French Toast Muffins Recipe

Published on July 16th 2022 by Sarah Leadon.
Last updated on March 20th 2024
This recipe, developed through the collective effort of at least six experts, underwent meticulous research and testing for over three months. Learn more about our process in the art and science behind our recipes. This post may contain affiliate links. Read our Disclosure Policy.
Front View of French Toast Muffins

There's nothing like French toast for breakfast in the morning. However, sometimes you don't have time to make French toast in the morning. That's why you need French toast muffins. These French muffins have the flavor of French toast and a muffin's light and fluffy texture. In addition, these French Toast Muffins are keto and only contain 2.6 net carbs so that you can start your day healthily. Best of all, you can make the French toast batter the night before and have one for breakfast on your way to work. If you love muffins, you'll love this recipe for Vegan Chocolate Banana Muffins, for your next baking adventures.

How do you make French toast without getting soggy?

French toast can develop a soggy texture for several reasons. For example, if the bread is too thin or flimsy, it may have a wet consistency. In addition, if you use too much milk or let the bread soak in the custard for too long, it can become soggy. French toast can also develop a soggy texture if cooked at a high temperature. This is because the exterior of the French toast will cook faster while the interior remains soggy and uncooked. 

 

Why is my French toast so eggy?

Egg whites have sulfur compounds that can produce an eggy flavor. Therefore, please do not overdo it with the eggs. Instead, follow the recipe and do not add any extra eggs. 

 

How do you dry bread for French toast?

Place your oven rack in the center of the oven and preheat it to 285 °F. Next, place a sheet of parchment onto a rimmed baking sheet and set a wire rack on top of the baking sheet. Add the bread to the wire rack in an even layer and bake it for 12-15 minutes. 

 

What kind of bread is best for French toast?

The best kind of bread to use for French toast is Brioche, Challah, or a crusty French baguette. 

 

Author: Sarah Leadon
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Time & Serves

Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Serves
12 persons

Ingredients

French Toast Muffins
  • 1 1/4 cups Almond Flour 

     

  • 1/4 cup Coconut Flour 

     

  • 2 teaspoons Baking Powder

     

  • 1/4 teaspoon Salt

     

  • 1/4 teaspoon Cinnamon 

     

  • 1/3 cup melted Coconut Oil

     

  • 1/2 cup Sugar-Free Sweetener 

     

  • 1 large Egg

     

  • 1/2 cup Almond Milk

Topping
  • 1/2 cup Almond Flour 

     

  • 1/4 cup Sugar-Free Sweetener 

     

  • 1/4 cup melted Coconut Oil 

     

  • 1 teaspoon Cinnamon

Instructions

French Toast Muffins

Preheat your oven to 350 °F. Next, line a muffin pan with 12 muffin liners. 

 

Place the almond flour, coconut flour, baking powder, salt, and cinnamon into a fine-mesh strainer set over a large bowl. Sift the ingredients into the bowl, then remove the fine-mesh strainer and set it aside. 

Add the coconut oil, sugar-free sweetener, egg, and almond milk and mix until combined. 

 

Scoop the French toast muffin batter into the prepared pan and set it aside. 

Topping

Mix the almond flour, sugar-free sweetener, and cinnamon in a small bowl. 

 

Add the coconut oil and mix until it is crumbly. 

 

Sprinkle a tablespoon of the crumble topping over each French toast muffin and bake them for 20-25 minutes until a toothpick inserted into a muffin comes out clean. 

 

Let the French toast muffins cool in the muffin pan for 5 minutes, then place them on a wire rack to cool completely. 

Sarah Leadon
Author:

Delve into the fusion of food and mood with Sarah. Discover the emotional journey within each recipe. Beyond the kitchen, she's an avid reader and music lover, lost in the rhythms of life.

More posts by Sarah Leadon

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Sarah Leadon
Author:

Delve into the fusion of food and mood with Sarah. Discover the emotional journey within each recipe. Beyond the kitchen, she's an avid reader and music lover, lost in the rhythms of life.

More posts by Sarah Leadon