French Toast Muffins

Name: French Toast Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12
Ingredients: 8 slices favorite bread bread (white bread, gluten free, paleo, leftover hamburger buns, etc.); 6 eggs; 1 cup whole milk (or almond milk); 2 tablespoons coconut sugar (brown sugar works too); 1/2 teaspoon vanilla; 1/2 teaspoon ground cinnamon; 1/2 teaspoon salt; 1 banana, cut in slices; 1/2 cup blanched almond flour; 2 tablespoons butter, melted (ghee or coconut oil also works); 1 tablespoon coconut sugar (brown sugar works too); 1/2 teaspoon ground cinnamon

July 10, 2019 // 0 Comments »

This post may contain affiliate links. Please read my disclosure policy.

Jump to Recipe·Print Recipe

Looking for the perfect sweet brunch treat for your family to enjoy! Any bread works for these French Toast Muffins, so feel free to customize!

OK this isn’t a typical recipe that I put on my blog but I had some leftover hot dog and hamburger buns from a bbq one weekend and thought it would be fun to make little french toast muffins with them for easy breakfasts for my kids all week.

I’m all about reducing food waste and having those hot dog and hamburger buns sit in my pantry until they get moldy wasn’t in the cards. I shared the process on my instagram stories and got a HUGE response from you guys!

This is the type of recipe that I’ll indulge in and my kids will enjoy but not something Jaryd can eat. I always feel the need to put that disclaimer on my posts that are less diabetic-friendly because I know a bunch of you come here for recipes that fit with in your dietary needs. Disclaimer! This may not.

But regardless, I wanted to share. there are so many great bread options these days, either paleo, gluten free, or loaded with seeds. Whatever bread you end up using for this recipe, I hope you enjoy! So let’s jump into this recipe and make some tasty French Toast Muffins!

Stack a few slices of bread on top of each other and cut into 1/2 inch cubes. Set all the cubes aside.

In a large bowl, whisk together the eggs, milk, coconut sugar, vanilla, cinnamon, and salt.

Cut the banana slices into smaller chunks – I stacked the slices and then cut them into fourths, but halves would also be good.

Add the bread cubes to the large bowl along with the banana chunks and fold together until the bread is coated with the liquid. Set aside while you make the crumble.

In a small bowl, fold together the almond flour, butter, coconut sugar, and cinnamon.

Spray the muffin tins or grease with butter.

Give the bread on more fold and then use an ice cream scooper to divide the soaked bread between the 12 muffin tins. Crumble the almond flour mixture on top of each muffin.

Bake for 20 minutes. Broil for about 1 minutes until the tops are golden brown. Serve with syrup and enjoy!