I love breakfast! It’s my favorite meal of the day. Savory or sweet. I like almost all breakfast foods. I’m ready to eat the moment I get out of bed.
That being said I don’t have a lot of time to make breakfast in the morning. So I stick to simple.
Yogurt, granola, muffins – they are all staples in our house. And I thoroughly enjoy them.
But one of my absolute favorite breakfasts is french toast. Growing up my mom made french toast almost every Saturday morning. It never got old.
Eggy and buttery goodness is how I think of french toast. Top it with maple syrup. Divine.
I do make french toast once in a while now when we have breakfast for dinner. But not very often. Especially now with so many allergies. I don’t even have bread that my son can eat. So french toast usually isn’t even an option.
So I created a new version of french toast – in muffin form!
French toast muffins capture the flavor of french toast without needing bread. Plus they don’t involve standing at the stove, and they are easier for kids to eat.
These muffins also make a very easy weekday morning breakfast. Make a big batch. Freeze them. They can go straight from the freezer into the oven for a few minutes. Dip the muffins into syrup or honey and breakfast is ready.
If you’re in a rush you can grab a muffin for the car. There is syrup in the muffin so it still tastes great without anything on top.
Do you need something different for school lunches? A french toast muffin pairs well with a cup of soup for a nourishing lunch.
No matter when or how you serve them french toast muffins are great. Now you can have french toast even if you can’t have bread.
- 1 cup white gluten free flour (white rice, tapioca)
- 1 cup whole grain gluten free flour (brown rice, amaranth, teff, sorghum)
- 1/3 cup organic cane sugar or coconut sugar
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. sea salt
- 4 eggs
- 1/2 cup melted coconut oil, palm shortening, lard or butter
- 1/2 cup honey and/or maple syrup
- 1 tsp. vanilla
- Preheat oven to 350*F.
- Line a muffin pan with muffin cups or grease well.
- In a large bowl combine the dry ingredients.
- Add the eggs, syrup and vanilla. Mix.
- Add the melted fat. Mix until well combined.
- Pour the batter into the prepared muffin cups, filling 3/4 full.
- Bake for 25 minutes.
- Serve warm with honey or syrup.
- Store leftovers in a sealed container at room temperature.
- These muffins freeze well. When ready to serve simply thaw and warm in the oven for a few minutes.
- If you like french toast that is eggier, add one or two extra eggs to the batter.
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