Eggless Applesauce Muffins
Eggless applesauce muffins come together so quickly and will quickly become a staple in your kitchen! They are the great to have on hand and enjoy as a snack or breakfast item. If you are out of eggs or have an egg allergy, this eggless muffin recipe will be perfect for you.
Quick Look: Eggless Applesauce Muffins
🛒 Ingredients: All-purpose flour, quick oats, plain Greek yogurt, unsweetened applesauce, maple syrup, pumpkin pie spice, oil, vanilla, baking powder, baking soda, salt.
• ⏱️ Total Time: 25 minutes
• 💡 Top Tip: Don’t overmix the batter — stir just until combined to keep muffins light and moist.
Muffins are one of my favorite foods to have on hand. They are quick to prepare, and you can easily serve them for breakfast, lunch, or a snack. This recipe uses simple ingredients to make the perfect bite sized mini muffins.
Some of my favorite things about these muffins are that they are naturally sweetened with applesauce and maple syrup. They also have some protein included with the Greek yogurt and oats.
Ingredients and substitutions
Eggless applesauce muffins:
Cream Cheese Glaze
The cream cheese glaze is completely optional. But, in my opinion it is so worth the extra 5 minutes!
How to make applesauce muffins without eggs
- Preheat oven to 350 degrees and generously grease a mini muffin tin (see note below to use a standard 12 cup muffin tin)
- In a large mixing bowl place the applesauce, Greek yogurt, maple syrup, olive oil, and vanilla.
- Combine these ingredients using a scraping spatula or whisk.
- In a separate medium sized bowl combine the flour, pumpkin pie spice, baking soda, baking powder, and salt.
- In small increments, add the dry ingredient mixture to the large mixing bowl. Gently stir to combine as you add in the dry mixture. Tip: Do not overmix. Stir just enough to combine the ingredients.
- Then, gently stir in quick oats
- With a spoon, scoop and place batter into the mini muffin tin. You will want to fill them nearly to the top.
- Bake for 9-11 minutes. These little muffins bake FAST! Watch for the edges to begin to brown and you can place a toothpick in the center of one of the muffins. If it comes out clean, they are good to go!
- Let the muffins cool for a few minutes then transfer to a cooling rack.
Wanting to make them in a standard sized muffin tin? Bake at 350 degrees for 17-21 minutes. Fill each cup about 2/3 of the way up.
How to make the cream cheese glaze
In a medium size bowl, add in softened cream cheese and butter. Make sure they are soft! Leave the cream cheese or butter out at room temperature for about an hour to soften. If you need them to soften more quickly, microwave at 15 second increments. Microwave the cream cheese and butter separately as the butter will take longer to soften.
With a hand mixer on low speed, beat until smooth.
Add in powdered sugar, milk, and vanilla. Beat again until smooth and creamy.
Tip: Add additional milk if you are looking to thin out the glaze. Add more powdered sugar to thicken.
Spoon drizzle over your baked goods OR place the glaze in a Ziplock bag. Clip a small piece off the corner of the bag and then drizzle it onto your baked goods.
Note from Lexi: Why this recipe works
I love recipes like this because they are made with healthy, wholesome ingredients but are still foods my kids get excited about. With Greek yogurt and oats, there is a little extra protein and fiber, and I can skip refined sugar by using maple syrup. Having snacks like this ready to grab and go is such a game changer on busy days. These bite sized muffins work for breakfast, lunch, or snack time, and kids truly love them. They are also quick and easy to make with just bowls and a spatula, no stand mixer needed. Another bonus is how well they store and travel.
As you can see this recipe is completely egg-free, as is my entire blog. Read more about the blog here and thank you as always for stopping by!
– Lexi with Our Slice of Home
FAQ
Fill each cup about 2/3 of the way up. Bake at 350 degrees for 17-21 minutes. Watch for the edges to begin to brown. You can also insert a toothpick to the center of the muffin and if it comes out clean, they are cooked through!
Overmixing the batter can dry the muffins out. Stir with a spatula just until the batter is mixed. Also, you can use a whole milk Greek yogurt to add more fat to the recipe and it will make it less dry.
These muffins are not overly sweet like a cupcake. They do have some sweetness from the applesauce and maple syrup. If you add on the cream cheese glaze, this will add quite a bit of sweetness to each bite.
More delicious Egg Free Breakfast Recipes
For a full list of ideas visit: 20+ Quick Egg Free Breakfasts for Kids
Some more tasty options include:
Equipment needed
- Mini muffin tin or standard muffin tin
- Mixing bowls
- Spatula
How to store
With the cream cheese glaze: Store in an airtight container in the fridge for up to 4 days. Since it has cream cheese and milk in the glaze do not leave them on the counter. These taste delicious cold out of the fridge as well!
Without the cream cheese glaze: Store in an airtight container on the counter for up 4 days. You can also freeze them in a single layer for up to 3 months.
Tips for Success
Mix the ingredients until just combined, do not overmix to prevent the muffins from becoming dense.
Make sure the muffin tin is well greased to prevent sticking.
If you add the cream cheese glaze, be sure to store in the fridge.
If you made this recipe, I’d be so grateful if you left a ⭐️⭐️⭐️⭐️⭐️ rating and a quick comment sharing how it turned out. And if you haven’t already, follow along here:
– Lexi with Our Slice of Home
Eggless Applesauce Muffins
Equipment
Ingredients
Applesauce Muffins
- 2 cups all purpose flour
- 1 cup quick oats
- 1/2 cup plain Greek yogurt
- 1 ½ cups unsweetened applesauce
- ¼ cup maple syrup or granulated white sugar
- 1 ½ teaspoons pumpkin pie spice or sub for cinnamon
- 1/2 cup oil
- 2 teaspoons vanilla
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Cream Cheese Glaze
- 4 ounces cream cheese softened
- 3 tablespoons unsalted butter softened
- 1 teaspoon vanilla
- 4 tablespoons whole milk
- ½ cup powdered sugar sifted
Instructions
How to make applesauce muffins
- Preheat oven to 350 degrees and generously grease a mini muffin pan (see note below to use a standard 12 cup muffin pan).
- In a large mixing bowl place the applesauce, Greek yogurt, maple syrup, oil, and vanilla. Mix together until well combined.
- In a separate medium sized bowl combine the flour, pumpkin pie spice, baking soda, baking powder, and salt. Whisk together.
- Add the dry ingredient mixture to the large mixing bowl, in small increments. As you add, stir to combine with a silicone scraping spatula. Tip: Do not overmix. Stir just enough to combine the ingredients.
- Gently stir in oats.
- With a spoon, scoop and place batter into mini muffin pan. You will want to fill them until nearly to the top.
- Bake for 9-11 minutes. Watch for the edges to begin to brown.
- Let cool for a few minutes then transfer to a cooling rack.
- Top with cream cheese glaze, plain cream cheese, sunflower butter, jam, or butter.
How to make cream cheese glaze
- In a medium size bowl, add in softened cream cheese and butter. Make sure they are softened to avoid clumps.
- With a hand mixer, beat until smooth.
- Add in sifted powdered sugar, milk, and vanilla. With the hand mixer, beat until smooth and creamy.
- Add additional milk if you are looking to thin out glaze more. Add more powdered sugar to thicken it.
- Place the glaze in a Ziploc bag and clip a small part of the corner off with scissors.
- Drizzle the glaze onto the muffins.
These are so tiny and delicious!