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French Toast Muffins

These muffins had their humble beginnings when they were once part of a bread loaf. The fact these muffins are made from actual baked bread really brings the authenticity of the French toast bit to a whole new level! 
Prep Time1 hr
Cook Time20 mins
Total Time1 hr 20 mins
Course: Breakfast
Keyword: gluten free, keto, Muffins, peanut-free
Servings: 6 Muffins

Ingredients

Keto Bread Loaf Ingredients *Makes one 5” Loaf*

  • ¼ cup coconut flour
  • 3 eggs for vegan option, could use 2 chia eggs or 3 flax eggs
  • ¼ cup melted unsalted butter could use vegan butter, any nut butter or coconut butter
  • Pinch of kosher salt
  • ¼ teaspoon baking powder
  • ¼ teaspoon xanthan gum

Muffin Ingredients

  • 1 Keto Bread Loaf cut into small cubes
  • 2 eggs for vegan option can use 3 flax eggs
  • 1 teaspoon vanilla extract
  • ¾ cup coconut milk
  • 1 teaspoon coconut sugar could also use stevia or ½ tsp granulated monk fruit sweetener
  • 1 teaspoon ground cinnamon

Instructions

For the Keto Bread Loaf

  • Preheat oven to 350’F and grease a 5” loaf pan with melted coconut oil.
  • In a small bowl, whisk together the eggs and melted unsalted butter.
  • Add the coconut flour, then whisk well. Next, add the salt, baking powder and xanthan gum. Whisk well.
  • Pour dough into a prepared 5” loaf pan and bake for 45-50 minutes. Let cool completely before cutting.

For the Muffins

  • Preheat oven to 350’F and line a muffin or cupcake tin.
  • With coconut nonstick spray, spritz each liner.
  • Whisk together eggs, vanilla, coconut milk, coconut sugar, and cinnamon. Add to cut bread pieces and toss together.
  • Spoon wet mixture into each muffin liner filling generously and sprinkle some cinnamon on top of each muffin.
  • Bake for 20 minutes. Serve warm with butter and maple syrup.

Notes

Difficulty Level: Easy