These make-ahead muffins are perfect to grab before workouts. It’s not your average muffin… it’s a French toast muffin made with Eggland’s Best eggs, whole grain bread, and spices to help with muscle soreness like turmeric and ginger. Each one has 20 grams of carbs for energy and 10 grams of protein to support muscles.
Author: Dawn Jackson Blatner, Registered Dietitian Nutritionist
Prep Time: 10 minutes; Cook Time: 30 minutes
Yield/Total Servings: 12 muffins
Ingredients:
• 6 Eggland’s Best eggs, large
• 12 slices whole grain bread
• 1 cup plain 2% Greek yogurt
• 1/2 cup 2% milk
• 6 tablespoons maple syrup
• 2 teaspoons cinnamon
• 1/2 teaspoon powdered turmeric
• 1/2 teaspoon powdered ginger
• 1/16 teaspoon black pepper
Instructions:
- Pre-heat oven to 350 degrees F.
- Cut bread into 1” cubes, set aside.
- In a large bowl, whisk Eggland’s Best Eggs and then mix in yogurt, milk, maple syrup, and spices
- Lightly stir/fold in bread cubes and let sit for 5 minutes to soak up the egg mixture.
- Evenly spoon mixture into 12 muffin tins.
- Bake 30 minutes, until golden. Let cool for 15 minutes & enjoy.
Additional Notes:
- Use a silicon muffin pan for easy removal or mist a traditional muffin pan with oil.
- Store leftovers in an airtight container at room temperature for up to 3 days, in the fridge up to 7 days, or freeze for up to 3 months.
- Eat leftovers cold, room temperature, or heat in microwave for ~20 seconds.
- Can be made gluten-free by using gluten-free bread.
Dietary Info: vegetarian
Nutrition Info:
Serving size: 1 muffin
Calories: 150
Total Fat: 3.5g
Saturated Fat: 1g
Trans Fat: 0g
Cholesterol: 100mg
Sodium: 120mg
Carbohydrate: 20g
Dietary Fiber: 3g
Added Sugar: 4g
Protein: 10g
