French Toast Muffins - Slender Kitchen
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French Toast Muffins

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176
Calories 
29g
Carbs 
2g
Fat 
9g
Protein 
5
Weight Watchers® SmartPoints™
(4 PointsPlus®)

Recipes Content

Recipe

Let me just start out by saying this isn’t the healthiest recipe. It’s packed with white bread and doesn’t have too many nutritious benefits. I can also attest that it isn’t the best for staying full. I was hungry about an hour after eating one of these bad boys. However it is a great recipe for curing any French Toast cravings, comes in perfectly portioned, adorable muffin packages, and is great for kids, brunches, and get togethers. It also takes about 15 minutes to put together and most importantly tastes great. I made them this weekend and they were gobbled up in an instant.

So now let’s talk about how to make these healthier and more filling, because there are lots of ways. First, switch up the bread. Use a whole wheat, high fiber bread and you immediately up the health benefits and add fiber. Then add some healthy, fiber packed add-ins like flax seeds, chia seeds, or nuts. Finally, consider using a more natural sweetener – mashed bananas, pumpkin with maple syrup, dates, honey, or a low calorie sweetener like Stevia. Then serve them alongside something packed with protein – like egg whites, Greek yogurt, or cottage cheese and you’ll have a more nutritious breakfast.

With that said, no one will blame you for making and enjoying them as written. It’s a great weekend treat that won’t ruin your diet.

Prep Time

French Toast Muffins

26
Prep Time: 
Cook Time: 
Total Time: 

Ingredients

12
  • 1 lb. sourdough bread, cut into cubes (or other bread)
  • 2.5 cups nonfat milk (or unsweetened almond/coconut/soy milk)
  • 3 U eggs
  • 6 U egg whites
  • 1 tbsp. vanilla extract
  • 1 tsp. ground cinnamon
  • 1/4 tsp. nutmeg
  • 1/4 cup brown sugar
  • 1 cup blueberries

Nutritional Facts

Serving Size: 
1 muffin
Amount Per Serving
Calories 176
Calories from Fat 21
% Daily Value *
Total Fat 2g
4%
Saturated Fat 1g
3%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 48mg
16%
Sodium 301mg
13%
Total Carbohydrate 29g
10%
Dietary Fiber 1g
5%
Sugars 10g
Protein 9g

Directions

  1. Spray a standard muffin tin with cooking spray. Fill each with bread cubes.
  2. Whisk together the eggs, egg whites, vanilla extract, cinnamon, nutmeg, and sugar.
  3. Pour the milk mixture over the bread cubes, pushing down as needed and adding bread cubes if needed. Cover and refrigerate for at leats 2 hours. I usually let them sit overnight and then pop them in the oven when I wake up.
  4. Preheat the oven to 350 degrees. Top each muffin with blueberries.
  5. Bake for 20-25 minutes until golden brown and springy to the touch.
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