Vegan Blueberry French Toast Breakfast Muffins

By jeenikeen

Ingredients

• 1 cups Silk Cashew milk (or other Silk non dairy 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
• 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)
• dash of Himalayan pink salt

Details

Servings 12
Adapted from veggiesdontbite.com

Preparation

Step 1

1. Preheat oven to 375
2. Mix flax, almond meal, nutritional yeast, maple syrup, milk, vanilla and cinnamon in a shallow dish good for dipping bread slices in. Using a fork or whisk mix well. Place in refrigerator so ingredients can set. You can also do this the night before.
3. Put all crumble topping ingredients, except coconut butter, into a food processor and pulse until chopped. Add coconut butter and pulse to combine.
4. Slice bread slices into 4 squares each, you should have a total of 36 small squares.
5. Layer as follows in each space of your muffin tin:
6. Put 1 teaspoon of liquid mixture in the bottom of each muffin space.
7. Add 1 square piece of bread.
8. Place about 5-6 blueberries, depending on size, so that they cover the center of the bread.
9. Sprinkle about ½ tablespoon of crumble topping over the blueberries.
10. Put 1 square piece of bread over the top and use your fingers to pack it in well.
11. Place 5-6 more blueberries on the bread.
12. Sprinkle about ½ tablespoon of crumble topping over the blueberries.
13. Put another square piece of bread over the top and use your fingers to pack it in well.
14. Sprinkle with a little bit of the crumble topping (about a teaspoon).
15. Carefully add 1 tablespoon of liquid mixture over the top, making sure to evenly coat so that all the bread gets soaked.
16. Add 2-3 more blueberries on top for décor, and sprinkle with a tad of plain coconut sugar if you want.
17. Bake in a 375 degree oven for 35 minutes. Because ovens vary, start checking them at 25 minutes. They are ready when the tops begin to brown.