You know how you dream about waking up and eating a restaurant worthy amazing breakfast at your own table, but it doesn’t require loads of work? Just me? Well, for all you other lazy morning people out there I have come to your rescue. These new vegan blueberry French toast breakfast muffins are the best thing to happen to my kitchen. They are super easy to make, you can prep everything the night before, and while you’re throwing in a load of laundry, getting ready for the day, or even just sitting on the couch reading your favorite magazine (well unless you’re a mom then you’re probably breaking up a fight or keeping someone from destroying something), these babies are baking to perfection.
This French toast muffin recipe was seriously a random afterthought that I had no idea if it would even work. Much to my surprise, not only did it work but they were absolutely amazing. My littles shoved these into their mouth like they hadn’t eaten for days. In fact I brought them to a 4th of July party and I saw a friends kid shove at least three in his mouth, although I think he only admitted to eating two 😉 They are so easy to prep and put together. You can even make these breakfast muffins the night before and put them in the oven that morning. Only caution is that your house is going to smell so good, you may end up eating one hot and burning your mouth. Trust me…it hurts.
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. Oh that creamy cashew milk. SO SO good. 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! The crumble 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.
So here are a few tips on getting these easy and right every time. These baked vegan French toast muffins come together so fast, you’ll be hoarding bread and blueberries so that you have everything you need at the ready to make them over and over!
Tips To Plan Ahead And Make This Uber Easy:
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!
Ideas for babies and toddlers:
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!
Subs and other info:
If in a pinch and dying to make these but don’t have coconut butter, try subbing a vegan butter.
I have not tried this yet, but you could attempt making this nut free by subbing the almond meal in the liquid mix for oat flour, use Silk’s 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.
So now that you are all set with my tips and tricks, run to the store and get what you need! I promise you will not regret making these vegan French toast muffins. I’d just plan to have an extra workout in that day because what I can’t promise is that you won’t eat them all. Don’t forget to leave me a comment and let me know what you thought about them! Plus find me on Instagram, tag me at veggiesdontbite and #veggiesdontbite, and show me your muffins! Did that sound weird? Ha! You can also find me on Facebook. But whatever you do MAKE THESE MUFFINS!! Happy vegan blueberry French toast muffin baking!
This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.