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.Print
Wild Blueberry French Toast Muffins
HEALTHY Guilt Free French Toast Blueberry Muffins!
- 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)
- Preheat oven to 350. Line muffin pan with muffin wrappers and give them a quick spray. I used coconut oil spray.
- Cut bread into 1/2 inch cubes (I did it while it was frozen). Place in large bowl.
- 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.
- Carefully fold in the blueberries (can be frozen).
- 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!
- Bake 20-25 mins until they are golden brown and a toothpick comes out clean!
- 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.
- I pair this with spinach and eggs for the perfect pre-workout meal.