Theme: Secretly Healthy

Protein-Packed French Toast Muffins with Tropical Frozen Yogurt

 

This was so fun to come up with and delicious to eat! Each french toast muffin contains 8g protein and only 120 cal, and the frozen yogurt on top adds an additional 4g of protein and just 70 cal. Both contain some great micro-nutrients and are nutritious choices without sacrificing on taste! I served mine with a light brush of maple syrup, a few extra fresh blueberries, and some broiled orange slices — so good!

French Toast Muffins
Makes approximately 12 muffins. Serves 4-6.

Prep time: 15 min
Waiting time: 4 hours-overnight
Cook time: 42-53min

6 slices Dave’s Killer Bread, “White Bread Done Right”, cubed (or similar high protein whole grain bread)
1/2 cup fresh blueberries
1/2 cup egg whites (or two whole eggs)
Juice and zest of 1/2 orange
4 large eggs (could substitute 1 cup egg whites, but it won’t be nearly as good!)
1 scoop vanilla protein powder of choice, I used Orgain’s plant-based powder (can be omitted)
1 1/4 cups milk of choice, I used 1%
1/2 cup plain greek yogurt, I used non-fat but whole milk would be great!
1 tsp granulated sweetener of choice, I used coconut sugar
1 tsp cinnamon
1 tsp vanilla extract

Grease a standard muffin tin VERY well, or insert cupcake liners. Divide cubed bread among the 12 muffin wells so the cubes come just above the surface of the pan. Disperse 3-5 blueberries in each well, tucking into bread cube crevices to scatter evenly through each one. In a 3+ cup vessel with a pour spout, whisk together remaining ingredients. Pour custard mixture over the cubed bread and blueberries, distributing evenly among the muffin wells. The liquid mixture should come just shy of the surface of the pan. Refrigerate at least 4 hours, or overnight.

Preheat oven to 325 F. Cover pan loosely with foil — spray underside of foil with cooking spray to avoid tearing of the muffin tops. Bake muffins, covered for 30-35 minutes until no longer ‘jiggly’ when lightly shaken. Remove foil carefully, increase oven temperature to 350 F, and bake an additional 12-18 min until fully set and golden brown.

Allow to cool for 5 minutes before serving. If not using cupcake liners, run a knife around the edge of each muffin before lifting out. Serve with jam, syrup, fruit, or froxen yogurt (recipe below!).

 

Tropical Frozen Yogurt
Makes 4-6 ‘french-toast-topping-sized’ portions.

1 heaping cup frozen pineapple chunks
1 heaping cup frozen banana slices
1/2 cup plain greek yogurt
1/2 scoop vanilla protein powder (optional)
Juice and zest from 1/2 orange
1 tsp vanilla extract

In a food processor or high-speed blender blend all ingredients until smooth and creamy. Serve immediately or freeze up to 2 hours if making in advance.

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