Looking for a creative way to use some old bread? These muffins make a great snack or easy breakfast any day of the week.
8slicessandwich bread cut into squares (use 10-11 is using smaller slices)you can use gluten free bread if needed
1/2cupcoconut palm sugar
1cupplant-based milksuch as almond or coconut
2flax "eggs"2 tablespoons ground flaxseed+ 6 tablespoons water
2teaspoonspure vanilla extract
1/2cupdairy free semi-sweet chocolate chipsoptional (can sub with raisins, blueberries, nuts, or dates)
Preheat oven to 350 degrees F (180C) 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.
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.
These are best warm but can be stored in an air-tight container for up to 5 days in the fridge.