Seriously Yummy Vegan French Toast

I have fond memories of my mom's traditional french toast, soaked in eggs and milk, with melted butter and generous powdered sugar on top.  I wanted to be able to make something similar for my kids.  But, for my daughter who has dairy and egg allergies, it hasn't been so easy - until I discovered the fabulous vegan 'egg'!  The flax mixture provides both moisture and nutritious fats.  The only other change I made to my traditional recipe was to substitute coconut creamer for half-and-half.  The results are delicious!

The ingredients for this allergy-free french toast are simple: ground flax, water, coconut creamer,  vanilla, cinnamon, nutmeg, and bread (use your favorite gluten-free bread if you have gluten allergies):

I like to make my french toast on a paper plate with nice high sides.  It makes clean-up much easier! Simply mix the flax and water together on the plate and let sit a few minutes until the mixture is thicker and gooey.  Then, add the rest of the ingredients and mix well:


Dip one side of your bread into the mixture and then turn it over to coat the other side:

Once the bread soaks up a good amount of liquid, cook it on a skillet or griddle over medium heat.  Cook each side for 4-5 minutes or until it is nice and brown:

Once both sides are done, remove the toast from the griddle and apply a generous amount of butter (we use Smart Balance light, which has no dairy).  Sprinkle generously with powdered sugar.  In my opinion, french toast is not complete unless the butter and powdered sugar form a nice frosting!  

Yummy Vegan French Toast


1 slice of bread (of choice)
1 'egg' (1 T ground flax + 3 T water)
1-2 T coconut creamer 
1 t vanilla
dash cinnamon
dash nutmeg


  1. First, heat up your pan/griddle on medium heat. On a paper plate, mix your vegan egg (1 T ground flax + 3 T water) and let sit until thickened and gooey. Add the remaining ingredients and mix well.
  2. Dip the bread in the mixture, and flip it over to coat the other side.  Once the bread has soaked up a good amount of the mixture, place it on a hot, oiled pan/griddle. Let it cook for about 4-5 minutes on each side. Butter well, and add some generous powdered sugar.

Healthy Vegan Banana Muffins

Just about all of the ingredients in these moist, delicious muffins are good for you, except of course for the sugar.  But, there is only 1/2 cup of sugar in the whole batch, so I say enjoy!  My kids always ask for these when they notice some bananas that are past their prime.  Plus, they are fun to make with kids. :)

I thought I would start this time with a picture of the final product, just to whet your appetite:

So, here are all of the ingredients. These are oil-based muffins with a surprising ingredient - orange juice!  It adds a really nice flavor.  As with most of my vegan baking recipes, I start with making an 'egg' with 1 tablespoon of ground flax and 3 tablespoons water and let it sit for a few minutes.  In a larger bowl, I mashed up the bananas and then added the sugar and the 'egg':

All of the dry ingredients (except for the sugar) were mixed together in one bowl, and all of the liquid ingredients were combined in a liquid measuring cup:

The flour mixture and liquid mixture were added to the banana mixture in an alternating fashion, beginning and ending with the flour.  I then filled up each cup (except for one) in the  prepared muffin tin and baked them at 350 for about 20 minutes. Easy peasy.

The finished product - so golden and yummy!

Healthy Vegan Banana Muffins


2 ripe bananas
1 'egg' (1T ground flax + 3T water)
1/2 c brown sugar, packed
2 t baking powder
1 t baking soda
1/2 t salt
1/4 c orange juice
1/4 c flavorless oil (i.e. safflower, grapeseed)
1 1/2 c whole wheat pastry flour (+1/4 c for high altitude)

  1. Preheat the oven to 350, and spray a muffin pan or bread pan with floured baking spray
  2. Mix together the flax and water and let sit until gooey.  In the meantime, mash up the bananas in a medium bowl.
  3. Add the brown sugar to the bananas and pour in the flax mixture.  Mix well.
  4. In a small bowl, stir together all the rest of the dry ingredients.  Combine the orange juice and oil in a liquid measuring cup. Add the dry and wet ingredients to the banana mixture in an alternating fashion, beginning and ending with the dry ingredients.
  5. Fill the muffin cups with the batter, almost to the top.
  6. Bake for 20 minutes, or until the muffins are beginning to brown and spring back when you touch the top. Makes 11-12 muffins (depending on how much batter you eat).