Muffin Tin Blueberry French Toast {vegan, gluten-free}

Step 1

Preheat oven to 400F. Grease or spray 6 cups of a standard muffin tin.

Step 2

In a large bowl, whisk together the chickpea flour, psyllium, optional cardamom and salt. Gradually whisk in milk (going slowly means fewer lumps). Whisk in the maple syrup and vanilla. Add the breadc cubes. Let stand for 5 to 10 minutes. Gently stir in the blueberries an coconut oil; divide mixture equally between prepared cups.

Step 3

Bake in the preheated oven for 13 to 15 minutes until golden brown and a toothpick inserted near the center comes out clean. Cool in tin on a wire rack for 15 minutes. Run a knife around edge of each cups and remove puck. Serve warm, room temperature or cold. If desired, sprinkle with confectioners' sugar.