Vegan Blueberry French Toast Breakfast Muffins

Looking for an amazing breakfast? Vegan French toast muffins baked to perfection! Soft in the center, crispy on the outside and drizzled with maple syrup!

Course Breakfast 

Cuisine American 

Keyword easy breakfast, vegan brunch recipes 

Prep Time 20 minutes

Cook Time 35 minutesT

Total Time 55 minutesS

Servings  12C

Calories  132 kcalA


  • 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


  1. Preheat oven to 375 F (190 C) 
  2. Mix flax, almond meal, nutritional yeast, maple syrup, milk, vanilla and cinnamon in a bowl. Use a fork or whisk and mix well.
  3.  Place in refrigerator so ingredients can set. You can also do this the night before.
  4. Put all crumble topping ingredients, except coconut butter, into a food processor and pulse until chopped. Add coconut butter and pulse to combine.
  5. 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:

  1. Put 1 teaspoon of liquid mixture in the bottom of each muffin space.
  2. Add 1 square piece of bread.
  3. Place about 5-6 blueberries, depending on size, so that they cover the center of the bread.
  4. Sprinkle about 1/2 tablespoon of crumble topping over the blueberries.
  5. Put 1 square piece of bread over the top and use your fingers to pack it in well.
  6. Place 5-6 more blueberries on the bread.
  7. Sprinkle about 1/2 tablespoon of crumble topping over the blueberries.
  8. Put another square piece of bread over the top and use your fingers to pack it in well.
  9. Sprinkle with a little bit of the crumble topping (about a teaspoon).
  10. Carefully add 1 tablespoon of liquid mixture over the top, making sure to evenly coat so that all the bread gets soaked.
  11. Add 2-3 more blueberries on top for décor, and sprinkle with a tad of plain coconut sugar if you want.
  12. Bake for 35 minutes. Because ovens vary, start checking them at 25 minutes. They are ready when the tops begin to brown.

Recipe Notes

You can omit the nutritional yeast however I found it gives it an extra layer of real French toast eggy flavor.

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!Nutrition FactsVegan Blueberry French Toast Breakfast MuffinsAmount Per ServingCalories 132Calories from Fat 45% Daily Value*Total Fat 5g8%Saturated Fat 1g5%Sodium 129mg5%Potassium 91mg3%Total Carbohydrates 17g6%Dietary Fiber 3g12%Sugars 5gProtein 3g6%Vitamin A0.1%Vitamin C1.2%Calcium3.3%Iron4.8%* Percent Daily Values are based on a 2000 calorie diet.

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