Articles & Recipes

French Toast Muffins (vegan)

January 2, 2019

Want a delicious and healthy breakfast on the go? Here, French toast is as timeless as ever, reinvented in a vegan muffin form. You can remove the crust from the bread, but author of 150 Best Vegan Muffin Recipes, Camilla Saulsbury, prefers to leave it on.

Ingredients Makes 12 muffins

TOPPING
31⁄2 cubed firm white bread (dairy- and egg-free) 875 mL
1⁄2 cup non-dairy milk (soy, almond, rice, hemp) 125 mL
MUFFINS
2 cups all-purpose flour 500 mL
2 tsp baking powder 10 mL
2 tsp ground cinnamon, divided 10 mL
1⁄2 tsp salt 2 mL
3⁄4 cup packed vegan light brown sugar 175 mL
1 tsp vanilla extract 5 mL
11⁄3 cups non-dairy milk (soy, almond, rice, hemp) 325 mL
1⁄4 cup pure maple syrup 60 mL
2 tbsp vegan granulated sugar or evaporated cane juice 30 mL

Instructions

Prep
  • Preheat oven to 375°F (190°C)
  • 12-cup muffin pan, greased
  1. Topping: In a medium bowl, combine bread and milk, tossing to coat; set aside.
  2. Muffins: In a large bowl, whisk together flour, baking powder, 11⁄2 tsp (2 mL) of the cinnamon and salt.
  3. In another medium bowl, whisk together brown sugar, margarine and vanilla until well blended. Whisk in milk until blended.
  4. Add the milk mixture to the flour mixture and stir until just blended.
  5. Divide batter equally among prepared muffin cups. Spoon topping evenly over batter and press lightly into batter.
  6. Bake in preheated oven for 21 to 26 minutes or until a toothpick inserted in the center comes out clean. Immediately brush warm muffins with maple syrup.
  7. In a small bowl, combine granulated sugar and the remaining cinnamon. Sprinkle over muffins. Let cool in pan on a wire rack for 3 minutes, then transfer to the rack to cool slightly. Serve warm.
For more rustic muffins, use whole wheat bread (dairy- and egg-free) in place of the white bread and substitute 1 cup (250 mL) whole wheat flour for half of the all-purpose flour.

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