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.
This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.
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
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)
- ¾ cup frozen blueberries
- 9 slices soft bread , gluten free if needed (see note)
Crumble topping:
- ¼ cup oats , gluten free if needed
- ⅓ cup raw pecans (walnuts would also work)
- ¼ cup coconut sugar , plus a little more to top cups with if preferred
- 3 tablespoons coconut butter , at room temperature (see note)
- ⅛ 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 ½ 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 ½ 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
- You can omit the nutritional yeast however I found it gives it an extra layer of real French toast eggy flavor.
- If in a pinch and dying to make these but don't have coconut butter, try subbing a vegan butter.
- Any bread will work you just need to make sure it’s a soft bread not firm.
- You can buy coconut butter or make it yourself by purely blending unsweetened, preferably not dehydrated, shredded or flaked coconut in a food processor or blender. It takes a while but will eventually turn into smooth coconut butter. There are many sources for directions online. You could also use a vegan butter if in a pinch.
- I have not tried this, but you could attempt making this nut free by subbing the almond meal in the liquid mix for oat flour, use coconut or soy milk and omit the pecans but make up for them by adding another ⅙ cup coconut butter and ⅙ cup more oats.
- 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 make the muffins as well, and store in the fridge until ready to bake the next morning.
- These are still good the day after, but best fresh so try them fresh at least once!
- This is a great snack for toddlers! For a baby, you can soak soft center portion of bread with a little of the liquid. Then add in pureed blueberries and feed!
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.
Nutrition
Nutrition and metric information should be considered an estimate.
This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.
Lynn
These look so yummy I wanted to make these for Easter brunch to satisfy the vegans in my family. I have a question do you leave the crust on the bread when cut into 4 squares?
veggiesdontbite
Thanks so much Lynn! I do leave the crust on, because I like crust, but you can cut it off too! I think it would be fine either way. Let me know how it goes!
Claudia Crase
We made these this morning and LOVED them! Thank you for the delicious recipe.
We subbed Earth Balance Vegan Butter for the coconut butter. The “crumble” was a little less crumbly, but still excellent. We found them a bit too sweet for our tastes, so will cut back on the coconut sugar next time around (and there WILL be a next time really soon). We used a nutty whole wheat bread (thin slices) and LOVED the texture of the nutty bread.
Fabulous recipe!
veggiesdontbite
Ah!! Thank you so much Claudia!! I'm so happy you loved them. They are a great go to simple recipe. I make the liquid and the crumble the night before, then assemble in the morning and bam!! Done. Thanks for sharing about the Earth Balance. I have wanted to try using Miyoko's vegan butter but haven't done it yet. I love the nutty bread too! Such great texture. I much prefer it to the smooth soft bread without any add ins. Thanks for being a reader!!
Kathy
I made these this morning and was a little disappointed. There was way too much liquid and they burned after 25 minutes. Mushy as anything inside but crispy outside. I popped them out of the tins once cooled a tad turned them upside down and put them in again for 4 minutes. That made the bottoms harden up. We will eat them but sadly they were to go to a friend as a gift.
veggiesdontbite
Hi Kathy, sorry it didn't work out for you. I have had many people make this and never heard about them being too wet. I have also made these over 25 times and haven't had that issue. I would double check you followed the recipe and measurements exactly, because each muffin tin has only 1 teaspoon at the very bottom to prevent sticking and only 1 tablespoon poured over the top, so not enough liquid to make them mushy. You do not soak the bread but simply layer it dry. It may also be the type of bread you used? Not quite sure where it went wrong for you but I'm pretty confident in the recipe as written and all the great reviews I have had on them.
NTI Schools
My sister and brother-in-law are vegan and whenever they come to visit I never know what to make them that I can also eat. They have a trip planned in two weeks and I’m excited to try out this recipe. It looks really good and something I wouldn’t mind eating. I might have to make this before they get in this looks so good.
veggiesdontbite
Awesome!! I would definitely try this out before...you know, research purposes 😉 If you're looking for other stuff that I know you'd love too let me know! My blog is all about normal delicious food that just happens to have no animal products! Thanks so much!
Dawn
I would like to make this'll for my who is a type 1 diabetic . Is there a sub. for the maple syrup. That is not real sweet.
veggiesdontbite
Hi Dawn! My advice would be to ask your doctor. I don't know what is and what isn't okay for a type 1 diabetic diet unfortunately. The only subs for maple syrup would be other things with sugar, like date paste or honey or agave. If anything simply omit the maple syrup. It is only there for flavor.
Barb
I made these and they were delicious! I used vegan butter and it worked fine. I didn’t have pecans so I used almonds and that was great too. There were a couple left over and they were good the next day. This review is definitely a keeper!
Thank you!
veggiesdontbite
Thank you so much for the review! I'm so happy to hear that it all worked for you and that you loved them!
Mamie
Looks delicious! Am I dipping the squares in liquid? Or just layering the mixture as directed? Look forward to trying tomorrow!
veggiesdontbite
Hi Mamie! If you follow the step by step directions you'll be doing it right. Just layer as directed and add the liquid where it states. Hope you like it! I'd love to hear!
Mamie
These were fantastic! I subbed walnuts for the crumble, used a bit less sugar (as I served with maple syrup on top), and these turned out so great. I wouldn't believe they were not made with real eggs if served to me! Clever move with the nutritional yeast. Can't wait to share with my mother in law, who has been encouraging me to feed my kids less animal foods...
veggiesdontbite
That's so awesome to hear!! I love that you gave these a try!! And I hope you're mother in law is proud of you!! Ha!!
Tchill
So no dipping? You state to use a shallow bowl good for dipping. Can you clarify, thanks.
veggiesdontbite
Hi! Sorry, I just switched over to a new recipe plugin and it has messed up some of my recipes. I am slowly going through them one by one but it will take a while to correct everything. I fixed this one now! Just put the liquid mixture into a bowl. Thank you for letting me know!
theveganredprincess
I love this recipe! I'm gonna try it out soon. So glad I found the link for your recipes on your instagram. This recipe looks so original and delicious!
veggiesdontbite
Thank you so much!! I hope you like it as much as we do!
Rochelle
Where did you get the fork "veggies don't bite" from??
veggiesdontbite
It was custom made! Look on Etsy. There are a few people there. I did it through For Such a Time Design.
Nicole
Made these this morning and they were absolutely delicious, and easy to make! I did all of the prep (other than assembling the muffins) the night before, and then did everything else in the morning. I didn't have the yeast on hand, so made them without it, and it was still really yummy. Not sure if I did something wrong, but I didn't have enough crumble leftover to put some on top. Maybe I will just double the crumble portion next time to make sure that I have enough to use.
veggiesdontbite
I'm SO happy to hear!!! Isn't it great prepping the night before and having these so easy? My favorite part about it. For the crumble it may have been that your pecans were larger and so measuring can be off. I'd just double it as you said either way because this crumble is amazing on so many things! Or just eat it with a spoon. LOL!
Gin
I'm with that kid at the party, totally eating three but only taking ownership for two. These look like a perfect easy breakfast that's a real treat, great idea!!
veggiesdontbite
I am too, that's why I didn't tell. LOL!! Thanks Gin!
Vegan Heaven
What a great idea!! These photos look absolutely gorgeous, Sophia!
veggiesdontbite
Thanks so much Sina! You are too kind!
The Vegan 8
Girl, these look freaking amazing! They are not only beautiful, but look tasty as heck!! I LOVE french toast and turning them into muffins sounds like a delicious dream come true, haha! My hubby loves both blueberries and french toast, what a perfect mashup! I like how they look extra crispy on the outside too, nobody wants soggy, lol! YUM!
veggiesdontbite
Thanks Brandi! These are quickly becoming a family favorite! And I love how the prep can be done the night before because I am just lazy and too busy in the morning. LOL!!
Linda @ Veganosity
This is such a great idea! I can only imagine how good your house must have smelled while those babies were baking. That picture with the syrup being drizzled on top of the muffin is spectacular!
veggiesdontbite
Oh it smelled amazing!! Thank you so much Linda!! I loved photographing these!
Alisa Fleming
I love French toast muffins! And these are so wonderfully seasonal with blueberries. Putting this on my must make list!
veggiesdontbite
Thanks Alisa!! Let me know if you ever try them!