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
Vegan Blueberry French Toast Breakfast Muffins: A Busy Mom's Delight
Mornings can be hectic, especially when you're juggling work, kids, and trying to maintain a healthy lifestyle. Finding a quick and nutritious breakfast that everyone will enjoy can feel like searching for a needle in a haystack. But what if I told you there's a solution that's both delicious and surprisingly easy to make? Enter these Vegan Blueberry French Toast Breakfast Muffins – a game-changer for busy mornings.
These muffins aren't your average breakfast fare. They're a delightful fusion of classic French toast and the convenience of a muffin tin. Imagine fluffy, subtly sweet muffins bursting with juicy blueberries, all baked to golden perfection. The best part? They're completely vegan, making them a fantastic option for those following a plant-based diet or simply looking to incorporate more plant-based meals into their routine. They're also naturally gluten-free adaptable, making them perfect for those with dietary restrictions.
Why these muffins are a lifesaver:
- Time-saving: Prepare the batter the night before and pop them in the oven in the morning for a stress-free start to your day.
- Make-ahead friendly: Bake a batch on the weekend and enjoy them throughout the week for a grab-and-go breakfast.
- Nutrient-packed: Packed with antioxidants from the blueberries and wholesome ingredients like oats and flaxseed.
- Kid-approved: The delicious taste and muffin shape make them appealing even to picky eaters.
- Versatile: Easily adaptable to your favorite fruits and spices – experiment with different berries, add a dash of nutmeg or cardamom for a unique flavor profile.
Beyond the Breakfast Table:
These muffins aren't confined to the breakfast table. Their portability makes them an ideal snack for school lunches, afternoon pick-me-ups, or even a delightful addition to a picnic. Their versatility allows them to seamlessly fit into any part of the day, offering a delicious and healthy choice whenever hunger strikes.
Tips for Success:
- Don't overbake: Keep a close eye on the muffins while they bake to prevent them from drying out.
- Experiment with flavors: Feel free to add other fruits, spices, or nuts to customize the muffins to your liking.
- Storage: Store leftover muffins in an airtight container in the refrigerator for up to 3 days or freeze them for longer storage.
These Vegan Blueberry French Toast Breakfast Muffins are more than just a recipe; they’re a time-saving solution, a healthy indulgence, and a delicious way to start your day. So, ditch the cereal and embrace the magic of these easy-to-make muffins. Your taste buds (and your schedule) will thank you!
Embrace the simplicity and enjoy the deliciousness!
Step-by-step
- 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.
