These easy (Eggless) Cinnamon French Toast Muffins are sweet, “eggy”, AND topped with buttery cinnamon streusel! What could be a better way to start your day? As an added bonus, these mini French Toast bakes are made in the oven, which means no hanging out over a griddle while it cooks.
The “eggy”, egg free secret? JUST Egg, plant based scramble. More on that below…
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As many of you know, my 3 year old son has an egg allergy, so almost all of my recipes are egg free. I’ve always struggled when trying to make egg free French Toast recipes that actually taste like French Toast. My egg free Banana French Toast is pretty tasty, but not quite the same (also – banana happens to be my 8 month old’s FPIES trigger, so I avoid it for now).
Buttery and sweet cinnamon streusel topping is the perfect finish to these eggless Cinnamon French Toast Muffins. I don’t know why, but streusel used to intimidate me… until I actually made it one day. It couldn’t be easier – mix together softened butter, flour, and sugar in a bowl (I also add cinnamon and salt to mine) until it resembles wet sand. Seriously, that’s it. As I’m typing this, I’m wondering why I don’t use streusel more often…
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The secret to these “eggy”, eggless muffins is JUST Egg. I was invited to try out this plant based scramble for the first time, and it proves to be a GREAT substitute. I made this exact recipe several times with both regular egg and JUST Egg, and they’re almost indistinguishable! (On that note, you CAN use regular egg in this recipe as well.)
My son was finally able to try an egg-based recipe for the first time ever. I’ve found egg easy to substitute in most items, but it’s pretty important in French Toast – this fit the bill!
Looking for more sweet (egg free) breakfast dishes? Check out my assortment of Eggless Pancakes recipes below!
- Classic Egg Free Pancakes
- Eggless Oatmeal Pancakes
- Egg Free Cornmeal Pancakes
- Apple Cinnamon Eggless Pancakes
- Easy Egg Free WAFFLES
Or maybe you want a savory egg free breakfast? I’ve got options there, too!
Eggless Cinnamon French Toast Muffins are also easy and quick to toss together. Have you noticed how nearly ALL of my posts say this? It’s because I don’t have time for any other way! These require no late night assembly, and no waiting overnight for the bread to soak.
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- Preheat your oven and generously grease your muffin tins. Slice your sandwich bread into 1″ squares. (Full recipe at bottom.)
- Whisk together milk, JUST Egg, sugar, cinnamon, and vanilla in a large bowl.
- Add your sliced bread to the bowl, and gently stir with a large wooden spoon or soft spatula (so the bread pieces stay intact). Make sure all pieces are saturated with the liquid. Something I’ve found helpful is to mix together in a large bowl with a LID. This way you can gently turn the bowl over (and over) to gently combine the liquid and the bread, without ripping apart the pieces.
- While your bread soaks, make your streusel by combining softened butter, cinnamon, sugar, and salt. Add flour and stir until texture resembles wet sand.
- Fill 12 muffin cups with the French Toast mix (each cup with be just about filled to the top). Top each muffin generously with streusel. You will likely have some of the streusel mix left.
- Bake, and enjoy!
(Eggless) Cinnamon French Toast Muffins
Ingredients
French Toast Muffin Mix
- 3/4 cup JUST Egg plant based scramble (or 3 large eggs)
- 3/4 cup milk (or your favorite DF milk)
- 1/4 cup granulated sugar
- 1 tsp cinnamon
- 1 tsp pure vanilla extract
- 9 slices your favorite (regular sliced) sandwich bread, sliced into 1" squares – I've used white potato bread and whole wheat sandwich bread.
Cinnamon Streusel Topping
- 1/3 cup sugar
- 1/4 cup flour
- 2 Tbsp butter or margarine, softened
- 1 tsp cinnamon
- 1/8 tsp salt
Instructions
- Preheat oven to 350F, and generously grease muffin tins (enough for 12 muffins).
- Whisk together milk, JUST Egg, sugar, cinnamon, and vanilla in a large bowl.
- Add your cubed sandwich bread to the bowl, and gently stir with a large wooden spoon or soft spatula (so the bread pieces stay intact). The goal is for all pieces to be evenly saturated with the liquid.
- Leave your bread in the bowl, while making the streusel next. Stir together softened butter, cinnamon, sugar, and salt in a bowl. Add flour and stir until texture resembles wet sand, and clumps between your fingers.
- Optional: Stir together 2 tsp sugar and 1/2 tsp cinnamon, and sprinkle a little on the bottom of each muffin cup.
- Fill 12 muffin cups with the French Toast mix – each cup will be just about filled to the top. Top each muffin generously with streusel. You may have some of the streusel mix left.
- Bake muffins at 350F for 23-25 minutes. To remove, run butter knife around the edge of each muffin, and gently lift from the pan. Serve warm with maple syrup.