Protein French Toast Muffins (Printable Version)
Baked French toast muffins packed with protein, made with whole grain bread and protein powder for a healthy, portable breakfast option.
# What You’ll Need:
→ Bread Base
01 - 8 slices whole grain bread, cut into 1-inch cubes
→ Egg Mixture
02 - 6 large eggs
03 - 1 cup milk (dairy or unsweetened almond milk)
04 - 1/2 cup vanilla protein powder
05 - 2 tbsp maple syrup or honey
06 - 1 tsp ground cinnamon
07 - 1 tsp vanilla extract
08 - 1/4 tsp salt
→ Optional Toppings
09 - 1/4 cup chopped pecans or walnuts
10 - 1/4 cup mini chocolate chips
11 - 1/2 cup fresh berries
# Directions:
01 - Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease each cup with cooking spray.
02 - In a large bowl, whisk together the eggs, milk, protein powder, maple syrup, cinnamon, vanilla extract, and salt until completely smooth and well combined.
03 - Add the bread cubes to the egg mixture, folding gently until all pieces are evenly coated. Allow the mixture to rest for 5 minutes so the bread absorbs most of the liquid.
04 - Divide the soaked bread mixture evenly among the 12 muffin cups, pressing down lightly with a spoon to compact each portion.
05 - Sprinkle your choice of toppings (nuts, chocolate chips, or berries) over each muffin, pressing them gently into the surface.
06 - Bake for 20 to 25 minutes, or until the muffins are puffed, golden brown on top, and set firmly in the center.
07 - Let the muffins cool in the tin for 5 minutes before transferring to a wire rack. Serve warm with maple syrup or Greek yogurt, or allow to cool completely for storage.
# Top Tips:
01 -
- You get the comfort of French toast without standing over a hot stove flipping individual slices
- Each muffin packs 9 grams of protein so you stay full until lunch
02 -
- The muffins will deflate as they cool so do not panic when they settle a bit after that glorious puff in the oven
- Stale bread actually works better here so do not be afraid to use bread that is a few days old
03 -
- Use a cookie scoop to distribute the bread mixture evenly among muffin cups
- Press the bread down firmly in each cup to prevent them from crumbling when you remove them