Blueberry French Toast Muffins
Time: 45 minutes
1 tbsp coconut oil
2 cups oat milk
1 tsp vanilla paste
2 tsp nutritional yeast
1 tsp cinnamon
2 tbsp coconut sugar
8 slices stale sourdough bread, cut into cubes
1 punnet blueberries
2 tsps maple syrup, to serve
Preheat oven to 180°C.
Grease a 6-hole muffin tray with coconut oil.
In a large bowl whisk eggs, oat milk, vanilla, nutritional yeast, cinnamon, sugar and salt together until combined.
Fold in the cubed bread and blueberries until coated in the mixture.
Divide evenly into muffin tray holes.
Bake in the oven for 25-30 minutes or until golden.
Drizzle with maple syrup to serve.
Recipe, video and images kindly supplied by Good Chef Bad Chef.