Introduction

Protein French Toast Muffins are a delicious and nourishing breakfast option perfect for busy mornings. These muffins combine the comforting flavors of French toast with a protein boost to keep you full and energized. Easy to make and versatile, they’re a family favorite that can be enjoyed on the go or at your leisure.

The image shows four small bread pudding muffins arranged on a white plate with a white marbled texture surface beneath. Each muffin has a golden brown outer crust with a soft, light beige and slightly crumbly interior visible at the top, where pieces of bread create a textured, uneven surface. A fine layer of powdered sugar is lightly dusted over the tops, adding a soft white contrast to the warm tones of the muffins. The muffins have a rustic, homemade look with some darker brown spots suggesting caramelized sugar or cinnamon layers inside. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6–8 slices of bread (Challah, Brioche, or Texas Toast recommended; gluten-free option available)

6 large eggs

1 cup milk (dairy or non-dairy)

1/2 cup protein powder (vanilla or cinnamon flavored recommended)

1/4 cup maple syrup (or honey, or sugar substitute)

2 teaspoons vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg (optional)

Pinch of salt

Optional add-ins:

1/2 cup Greek yogurt (plain or vanilla)
1/4 cup melted butter or coconut oil
1/2 cup chocolate chips, blueberries, chopped nuts, or other toppings

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin with cooking spray or line it with muffin liners.

Step 2: Cut the bread into 1-inch cubes. Remove the crusts if you prefer a softer texture. Place the cubes in a large bowl and gently toss to separate.

Step 3: In a separate large bowl, whisk together the eggs, milk, protein powder, maple syrup (or chosen sweetener), vanilla extract, cinnamon, nutmeg (if using), and salt until smooth. If using Greek yogurt or melted butter/coconut oil, whisk them in now.

Step 4: Pour the custard mixture over the bread cubes and toss gently to coat evenly. Let soak for 10–15 minutes, or up to 30 minutes for softer muffins, stirring occasionally.

Step 5: Divide the soaked bread cubes evenly into the prepared muffin tin. Sprinkle or press in any optional mix-ins like chocolate chips or berries.

Step 6: Bake for 20–25 minutes, until muffins are golden brown and a toothpick inserted in the center comes out clean. Tent with foil if tops brown too quickly.

Step 7: Allow muffins to cool in the tin for a few minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.

Tips & Variations

Use day-old bread for best texture as it absorbs custard better without becoming soggy.

Experiment with different protein powders and adjust spices and sweetness accordingly.

Add fresh or frozen berries, nuts, or chocolate chips for added flavor and texture.

If you prefer a dairy-free version, substitute non-dairy milk and use coconut oil instead of butter.

To avoid soggy bottoms, cool muffins on a wire rack after baking to allow air circulation.

Storage

Store cooled Protein French Toast Muffins in an airtight container in the refrigerator for up to 4–5 days. Reheat in the microwave for 30–60 seconds or in a preheated 350°F (175°C) oven for 5–10 minutes until warmed through. Muffins can also be frozen for 2–3 months; wrap individually and thaw at room temperature or in the fridge before reheating.

FAQs

Can I make these muffins ahead of time?

Yes, Protein French Toast Muffins are perfect for meal prep. Bake them in advance, store in the refrigerator, and reheat as needed throughout the week.

Can I substitute the protein powder?

Absolutely. You can use whey, casein, soy, pea, brown rice, or other plant-based protein powders. Vanilla or cinnamon flavors work best, but if using unflavored, adjust spices and sweeteners accordingly.