Blueberry Lemon French Toast Muffins (Gluten-Free & Vegan)
Skip the forks with these Blueberry Lemon French Toast Muffins! An easy, on-the-go, healthier version of classic French Toast that's perfect for little hands and busy mornings. Bursting with sweet blueberries and a slight tang from fresh lemon zest. This yummy breakfast is made with Little Northern Bakehouse Bread and flax eggs making this recipe gluten-free & plant-based.
Prep Time15 minutesmins
Cook Time30 minutesmins
Total Time45 minutesmins
Course: Breakfast
Cuisine: gluten-free, plant-based
Keyword: blueberry, breakfast, french toast, gluten-free bread, lemon
Servings: 12muffins
Author: Thriving Gluten Free
Equipment
Muffin Tins
Ingredients
1loafGluten-Free BreadI used Little Northern Bakehouse; cut into small ½-3/4 inch cubes.
1¼cupsUnsweetened Plant-Based MilkI used Ripple.
3tablespoonGround Flax Seeds
3tablespoonPure Maple Syrup
1½teaspoonPure Vanilla Extract
2teaspoonCinnamon
¼teaspoonSalt
1cupFresh Blueberries
Zest of 1 lemon
Optional Cinnamon Sugar Topping
1tablespoonCoconut Sugaror brown sugar
½teaspoonCinnamon
Instructions
Generously grease a 12 cup muffin tin. and preheat oven to 350°
In a measuring cup(or small bowl), whisk together the milk, flax seeds, maple syrup, cinnamon, vanilla extract, lemon zest and salt. Set aside until thickened, about 10-15 minutes, stirring once or twice.
Meanwhile, cut your bread into small cubes about ½-3/4 inch. Place bread cubes in a large bowl.
Once the milk/flax mixture is thickened, pour it oven the bread cubes and toss with a spoon until all cubes are well coated.
Add a layer of soaked bread cubes to each muffin cavity, then add a few blueberries on top. Repeat with the rest of the bread cubes piling them high! Finish with a few more blueberries around the tops of each muffin.
Bake for about 30 minutes until golden brown. Let muffins cool for about 10 minutes before removing from the pan. Serve as-is or top with additional maple syrup.