Gluten-Free Cinnamon French Toast Muffins

I was browsing around a bunch of food blogs and websites one night, and I came across a Cinnamon French Toast Muffin recipe. It looked glorious! I had to try it out.

I decided to make a gluten-free version of it for work, and they turned out delicious! The chunks of french toast baked into the top of the muffin make it not your average muffin. They’re nice and toasted on the french toast tops, and then with the maple and cinnamon sugar topping… to die for! It puts you right into breakfast mode, and I LOVE breakfast, its definitely my favourite meal of the day hands down.

It’s the muffin version of this classic breakfast staple! Or dare I say… that sugary cereal I had a few times as a kid when I could somehow convince my mom to buy it! Ah… I’ll stop right there and leave those cereals alone as far as the lack of their nutrition for now. Today is all about these delicious muffins because we all deserve a treat now and then! Here’s the recipe for my Cinnamon French Toast Muffins:

Ingredients

Dry Ingredients:

1 cup brown rice flour

1/2 cup arrowroot flour

1/4 cup chickpea flour

1/4 cup tapioca flour/starch

(Or if you don’t require a gluten-free recipe, use 2 cups of whole wheat flour or spelt flour or a mixture of the two)

2 tsp baking powder

1/2 tsp cinnamon

1/2 tsp salt

Wet Ingredients:

1 egg

3/4 cup packed brown sugar/dark coconut sugar

1/2 cup butter @ room temperature

1 cup unsweetened almond milk

2 tsp vanilla extract

French Toast Topping Ingredients:

5-6 slices of gluten-free (or regular) cinnamon bread, cut into 1/2 inch cubes

1/4 cup almond milk

1 egg

Maple Cinnamon Sugar Topping Ingredients:

1/4 cup maple syrup

2-3 tbsp of raw organic cane sugar/coconut sugar

1/2 tsp cinnamon

Directions

1. Preheat oven to 375°F. In a medium-sized bowl, slightly beat egg and add almond milk. Toss bread in batter and set aside.

2.  Combine dry ingredients and set aside.

3. In a separate bowl beat butter, egg and brown sugar until fully combined then combine all other wet ingredients.

4. Slowly add and combine the dry ingredients to the wet ingredients.

5.  Line muffin tray with baking cups. Drop muffin batter into cups and fill them about 3/4 full. Then top with the French Toast bread chunks, and push them down slightly into the muffin batter (but leave parts still above surface).

6. Bake for about 15-20 minutes, or until the tops are slightly browned and a toothpick inserted comes out clean.

7. Set out two small bowls, one with maple syrup, the other with the sugar and cinnamon combined.  While still warm, dip the tops of the muffins into the maple syrup, then dip and roll in the cinnamon sugar.

Enjoy!