This came pretty close to being one of my all time, most epic, messiest, grossest failures, ever. You see, this was initially supposed to be french toast waffles. And I had these grand visions of putting the toast in the waffle iron, and it coming out crispy on the outside, soft on the inside with perfect French Toast flavor. No. Just no. That is not what happened at all.
After a few hours, and my kitchen looking like I had reenacted a small war scene, I gave up. There would be no french toast waffles today. But in a moment of divine inspiration (ok, really, just knowing I needed something to eat for breakfast for the week), I came up with these little guys, and I was in heaven. You will be too!The lovely thing about these muffins is that they are are super soft and moist on the inside, and crunchy and toasty on top . It’s the best of both worlds! Plus, they are sweet with out tasting too sugary. Overall just a really yummy almost-french toast- but faster, breakfast.I’ve been eating these every morning for breakfast (now that I have to get up early for work!) and I just pop them in the toaster over (or microwave if I overslept) to warm them up. I will also admit – I have topped these off with maple syrup one morning. And it was amazing. (You should do the same!)These are definitely going in my regular muffin rotation, because they are so delicious and easy to make. And also because it’s the perfect way to use up those end pieces of bread that no one ever seems to want to eat. But mostly because they are super delicious.
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- 1 cup Almond Milk
- 2 cups Whole Wheat Pastry or All Purpose Flour
- 1/2 cup Apple Sauce
- 1 tablespoon Cinnamon + 1 teaspoon for sprinkling
- 1 tablespoon Flax Meal
- 2 tablespoons Water
- 1/2 cup Brown Sugar or Coconut Palm Sugar
- 2 teaspoons Baking Powder
- 1/2 teaspoon Salt
- 4-5 Slices Brioche or White Bread torn into small pieces
- Preheat oven to 350°
- Combine flax meal and water in a small cup and let sit.
- Combine Flour, cinnamon, brown sugar, baking powder and salt in a large bowl. Mix thoroughly.
- Add almond milk, apple sauce, and flax meal and make sure it is thoroughly mixed.
- Pour into 12 muffin cups, evenly distributing batter.
- Top off batter with 4-5 pieces of bread, slightly tucked into batter.
- Bake for 22 minutes, or cooked through.
- Remove from muffin pan and sprinkle with cinnamon. Serve warm.