Protein French Toast Muffins (Printable)

Baked protein-packed French toast muffins with whole grain bread and warm spices, perfect for quick mornings.

# 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 tablespoons maple syrup or honey
06 - 1 teaspoon ground cinnamon
07 - 1 teaspoon vanilla extract
08 - 1/4 teaspoon salt

→ Optional Toppings

09 - 1/4 cup chopped pecans or walnuts
10 - 1/4 cup mini chocolate chips
11 - 1/2 cup fresh berries

# How To Make:

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 mixing bowl, whisk together the eggs, milk, protein powder, maple syrup, cinnamon, vanilla extract, and salt until completely smooth and no powder lumps remain.
03 - Add the bread cubes to the egg mixture. Fold gently until all bread pieces are evenly coated and have absorbed most of the liquid. Allow the mixture to rest for 5 minutes to ensure full absorption.
04 - Divide the soaked bread mixture evenly among the 12 prepared muffin cups. Press down lightly with a spoon to compact the mixture in each cup.
05 - Sprinkle your choice of toppings (pecans, walnuts, chocolate chips, or fresh berries) evenly over the top of each muffin.
06 - Bake for 20 to 25 minutes, or until the muffins are puffed, golden brown on top, and set firmly in the center. A toothpick inserted into the center should come out clean.
07 - Allow the muffins to cool in the tin for 5 minutes before removing. Serve warm or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 4 days.

# Expert Tips:

01 -
  • These muffins taste like French toast but pack 9 grams of protein each, so you actually stay full until lunch
  • The batter comes together in one bowl and bakes into twelve portable breakfasts you can grab all week
02 -
  • Letting the bread sit in the egg mixture for those 5 minutes is non-negotiable—skip it and youll end up with dry, crumbly muffins that taste like protein powder sadness
  • These deflate as they cool, so dont panic when they fall—thats totally normal and doesnt affect the texture or flavor at all
03 -
  • If your protein powder is particularly clumpy, sift it into the wet ingredients to avoid those chalky pockets nobody wants to bite into
  • Use day-old bread or leave your cut cubes out on a baking sheet for an hour—the drier the bread, the better it soaks up the custard without turning to mush

Go Back