Protein French Toast Muffins (Printable version)
Delicious high-protein French toast muffins made with whole grain bread and warm spices.
# 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, tossing gently until all pieces are evenly coated. Let the mixture sit for 5 minutes to allow the bread to absorb 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 (chopped nuts, chocolate chips, or fresh berries) evenly over each muffin.
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 removing. Serve warm with a drizzle of maple syrup or at room temperature.
# Expert advice:
01 -
- Each muffin delivers 9 grams of protein without any chalky aftertaste or heavy texture
- They bake into portable handheld portions that actually stay moist for days
02 -
- Letting the bread soak for the full 5 minutes prevents dry centers in the finished muffins
- Overfilling the muffin cups causes them to spill over during baking, so fill them only three quarters full
03 -
- Cutting the bread into uniform cubes helps all the pieces absorb the egg mixture evenly
- Checking the muffins at 20 minutes prevents overbaking since ovens vary in temperature