Today I’m featuring one of my favorite Instagrammer/blogger foodie friends that I “met” over Instagram (yes, because people do that now-a-days) this past spring. Over the summer, I’ve seen not only her blog grow but even began using her recipe for oatmeal as my go-to in the mornings. She’s the “queen of oats” and as I’m a huge fan of a breakfast, I couldn’t think of a better way to feature Rachel than to have her feature one of her delicious recipes on my blog.
Hi! I’m Rachel, the oat porn obsessed Instagrammer at @rachLmansfield. I currently live in Manhattan with my fiancé who I am marrying in less than a week (crazy!).
My passion lies in making delicious recipes (most breakfasts and desserts) and “healthifying” them so we can love what we eat and how we feel. I am slightly addicted to oatmeal, chocolate, nut butter and I’m always down for a good pizza.
Originally I was going to share one of my favorite oatmeal recipes found on my blog but today I want to talk french toast and MUFFINS! Now if you’re familiar with my blog you know I do love muffins. They’re so versatile in the ingredients you can use and the flavor combinations are endless.
Now we all have had that experience when we buy a loaf of bread at the grocery store and only eat half before it’s basically “stale” and not fresh enough for a sandwich. Most people throw out the stale half (this makes me cringe, I cannot stand wasting food) but now next time you have a stale half of bread, you can think of these French Toast Muffins and boom! You aren’t wasting ANYTHING!
Here is the recipe for my French Toast Muffins
(Dairy-free, can be gluten-free)
- 6 slices of organic whole wheat bread, cubed in 1 inch pieces (you can use any bread you wish)
- ½ cup of unsweetened vanilla almond milk
- 3 organic cage free eggs
- 2 teaspoons of vanilla extract
- Dash (or several) of cinnamon
- Optional: honey or maple syrup
- Preheat your oven to 350 degrees and coat your muffin pan with non-stick baking spray or coconut oil.
- Mix together milk, eggs, vanilla extract and cinnamon in a mixing bowl.
- Add your cubed bread to the bowl and mix together to make sure every cube of bread is coated with the mixture.
- Let it sit for about 5-7 minutes so the bread really absorbs the liquid.
- Fill your muffin pan with the bread and drizzle any leftover mixture on top.
- Bake in the oven for 25 minutes or until the liquid is completed absorbed.
- I drizzled some honey on after the muffins were baking for about 15 minutes and also rotated the muffin pan in the oven.
- All muffins to cool and gently take them out of the muffin pan.
- Serve with honey or maple syrup on top and some extra fruit or nut butter.
Hope you enjoy!
For more oat porn and muffins stop by Rachel’s site here.
Thank you Rachel for sharing your delicious pockets of carbs with us! Who isn’t down for a little french toast action, especially on the weekends? I’d pour nut butter all over these…. let’s be real…