Looking for a creative way to use some old bread? These muffins make a great snack or easy breakfast any day of the week.

Chocolate Chip French Toast Muffins [Vegan]

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Calories

167

Serves

12

Cooking Time

35

Ingredients

  • 8 slices sandwich bread cut into squares (use 10-11 is using smaller slices) you can use gluten free bread if needed
  • 1/2 cup unsweetened applesauce
  • 1/2 cup coconut palm sugar
  • 1 cup plant-based milk such as almond or coconut
  • 2 flax 'eggs' 2 tablespoons ground flaxseed+ 6 tablespoons water
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon cinnamon
  • 1/2 cup dairy free semi-sweet chocolate chips optional (can sub with raisins, blueberries, nuts, or dates)

Preparation

  1. Preheat oven to 350°F and lightly grease a 12-count muffin pan with oil or line with paper liners. Lay the bread squares out on a parchment or foil lined baking tray and toast in oven for 6 - 8 minutes until edges are browned. Remove from oven and cool.
  2. Stir the flaxseed with water and allow it to set and thicken for about 5 minutes. In a medium mixing bowl combine the flax "eggs" with applesauce, coconut sugar, milk, vanilla, and cinnamon. Add the chocolate chips (or substitution) and bread squares and stir to combine. Coat the bread evenly then divide the mixture between the slots in the pan. Bake them for 15 - 20 minutes until the tops are browned. Remove and cool at least 5 minutes before eating. Serve topped with maple syrup if desired.
  3. These are best warm but can be stored in an air-tight container for up to 5 days in the fridge.

Nutritional Information

Per Serving: Calories: 167 | Carbs: 30 g | Fat: 5 g | Protein: 3 g | Sodium: 112 mg | Sugar: 16 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


About The Author

Tori Cooper

See My Recipes

Tori Cooper is the writer and baker behind the food blog Sincerely Tori, where she shares her delicious, sometimes healthy, usually crazy, and always unpredictable recipes. She lives with her family in the Patagonia region of the Andes mountains in Southern Chile. She spends her leisure time dreaming up new ways to make simple ingredients taste awesome.

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