Blueberry French Toast Breakfast Muffins

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Preparation time: 55 minutes Cooking Time 25 minutes Servings 12


1 cup unsweetened plant milk

1 tablespoon ground flaxseed

1 tablespoon almond meal

1 tablespoon maple syrup

1 teaspoon vanilla extract

1 teaspoon cinnamon

2 teaspoons nutritional yeast

¾ cup frozen blueberries

9 slices soft bread

¼ cup oats

1/3 cup raw pecans

¼ cup coconut sugar

3 tablespoons coconut butter, at room temperature 1/8 teaspoon sea salt

9 slices bread, each cut into 4


Preheat your oven to 375°F and grease a muffin tin. Pop to one side.
Find a medium bowl and add the flax, almond meal, nutritional yeast, maple syrup, milk, vanilla and cinnamon.
Mix well using a fork then pop into the fridge.
Grab your food processor and add the topping ingredients (except the coconut butter.
Whizz to combine.
Add the butter then whizz again.
Grab your muffin tin and add a teaspoon of the flax and cinnamon batter to the bottom of each space.
Add a square of the bread then top with 5-6 blueberries.
Sprinkle with 2 teaspoons of the crumble then top with another piece of bread.
Place 5-6 more blueberries over the bread, sprinkle with more of the topping then add the other piece of bread.
Add a tablespoon of the flax and cinnamon mixture over the top and add a couple of blueberries on the top.
Pop into the oven and Cooking Time: for 25-25 minutes until the top begins to brown. Serve and enjoy.


Calories 228, Total Fat 14.4g, Saturated Fat 5.1g, Cholesterol 0mg, Sodium 186mg, Total Carbohydrate 22.9g, Dietary Fiber 4g, Total Sugars 7.8g, Protein 4.3g, Calcium 87mg, Iron 2mg, Potassiuminutes