Vegan Challenge

Blueberry French Toast Breakfast Muffins

Ingredients:                                                                                              

1 cup unsweetened cashew milk

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 (or fresh)

9 slices soft bread

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

1/8 teaspoon sea salt

 

 

Action:

  • 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.

 

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