Delicious Banana French Toast Muffins: Your New Favorite Brunch Recipe
There’s nothing quite like a warm, comforting muffin to start your day, especially when it combines two beloved breakfast classics: moist banana muffins and fluffy French toast. Today, I’m thrilled to share a recipe for these incredible **Banana French Toast Muffins**, featuring soft, flavorful banana muffins crowned with a delightful French toast topping and a surprising sprinkle of peanut butter chips. This unique fusion creates a truly unforgettable treat that’s perfect for a leisurely weekend brunch or a special everyday breakfast. Imagine biting into a tender muffin infused with sweet banana, followed by the pillowy texture of French toast, all complemented by a hint of creamy peanut butter. It’s a taste sensation that’s sure to bring a smile to your face!
Speaking of new beginnings, confession time: I’m already navigating the ups and downs of my New Year’s resolutions. If you’re still powering through yours, hats off to you! Keep fighting the good fight! Some of my resolutions have been surprisingly easy. Take “Read more books,” for instance. That became an effortless goal when our house turned into a strep throat camp for a month, and I discovered my car needs extensive work, effectively grounding me. My only foreseeable escapes will be into the pages of a good book.
Another resolution, “Spend less time on things with no real value,” has also been going well. Instead of getting endlessly sucked into meaningless clickbait articles, spending what feels like half an hour (or, let’s be honest, often more) reading utter nonsense, I’ve become more mindful. Now, I consciously ask myself, “Amy, is this really worth X minutes or hours of your precious life?” And almost every single time, the answer is a resounding “no.” I’ve also curtailed my phone gaming habit, only indulging when I’m genuinely stuck waiting somewhere. Both activities are such massive time sinks. Marie Tsum Tsum, why do you continue to evade my collection!
However, “Exercise more” has been a significant hurdle. I bought a new knee brace, optimistically thinking it would propel me into a more active routine – my old one had become a bit snug, an excuse from last year I’m not proud to admit. I even found an exercise class that sounded incredibly fun and fit perfectly into my schedule, but alas, it filled up before I could even register. The universe, it seems, has a wicked sense of humor when it comes to my fitness goals.
Then there’s “Eat breakfast every day.” This one is a constant struggle. By the time I’ve managed to feed my children their breakfast, clean up the inevitable mess, and prepare for the day, I’m usually ready to sprint onto the next task, completely forgetting about my own meal. Recently, I bought some bananas with the intention of making my beloved Chunky Monkey Breakfast Chia. I truly adore that stuff! But, as always, half the bananas were swiftly devoured by hungry kids the moment they exited the shopping bag. The remaining bananas, I later discovered, were mysteriously stashed in a forgotten corner behind the food processor. By the time they resurfaced, they were gloriously, perfectly *riiipppee*. Nestled beside them was a slightly stale, half-eaten loaf of bread. My inner Mom Detective theory immediately kicked in: a child, in a moment of selfish impulse, squirreled them away for a future snack and then promptly forgot about their secret stash.
So, there I was: two ripe bananas and half a loaf of slightly stale bread. What’s a resourceful gal to do with these forgotten treasures? Well, this gal transformed them into these absolutely lovely, incredibly moist **Banana French Toast Muffins** with a light and fluffy French toast topping, and for an extra touch of indulgence, a sprinkle of peanut butter chips. Did they make for a delicious breakfast? Absolutely! Were they a frugal fix, saving those ingredients from going to waste? You betcha! I’m counting this ingenious creation as a massive win for my resolution to be more mindful and resourceful in the kitchen.
You all know by now how much I adore frugal recipes that make the most of humble ingredients. Just last week, my Maple Bacon Cornbread was a prime example of turning simple pantry staples into something extraordinary. Similarly, my Instant Oatmeal Scones also rely on readily available items. Well, these delightful muffins are a fantastic addition to that list. The foundation of these **Banana French Toast Muffins** is a remarkably moist and flavorful banana muffin. But then, the magic happens with the topping! A portion of the mashed bananas is specifically reserved to incorporate into the French toast topping batter, giving it a subtle, light banana flavor that perfectly complements the muffin base. I opted for just a teaspoon of peanut butter chips on each muffin, as I wanted the sweet banana notes to shine without being overpowered by the peanut butter. However, if peanut butter isn’t your favorite, feel free to omit them entirely. I just have a deep love for the classic PB and B combination! These muffins are absolutely delicious as they are, but for the full French toast experience, a generous drizzle of warm maple syrup over the tops before serving takes them to an unparalleled level of deliciousness. Get ready to enjoy a breakfast that feels indulgent yet is surprisingly easy to make!
PS: Best of luck on all your resolutions this year!
PPS: If one of your resolutions was to explore more baking, consider this recipe your perfect starting point. Happy baking! ⇓
Banana French Toast Muffins
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Ingredients
For the Muffins:
- 2 large mashed bananas (overripe is best for maximum flavor and moisture; reserve 1 heaping Tablespoon for the French toast topping)*
- 2/3 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 2/3 cup all-purpose unbleached flour
- 1 teaspoon baking soda
- 1/2 tsp salt
For the French Toast Topping:
- 6-8 slices stale bread (day-old bread works best for soaking up the batter)
- 3 Tablespoons milk
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 Tablespoon mashed banana*
- 1/3 cup peanut butter chips (optional, but highly recommended for a delicious twist)
Instructions
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Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). This ensures the oven is at the correct temperature for even baking.
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Prepare a standard muffin tin by lining each cup with paper liners or by greasing them thoroughly with shortening or non-stick cooking spray. This will prevent sticking and ensure easy removal of your delicious muffins.
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In a medium-sized mixing bowl, combine the mashed bananas (remember to reserve one heaping Tablespoon of finely mashed banana for the French toast topping mixture), sugar, vegetable oil, eggs, and vanilla extract. Whisk these wet ingredients together until they are well combined and smooth.
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Add the remaining dry ingredients (flour, baking soda, and salt) to the wet mixture. Stir gently with a spoon or spatula until all ingredients are just moistened. Be careful not to overmix the batter; a few lumps are perfectly fine and will result in tender muffins.
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Divide the muffin batter evenly among the prepared muffin cups, filling each approximately two-thirds full. Set the muffin tin aside while you prepare the topping.
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To create the French toast topping, first remove the crusts from the bread slices. Then, cut the bread into small, even cubes, roughly ½ to ¾ inch in size.
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In a separate medium-sized mixing bowl, whisk together the milk, egg, vanilla extract, and the previously reserved heaping Tablespoon of mashed banana. This mixture will form the flavorful French toast batter.
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Add the bread cubes to the French toast batter, tossing gently to ensure every piece is thoroughly coated. Let them soak for a minute or two to absorb the delicious liquid.
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Place one heaping Tablespoon of the coated French toast topping mixture onto the top of each muffin in the prepared tin. Distribute it evenly for a beautiful presentation and balanced flavor.
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If desired, sprinkle about a teaspoon of peanut butter chips onto the top of each muffin, gently pressing them lightly into the French toast topping. This adds an extra layer of flavor and texture.
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Bake the muffins in the preheated oven at 375 degrees Fahrenheit (190 degrees Celsius) for 18-22 minutes. The muffins are done when the tops are lightly golden brown, and a wooden skewer or toothpick inserted into the center of a muffin comes out clean.
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Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Serve warm, perhaps with an extra drizzle of maple syrup for the ultimate French toast experience.
Nutrition
Expert Tips for Perfect Banana French Toast Muffins
Achieving the perfect **Banana French Toast Muffins** is simpler than you might think with a few key tips:
- Bananas are Key: Always use very ripe, spotty bananas for the muffins. The riper they are, the sweeter and more intensely banana-flavored your muffins will be, contributing significantly to their moist texture.
- Don’t Overmix: When combining wet and dry ingredients for the muffin batter, mix just until moistened. Overmixing develops gluten, leading to tough, chewy muffins instead of light and tender ones. A few lumps are completely normal.
- Stale Bread for Topping: Day-old or slightly stale bread is ideal for the French toast topping. Fresh bread tends to get soggy when soaked in the batter, while stale bread holds its shape better and absorbs the liquid perfectly for that classic French toast texture.
- Even Coating: Ensure your bread cubes are evenly coated in the French toast batter. This guarantees a consistent flavor and texture in every bite of the topping.
- Gently Press Chips: If adding peanut butter chips, gently press them into the French toast topping once it’s on the muffin. This helps them adhere and prevents them from falling off during baking.
- Testing for Doneness: Muffins are ready when the tops are lightly golden brown and a toothpick inserted into the center comes out clean. Be careful not to overbake, as this can dry them out.
- Warm Serving: While delicious at room temperature, these muffins are truly best served warm. The French toast topping gets deliciously soft, and the aromas are incredible.
Creative Variations to Try
While the original recipe for **Banana French Toast Muffins** is a winner, don’t hesitate to experiment with these exciting variations to suit your taste:
- Chocolate Lover’s Dream: Substitute peanut butter chips with milk chocolate chips or dark chocolate chunks in both the muffin batter (up to ½ cup) and sprinkled on top of the French toast layer. Banana and chocolate are a match made in heaven!
- Nutty Crunch: Add chopped walnuts or pecans to the muffin batter (about ½ cup) for extra texture and a rich, nutty flavor that complements the banana beautifully. You could also sprinkle some on top of the French toast portion.
- Spice it Up: A pinch of cinnamon or nutmeg (about ¼ teaspoon) in the muffin batter, or even a dash in the French toast batter, can add a warm, inviting spice dimension.
- Berry Bliss: Fold in a half cup of fresh or frozen (not thawed) blueberries or raspberries into the muffin batter for a fruity twist.
- Maple Glaze Finish: Instead of just drizzling with syrup, whisk together powdered sugar with a little maple syrup and milk to create a simple glaze to drizzle over the cooled muffins.
- Gluten-Free Option: For a gluten-free version, use a high-quality gluten-free all-purpose flour blend for the muffins and gluten-free bread for the French toast topping. Ensure your baking soda is also gluten-free.
Storing and Reheating Your Muffins
To keep your **Banana French Toast Muffins** fresh and delicious, proper storage is key:
- Room Temperature: Store cooled muffins in an airtight container at room temperature for up to 2-3 days. Make sure they are completely cool before storing to prevent condensation, which can make them soggy.
- Refrigeration: If you want them to last a bit longer, store them in an airtight container in the refrigerator for up to 5 days.
- Freezing for Later: These muffins freeze beautifully! Once completely cooled, place them in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer-safe bag or container. They can be frozen for up to 3 months. Thaw at room temperature or reheat directly from frozen.
- Reheating: For best results, reheat muffins in the microwave for 15-30 seconds until warm, or in a preheated oven at 300°F (150°C) for 5-10 minutes. This will restore some of their original freshness and warmth.
Making these **Banana French Toast Muffins** isn’t just about crafting a delicious breakfast; it’s about embracing creativity in the kitchen and making the most of what you have. This recipe is a testament to how simple, humble ingredients can be transformed into something truly spectacular. Whether you’re making them to jumpstart a busy weekday, for a relaxed weekend brunch, or to creatively use up ripe bananas and leftover bread, these muffins are guaranteed to be a hit. Their unique combination of flavors and textures—the moist banana base, the soft French toast crown, and the delightful hint of peanut butter—makes them an irresistible treat. So go ahead, whip up a batch, and enjoy a breakfast experience that’s both comforting and exciting. They’re a wonderful way to bring a little extra happiness to your table!
Here are a few more of my baked breakfast favorites you might like.