Cinnamon Roll French Toast Muffins
Ingredients
- 6 eggs
- 6-8 pieces gluten-free bread *If your bread is on the smaller side, increase to 8 slices
- 1 cup unsweetened vanilla almond milk
- 1 Tbsp cinnamon
- 1 ¼ tsp vanilla extract, divided use
- 3 ½ Tbsp maple syrup, divided use
- 3 Tbsp full fat coconut milk refrigerated overnight (canned) Cooking spray or coconut oil
Instructions
- Preheat your oven to 350, or skip this step if you are assembling this the night before.
- Beat eggs and add almond milk, 1 tsp vanilla, cinnamon and 1 1/2 Tbsp of maple syrup. Mix well.
- Spray a cupcake tin well with cooking spray, or grease with coconut oil.
- Evenly distribute cubes of bread into tins, then pour egg mixture evenly into each of the “muffins” making sure all of the bread gets covered. Squish it around if necessary (don’t you love my fancy cooking terms?).
- Cook muffins on 350 for 25-30 mins.
- While muffins are cooking, open can of coconut milk upside down and scoop 3 Tbsp of the coconut cream (the solid coconut milk at the top of the can). Add 2 Tbsp of maple syrup and 1/4 tsp of vanilla extract and mix. Store in the fridge until ready to use.
- Once french toast cups are finished cooking, remove from oven and top with sweet coconut cream. Enjoy warm!
Notes
21 Day Fix: 1/2 YELLOW, 1/4 RED, 1 sweetener (per muffin)
