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 2 Freestyle points per muffin on Weight Watchers!
I am spoiled. I can get breakfast at work anytime I want – and I will probably eat chicken sausage and scrambled eggs whenever I am in the office. Or I have a veggie omelet made to order…I know, I’m spoiled.
But sometimes I need a change and something new. A few weeks ago (when we were iced-in), I got antsy to try something different. I also had never made french toast muffins before, so it was time to try something new.
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. Syrup is not included in the Freestyle points value, so keep that in mind as you are calculating your recipe in the recipe builder.
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.
What are your favorite breakfast items?
Skinny French Toast Muffins
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
- 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.
Nutrition
Kristyn says
October 16, 2018 at 9:10 pmI will need to make these again to see about the liquid. I honestly can’t remember if there was a lot of liquid in the mix. I have made these multiple times, but I don’t remember there being excess liquid.
jschar1 says
October 9, 2018 at 9:56 pmThere is a great deal of liquid in these? I was concerned, but I went ahead and tried to bake them..they did not get done in the middle. Is the liquid amount correct? It says “coat” but there is a lot of liquid still there…do you leave the liquid in the mixing bowl and just scoop the bread pieces out leaving the liquid behind?
Kristyn says
April 22, 2018 at 3:42 pmThank you! I loved making these and have made them a few times since coming up with the recipe. It’s so easy to portion control with the muffin tins.
Melissa | Bless this Mess says
April 21, 2018 at 9:48 pmLove these cute muffins! A great portion-control idea. My kids would love them!
Kristyn says
February 18, 2018 at 8:32 pmI’m not sure why they wouldn’t get done in the middle. Did you keep them in the oven 30 minutes? You probably could have kept them in there longer too, if that wasn’t long enough.
Donna says
February 18, 2018 at 3:59 pmJust made these muffins and they never got done in the middle, not sure what I did wrong
Kristyn says
January 22, 2018 at 10:21 amI haven’t tested that, but possibly. I refrigeratored mine just because I knew they had egg in them. But if they are sealed in a container, it might be OK. I’m just wary when it comes to leaving egg or egg recipes out on the counter.
Karie Cummins says
January 21, 2018 at 6:11 pmCan these be left out at room temp in a sealed container? I refrigerated them last time and that’s got a little soggy. Thanks in advance!
Kristyn says
January 15, 2018 at 9:54 amI hope you enjoy this recipe. I used a regular muffin pan (I don’t have a mini one, actually). Enjoy these!
Jeannette says
January 14, 2018 at 10:24 pmI’m a big fan of French toast and am anxious to try this recipe since I follow the Freestyle Weight Watchers diet.
Do you make these in the regular or mini size muffin tins?
Kristyn says
January 10, 2018 at 6:56 pmOne egg equals 1/4 cup of egg beaters. So 2 cups would be 8 eggs, if my math is correct.
Vicky says
January 10, 2018 at 2:02 pmIf using eggs and not egg beaters how many would you use?
Kristyn says
January 9, 2018 at 4:16 pmOh that’s a great suggestion. I wonder if they have that light bread here in the US. I haven’t heard of it before, but I don’t eat much bread at the moment. I hope the lower points didn’t also lessen the taste.
Trina Barnes says
January 9, 2018 at 3:39 pmMade with 35 calorie light bread it takes the points down to 1 Flex Smart Point 🙂
Kristyn says
January 5, 2018 at 5:57 pmI personally haven’t tried to freeze them, but I don’t see why not. I did refrigerate them for a couple of days, and they were good re-heated in the microwave. I imagine freezing them would be similar.
Julie says
January 5, 2018 at 10:43 amCan I freeze the French toast muffins
Kristyn says
January 3, 2018 at 6:03 pmYes, you definitely could. When this was created, eggs weren’t zero points, but they are now. Enjoy!
Cammie says
January 2, 2018 at 11:39 pmCould I use eggs instead of egg beaters?
Kristyn says
January 2, 2018 at 8:04 pmYes that would work. I don’t think you need to change the ingredients either since it’s skim milk. You might want to cook them a little longer.
Kim says
January 2, 2018 at 8:01 pmCan I use skim milk instead? My son is allergic to nuts.
Kristyn | Dash of Herbs says
March 20, 2017 at 11:23 amThese are so delicious and well worth making for a quick and simple breakfast. We only use Almond milk (my husband can’t drink real milk), and I love the taste of it. So easy, yet delicious.
Veronika says
March 20, 2017 at 5:02 amoh these look scrumptious! I love the use of almond milk because i can’t have dairy. Yum!
Kristyn | Dash of Herbs says
March 16, 2017 at 3:39 pmThank you! They are so delicious and easy to make. I hope you try these and love them.
Sue Ringsdorf says
March 15, 2017 at 7:25 pmOh, these look great! Easy and healthy too. Thanks so much for sharing, Kristyn! 🙂
Kristyn | Dash of Herbs says
March 15, 2017 at 3:05 pmI love french toast too, and sometimes it’s just not healthy. It’s so hard to stop myself, so why not create a muffin instead? These were amazing too!
Dishes Delish says
March 14, 2017 at 6:03 pmI love french toast, and like you it’s hard to stop eating it. Great alternative! Portion control at its finest!
Kristyn | Dash of Herbs says
January 16, 2017 at 3:44 pmMy sister makes a french toast casserole that is delicious, but I find it hard to portion control. So, I thought why not do the same thing in a muffin tin? This recipe is easy and tastes just like french toast!
Leanna @ Being Leanna says
January 16, 2017 at 12:03 pmYummmm I love using muffin tins to portion control and I’ve never thought of French toast! I feel like my whole world has opened up haha.