Ingredients
1 cup unsweetened cashew milk
1 tablespoon ground flaxseed
1 tablespoon almond meal
1 tablespoon maple syrup
1 teaspoon vanilla extract
1 teaspoon cinnamon
2 teaspoons nutritional yeast (optional)
3/4 cup frozen blueberries
9 slices soft bread , gluten free if needed
Crumble topping:
1/4 cup oats , gluten free if needed
1/3 cup raw pecans (walnuts would also work)
1/4 cup coconut sugar , plus a little more to top cups with if preferred
3 tablespoons coconut butter , at room temperature
1/8 teaspoon sea salt
Instructions
Preheat oven to 375 F (190 C)
Mix flax, almond meal, nutritional yeast, maple syrup, milk, vanilla and cinnamon in a bowl. Use a fork or whisk and mix well.
 Place in refrigerator so ingredients can set. You can also do this the night before.
Put all crumble topping ingredients, except coconut butter, into a food processor and pulse until chopped. Add coconut butter and pulse to combine.
Slice bread slices into 4 squares each, you should have a total of 36 small squares.
Layer as follows in each space of your muffin tin:
Put 1 teaspoon of liquid mixture in the bottom of each muffin space.
Add 1 square piece of bread.
Place about 5-6 blueberries, depending on size, so that they cover the center of the bread.
Sprinkle about 1/2 tablespoon of crumble topping over the blueberries.
Put 1 square piece of bread over the top and use your fingers to pack it in well.
Place 5-6 more blueberries on the bread.
Sprinkle about 1/2 tablespoon of crumble topping over the blueberries.
Put another square piece of bread over the top and use your fingers to pack it in well.
Sprinkle with a little bit of the crumble topping (about a teaspoon).
Carefully add 1 tablespoon of liquid mixture over the top, making sure to evenly coat so that all the bread gets soaked.
Add 2-3 more blueberries on top for décor, and sprinkle with a tad of plain coconut sugar if you want.
Bake for 35 minutes. Because ovens vary, start checking them at 25 minutes. They are ready when the tops begin to brown.