Protein French Toast Muffins (Printable Version)
Baked French toast muffins with added protein, ideal for busy mornings or healthy snacking.
# Ingredient List:
→ 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
# How to Make:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease each cup with cooking spray or oil.
02 - Whisk together eggs, milk, protein powder, maple syrup, cinnamon, vanilla extract, and salt in a large bowl until completely smooth and well combined.
03 - Add bread cubes to the egg mixture. Fold gently until all bread is evenly coated and has absorbed most of the liquid. Allow mixture to rest for 5 minutes to ensure thorough absorption.
04 - Divide the soaked bread mixture evenly among the 12 muffin cups, pressing down lightly with a spoon to compact the mixture in each cup.
05 - Sprinkle your choice of toppings—chopped nuts, chocolate chips, or fresh berries—over the top of each muffin, pressing lightly to adhere.
06 - Bake for 20–25 minutes until muffins are puffed, golden brown on top, and set in the center. A toothpick inserted should come out clean.
07 - Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.
# Expert Tips:
01 -
- You get all the cozy comfort of French toast without standing over a hot stove flipping individual slices
- Each muffin packs 9 grams of protein while still feeling like an indulgent breakfast treat
02 -
- Pressing the bread mixture down into the muffin cups is crucial or they will puff up beautifully in the oven then collapse into sad little disks when they cool
- Letting the bread soak for that full 5 minutes prevents dry centers and gives you that custard-like French toast texture
03 -
- Plant-based protein powder works fine but may affect the texture slightly and often needs an extra minute or two of baking time
- Letting the muffins cool completely before storing prevents condensation from making them soggy