French Toast Muffins

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!

Prep: 10 minCook: 20 minTotal: 30 min
Servings: 12 1x



  • 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

Crumble on top:

  • 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


  1. Preheat oven to 350F. 
  2. Stack a few slices of bread on top of each other and cut into 1/2 inch cubes. Set all the cubes aside. 
  3. In a large bowl, whisk together the eggs, milk, coconut sugar, vanilla, cinnamon, and salt. 
  4. Cut the banana slices into smaller chunks – I stacked the slices and then cut them into fourths, but halfs would also be good. 
  5. 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. 
  6. In a small bowl, fold together the almond flour, butter, coconut sugar, and cinnamon. 
  7. Spray the muffin tins or grease with butter. 
  8. Give the bread on more fold and then use an ice cream scooper to divide the soaked bread between the 12 muffin tins. 
  9. Crumble the almond flour mixture on top of each. 
  10. Bake for 20 minutes. Broil for about 1 minutes until the tops are golden brown. 
  11. Serve with syrup and enjoy!
© The Toasted Pine Nut