High-Protein French Toast Muffins (Print View)
Baked French toast muffins loaded with protein, perfect for busy mornings or healthy snacking.
# What You 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
# How to Make It:
01 - Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease each cup with cooking spray or butter.
02 - In a large bowl, whisk together the eggs, milk, protein powder, maple syrup, cinnamon, vanilla extract, and salt until smooth and fully combined.
03 - Add the bread cubes to the egg mixture, tossing gently until the bread is well coated and has absorbed most of the liquid. Let sit for 5 minutes to allow the bread to soften further.
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 (nuts, chocolate chips, or berries) over each muffin, distributing evenly among all cups.
06 - Bake for 20-25 minutes, or until the muffins are puffed, golden brown on top, and set in the center. A toothpick inserted into the center should come out clean.
07 - Let the muffins cool in the tin for a few minutes before removing. Serve warm or at room temperature.
# Expert Tips:
01 -
- You get that cozy French toast flavor without standing over a hot stove flipping bread
- Each muffin packs 9 grams of protein but tastes like an indulgent treat
02 -
- Letting the bread soak for the full 5 minutes prevents dry centers
- Don't skip the paper liners because these stick more than regular muffins
03 -
- Use slightly stale bread for better absorption
- Let them cool completely before storing or they'll get soggy