SKINNY FRENCH TOAST MUFFINS - POUND DROPPER

Skinny French Toast Muffins - Pound Dropper image

Provided by @MakeItYours

Number Of Ingredients 9

10 slices (one point per slice) dried bread, or 8 Western Bagel pumpkin/wheat bagelettes
1 cup unsweetened almond, coconut, or skim milk
1/4 cup unsweetened fruit such as: unsweetened applesauce, pumpkin purée, or my zero point apple cinnamon pie filling or zero point pumpkin butter
2 Tbsp zero point granulated white or brown sugar sweetener-I use Lakanto Classic or Golden Monkfruit Sweetener
4 eggs or 1 cup liquid egg beaters
2 tsp vanilla extract
1 tsp ground cinnamon
1 Tbsp regular white granulated sugar
1/2 tsp cinnamon

Steps:

Preheat oven to 350 degrees.
Cut bread or bagels into bite size pieces and place them into a large mixing bowl. Set aside.
Spray a 12- cup muffin tin with non stick cooking spray.
In a medium mixing bowl mix together sweetener, unsweetened almond milk, eggs, cinnamon, vanilla, and 1/4 cup of unsweetened fruit or my zero point pumpkin butter or apple filling.
Whisk until well combined.
Pour egg mixture over the bread chunks.
Mix until every pieces has been coated with egg mixture. Allow bread/bagel pieces to rest in bowl for 5 minutes, or until the batter has soaked into the bread.
Meanwhile, in a separate small bowl combine 1 Tbsp regular sugar and 1/2 tsp cinnamon. Stir until well combined.
Evenly fill each muffin tin just over 3/4-full. The muffins will rise a bit while baking, but will deflate once cooled.
Sprinkle the tops of each muffin with the cinnamon sugar topping.
Bake for 15 - 18 minutes or until golden brown.
Remove from oven. Serve immediately. Drizzle with sugar free syrup, powdered sugar, or your favorite toppings.

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