This blueberry muffin souffle is a delicious vegan take on French toast. Its fluffy, flavorful, and full of juicy blueberries.
Ingredients:
- 4 cups of cubed vegan blueberry muffins
- 1 cup of fresh or frozen blueberries
- 1 cup of unsweetened almond milk
- 2 tablespoons of maple syrup
- 1 teaspoon of vanilla extract
- 1 tablespoon of ground flaxseed
- 1/2 teaspoon of cinnamon
- Pinch of salt
- Coconut oil or cooking spray for greasing
Instructions:
Set the oven to 350F 175C and heat it up
Use cooking spray or coconut oil to grease a baking dish
Add ground flaxseed, cinnamon, vanilla extract, almond milk, and a pinch of salt to a large bowl
Use a whisk to mix the ingredients together
Put blueberry muffin cubes and blueberries, either fresh or frozen, in the bowl
Fold the muffin pieces in slowly until they are covered with the mixture
Spread the mixture out evenly in the baking dish that has been greased
After the oven is hot, bake the souffle for 35 to 40 minutes, or until the top is golden brown and puffed up
Take it out of the oven and let it cool down a bit before you serve it
If you want, you can serve it warm and add more fresh blueberries and a drizzle of maple syrup on top
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