Vegan Blueberry French Toast Breakfast Muffins
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.Mixing up breakfast in the most delicious way with blueberry flavored french toast made into vegan breakfast muffins! Easy to put together and prep ahead.
Making french toast an easy grab and go muffin is one of the best ideas I’ve had! I love that you can prep these ahead of time too. If we’re running late, which is regular life with 3 kids, they are easy to take on the road!
Vegan Breakfast Muffins
Muffins are great and all but the crumbly texture as my kids shovel them into their mouth can drive me batty. So when I took the idea of traditional blueberry french toast and formed it into a portable muffin, I considered myself a genius.
The flavor of french toast is infused into these little packages, but the annoying method of dipping and frying the bread is gone. You simple need to layer and pour the liquid in, then bake until crisp perfection.
You can take them as is on the go, or serve them on a plate and pour that maple syrup right on top!
What is French Toast made of?
Traditionally, french toast is made of the following main ingredients:
- thick slices of French bread
- an egg dip made with milk, cream and/or sugar and spices
- butter or oil
The bread is dipped into the egg mixture then fried until crispy. Maple syrup, powdered sugar or other toppings like fruit are served with it.
Is French Toast bad for you?
To make French Toast a little healthier and vegan, I took the main ingredients and replaced them with healthier versions. I used a whole grain bread, but your favorite gluten free option works great too.
For the egg mixture I took a plant based milk mixed with ground flax seed and almond flour to mimic the thick egg like texture of the traditional mix. Instead of sugar, I sweetened it with a touch of maple syrup.
I also baked this recipe instead of frying it in butter or oil. This cuts out a lot of the unnecessary fat.
Using these whole food based ingredients and baking instead of frying, helps make this french toast muffin a healthier option than the traditional.
How long do vegan breakfast muffins last?
These breakfast muffins can definitely be made the night before and stored in an airtight container or just straight on the counter for the next morning.
If you store them in a container, you need to make sure they are completely cooled before doing so or they will get soggy from the moisture the heat creates
Another idea is to bake them a few minutes less, then pop them in the toaster when you’re ready to eat them. This helps add the just baked crisp on the edges.
I have kept these for 2 days with success but any longer than that and they really dry out.
What texture do french toast breakfast muffins have?
The texture in these are just insane. A few things came together just right to contribute to the texture perfection.
Using nice soft bread, the frozen blueberries, the coconut butter in the crumble and the creamy Silk Cashew Milk in the french toast liquid.
I first created my vegan French toast when I made Cinnamon Apple Pumpkin Pie French Toast last fall. I have a little secret ingredient in the dip that gives it a tad of an “eggy” taste without the actual eggs, and it works perfectly in these baked french toast muffins too (see recipe notes)!
The crumble topping I use here is also from another recipe, my Baked Cinnamon Caramel Apple Pecan Pie Jars, and it gives these muffins an awesome buttery flavor and helps keep them nice and moist.
Throw it all together and you get French Toast breakfast muffin perfection.
Can you prep breakfast muffins ahead of time?
Absolutely! I prep ahead to make these easy all the time. Here are my best tips:
- Make the liquid portion of the recipe (first 7 ingredients) the night before and store in the refrigerator until ready to use.
- Also make the crumble topping and cut the bread into squares.
- You can put together the muffins as well, and store in the fridge until ready to bake the next morning.
- If you have any leftover, these are still good the next day, but they are best fresh so try them fresh at least once!
How to Make Vegan Blueberry French Toast Breakfast Muffins
These are easy to put together once you have mixed all the ingredients:
- Make the liquid mixture
- Make the crumble
- Layer everything
- Bake
Once ready, you end up with a perfectly crispy on the outside and deliciously soft and yummy in the middle muffin cup!
Vegan Blueberry French Toast Breakfast Muffins
These vegan blueberry French toast muffins combine 2 of my favorite breakfast dishes in a simple and delicious way. I use soft bread, frozen blueberries, and a cinnamon maple custard, which bake into golden muffins with crisp tops and soft centers. They are easy to prepare, come together in just under an hour, and are a great way to get my family up and out of bed in the morning.
Servings: 12
Calories: 132kcal
Ingredients
- 1 cup unsweetened cashew milk (I use Silk brand)
- 1 tablespoon ground flaxseed
- 1 tablespoon almond meal
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 2 teaspoons nutritional yeast (optional, see note)
- 3/4 cup frozen blueberries
- 9 slices soft bread , gluten free if needed (see note)
Crumble topping:
- 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)
- 1/8 teaspoon sea salt
Instructions
- 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.
Layer as follows in each space of your muffin tin:
- 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.
Notes
- My #1 Secret Tip for this vegan blueberry French toast breakfast muffin recipe is to press each bread layer down gently as you build the muffin cups, so the bread soaks up the custard instead of sitting loose in dry layers. I do not smash the bread flat, but I do make sure each layer is snug before moving on to the next one.
- Use soft bread: soft sandwich bread works best here since it soaks up the custard nicely and bakes to that definitive French toast texture.
- Chill the custard: I like letting the custard mix sit in the fridge for a few minutes, or even overnight. This gives the flax time to thicken and helps the mixture coat the bread.
- Distribute the berries: I try to spread the blueberries through each layer instead of dumping them all on top. Depending on the size of the berries, I do 5-6 per layer to ensure every bit gets some juicy blueberry flavor instead of one soggy berry-heavy section.
- Do not skip the crumble: The crumble topping is what gives these muffins that little bit of crisp texture on top and between the layers. It also adds a buttery richness that makes the muffins taste more decadent.
- Grease muffin tray: If you are not using a non-stick muffin pan, I recommend lightly greasing your tins with cooking spray for an easy release.
Nutrition
Calories: 132kcal | Carbohydrates: 17g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 129mg | Potassium: 91mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 0.9mg
This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.
