These Skinny French Toast Muffins are a fabulous alternative to French Toast-quick and easy-perfect for an easy work or school day breakfast, or a weekend brunch! Topped with a cinnamon sugar topping- which makes them irresistibly good!

Makes 12 muffins

What ingredients do I need for these Skinny French Toast Muffins?

• Low point bread, 8 Western Bagel pumpkin or wheat bagelettes 
• Unsweetened almond, coconut, or skim milk
• Unsweetened applesauce or 100% pumpkin puree: You may use 1/4 cup of any unsweetened fruit, if desired. I love making these with 1/4 cup of with my Zero Point Pumpkin Butter or my Zero Point Apple Pie Cinnamon Filling. 
• Zero point granulated white or brown sugar sweetener- I use Lakanto Golden or Classic Monkfruit Sweetener 
• Eggs
• Vanilla extract
• Ground cinnamon
• Regular sugar: for the cinnamon sugar topping. I recommend using real sugar vs. a sugar sweetener for the cinnamon topping. It’s only 1 Tbsp for all 12 muffins and it gives the tops of the muffins a nice caramelized flavor. 

What kind of bread or bagels do I use?

I like Sara Lee’s 45 calories bread, Schmidt’s 467 bread, or Nature’s Own sugar free bread. These are great options and are only 1 point per slice. 

I love using Western Bagelettes as an alternative to bread slices for this recipe.  The bagelettes are thicker than thin sliced bread so they hold up to the liquid of the eggs and milk.

 The Western Bagels come in regular size bagels or bagelettes- these bagels are low in points and calories and high in fiber and protein.

You can find these bagelettes online HERE or they have a few retail stores in California.  

They sell a variety of flavors that are low in points. The Alternative and Perfect 10 bagels are WW friendly. I usually buy 6 packages and freeze them for up to 6 months.

Get 10% off your order with promo code: pounddropper.

Click HERE to order the Western Bagels.

Here is a list of the WW friendly Western Bagels along with their point values:

• Perfect 10 Healthy Grain– 2 Points
• Perfect Everything– 3 Points
• Prefect 10 Maxx– 4 Points
• Alternative Blueberry– 3 Points 
• Alternative Cinnamon Spice– 3 Points
• Alternative Onion– 3 Points 
• Alternative Wheat– 3 Points
• Alternative Plain– 3 Points 
• Alternative Onion Bagelettes– 1 Point 
• Alternative Wheat Bagelettes-1 Point
• Seasonal Alternative Pumpkin Bagelettes-1 Point 

How do I make these Skinny French Toast Muffins?

Preheat oven to 350 degrees.

Cut bread or bagels into bite size pieces and place them into a large mixing bowl. Set aside. 

Spray a 12-cup muffin tin with non stick cooking spray.

In a medium mixing bowl mix together the sweetener, unsweetened almond milk, eggs or liquid eggs, cinnamon, vanilla,

and 1/4 cup of unsweetened fruit or my zero point pumpkin butter or apple filling. 

Whisk until well combined. 

Pour egg mixture over the bread chunks.

Mix until every pieces has been coated with egg mixture.

Allow bread/bagel pieces to rest in bowl for 5 minutes, or until the batter has soaked into the bread.

Meanwhile, in a separate small bowl combine 1 Tbsp regular sugar and 1/2 tsp cinnamon. Stir until well combined.

Evenly fill each muffin tin just over 3/4-full.

Note: The muffins will rise a bit while baking, but will deflate once cooled.

Sprinkle the tops of each muffin with the cinnamon sugar topping.

Bake for 15 – 18 minutes or until golden brown.

Remove from oven.

Serve immediately.  

Drizzle with sugar free syrup, powdered sugar, or your favorite toppings.

Ingredients: 

• 10 slices (one point per slice) dried bread, or 8 Western Bagel pumpkin/wheat bagelettes
• 1 cup unsweetened almond, coconut, or skim milk
• 1/4 cup unsweetened fruit such as: unsweetened applesauce, 100% pumpkin purée, or my zero point apple cinnamon pie filling or zero point pumpkin butter
• 2 Tbsp zero point granulated white or brown sugar sweetener – I use Lakanto Classic or Golden Monkfruit Sweetener 
• 4 eggs or 1 cup liquid egg beaters 
• 2 tsp vanilla extract
• 1 tsp ground cinnamon

Cinnamon Sugar Topping:

• 1 Tbsp regular white granulated sugar
• 1/2 tsp ground cinnamon 

Directions:

1. Preheat oven to 350 degrees.
2. Cut bread or bagels into bite size pieces and place them into a large mixing bowl. Set aside. 
3. Spray a 12-cup muffin tin with non stick cooking spray.
4. In a medium mixing bowl mix together  sweetener, unsweetened almond milk, eggs, cinnamon, vanilla, and 1/4 cup of unsweetened fruit or my zero point pumpkin butter or apple filling.
5. Whisk until well combined. 
6. Pour egg mixture over the bread chunks.
7. Mix until every pieces has been coated with egg mixture. Allow bread/bagel pieces to rest in bowl for 5 minutes, or until the batter has soaked into the bread.
8. Meanwhile, in a separate small bowl combine 1 Tbsp regular sugar and 1/2 tsp cinnamon. Stir until well combined.
9. Evenly fill each muffin tin just over 3/4-full. The muffins will rise a bit while baking, but will deflate once cooled.
10. Sprinkle the tops of each muffin with the cinnamon sugar topping.
11. Bake for 15 – 18 minutes or until golden brown.
12. Remove from oven. Serve immediately.  Drizzle with sugar free syrup, powdered sugar, or your favorite toppings.

 Makes 12 muffins

1 Point® for 1 muffin or 3 Points® for two muffins

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. The recipe builder is the most accurate way to create, obtain, and track the Points®

*The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder.