Woman in Real Life: French Toast Muffins from 150 Best Vegan Muffin Recipes

Vegan French Toast Muffins - a warm, amazing, delicious treat - hello, it's a muffin AND it's French toast! It's French toast reinvented in muffin form! There are bread chunks on top of these here muffins. And maple syrup, cinnamon and sugar! I'll bet you're drooling right now just thinking about it.

There are days - cold, snowy, damp and miserable days - when only a muffin can make me feel better. Muffins are quick to make, potentially one of the healthiest of baked goods and let's not forget, warm and delicious. If you are in need of some comfort in the form of a handheld vegan baked good, you need look no further for inspiration than 150 Best Vegan Muffin Recipes by Camilla V. Saulsbury.

While I most often go back to my favourite recipe for Never-Fail Vegan Banana Muffins (because it's familiar and convenient) I feel that I need to expand my muffin repertoire. This handy book is certainly helping me to do that. With 150 choices, you know you're getting an assortment of vegan muffin ideas that will suit your current mood and cravings.

150 Best Vegan Muffin Recipes also includes information on key vegan ingredients, essential equipment and baking tips and advice. But really muffins are so super simple to make and all you need are a few basic ingredients and a muffin pan. Most muffins are ready in under 30 minutes, so you'll be holding a little giver of joy in your hands before you know it.

The book includes family-friendly recipes for all times of day, from breakfast to dinner accompaniments. There are buffet options for formal teas and showers too. On the sweet side, there are Strawberry Yogurt Muffins, Dark Chocolate Muffins, Fresh Plum Muffins with Walnut Sugar Tops and Tropical Fruit Muffins with Coconut Streusel. If you are looking for a savory muffin, try the Sweet Potato Sage Muffins or perhaps Ancho Chile and Cherry Tomato Muffins.

The publishers were kind enough to allow me to share a vegan muffin recipe with you. I chose the French Toast Muffins because, hello, it's a muffin AND it's French toast! It's French toast reinvented in muffin form! There are bread chunks on top of these here muffins. And maple syrup, cinnamon and sugar! I'll bet you're drooling right now just thinking about it.

Buy 150 Best Vegan Muffin Recipes in the U.S. Buy the book in Canada.

Banana, blueberry, chocolate chip, strawberry...what's your favourite type of muffin?

Pictures and recipe courtesy of 150 Best Vegan Muffin Recipes by Camilla V. Saulsbury ©www.robertrose.ca. Reprinted with permission. Available where books are sold.

French Toast Muffins (vegan)

by Camilla V. Saulsbury

Keywords: vegan muffins

Ingredients (12 muffins)

Topping

31⁄2 cups cubed firm white bread (dairy and egg-free)
1⁄2 cup non-dairy milk (soy, almond, rice, hemp)

Muffins

2 cups all-purpose flour
2 tsp baking powder
2 tsp ground cinnamon, divided
1⁄2 tsp salt
3⁄4 cup packed vegan light brown sugar or Sucanat
1⁄3 cup vegan margarine, melted
1 tsp vanilla extract
11⁄3 cups non-dairy milk (soy, almond, rice, hemp)
1⁄4 cup pure maple syrup
2 tbsp vegan granulated sugar or evaporated cane juice

Instructions

Preheat oven to 375°F (190°C). Grease a 12-cup muffin pan.

Topping

In a medium bowl, combine bread and milk, tossing to coat; set aside.

Muffins

In a large bowl, whisk together flour, baking powder, 11⁄2 tsp of the cinnamon and salt.

In another medium bowl, whisk together brown sugar, margarine and vanilla until well blended.

Whisk in milk until blended.

Add the milk mixture to the flour mixture and stir until just blended.

Divide batter equally among prepared muffin cups. Spoon topping evenly over batter and press lightly into batter.

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.

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.

Tip: For more rustic muffins, use whole wheat bread (dairy- and egg-free) in place of the white bread and substitute 1 cup whole wheat flour for half of the all-purpose flour.