 2 teaspoons vanilla extract
- 3 cups gluten-free rolled oats
- 2 teaspoons baking powder
- 3/4 teaspoon sea salt
- 1 tablespoon cinnamon
- 1/8 teaspoon nutmeg
- 1/3 cup pecans , chopped + more for topping
- 1/4 cup raisins + more for topping
- 1/2 cup apple , peeled & diced in 1/4" pieces + more for topping
Preheat oven to 375 degrees fahrenheit
Place 12 muffin liners in a standard muffin pan
Prepare flax eggs in a small bowl and set aside, about 10 minutes.
In a large bowl, add rolled oats, baking powder, salt, cinnamon & nutmeg (All dry ingredients) Combine well.
In a medium bowl, add flax eggs, applesauce, maple syrup, almond milk, almond butter and vanilla extract. Whisk to combine well.
Now add the wet ingredients into the large bowl of dry ingredients. Combine well.
Stir apples, raisins and pecans into the mixture.
Fill each muffin liner almost to the top and press down lightly with a spoon. Top each muffin with a pieces of raisins, pecans and apples. Slightly push pieces into mixture.
Place in oven & bake the muffins until they are slightly golden on top, about 18-22 minutes.
Let cool for 10 minutes in the pan before transferring them to a cooling rack for another 10 minutes. To avoid the liner sticking to the muffin, let them completely cool before enjoying.
*If you don't have ground flax seeds, you can use whole chia seeds instead. The measurements and method are the same as the flax. If you only have whole flax, you can grind the flax seed in a coffee grinder. Another alternative to the flax eggs, is the liquid from a garbanzo bean can/pack. You will need 5 tablespoons of liquid to replace the 2 flax eggs in this recipe. Just whisk well into the wet ingredients.
*Other nut butter ideas: cashew, walnut, sunflower seed and macadamia. Peanut butter works, but it will make the muffins taste a little peanut butter-y. *The mixture will have a wet consistency and that's totally normal.
If you make these Apple Cinnamon Baked Oatmeal Muffins, or one of my other recipes, I’d love to hear from you. Leave a comment below and let me know what you think. It would really make my day. You can also follow me on Instagram and share your creation with me, Just tag me @veganhuggs and hashtag #veganhuggs.
*Pin for later 🙂