Breakfast foods can get boring when you are on a diet, but they don’t have to be. These skinny french toast muffins are fantastic, healthy and perfect for a grab and go breakfast. The best part? They are only 3 SmartPoints per muffin on Weight Watchers!
I am spoiled. I can get breakfast at work anytime I want – and I will eat chicken sausage and scrambled eggs whenever I am in the office. But sometimes I need a change. A few weeks ago (when we were iced-in), I got antsy to try something different. I didn’t want traditional french toast because it’s harder to stop eating it. Maybe that’s just my problem with french toast, but the struggle is real.
I decided to try my hand at french toast muffins because it’s much easier to portion control a muffin than a casserole. Oh these little muffins were so much better than I thought they would be. They were easy to make (that’s my favorite thing) and they tasted just like french toast. I added some syrup to mine and just enjoyed them.
To make these skinny french toast muffins:
Preheat the oven to 375 degrees.
Break the slices of bread into small pieces and place them in a large bowl. In a small bowl, mix together the rest of the liquid ingredients. Add the liquid ingredients to the bread slices and stir to coat completely.
Carefully place the mixture in a sprayed muffin tin. Bake for 25-30 minutes or until the bread is crispy and a toothpick comes out clean when you insert it.
Skinny French Toast Muffins
This recipe is 3 SmartPoints per serving, 1 muffin. That does not include syrup.
Ingredients
- 8 slices whole wheat bread
- 2 cups egg beaters, original
- 2 cups plain Almond Milk
- 2 Tablespoons brown sugar
- 3 teaspoons cinnamon
- 2 Tablespoons vanilla extract
Instructions
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Preheat the oven to 375 degrees.
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Break the slices of bread into small pieces and place them in a large bowl. In a small bowl, mix together the rest of the liquid ingredients. Add the liquid ingredients to the bread slices and stir to coat completely.
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Carefully place the mixture in a sprayed muffin tin. Bake for 25-30 minutes or until the bread is crispy and a toothpick comes out clean when you insert it.
