Wild Blueberry French Toast Muffins

If you are like me . . . you love muffins . . . and breakfast . . . and baked goods. There is NOTHING better than a warm freshly baked muffin and espresso in the morning. If only they were “allowed” on an eating plan. Good news – these are!

These wild blueberry french toast muffins are adapted from a new Fixate recipe that just came out. They are insanely EASY to make, gluten free, and even though they are “healthy,” they are so good!

I followed the original recipe pretty closely, except I swapped out strawberries for frozen wild blueberries. For somer reason, unless they are FRESH, I cannot do strawberries in things. I. Just. Cannot. Plain – I can eat them all day and when the farm behind my home starts selling them in strawberry season, I probably eat 2 pints a day (not an exaggeration).

Blueberries, however, I like in pretty much in everything!

I make a batch of these, leave about 3 out for the week (I alternate with other fun muffins :)) and freeze the rest. They are great for the morning and I typically pair this with a side of sautéed spinach and 2 scrambled eggs and VOILA! The perfect pre-workout meal! If you are following portion fix, these count as a yellow and a teaspoon.

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Wild Blueberry French Toast Muffins

  • Author: Lawfully Lean

Description

HEALTHY Guilt Free French Toast Blueberry Muffins!


Ingredients

Scale
  • 12 slices gluten free bread (I used frozen Ezekiel Bread)
  • 6 large eggs, lightly beaten 
  • 1/2 cup unsweetened coconut milk beverage (NOT THE STUFF IN THE CAN!  THE STUFF IN THE BOX!)
  • 3 TBS maple syrup (the good stuff)
  • 2 TBS melted ghee or butter (preferably grass-fed)
  • 3/4 tsp Himalayan pink sea salt
  • 1/2 tsp ground cinnamon 
  • 1/4 tsp ground nutmeg
  • 1 cup wild blueberries (I used a heaping cup of frozen)

Instructions

  1. Preheat oven to 350.  Line muffin pan with muffin wrappers and give them a quick spray. I used coconut oil spray.  
  2. Cut bread into 1/2 inch cubes (I did it while it was frozen).  Place in large bowl.
  3. In a different bowl whisk the eggs, coconut milk beverage, maple syrup, ghee, salt, cinnamon, and nutmeg.  Pour over the bread from Step 2.  Get all of the bread nice and coated.
  4. Carefully fold in the blueberries (can be frozen).
  5. Divide mixture among the 12 cups.  You may need to mold them a bit with your hands to cram it all in there.  Trust me – you want to make 12 total!  
  6. Bake 20-25 mins until they are golden brown and a toothpick comes out clean!
  7. Keep 3-4 out.  Use one today!  Store the other 3 in the fridge and eat within about 5 days.  Store the rest in the freezer.  
  8. I pair this with spinach and eggs for the perfect pre-workout meal.  

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