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January 5, 2018

Healthy Flourless Fresh Apple Bread

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Healthy Flourless Fresh Apple Bread made without sacrificing flavor or texture. No flour needed, sweetened with honey, and loaded with fresh apples, it’s quick to make and tastes so great!

Healthy Flourless Fresh Apple Bread

So many of you have fallen in love with my Healthy 5-Ingredient Flourless Banana Bread, Healthy Flourless Pumpkin Bread and 4-Ingredient Flourless Chocolate Chip Banana Bread recipes with several requests for a flourless apple bread version soooo…your requests are my command! šŸ™‚

This recipe will have you stocking up on apples and baking a loaf every chance you get. It’s delicious, healthy and super easy to make.

Healthy Flourless Fresh Apple Bread

You’d seriously never believe it doesn’t have flour, oil, butter or granulated sugar in it. Just fresh apples, oats, honey, eggs, vanilla, baking soda and cinnamon. All ingredients you probably have on hand most of the time.

Feel free to use your favorite apple. I love using Honeycrisp, Braeburn or Granny Smith.

Healthy Flourless Fresh Apple Bread

Just like my other flourless bread recipes, the batter for this bread is mixed in the blender. The blender is a must because the oats need to be well blended with all of the other ingredients to get that great bread texture once baked.

Just core and slice the apples (no need to peel unless you want or need to) and put them in the blender with all of the other ingredients. Blend until the oats and apples are well ground and the batter is easy to pour into the loaf pan.

Healthy Flourless Fresh Apple Bread

Once baked, you’ll have a moist, tender loaf of apple bread that’s perfectly sweetened from the apple and honey and spiced just right from the cinnamon. The flavor and texture is so comforting and leaves you feeling great!

A big slice of this fresh apple bread with a spread of peanut butter and drizzle of honey is one of my favorite ways to start the day. It fills me up and gives me the energy I need to get the kids to school, workout and tackle my morning to-do list.

It’s also one of our favorite afternoon snacks that keeps us satisfied until dinner.

Healthy Flourless Fresh Apple Bread

Each time I enjoy a slice of this bread, I’m truly amazed how tender and tasty it is given how healthy it is. It more than satisfies my bread cravings.

Healthy Flourless Fresh Apple Bread

I love it so much and I’m sure you will too. Enjoy!

xoxo,

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Healthy Flourless Fresh Apple Bread

★★★★★ 4.4 from 7 reviews
  • Author: Maegan - The BakerMama
  • Prep Time: 5 mins
  • Cook Time: 35 mins
  • Total Time: 40 mins
  • Yield: 10
  • Category: Breakfast
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Description

Healthy Flourless Fresh Apple Bread made without sacrificing flavor or texture. No flour needed, sweetened with honey, and loaded with fresh apples, it’s quick to make and tastes so great!


Ingredients

  • 3 medium apples (about 1.25 pounds)
  • 1/4 cup honey
  • 2 cups old-fashioned or quick-cooking oats
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon

Instructions

  1. Preheat oven to 350°F. Lightly grease 9×5-inch loaf pan with non-stick cooking spray and set aside.
  2. Core and slice the apples. No need to peel unless you want or need to.
  3. Add all ingredients to a powerful blender and blend until smooth and well combined. Try not to over-blend the batter as this will cause the oats to warm and start cooking into oatmeal which will hinder the loaf from baking with a bread-like texture.
  4. Pour batter into prepared loaf pan. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  5. If the loaf starts to brown more on top before the center is done, tint it with foil until baked all the way through.
  6. Let loaf cool completely in loaf pan. Store bread in an airtight container in the refrigerator.

Notes

Use your favorite apple. I love using Honeycrisp, Braeburn or Granny Smith.

Did you make this recipe?

Tag @thebakermama on Instagram and hashtag it #thebakermama

Healthy Flourless Fresh Apple Bread

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Reader Interactions

Comments · 108

  1. AvatarEmily says

    January 7, 2018 at 2:00 pm

    Are honey and maple syrup pretty close to interchangeable? Also, if I want more cake like (lighter) would I increase the baking soda or would I add baking powder to the recipe?
    Thank You Maegan! I just found your site today because I’ve started baking more. It looks like it’s going to be a comprehensive resource!

    Reply
    • MaeganMaegan says

      January 7, 2018 at 5:48 pm

      Hi Emily! Yes, you can use honey or maple syrup. Both versions will taste great! As far as making the bread lighter, you could add an extra egg white or two which whips when it blends in the blender and will help make the bread lighter. Hope this helps and best wishes with everything you bake! Enjoy! šŸ™‚

      Reply
      • AvatarChris says

        March 11, 2018 at 6:18 pm

        Why is it that one the banana bread recipe you didn’t include an egg? ???? any particular reason?

      • MaeganMaegan says

        March 14, 2018 at 12:35 am

        Hi Chris! The only banana bread recipe I don’t include eggs in is my 4-Ingredient Flourless Chocolate Chip Banana Bread (https://thebakermama.com/recipes/4-ingredient-flourless-chocolate-chip-banana-bread/) and that’s because the recipe I created doesn’t need it to turn out and taste great and it gives people who can’t eat eggs a banana bread recipe option. Hope this helps.

  2. AvatarEli says

    January 9, 2018 at 2:44 pm

    Can I use baking powder instead of baking soda?

    Reply
    • MaeganMaegan says

      January 10, 2018 at 1:58 pm

      Hi Eli! Sure, to substitute baking powder, use 4 teaspoons for every teaspoon of baking soda called for in the recipe. Enjoy!

      Reply
  3. AvatarKelly says

    January 15, 2018 at 2:13 pm

    This looks incredible and I would love to try it. My concern is over-blending it if I use quick oats (which I have on hand). Is there a big difference in texture quick vs. old-fashioned oats.
    Is it really liquid-y when blended?
    Kelly

    Reply
    • MaeganMaegan says

      January 15, 2018 at 11:17 pm

      Hi Kelly! I don’t think you’ll need to worry about blending the quick oats too much. You want everything to be blended together as well as possible whether using regular oats or quick oats. The batter will have some liquid to it because of the juice from the apples, but it still has enough texture to spread into the pan and to bake into a great loaf. Hope this helps. Enjoy!

      Reply
  4. AvatarCintia says

    January 25, 2018 at 3:46 pm

    How can I substitute the honey ?

    Reply
    • MaeganMaegan says

      January 26, 2018 at 2:49 pm

      Hi Cintia! You can substitute the honey with maple syrup. Enjoy!

      Reply
  5. AvatarMehnazT says

    February 13, 2018 at 9:42 am

    Can some sauce be used in place of apples? If so, how much would you recommend?

    Reply
    • MaeganMaegan says

      February 14, 2018 at 12:30 am

      I couldn’t say for sure because I’ve only tested the recipe with fresh apples.

      Reply
      • AvatarJen says

        May 7, 2020 at 7:27 pm

        I used no sugar added applesauce and it turned out just like the picture. Also I used sorghum instead of the sweetener with no trouble (I had it on hand and I like the flavor better than maple)

        ★★★★★

  6. AvatarWendy Huntington says

    February 21, 2018 at 4:54 pm

    It turned out perfect and my husband liked it????
    Easy to make and delicious. Thank you.

    Reply
  7. AvatarSolange says

    February 26, 2018 at 7:57 pm

    Love your recipes ā¤ļø And this one is pretty good (and healthy) !

    Is there a place we can find the nutrition info (calories, fat, etc …)
    Thanks.

    Reply
    • MaeganMaegan says

      February 27, 2018 at 10:15 pm

      Hi Solange! So happy you are enjoying my recipes! I don’t provide nutritional information at this time because everyone uses different brands of ingredients which often have differing nutritional values. I would recommend plugging the ingredients you use into a free online nutrition calculator like: http://www.myfitnesspal.com/recipe/calculator Hope this helps. Enjoy!

      Reply
  8. AvatarTaylor says

    March 5, 2018 at 6:33 am

    Do you know the calories in a slice?

    Reply
    • MaeganMaegan says

      March 6, 2018 at 10:45 pm

      Hi Taylor! I don’t provide nutritional information at this time because everyone uses different brands of ingredients which often have differing nutritional values. I would recommend plugging the ingredients you use into a free online nutrition calculator like: http://www.myfitnesspal.com/recipe/calculator Hope this helps. Enjoy!

      Reply
    • AvatarHeh says

      May 23, 2020 at 5:57 am

      2000 overall 200 per slice

      Reply
  9. AvatarMarĆ­a R says

    March 18, 2018 at 1:28 pm

    What will happen if I add more apples? I like moisture but will too many apples be bad?

    Reply
    • MaeganMaegan says

      March 20, 2018 at 10:09 pm

      Hi Maria! If you’re okay with the bread being really moist rather than have a tender bread texture, you could probably add another medium apple and be just fine. You will probably have to increase the baking time as well. I would have to test it to be able to say for sure how much additional apple would work without weighing the loaf down completely.

      Reply
    • AvatarLaura Bond says

      October 30, 2018 at 3:54 pm

      Hi Maria,

      I actually did this by accident and the bread was very wet in the middle, kind of like a bread pudding texture. Still delicious, but not what it’s supposed to be.

      Reply
      • AvatarAnn says

        April 27, 2019 at 12:11 pm

        Same here but I weighed my apples to be accurate. Cooked over an hour and fell in the middle, mush not firm

    • AvatarIrene says

      May 1, 2020 at 8:37 pm

      Hey there! Can I make into muffins instead? Will timing/ingredients change at all? New to baking but I’m super excited for this!

      Reply
      • The BakerMamaThe BakerMama says

        May 5, 2020 at 5:40 pm

        Hi Irene! Yes, you can definitely bake the recipe into muffins. Just prepare the recipe as directed and divide the batter evenly among the muffin cups. They’ll probably bake in closer to 20-25 minutes. Enjoy!

    • AvatarMonica says

      August 10, 2020 at 12:53 pm

      Hi, We’ve been loving your flourless breads in our house—so far we’ve made multiple banana loaves, and I have this apple loaf prepped and ready to go! My question: would it be ok to blend ingredients today and bake tomorrow or the following day, or does it have to be baked same day? Thank you!

      Reply
      • The BakerMamaThe BakerMama says

        August 18, 2020 at 11:16 am

        Hi Monica! I don’t recommend prepping quick bread batters in advance if you don’t plan to bake the bread right away.
        The moist ingredients will start to interact with the leavening agents and therefore the bread will not bake properly resulting in a flattened loaf. Hope this helps. Enjoy!

  10. AvatarShay says

    April 19, 2018 at 2:39 pm

    Great recipe! Just made it but I guess my blender isn’t as strong as I thought and I had to blend it in small batches. I’m just wondering what blender do you use or recommend?

    Reply
    • MaeganMaegan says

      April 24, 2018 at 1:02 pm

      Hi Shay! We have a Ninja blender and love it so much! It’s so powerful, easy to use and easy to clean in the dishwasher. šŸ™‚ Here’s the one we have: https://amzn.to/2HLe0eP

      Reply
  11. AvatarSophie says

    June 17, 2018 at 4:28 am

    Could I use stevia instead of honey?

    Reply
    • MaeganMaegan says

      June 26, 2018 at 11:11 pm

      Hi Sophia! You could try replacing it with liquid stevia, but I’m not sure what amount would work best for this recipe. I know that you would use quite a bit less stevia. Certainly worth a try, but maybe research the best way to substitute honey with stevia first. Hope it turns out great for you!

      Reply
  12. AvatarLauren says

    July 19, 2018 at 12:54 pm

    Made this bread and the banana bread recipe on this site numerous times for my family. It is such a hit! I love that it’s tasty healthy and easy to make with minimal cleanup.

    Thank you so much for a great recipe that is a staple in our home!

    Reply
    • MaeganMaegan says

      July 19, 2018 at 1:56 pm

      Yay! I love hearing that, Lauren! So happy you and your family enjoy these easy, healthy, tasty bread recipes. Continue to enjoy!

      Reply
  13. AvatarDee says

    August 11, 2018 at 4:41 am

    Can I use a food processor instead of a blender? My blender is old and on it’s last legs!

    Reply
    • MaeganMaegan says

      August 12, 2018 at 11:53 am

      Hi Dee! Absolutely, you just want to make sure the oats are ground well with the other ingredients! Enjoy!

      Reply
  14. AvatarKevin says

    August 26, 2018 at 6:01 am

    I used tinned apple instead of fresh and added some flax seeds for extra fibre (good for tummy)…. In the oven at the moment

    Reply
    • AvatarKevin says

      August 28, 2018 at 5:52 am

      Will be making this again… Thanks

      Reply
  15. AvatarMary says

    October 1, 2018 at 11:15 am

    Looking forward to making this! Can I make this and the banana bread recipe into muffins instead of a loaf?

    Reply
    • MaeganMaegan says

      October 2, 2018 at 2:16 pm

      Hi Mary! Absolutely, just reduce the baking time to about 20-25 minutes. Enjoy!

      Reply
  16. AvatarAlli says

    October 15, 2018 at 12:01 pm

    Hi- i have been cooking it a very long time and even raised the heat and it is still very moist in the center- the center is coming out wet with the toothpick!

    Reply
    • MaeganMaegan says

      October 16, 2018 at 10:44 am

      Hi Alli! Did you follow the ingredients and instructions exactly?

      Reply
      • AvatarSino says

        May 13, 2020 at 4:48 am

        Faced the same problem and had followed this recipe exactly, except I used maple syrup instead of honey

      • The BakerMamaThe BakerMama says

        May 15, 2020 at 3:43 pm

        Hi Sino! I’m wondering if you over-blended the batter? If the batter is over-blended, it gets warm and starts to cook the oats which will prevent the batter from baking correctly as the loaf is already in oatmeal form.

  17. AvatarMindy Lepp says

    October 16, 2018 at 10:28 pm

    This was yummy! All 5 of us loved it! We finished the loaf in about 24 hrs. Had to make a 2nd loaf tonight. It definitely took longer to cook though.

    Reply
  18. AvatarPriscilla says

    October 24, 2018 at 3:05 pm

    Could I use zucchini instead of apples for this bread? We have been enjoying your other bread recipes.
    I’m on an anti-inflammatory diet so no refined sugar or flour.

    Thanks!
    Priscilla

    Reply
    • MaeganMaegan says

      October 25, 2018 at 12:34 am

      Hi Priscilla! Absolutely, zucchini is a great substitute in this recipe. Enjoy!

      Reply
      • AvatarBrit says

        February 23, 2020 at 1:28 pm

        I followed the recipe to a T. Weighing the apples and everything, however, the middle was just goop. The outside cooked fine. Had it in for more than an hour and eventually just gave up. Not sure what I did wrong.

      • The BakerMamaThe BakerMama says

        March 3, 2020 at 11:48 am

        Hi Brit! I’m wondering if you over-blended the batter. If you blend it too much to the point where the oats get warm and start to cook, the loaf won’t bake to a bread-like texture.

      • AvatarGay says

        May 14, 2020 at 2:50 pm

        I’m wondering if I could use the same basic recipe but add blueberries after batter is made.

        ★★★★★

      • The BakerMamaThe BakerMama says

        May 15, 2020 at 3:30 pm

        Hi Gay! Yes, adding blueberries will be such a great addition. Just be sure not to add too many as it will weigh down the batter and prevent it from baking nice and even. Enjoy!

  19. AvatarAlanna says

    October 27, 2018 at 7:51 pm

    hi! Just made these today — they’re awesome! Was wondering if next time I could sub in almond flour for the blended oats, and if so, how much you think I should use? Thanks!

    Reply
    • MaeganMaegan says

      November 10, 2018 at 12:00 pm

      Hi Alanna! I haven’t tested it so I couldn’t say for sure exactly how it would turn out and taste, but it’s certainly worth a try. I would recommend 2 cups almond flour for the 2 cups oats. Hope it turns out just as great for you!

      Reply
  20. AvatarMindy says

    November 18, 2018 at 10:07 pm

    I have Gestational Diabetes and need to avoid white flour so this was great! Plus, my kids all loved it. I’ve made it several times over the past couple weeks. They get so excited when I say I’m gonna make it. Definitely becoming a staple in our home.

    I will say I’ve had the same “gooey center” problem, though. I just cook it really long (like 40-ish minutes) and it turns out.

    Thanks!

    Reply
  21. AvatarV says

    December 10, 2018 at 3:45 pm

    Just made this! My children thoroughly enjoyed it. Super moist and will definitely be making more. I also subbed the apples with a ripe plantain, omitted the honey and made a delicious plantain breadā¤ļø
    Thank you for this!

    Reply
  22. AvatarJess says

    January 6, 2019 at 3:09 pm

    Made as muffins. Sooooo good! Just so easy for kids’ breakfasts before school throughout the week. I toss some chia seeds in there too for an extra kick ????

    Reply
  23. AvatarElisa Ferrua says

    February 20, 2019 at 1:38 am

    I tried the apple bread recipe yesterday .
    I was wondering if might have put too much oats ? I measured in table spoons and I put 20.
    I ā€˜m Italian and I struggle with cup measurements.
    For the baking powered i/o baking soda is the ratio 4 tea spoons ?

    Reply
    • MaeganMaegan says

      February 24, 2019 at 2:37 pm

      Hi Elisa! There are 16 tablespoons in a cup so you would need 32 tablespoons (2 cups) of oats for this recipe. And to substitute the 1 teaspoon baking soda, I would recommend 2-3 teaspoons of baking powder. Too much baking powder will give a bad taste to the bread. Hope this helps.

      Reply
  24. AvatarRobert says

    March 2, 2019 at 7:48 am

    Not quite the apple bread concept I had in mind, but it’s an imaginative recipe and the low fat-sugar-dairy aspect is appealing so many thanks. The batter had a good consistency and looked like your picture when it went into the oven. It wasn’t quite done after 30 minutes so I gave it 2 more. The result is more like ok than wow. It’s somewhat rubbery and more solid than yours looks. I’m pretty sure you’d have tweaked the recipe before publishing if you’d gotten my result. Any idea how I can make it better? I’d like to try it again.

    Reply
  25. AvatarTizziana Murphy says

    September 16, 2019 at 2:31 am

    Hi on the flourless apple bread, i made and had to cook it slightly longer in my oven. Tastes nice, my only thing is, is that it came out really sticky with outside crust, not sure where i went wrong. I used cooking apples instead of ordinary, they were only ones on hand.

    Reply
    • MaeganMaegan says

      January 3, 2020 at 9:20 am

      Hi Tizziana! It might have something to do with the apples you used as they could have been sweeter and moister causing the crust and top to be sticky. Happy to hear it tasted great though!

      Reply
  26. AvatarMaureen Solares says

    November 18, 2019 at 6:31 pm

    I love this! The bread came out delicious tonight I’m making 2 more and I added dark chocolate chips on top of 1 of them! Thank you!

    Reply
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