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If you need a breakfast to prep for the week for your little one (or you!) definitely give these banana chocolate chip french toast muffins a try!
My son wakes up hannnngry most mornings so having a breakfast that I prepped ahead of time and just need to quickly head up is essential in limiting hanger related meltdowns. These were such a hit (thanks to the chocolate chips especially 😉 )
Serves: 12 | Prep time: 5 min | Cook time: 18-22 mins
Ingredients
- 6 slices bread, cut into small cubes
- 3 eggs
- 3/4 cup milk
- 1 large ripe banana, mashed
- 1/3 cup mini chocolate chips
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F and lightly grease a 12-cup muffin tin.
- Cut the bread into small cubes and distribute evenly among the muffin cups. Fill each cup to the top.
- In a bowl, whisk together the eggs, milk, mashed banana, and vanilla until smooth. You can also add all to a blender if you prefer!
- Pour the mixture evenly over the bread cubes so they absorb the liquid. Press gently so all cubes are covered in the batter.
- Sprinkle the mini chocolate chips over the tops.
- Bake for 18 to 22 minutes, until the egg mixture is set and the tops are lightly golden.
- Let them cool for a few minutes before removing from the pan.
Note: keep them in the fridge for about 3 days or freeze them and reheat in the microwave or toaster oven.
This is the silicone muffin tin I used. Love that this is dishwasher safe and metal lined so it’s not all floppy to get in and out of the oven. Muffins pop right out!
Enjoy! And find more of my recipes here.
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