These amazing French toast muffins require sourcing some Paleo-friendly bread (or making your own), but the result is well worth the effort. If you have a Paleo bread recipe that you like, save a few slices next time you make it in order to try these muffins—you won’t be disappointed. These are best served immediately after removing from the oven.
For the topping:
• 1 egg
• 3 tablespoons unsweetened almond milk
• 1 teaspoon pure vanilla
• 1/2 teaspoon cinnamon
• 4 slices Paleo-friendly white bread, cut into small cubes
For the muffins:
• 2 cups blanched almond flour
• 1/2 teaspoon sea salt
• 2 teaspoons baking soda
• 4 large eggs
• 1/2 cup unsalted, grass-fed butter, melted and cooled
• 1/4 cup pure honey
• 1/2 cup unsweetened almond milk
• Pure maple syrup, for brushing the tops
Make the topping:
1. Beat the egg with the almond milk, vanilla, and cinnamon, and pour over the bread cubes. Set aside.
Make the muffins:
2. Preheat oven to 350 degrees F.
3. In a large bowl, combine the almond flour, salt, and baking soda. Set aside.
4. In a mixing bowl, beat the eggs with the butter, honey, and almond milk until light and smooth. Pour into the flour mixture, and stir until well combined.
5. Line a muffin tin with liners, and fill each cup 2/3 full of batter. Divide the French toast cubes evenly between the muffins.
6. Bake for 12–14 minutes, until tops are golden brown and bread cubes are browned around the edges. Brush the tops with maple syrup and serve warm.
7. Makes 1 dozen muffins.
