These Blueberry French Toast Muffins are quick, healthy and kid-friendly. Make a batch over the weekend and serve them for breakfast or pack them for lunch! They can easily be customized with different mix-ins.
Last weekend I whipped up these Blueberry French Toast Muffins on a whim and they turned out SO WELL! When I shared them on IG stories, so many of you asked for the recipe that I headed back to the kitchen to recreate them for you guys. They’re perfect for food prep – ie you can easily make a batch over the weekend and serve them all week! They’re also perfectly portable for a grab and go breakfast and they’re nut-free so you can toss a few in a lunch box and send them to school with the kiddos.
I’ve made french toast muffins before, but I’ve always used a loaf of bread from the bakery. The key to this version is that they use slices of sandwich bread. So you get some texture from the crusts but the middle part kinda falls apart when you mix the eggs and bread together, creating a muffin that sticks together really well!
I added some ground flax and hemp seeds to mine because you can’t taste them and it’s an easy way to add some extra nutrients. I also added some pumpkin seeds to them. They add a little crunch, but aren’t overly sharp or crunchy like chopped nuts can be so I find them easier for young kids to eat! But feel free to swap in something like slivered almonds if you don’t need to keep them nut-free.
I used fresh blueberries but frozen would work too! Here’s how you make them:Print
Blueberry French Toast Muffins
These Blueberry French Toast Muffins are quick, healthy and kid-friendly. Make a batch over the weekend and serve them for breakfast or pack them for lunch! They can easily be customized with different mix-ins.?
- Prep Time: 5 min
- Cook Time: 25 min
- Total Time: 30 minutes
- Yield: 12 muffins 1x
5 cups whole wheat sandwich bread, cubed (I use 6 slices of Dave’s Killer Bread)
1/2 cup milk (dairy or non-dairy)
1 tsp vanilla extract
1 tsp cinnamon
2 Tbsp ground flax
2 Tbsp hemp seeds (or chia seeds)
1 cup blueberries (fresh or frozen)
3/4 cup pepitas (pumpkin seeds)
(I make mine without sweetener and top with maple syrup but you could also mix 1/4 cup of maple syrup in before baking if you want.)
- Put cubed bread in a large bowl.
- Mix eggs and milk in a smaller bowl until combined.
- Add eggs to bread and mix well.
- Stir in cinnamon, vanilla, flax, hemp and pepitas.
- Add blueberries and stir gently, then spoon into well greased muffin tins (I use silicone muffin tins that i don’t have to grease)
- Bake at 375 F for 20-25 min. Tops should be lightly brown and firm. Middles should be slightly squishy but not loose and jiggly.
If your bread slices are smaller, you may need more than six slices. I just cut them up and loosely fill a 1 cup measuring cup to measure. It doesn’t need to be tightly packed. If you use too much bread the muffins will be too hard.
These are not traditional muffins and not meant to be sweet. They are more like actual french toast in muffin form. You can top with syrup for sweetness or mix maple syrup in before baking
I have a mix of hemp, ground flax and chia seeds and I just use 3-4 Tbsp of that
You could sub slivered almonds or chopped nuts for the pepitas if you want
You may need to play around with the egg to bread ratio to fit your preferences. I like mine a little eggier but adding an extra slice of bread will make them a bit firmer.
Serve warm or cold, topped with syrup, yogurt or peanut butter.