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Wild Blueberry French Toast Muffins

  • Author: Lawfully Lean


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)


  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.