French Toast Muffins

 

FRENCH TOAST MUFFINS 

SERVES: 12 (1 muffin each) 

Prep Time: 10 min. Cooking Time: 25 min. 

CONTAINER EQUIVALENTS (per serving): 1Y

Ingredients:

12 slices Gluten-Free Fresh Bread (or bread of choice) 

6 large eggs, lightly beaten 

½ cup unsweetened coconut milk beverage (I used almond milk)

3 Tbsp. pure maple syrup 

2 Tbsp. melted ghee (or butter) (organic grass-fed, if possible) 

¾ tsp. sea salt (or Himalayan salt) 

½ tsp. ground cinnamon 

¼ tsp. ground nutmeg 

1 cup chopped strawberries 

Directions:

1. Preheat oven to 350° F. Line a muffin pan with muffin papers. Coat with spray. 

2. Cut bread into ½-inch cubes. Place in a large bowl; set aside. 

3. Whisk together eggs, coconut milk, maple syrup, ghee, salt, cinnamon, and nutmeg. 

4. Gently fold bread and strawberries into egg mixture. Let soak 3 minutes, or until fully absorbed. 

5. Divide mixture evenly among muffin cups, lightly packing to fill air gaps. Bake for 20 to 25 minutes, or until golden brown and a toothpick inserted into the center of a muffin comes out clean. 

6. Serve immediately, or store refrigerated in an airtight container for up to 3 days.

SPECIAL EQUIPMENT: 

12-cup muffin pan 

Muffin papers/cupcake liners 

Nonstick cooking spray