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.
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.
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!