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Vegan French Toast Muffins

In the midst of all the healthful juicing and resolutions and achieving this month, a little sweet attack hit. I once read somewhere that if you make it from scratch, you can have however much you want. . . enter the veganized and readapted recipe for French Toast Muffins. They are ridiculously awesome.

french toast muffin vegan

The original recipe called for eggs, butter and milk. I obviously substituted each and voila, a vegan, albeit not very healthy, muffin.

Vegan French Toast Muffins
Yields 10-12

  • 1 1/2 c. flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 tsp. nutmeg
  • 1/2 c. sugar
  • 1/3 c. melted Earth Balanace
  • 1/4 c. unsweetened & organic applesauce
  • 1/2 cup rice milk


  • 1/2 c. sugar
  • 1/2 c. melted Earth Balance
  • 1 tsp. cinnamon

Preheat oven to 350 degrees.

In a medium bowl, mix all dry ingredients. Add wet ingredients and stir until combined, DO NOT over mix! It may be lumpy, but you want the texture. Scoop batter in muffin tins that have been oiled or wiped with a little Earth Balance. I would fill 3/4 to the top. Bake for 22-25 minutes or until they turn golden at the edges.

For the topping, mix sugar and cinnamon together in one bowl and melt butter in separate bowl. When muffins are removed from oven and still warm, remove from baking tray and dip top or the entirety into the melted butter, then roll in the cinnamon sugar and set aside to cool.



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[...] turn out the perfect texture or never cook properly for me. . . However, after my success with the French Toast muffin, I aimed for a traditional spice muffin to smear with jelly and enjoy with my tea in the AM. I [...]

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