1. Line six jumbo muffin cups with paper liners and then spray with Fresh Thyme coconut spray.
2. In a large bowl, whisk together soymilk, one container of yogurt, applesauce, ground flax, maple syrup, vanilla, and 1 tsp. cinnamon.
3. Cube bread and add it to the milk mixture. Lightly toss to coat.
4. In a small bowl, toss dates with coconut sugar and remaining 1 tsp. cinnamon. Add pecans. Lightly toss date mixture into bread mixture.
5. Fill the muffin cups with bread mixture. Cover and refrigerate 2 hours or overnight.
6. Remove muffin pan from refrigerator and uncover. Preheat oven to 350˚F. Bake for 20 to 30 minutes or until edges are brown.
7. Remove muffins from pan. Top with remaining yogurt and fresh berries.

Each serving contains: 380 calories, 12 g fat, 1 g saturated fat, 0 g trans fat, 0 mg cholesterol, 271 mg sodium, 60 g carbohydrates, 6 g fiber, 31 g sugar, 9 g protein. Daily values: 2% vitamin A, 24% vitamin C, 14% calcium, 7% iron.