This Vegan French Breakfast Puffs recipe was created for my daughter Lydia who has had a plant-based lifestyle for a long time. As a mama, I want to treat her to yummy baked goods without losing any flavor or texture as the non-vegan recipes have.
Vegan French Breakfast Puffs, oh my!
A few weeks ago I woke up with a heavy heart thinking “Oh, she is leaving me soon and I hardly baked a thing for her this summer.” Such a mom thing. I love baking and have always had homemade treats for her while she was growing up. As I am trying to cut some of the sugar out from my diet (so sad), I stopped baking as much.
Feeling guilty, I pulled out my cookbook and came upon an old recipe that I had for French Breakfast Puffs. This recipe has come a long way with me as we made them in Mrs. Moore’s 7th grade Home Economics class back in 1980 something. Soon after making them in class, I started baking them on a regular basis at home. My dad especially loved them with his coffee and would “hint” around as to when I was going to make more.
These days, I love the added challenge of baking to create vegan recipes with the same taste and texture, using basic and easy-to-find ingredients so that you would never imagine that what you are eating is plant-based. I am really not sure why they are called a “French Puff”, I don’t think that they are French, and truly just a really delicious muffin with a buttery cinnamony-sugary decadent crust. I do hope you will give them a try!
How to make Vegan French Breakfast Puffs
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Tools Needed (These are my favorite pieces)
Ingredients
Batter:
- 1/3 Cup Coconut Oil
- 1/2 Cup Sugar
- 3/4 Cup Full Fat Canned Coconut Milk
- 1 1/2 Cup AP Flour
- 1 1/2 Tsp Baking Powder
- 1/2 Tsp Baking Soda
- 1/2 Tsp Salt
- 1/4 Tsp Cinnamon
- 1/2 Cup Oat Milk
Topping:
- 1/4 Cup Sugar
- 1 Tsp Cinnamon
- 1/3 Cup Vegan Butter (I used Earth Balance)
How to make
- Preheat oven to 350 degrees.
- Grease muffins tins. This recipe makes one dozen French puffs.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt and cinnamon. Set aside.
- Measure out the oat milk and set aside as well.
- In your mixer, or a large bowl, cream together coconut oil, sugar, and coconut milk until combined.
- Turn mixer on low and add half of the dry ingredients, then 1/2 oat milk, then the other half of the dry ingredient and oat milk and mix until all are just combined. Try not to over-mix the batter or you’re muffins will be tough.
- Using scoop, spoon the batter evenly into the muffin tins.
- Bake in a preheated oven at 425 for 18-20 minutes.
While these are baking, prepare the topping by mixing together the cinnamon and sugar in a small bowl. Melt the butter in a separate bowl. Set aside.
When the timer goes off, test the puffs with a toothpick or cake tester, when done, remove from the oven and let them cool for a few seconds until you can handle them, then immediately pop them out of the tin and place face-up.
Dip the tops of each breakfast puff in butter and then the cinnamon mixture and let cool on the rack.
These Vegan French Breakfast Puffs bring such happiness with every bite. They’re perfect for holidays, company, a cool weather breakfast, or just an anytime treat with a hot cup of tea. Give them a try, and you’ll see what I mean!
Love,
Jenn xo
Find More Baked Sweet Bread Vegan Recipes Here:
- Vegan Pumpkin Muffins
- Vegan and Gluten Free Moist Amish Cinnamon Bread
- Blueberry Muffins-vegan
- Irish Soda Bread-vegan
If you try this recipe and love it, I would love if you could come back and give it 5 stars!
Vegan French Breakfast Puffs - A Simple, Favorite Recipe
Soft, buttery, & cinnamony Vegan French Breakfast Puffs, A simple recipe created for my daughter, with the same taste & texture as grandma's.
Ingredients
- 1/3 Cup Coconut Oil*
- 1/2 Cup Sugar
- 3/4 Cup Coconut Milk (Canned, Full Fat)
- 1 1/2 Cup AP Flour
- 1 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1/4 tsp Cinnamon
- 1/2 Cup Oat Milk
- 1/4 Cup Sugar (additional-topping)
- 1 tsp Cinnamon (additional-topping)
- 1/3 Cup Vegan Butter
Instructions
Preheat oven to 350 degrees.
Grease muffins tins. This recipe makes one dozen French puffs.
In a medium bowl, whisk together flour, baking powder, baking soda, salt and cinnamon. Set aside.
Measure out the oat milk and set aside as well.
In your mixer, or a large bowl, cream together coconut oil, sugar, and coconut milk until combined.
Turn mixer on low and add half of the dry ingredients, then 1/2 oat milk, then the other half of the dry ingredient and oat milk and mix until all are just combined. Try not to over-mix the batter or you're muffins will be tough.
Using scoop, spoon the batter evenly into the muffin tins.
Bake in a preheated oven at 425 for 18-20 minutes.
While these are baking, prepare the topping by mixing together the cinnamon and sugar in small bowl. Melt the butter in separate bowl. Set aside.
When the timer goes off, test the puffs with a toothpick or cake tester, if done, remove from oven and let them cool for a few seconds until you can handle them, then immediately pop them out of the tin and place face-up.
Dip the tops of each breakfast puff in butter and then the cinnamon mixture and let cool on rack.
Notes
* Coconut Oil can be solid or soft liquid. Depending on the weather, it will always be somewhere in between these two.
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