High-Protein French Toast Muffins (Printable)
Baked high-protein French toast in convenient muffin form, ideal for busy mornings or healthy snacking.
# What You'll 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
# Directions:
01 - Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease each cup with cooking spray.
02 - In a large bowl, whisk together the eggs, milk, protein powder, maple syrup, cinnamon, vanilla extract, and salt until completely smooth and well combined.
03 - Add the bread cubes to the egg mixture, tossing gently until all pieces are well coated. Allow the mixture to sit for 5 minutes so the bread absorbs most of the liquid.
04 - Divide the soaked bread mixture evenly among the 12 muffin cups, pressing down lightly with a spoon to compact the mixture.
05 - Sprinkle your choice of toppings—nuts, chocolate chips, or berries—over each muffin cup.
06 - Bake for 20–25 minutes until the muffins are puffed, golden brown on top, and set in the center.
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 warm cinnamon French toast comfort without standing over a hot stove flipping individual slices
- Each muffin packs 9 grams of protein but still tastes like an indulgent breakfast treat
02 -
- The protein powder can make these denser than regular French toast, but that density is exactly what keeps you full until lunch
- Letting the bread soak for the full 5 minutes is not optional, this step is what transforms dry cubes into tender custard like muffins
03 -
- If your muffins seem wet in the center after baking, give them a few more minutes, protein powder needs slightly more time to set than traditional custard
- Use paper liners instead of greasing the tin, the protein mixture can stick stubbornly to metal even when well greased