High Protein Gluten Free Peanut Butter & Jelly French Toast Muffins
High Protein Gluten Free Peanut butter & Jelly French Toast
Equipment
- 1 Muffin tin
- 1 Mixing bowl
Ingredients
- 8 Slices Carbonaut gluten free bread or bread of your choice This bread contains egg
- 1/2 C Creamy peanut butter, almond butter, sunflower butter or granola butter
- 1/3 C Strawberry jam or grape or chia seed jam
- 6 Large eggs
- 1 C milk of your choice we're dairy free so I used oat milk
- 2 Tbsp Pure maple syrup
- 1 tsp Vanilla extract
- 1/2 tsp Cinnamon
- 1 Pinch of salt
- 1 Scoop vanilla protein powder I used Truvani
Instructions
- Pre heat oven to 350F. Line a muffin tin with cupcake liners or grease the cups
- Spread the peanut butter and jelly between slices of bread making 4 sandwiches. Cut into 1' cubes.
- Divide the cubed PB&J pieces evenly among the 12 muffin cups filling them close to the top
- In a large mixing bowl, whisk together eggs, milk, maple syrup, vanilla, cinnamon and salt (and protein powder if using it)
- Pour evenly our each muffin cup, pressing lightly so the bread soaks up the liquid. Let the muffins sit for 5 minute before baking
- Bake for 20-25 minutes until puffed and golden and the custard is sent in the center
- Let cool for 5 minutes before removing from the muffin tin
- Serve warm with a drizzle of maple syrup or powdered sugar
Notes
*Fridge: Up to 4days in an air tight container
*Freezer: Up to 2 months- reheat in the oven or toaster oven
Per Muffin: Serving size is 2 muffins
Calories 155
Protein 10g
Fat 8g
Carb 11g
Sugar 5g
Fiber 3g
Calcium 4% DV
Iron 6% DV
