Rachel Mansfield's French Toast Muffins
Recipe type: Breakfast, Snack
Prep time: 
Cook time: 
Total time: 
Serves: 10
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
  1. Preheat your oven to 350 degrees and coat your muffin pan with non-stick baking spray or coconut oil.
  2. Mix together milk, eggs, vanilla extract and cinnamon in a mixing bowl.
  3. Add your cubed bread to the bowl and mix together to make sure every cube of bread is coated with the mixture.
  4. Let it sit for about 5-7 minutes so the bread really absorbs the liquid.
  5. Fill your muffin pan with the bread and drizzle any leftover mixture on top.
  6. Bake in the oven for 25 minutes or until the liquid is completed absorbed.
  7. I drizzled some honey on after the muffins were baking for about 15 minutes and also rotated the muffin pan in the oven.
  8. All muffins to cool and gently take them out of the muffin pan.
  9. Serve with honey or maple syrup on top and some extra fruit or nut butter.
Recipe by Chickpea in the City at https://chickpeainthecity.org/guest-blogger-feature-rachel-mansfields-french-toast-muffins/