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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 recipe was originally published on 7/7/2016

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 Sophia DeSantis 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. 4.31 from 13 votes Print Recipe Pin Recipe Prep Time 20 mins Cook Time 35 mins Total Time 55 mins Course Breakfast Cuisine American Servings 12 Calories 132 kcal Ingredients US Customary Metric 1x 2x 3x 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 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 1/6 cup coconut butter and 1/6 cup more oats. Tips to prep ahead: 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! Baby/toddler food idea: 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 Calories: 132 kcal Carbohydrates: 17 g Protein: 3 g Fat: 5 g Saturated Fat: 1 g Sodium: 129 mg Potassium: 91 mg Fiber: 3 g Sugar: 5 g Vitamin A: 5 IU Vitamin C: 1 mg Calcium: 33 mg Iron: 0.9 mg Nutrition and metric information should be considered an estimate. Keyword easy breakfast, vegan brunch recipes Tried this recipe? Let me know how it was!

This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.