High-Protein Cinnamon Sugar French Toast Muffins

Prep time: 10 mins | Bake time: 18 mins | Servings: 12 muffins

Ingredients

For the Muffins:

• 2 cups Oat Flour (or All-Purpose Flour / Blend)
• 2 scoops (approx. 60g) Vanilla Whey or Plant Protein Powder
• 1 cup Plain Non-Fat Greek Yogurt (or Blended Cottage Cheese)
• 2 large Eggs
• ⅓ cup Unsweetened Almond Milk (or milk of choice)
• ¼ cup Pure Maple Syrup or Zero-Calorie Liquid Sweetener
• 1 ½ tsp Baking Powder
• 1 tsp Ground Cinnamon
• 1 tsp Vanilla Extract
• Pinch of Salt

For the Cinnamon Sugar Topping:

• 2 tbsp Light Butter, melted
• 2 tbsp Granulated Sugar or Zero-Calorie Monk Fruit/Erythritol Sweetener
• 1 tsp Ground Cinnamon

Instructions

1. Preheat & Prepare:Preheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin with non-stick cooking spray or line with silicone muffin liners.
2. Mix Wet & Dry Ingredients:In a large bowl, whisk together the oat flour, protein powder, baking powder, 1 tsp cinnamon, and salt. In a separate bowl, whisk together the Greek yogurt, eggs, almond milk, maple syrup, and vanilla extract until smooth.
3. Combine:Pour the wet mixture into the dry ingredients and gently fold together until just combined. Be careful not to overmix.
4. Bake:Divide the batter evenly among the 12 muffin cups (about ¾ full). Bake for 16–18 minutes, or until a toothpick inserted into the center comes out clean.
5. Apply Cinnamon Sugar Topping:Allow the muffins to cool for 5 minutes. Brush the top of each warm muffin with melted light butter, then dip or sprinkle generously with the cinnamon-sugar mix.
6. Serve:Enjoy warm or store in an airtight container in the fridge for easy meal-prepped breakfasts and snacks!

Macros (Per Muffin)

• Protein: ~9g
• Net Carbs: ~14g
• Fat: ~3g
• Calories: ~115 kcal