These Gluten Free French Toast Muffins are a delicious and nutritious breakfast for any busy morning.
The bags of “ends” are beginning to pile up in my freezer again, so this time I am going to make French toast muffins for a quick and easy breakfast. These delicious gluten free muffins are great on their own, but even better when you drizzle maple syrup over them while they are warm.
My kids may not eat ends and crusts, but they love this easy gluten free French toast recipe. It is quick and easy to make hand held gluten free muffins. If you don’t want to make muffins, this recipe also makes gluten free French toast casserole. This is better to feed a crowd for breakfast. You will also feel better because this recipe is really nutritious. This French toast is baked instead of pan frying it.
These gluten free French toast muffins will be a delicious breakfast anytime.
You can make this overnight French toast casserole the night before to save time. Even better, if you make a double batch, you can freeze them. Just thaw them out when you are ready. For more easy freezable gluten free muffins, check out these easy Gluten Free Cranberry Lime White Chocolate Muffins or these Gluten Free Blackberry Almond Flour Muffins.
Chopping gluten free ends was a little rough. I freeze the ends until I have enough to make something with them. I had a full big bag of ends and they were frozen solid. I wanted breakfast to be ready for when the kids woke up so I chopped them all while they were frozen :-(.
By the time I sawed through the ends, they were mostly thawed out. This makes it easier for the egg and coconut milk mixture to absorb into the bread. The longer the liquid absorbs, the softer these muffins will be on the inside.
Add the batter to a muffin tin and bake. Baked French toast is so good hot out of the oven!
Now all this needs is some real maple syrup to top it off :-).
Easy gluten free French toast muffins
- 6-7 cups chopped gluten free bread
- 1 can light coconut milk
- 5 large eggs
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 1/2 teaspoon cardamom
- 3 tablespoons sugar 1/4 if you are not using syrup on top.
Preheat the oven to 350 degrees
Spray coconut oil in a muffin tin.
Add chopped bread to a large bowl.
In a medium bowl, add coconut milk, vanilla, and eggs.
Whisk to blend.
Add cinnamon and cardamom and whisk again.
Pour wet mixture over bread chunks.
Stir and then let sit 10 minutes to allow wet mixture to absorb in.
(Stir a few times in that 10 minutes.)
Use a ladle to fill each muffin tin up.
Bake for 20 minutes until done.
Top with grade B maple syrup.
If you love breakfast as much as our family, give these other delicious breakfast recipes a try!
More Gluten Free Muffin Recipe To Try!