I woke up wanting french toast and muffins for breakfast, but I didn’t have time to make both… so I combined them into one epic recipe!
Behold the french toast breakfast muffins – I am one happy girl!
French Toast Breakfast Muffins
Ingredients
- Dry Mix
- 5 slices Bread (stale works well) cubed into 1/2 inch pieces
- 1/2 cup Dried Fruit eg. raisins, apricots, ginger, cherries, dates
- Liquid Mix
- 500 ml Coconut Milk or plant milk of choice eg. soy, almond, rice etc
- 1 medium Ripe Banana
- 1/2 cup Coconut Sugar separated, keep 1 tbs aside
- 1/2 cup Cashews
- 1/4 cup Oats I used instant, but any will do
- 4 tsp Vanilla Extract
- 1 tsp Cinnamon
- 1 tsp Nutmeg
Servings: muffins
Units:
Instructions
Dry Mix
- Preheat oven to 175C/350F.
- Place bread and dried fruit into a large mixing bowl.
- Set aside while you make your liquid mixture.
Liquid Mix
- Combine all of the liquid mix ingredients in a large blender and blend for a minute or two until the mixture is smooth and creamy.
- Pour the liquid over the bread and fruit and mix it together until combined.
- Spread mixture evenly into a lined 12 hole muffin tin.
- Sprinkle with reserved coconut sugar.
- Place in oven and bake for about 20 to 30 minutes or until the top is golden brown and the mixture has firmed up. Keep in mind that it will set more as it cools.
- Serve hot or cold topped with your favorite french toast topping such as fresh fruit, maple syrup, flaked coconut, extra cinnamon, coconut cream or a scoop of vegan ice cream. Enjoy!
Recipe Notes
Check out the video at the top of this recipe page for a full cooking demonstration of how to make this recipe.
Share this Recipe
wow that looks so delicious! is there any way to adjust the recipe to be nut-free?