Vegan French Toast Muffins (GF, Oil-Free)

french toast muffins that are vegan, on a cooling rack

5 from 3 votes

Vegan French Toast Muffins (GF, Oil-Free)

Vegan French toast muffins are the portable breakfast you have been waiting to make and eat! The muffins are a cinch to make, as well as oil-free, gluten-free, and variable with all of your favorite add-ins.

Prep Time30

Cook Time25

Total Time55

Course: Breakfast

Cuisine: American

Keyword: chickpea flour, easy gluten-free vegan muffins, egg-free, French toast, gluten-free, muffin pan, muffin tin, muffins, portable breakfast, portable vegan breakfast

Servings: muffins

Author: Camilla

Equipment

1 standard size muffin tin (12-count)

Ingredients

2/3 cup raw cashews or raw sunflower seed kernels
2 cups nondairy milk e.g., almond milk, oat milk, cashew milk
1/3 cup chickpea flour
1/4 cup maple syrup
1 tablespoon whole psyllium husks (or 1 teaspoon psyllium powder)
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon salt
12 ounces day-old gluten-free white bread cut into 1/4-inch cubes
1 cup blueberries fresh (or frozen, thawed & patted dry)
Optional: confectioners' sugar

US Customary - Metric

Instructions

In a small bowl, soak the cashews with enough boiling water to cover, Let soak for 20 minutes. Drain, discarding soaking water. (Alternatively, soak the cashews overnight in cold water.)
Preheat oven to 375F (190C). Line all 12 cups of a standard muffin tin with silicone cup liners. If you are ok eating some oil, you can, alternatively, spray the cups with nonstick cooking spray.
In a high speed blender, blend the drained cashews, nondairy milk, chickpea flour, maple syrup, psyllium husks, vanilla, cinnamon and salt until completely smooth.
Place the bread cubes in a large mixing bowl. Cover the bread cubes with the cashew-milk custard mixture, stirring to coat and cover. Firmly press down on the bread pieces with a spoon, so they absorb the liquid mixture. Gently stir in the blueberries.
Divide the mixture equally between the prepared muffin cups I like to use a ladle.
Bake in the preheated oven for 20 to 25 minutes until golden brown and a toothpick inserted near the center comes out clean. Transfer tin to a cooling rack.
Cool at least 10 minutes before removing the muffins from the tin. Run a knife around edge of each cup to remove. Serve warm, room temperature or cold. If desired, sprinkle with confectioners' sugar.

Notes

Storage: Store in an airtight container in the refrigerator for up to 5 days. I do not recommend freezing the muffins. They tend to get both dried out and mushy (not good!).

Nutrition