Protein French Toast Muffins (Printable)

Wholesome, portable muffins blending whole grain bread with protein and warm spices.

# 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 It:

01 - Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease each cup with cooking spray or butter.
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. Toss gently until the bread is well coated and has absorbed most of the liquid. Let sit for 5 minutes to allow full absorption.
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) evenly over each muffin.
06 - Bake for 20 to 25 minutes, or until the muffins are puffed, golden brown on top, and set in the center. A toothpick inserted should come out clean.
07 - Let cool in the tin for 5 minutes before removing. Serve warm or at room temperature.

# Expert Hacks:

01 -
  • You get all the cozy French toast vibes without standing over a stove flipping bread slices
  • Each muffin packs 9 grams of protein, so you actually stay full until lunch
  • The batter comes together in one bowl and bakes while you make coffee
02 -
  • Don't skip the 5 minute soak time, or you'll have dry bread cubes floating in egg mixture instead of proper French toast muffins
  • Using slightly stale bread is actually better than fresh, it holds its texture better and doesn't turn into mush
  • If your protein powder is already sweetened, cut back on the maple syrup or they'll be cloying
03 -
  • Use a kitchen scale to weigh your protein powder if possible, because scoops can be wildly inaccurate and throw off the texture
  • Let them cool completely before storing, otherwise trapped steam makes them soggy in the container

Go Back