These Skinny French Toast Muffins are a delicious and lighter alternative to classic French toast. They are quick, easy, and perfect for breakfast, brunch, or meal prep. The cinnamon sugar topping makes them irresistibly tasty!
Yield: 12 muffins
Ingredients
Muffins
- 10 slices low-calorie bread (or 8 Western Bagel pumpkin/wheat bagelettes)
- 1 cup unsweetened almond, coconut, or skim milk
- 1/4 cup unsweetened fruit (applesauce or 100% pumpkin purée)
- 2 tbsp zero-calorie granulated sweetener (such as monk fruit sweetener)
- 4 eggs (or 1 cup liquid egg substitute)
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
Cinnamon Sugar Topping
- 1 tbsp granulated sugar
- 1/2 tsp ground cinnamon
Instructions
- Preheat oven to 350°F (175°C).
- Prepare bread
Cut bread or bagels into bite-size pieces and place them in a large mixing bowl. - Prepare muffin pan
Spray a 12-cup muffin tin with non-stick cooking spray. - Make the mixture
In a medium bowl whisk together:- sweetener
- milk
- eggs
- cinnamon
- vanilla extract
- applesauce or pumpkin purée
- Combine with bread
Pour the egg mixture over the bread pieces.
Stir until all pieces are well coated. - Soak
Let the bread sit for 5 minutes so it absorbs the mixture. - Prepare topping
In a small bowl mix sugar and cinnamon. - Fill muffin tin
Fill each muffin cup just over 3/4 full. - Add topping
Sprinkle cinnamon sugar evenly over each muffin. - Bake
Bake for 15–18 minutes until golden brown. - Serve
Remove from oven and serve warm.
Optional toppings:
- sugar-free syrup
- powdered sugar
- fresh fruit
If you want, I can also:
- make it shorter for Facebook/Instagram posts
- translate it into Georgian
- or create a recipe card style post.
