7 baked oatmeal muffins on w white tray. Tea with lemon and cinnamon sticks in the background.

Apple Cinnamon Baked Oatmeal Muffins

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.
Course Breakfast, Snack
Cuisine Gluten-Free, Oil-free, Vegan
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12
Calories 186kcal
Author Melissa Huggins


  • 2 flax eggs (mix together 2 tablespoons ground flax seed + 5 tablespoons filtered water)*See note
  • 3/4 cup unsweetened apple sauce
  • 1/3 cup pure maple syrup (sub agave)
  • 1 cup almond milk (or any plant-based milk)
  • 1/4 cup almond butter (or any nut butter)
  • 2 teaspoons vanilla extract
  • 3 cups gluten-free rolled oats
  • 2 teaspoons baking powder
  • 3/4 teaspoon sea salt
  • 2 teaspoons ground 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 or just grease each slot. 
  • 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.
*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. 


Serving: 1Muffin | Calories: 186kcal | Carbohydrates: 27g | Protein: 4g | Fat: 7g | Sodium: 168mg | Potassium: 266mg | Fiber: 4g | Sugar: 8g | Vitamin A: 5IU | Vitamin C: 0.6mg | Calcium: 106mg | Iron: 1.4mg