Blueberry Cinnamon French Toast Mugcake

I do believe I’ve found the perfect bite of my blueberry cinnamon French toast mugcake (French toast microwaved in a mug!), coconut ‘cream cheese’ whip, and blueberry cinnamon almond butter (Kolat Superfood brand, which I just bought this week and am in love with BY DA WAY). I love this recipe because it was a QUICK way to make french toast!

IMG_8174[1]Blueberry Cinnamon French Toast Mugcake

Serves: 1

  • 1/4 cup liquid egg whites
  • 2 tbsp unsweetened almond milk
  • 1/4 tsp cinnamon
  • 1 stevia packet
  • 2 pieces bread of choice
  • 1/4 cup blueberries

Mix together the egg whites, almond milk, cinnamon, and stevia. Cut 2 pieces bread of choice (I use natures own 50 cal sugar free wheat because it’s soft) into cubes; spray a mug with nonstick spray and toss your bread in, fresh blueberries, and the egg white mixture. Let it seep into the bread for a minute. Then microwave for 2-2.5 minutes.

To make the coconut ‘cream cheese’ whip, us a handblender to blend 1/3 cup lowfat cottage cheese, 2 drops cream cheese baking emulsion (all star extracts brand), and 1 stevia packet. Then stir in 2 TBSP unsweetened shredded coconut.


Master vegan baking with this specially outlined online course!




2 comments

  1. Emily SheaNo Gravatar says:

    Oh my gosh I made this this morning for a quick breakfast and it was SO GOOD! I topped mine with some sugar free syrup instead of the coconut cream cheese and it absorbed right into the bread making the tastiest and thing EVER!! I can’t wait to make it again. It would definitely serve as a good dessert too! I love your recipes so much!

Leave a Reply