My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!

 

 

Baked Doughnuts for Everyone {From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free} 

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Baked Doughnuts For Everyone: From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free

 

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Tuesday
Mar122013

blueberry muffin bread pudding bake 2 ways {gluten free + vegan}

The blueberry crumb muffins are back!  Remember when I mumbled something about turning the muffins into a french toast bake if there were leftovers? I don’t expect you to remember that.  Well, there were definitely zero leftovers from that batch, but I just couldn’t get my mind off the french toast bake idea.

blueberry muffin bread pudding bake // edible perspective #glutenfree #vegan

I thought about breaking this up post into 2 posts.

I thought about not posting quite so many photos.

And then I thought those were both bad ideas.

Let that be your warning.  Hold on tight.

blueberry muffin bread pudding bake // edible perspective #glutenfree #vegan

Many of you ask about adapting my quick breads and bakes to be vegan as well as gluten-free.  It’s not always as simple as switching out real eggs with flax-eggs.  I’ve found in gluten-free and vegan baking [mostly quick breads + muffins] that flax-eggs typically result in a center that never fully bakes.  It can also end up leaving a slimy texture that is just not appealing.  Instead, adding ground flax to the dry ingredients and more milk works the best but sometimes even that doesn’t turn out.

However, this time it did.

I made VEGAN + GLUTEN-FREE BLUEBERRY BANANA MUFFINS and they don’t taste like crap!!!!!!!

I’ve failed many, many times before but these turned out soft, fluffy, and even hold together.  No funky texture, unbaked center, or brick-like denseness.  They even rose + cracked on top! Check it out for yourself.

I am incredibly excited. I don’t apologize.

blueberry muffin bread pudding bake // edible perspective #glutenfree #vegan

The muffins are missing the crumb topping only because it was saved and added to the bread pudding bake you see below.

The reason I call this bread pudding instead of a french toast bake is because of its gooey, thick texture and lack of eggs.

blueberry muffin bread pudding bake // edible perspective #glutenfree #vegan

The best part is that the crumb topping self-caramelizes with everything once baked.  The combination between the gooey center and caramelized crumb topping is almost too much to handle.

But not really.

Only 1/2 of the batch is shown below from 1, 8x4 loaf pan – fyi.

blueberry muffin bread pudding bake // edible perspective #glutenfree #vegan

This can be served warm with a spoon or cut into pieces once cooled and picked up with your hands.  It turns into its own sticky, loaf-creation once baked.

blueberry muffin bread pudding bake // edible perspective #glutenfree #vegan

blueberry muffin bread pudding bake // edible perspective #glutenfree #vegan

You really need zero toppings for this.  Promise.

And I must warn you.  It’s really hard to share.

blueberry muffin bread pudding bake // edible perspective #glutenfree #vegan

Print this!

Blueberry Banana Crumb Muffins gluten-free, vegan // 12 muffins

adapted from: blueberry crumb muffins

for the crumb topping:

*note: if making the bread pudding bake below, be sure to bake the muffins without the crumb topping

  • 1/3 cup gluten-free rolled oats
  • 5 tablespoons coconut sugar/sucanat/brown sugar
  • 1/4 cup chilled coconut oil, or vegan butter
  • 3 tablespoons gluten-free oat flour
  • 1/2 teaspoon cinnamon
  • pinch of salt
  1. Combine all ingredients in a bowl and mash with a fork or your fingers until well combined and crumbly.
  2. Use as a topping before baking the muffins or set aside to use in the bread pudding bake recipe below.

for the muffins:

  • 3/4 cup raw buckwheat flour
  • 1 cup gluten-free oat flour
  • 1/2 cup almond meal
  • 1/4 cup ground flax meal
  • 1/4 cup coconut sugar/sucanat/brown sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2/3 cup unsweetened almond milk
  • 2/3 cup well-mashed banana
  • 3 tablespoons melted unrefined coconut oil, slightly cooled
  • 3 tablespoons maple syrup
  • 1 tablespoon vanilla extract
  • 1 1/4 cup blueberries
  1. Preheat your oven to 350* Fahrenheit and line 1-2 muffin tins with liners.
  2. Combine all of the dry ingredients in a large bowl and stir to combine.
  3. Combine all of the wet ingredients in another bowl and vigorously whisk until combined.
  4. Pour the wet into the dry and stir/fold with a large wooden spoon until just combined.
  5. Gently fold in the blueberries.  Do not over stir.
  6. Let sit 5 minutes then spoon evenly into the muffin liners about 2/3 the way full.
  7. If making only the muffins and not the bread bake sprinkle the crumb topping over each muffin.
  8. Bake for 32-38 minutes until the center is set [springs back] and a toothpick comes out clean.
  9. Let fully cool before peeling the liners.  Muffins solidify as they cool.

notes/subs: Around 5,000’ altitude: use 1 1/4 teaspoons baking powder and bake at 370*.  The banana flavor is light but if you prefer to not use banana I would use 1/2 cup pumpkin puree and 3 tablespoons unsweetened applesauce.  Another oil can be subbed instead of coconut oil.

Blueberry Banana Bread Pudding Bake gluten-free, vegan // 1, 8x8 pan or 9-inch round

  • 1 batch vegan/GF blueberry banana crumb muffins
  • 1 cup unsweetened almond milk
  • 2 tablespoons maple syrup
  • 2 tablespoons coconut sugar/sucanat/brown sugar
  • 2 tablespoons ground flax meal
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  1. Preheat your oven to 350* Fahrenheit and thoroughly grease an 8x8 pan or line with parchment.
  2. Break apart all of the muffins into large pieces and spread evenly on a large baking sheet.
  3. Toast for 15 minutes then let cool for 10 minutes.
  4. While cooling, whisk together the almond milk, syrup, sugar, flax, cinnamon, and vanilla in a large bowl until combined.
  5. Place the toasted muffins in the wet bowl and gently fold the mixture to coat the muffins.  Do not mash.
  6. Pour out into the 8x8 pan, sprinkled the crumb topping over top, and cover tightly with foil.
  7. Bake for 30min, remove the foil, then bake uncovered for 10min or until slightly toasted on top.
  8. Allow to cool for 10min before serving. 
  9. Spoon out and serve with maple syrup, nut butter, coconut butter, or nothing at all!

notes/subs: 8x8 square or 9-inch round will properly fit this bake but you could also use 2, 8x4 loaf pans or even spoon into a lined muffin tin or greased mini baking dishes for individual portions.  If using smaller containers bake time will decrease. Bake until set.

blueberry muffin bread pudding bake // edible perspective #glutenfree #vegan

The reason for almost making 2 posts is because I also turned the gluten-free blueberry crumb muffins into a french toast bake.  Similar to what you see above but not using the vegan/gf muffin recipe.  This uses eggs in the batter and has a much more baked french toast quality.

Super thick, perfectly moist, and totally delicious.

Both recipes are geared towards breakfast with a light to medium overall sweetness.  If you’re looking for something sweeter a maple syrup drizzle will certainly help, or you can add more maple syrup to the bake mixture itself.

blueberry muffin french toast bake // edible perspective #glutenfree

Time to dig in.

blueberry muffin french toast bake // edible perspective #glutenfree

Print this! recipe includes original muffin recipe as well as crumb topping

Blueberry Bread Pudding Bake gluten-free, dairy-free // 1, 9x9 pan or 10"-inch round

  • 1 batch GF blueberry banana crumb muffins
  • 1 batch crumb topping [use recipe above]
  • 3 eggs
  • 1 1/3 cups unsweetened almond milk
  • 1/4 cup maple syrup
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • pinch of salt
  1. Preheat your oven to 350* Fahrenheit and thoroughly grease a 9x9 or 10-inch round pan or line with parchment.
  2. Break apart 12 muffins into large pieces and spread evenly on a large baking sheet.
  3. Toast for 15 minutes then let cool for 10 minutes.
  4. Vigorously whisk the eggs, milk, maple syrup, cinnamon, vanilla, and salt in a large bowl.
  5. Place the toasted muffins in the wet bowl and gently fold the mixture to coat the muffins. Do not mash.
  6. Pour out into the pan, spread evenly, sprinkle with crumb topping, and cover tightly with foil.
  7. Bake for 35min, remove the foil, then bake uncovered for 10min or until slightly toasted on top.
  8. Allow to cool for 10min before serving.
  9. Spoon out and serve with maple syrup, fruit, yogurt, nut butter, coconut butter, or nothing at all!

notes/subs: 9x9 square or 10-inch round will properly fit this bake but you could also use 2, 9x5 loaf pans or even spoon into a lined muffin tin or greased mini baking dishes for individual portions.  If using smaller containers bake time will decrease.  Bake until set.

blueberry muffin french toast bake // edible perspective #glutenfree

Breakfast this week?  Leftovers of this with a side of eggs.  But I think that was obvious.

Ashley

Reader Comments (27)

It looks fab! If I wanted to use an egg instead, what do I have to change? And.....wouldn't this topping be good over apples! I may try that too

thanks
March 12, 2013 | Unregistered Commenterbarb
@Barb - Check the 2nd recipe above the last photo. There are directions for the french toast bake with an egg mixture using my blueberry crumb muffins [also with eggs] from a few weeks ago. This topping would definitely be delicious sprinkled on many things!
March 12, 2013 | Registered CommenterAshley
I looooove blueberry muffins & these look amazing! I'm really excited about the vegan version because eggs have really started to upset my stomach lately! Thanks!
March 12, 2013 | Unregistered CommenterCarissa
Gutted! I just made a not very nice batch of blueberry cookies. I wish I had of seen your recipes first. Next time! :-)
March 12, 2013 | Unregistered CommenterPaige
Wow....all three recipes look out of this world! Can't wait to try them!
Ooooh, both of these recipes look amazing. The blueberry bananna pudding bake looks just delicious! I can't wait to try out these recipes.
March 12, 2013 | Unregistered CommenterJane
Yum, the bread pudding bake looks a perfect example of a 'bresert' to me…my favourite type of meal ever :-)
March 12, 2013 | Unregistered Commenterjo @ including cake
Wow those look amazing, I can't wait to try [all of] the recipes out...and congrats on getting the recipe to work!
March 12, 2013 | Unregistered CommenterAshley L
All of these look so good! Seriously I do not know how you do it!
March 12, 2013 | Unregistered CommenterTieghan
I love muffins and this recipe looks amazing. Especially the delicious fruit inside them... Like little surprise treats! I have to find more time to cook this sort of thing.
March 13, 2013 | Unregistered CommenterChris
Holy moly!! This looks amazing. So much blueberry muffin/pudding/toast goodness.
EVERYTHING on this page is just making me sooo jealous. I want it all, especially that gorgeous streusel topping :O
March 13, 2013 | Unregistered CommenterIzy
Those muffins look absolutely perfect! I've been looking for a good vegan blueberry muffin recipe for a while, so I'm really excited to see this. I'll definitely be making the muffins sometime in the next few days, and I'm really tempted to try the blueberry banana bread pudding bake too.
March 13, 2013 | Unregistered CommenterKerry
i love the pictures, they look so tasty and delectable. i must try this recipe for all my family and share the recipe as we all are baking crazy.
March 16, 2013 | Unregistered Commenterlisa
i made the muffins this morning. seriously the BEST muffin I have ever had, even factoring in the days when I was eating gluten. John agreed! Thanks for yet another incredible recipe. You keep me happily full. :)
xo!
@Teri - You don't even know how excited I am to hear you say that!!!! And that John agreed. Woohoo!!! xo Next time make the bread pudding. :)
March 18, 2013 | Registered CommenterAshley
looks so yummy (and healthy!). I had a question regarding the french toast bake - did you bake it in a cast iron skillet? Just wondering because of the photo. Thank you!
March 22, 2013 | Unregistered Commenterleah
@Leah - I did, but you don't have to.
March 22, 2013 | Registered CommenterAshley
Congrats on getting the gluten free muffins to work. Patience pays off and now other people can benefit from your perserverence :).
March 23, 2013 | Unregistered CommenterDave
Good morning Ashley,
i just wanted to take the time to thank you for this amazing recipe!! First, it was so exciting as i have tried to make other gluten-free recipes in the past to where they ended up so dried out. This one was quite moist and very tasty!! Secondly, it says a lot when your son has three of them in a 12 hour period!! And asks to take another to work for his lunch!! :) Finally, i actually made these for our Sunday Brunch and was loved by all around here!! I can't wait to try and make a few of your other recipes that i have on Weekly Dinner menu!! just a huge thank you for providing something that gives me more faith in gluten products, that aren't like eating sand..lol! Thanks again and looking forward in eating your recipes and sharing more with you!! Would love to hear back from you!!
March 31, 2013 | Unregistered CommenterPatricia
@Patricia - I can't tell you how much I appreciate your comment! It's always so nice to hear peoples' thoughts on my recipes, and I'm so glad this one was a winner! My goal with GF baking is to create recipes that everyone will love and never guess are GF, all while using whole-food ingredients and keeping things as simple as possible. Did you make the vegan version both times? If you don't need them to be vegan the original recipe is even a bit more muffin-like [linked to at the beginning of the recipe]. I'm thrilled they were enjoyed by all! Take care! :)
March 31, 2013 | Registered CommenterAshley
I was so excited to see this recipe!! I am allergic to whey and egg and gluten intolerant, and it's always difficult to find baking that is GF+Vegan. Its discouraging when my baking fails, so THANK YOU for doing the experimental baking for me!
April 19, 2013 | Unregistered CommenterRebekka
I have a question about this recipe. I've made it before, and I've also made your cinnamon sugar bread pudding bake and LOVE them both. I'm planning on making this one for a brunch I'm hosting this weekend. My question is how do you get yours to be so.... cohesive. Mine always comes out tasting boundlessly delicious, but there are definitely distinctive cubes that fall apart. I know it's just aesthetics, but I'd love it to be perfect for when I have company. :) Thank you!
March 12, 2014 | Unregistered CommenterRebecca
@Rebecca - I'm assuming you are making the egg-version? There will definitely be some cubes that fall, mostly from the top of the bake. The top photos are for the vegan version, where it kind of ends up more like a loaf. Sorry if that was confusing! In the last two photos [non-vegan] you can tell that there are some cubes from that top layer. If you really want it more cohesive I might suggest adding 1 more egg to the wet mixture. I would also let the bread cubes soak in the mixture in the fridge for about 10-15 minutes, and then gently toss them in the pan and let soak for another 15+ minutes before baking. You could also pack them down a bit, or use a slightly smaller pan. If you use a smaller pan bake time will increase. -- The top vegan batch is very cohesive [which you'd think it would be the opposite!] and becomes almost doughy when baked. Hope this helps!
March 12, 2014 | Registered CommenterAshley
Thank you for that detailed response!! I definitely thought you were going to say the egg version would be more tightly packed! I actually did make the vegan version, and it was still quite piecey. I will try soaking it like you said, and hope it works out better for me! Either way, I know it'll be yummy!
March 12, 2014 | Unregistered CommenterRebecca
@Rebecca - Were you using bigger than an 8x8 pan? So strange!
March 13, 2014 | Registered CommenterAshley
Nope, I used an 8x8! Very strange! I'll definitely report back and let you know how it goes!
March 13, 2014 | Unregistered CommenterRebecca

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