Protein PBJ French Toast Cups, Dairy & Gluten Free
Makes 12 muffins- if made according to directions without substitutes they’re about 12g of protein each!
6 slices carbonaut bread, GF oat bread
1 1/4 C dairy free milk of your choice
2 scoops protein powder of your choice, I use Truvani. It’s pea protein based- however, it’s not safe for those with nut allergies because they share a production line
2 tbsp pure maple syrup
2 tbsp melted coconut oil
1 tbsp chia seeds + 3 tbsp water OR 1 egg
1 1/2 tsp vanilla extract
1 1/2 tsp cinnamon
pinch of salt
2 tbsp Hemp seeds (can omit if allergic)
1 tbsp peanut butter, granola butter or nut butter of your choice per slice of bread
1/2 tbsp jelly or chia jam per slice of bread
1/2 C fresh blueberries
Directions:
- Preheat oven to 350F. Put muffin liners in a muffin pan
- In a large bowl mix the milk, protein powder, maples syrup, coconut oil, chia egg or regular egg, vanilla, cinnamon, salt and hemp seeds. Mix well
- On 3 slices of the bread smear 1 tbsp peanut butter on each one. Smear 1/2 tbsp of jam on the other 3 slices. Make sandwiches out of the bread and cut them into small cubes about 1” squares.
- Drop the sandwich cubes into the batter and mix well. Allow the bread to soak up the batter for a few minutes
- Scoop the bread mixture into each of the baking cups evenly. Sprinkle fresh blueberries on top
- Bake for 22-25 minutes until cooked all the way through and lightly golden
