Vegan Blueberry French Toast Breakfast Muffins

4.25 from 8 votes

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.

Prep Time20

Cook Time35

Total Time55

Course: Breakfast

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 132kcal

Author: Anjali Shah

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

US Customary - Metric

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