Vegan Blueberry French Toast Breakfast Muffins
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 12
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 tablespoon maple syrup
- 1 tablespoon ground flaxseed
- 1/8 teaspoon sea salt
- 3/4 cup frozen blueberries
- 1 cup unsweetened cashew milk ((i use silk brand))
- 1 tablespoon almond meal
- 2 teaspoons nutritional yeast ((optional see note))
- 9 slices soft bread ( gluten free if needed (see note))
- 1/4 cup oats ( gluten free if needed)
- 1/3 cup raw pecans ((walnuts would also work))
- 1/4 cup coconut sugar ( plus a little more to top cups with if preferred)
- 3 tablespoons coconut butter ( at room temperature (see note))
- Carbohydrate 2.03906557282367 g
- Cholesterol 0 mg
- Fat 0.67916124968851 g
- Fiber 0.675852076825229 g
- Protein 0.314574791531379 g
- Saturated Fat 0.0565797395563035 g
- Serving Size 1 1 Serving (12g)
- Sodium 18.6230364581276 mg
- Sugar 1.36321349599845 g
- Trans Fat 0.0555145208167646 g
- Calories 15 calories
Preheat oven to 375 F (190 C) Mix flax, almond meal, nutritional yeast, maple syrup, milk, vanilla and cinnamon in a bowl. Use a fork or whisk and mix well. Place in refrigerator so ingredients can set. You can also do this the night before. Put all crumble topping ingredients, except coconut butter, into a food processor and pulse until chopped. Add coconut butter and pulse to combine. Slice bread slices into 4 squares each, you should have a total of 36 small squares. Put 1 teaspoon of liquid mixture in the bottom of each muffin space. Add 1 square piece of bread. Place about 5-6 blueberries, depending on size, so that they cover the center of the bread. Sprinkle about 1/2 tablespoon of crumble topping over the blueberries. Put 1 square piece of bread over the top and use your fingers to pack it in well. Place 5-6 more blueberries on the bread. Sprinkle about 1/2 tablespoon of crumble topping over the blueberries. Put another square piece of bread over the top and use your fingers to pack it in well. Sprinkle with a little bit of the crumble topping (about a teaspoon). Carefully add 1 tablespoon of liquid mixture over the top, making sure to evenly coat so that all the bread gets soaked. Add 2-3 more blueberries on top for décor, and sprinkle with a tad of plain coconut sugar if you want. Bake for 35 minutes. Because ovens vary, start checking them at 25 minutes. They are ready when the tops begin to brown.
