French Toast Muffins with Crumble Topping
Ingredients
Muffins
- 4 slices of bread (I used rye bread)
- 1 cup unsweetened almond milk
- 2 eggs
- 1 tsp cinnamon
- 1 tsp vanilla
Cinnamon sugar topping
- 2 tbsp melted coconut oil
- 2 tbsp coconut sugar
- 2 tbsp almond flour
- 1/4 tsp cinnamon
Preparation
Cut the four slices of bread into cubes, set aside.
In a bowl, whisk the eggs then add in milk, cinnamon, and vanilla. Mix again.
Add the bread into the bowl and make sure each piece is coated with the mixture.
Set aside and make the topping.
In a food processor or by hand in a bowl, mix together the coconut oil, coconut sugar, almond flour, and cinnamon until it forms a crumble.
Grease a muffin tin very well or they’ll stick. (This makes 8-9 muffins)
Add the French toast mixture into the muffin tins but try to save the liquid part until the end. Fill them about 3/4 of the way with the bread cubes.
After you have the bread in the cups, go back and cover them with the liquid, this helps them stay together. Then add the crumble topping.
Bake for 40-45 minutes.
Remove and let cool. Then use a knife and scrape around the edges of the cups to remove them.
