Banana Cinnamon French Toast Muffins – Cozy, Make-Ahead Breakfast Treats
Warm, soft, and lightly spiced, these Banana Cinnamon French Toast Muffins taste like your favorite brunch in a tidy little package. They’re easy to make, great for meal prep, and a fun way to use up ripe bananas and leftover bread. The edges get golden and crisp while the centers stay custardy and tender.
They’re sweet but not heavy, and they pair perfectly with coffee or a drizzle of maple syrup. Whether you’re feeding a crowd or stocking your freezer, these muffins keep breakfast simple and delicious.
Banana Cinnamon French Toast Muffins - Cozy, Make-Ahead Breakfast Treats
Ingredients
Method
- Prep the pan and oven. Heat your oven to 350°F (175°C). Grease a 12-cup muffin tin well with butter or use parchment liners.Lightly grease liners too for easy release.
- Cube the bread. Cut bread into 3/4-inch cubes. If your bread is very fresh, spread the cubes on a sheet pan and bake for 5–7 minutes to dry slightly—they should feel a bit leathery, not toasted.
- Make the custard. In a large bowl, whisk the eggs, milk, cream (if using), mashed bananas, maple syrup or brown sugar, vanilla, cinnamon, nutmeg, salt, and melted butter until smooth. A few banana lumps are fine.
- Combine with bread. Add the bread cubes to the bowl and gently fold until every piece is coated.Let the mixture sit for 5–10 minutes to soak. If it looks dry, splash in 2–3 tablespoons more milk.
- Fill the muffin tin. Spoon the soaked bread into the cups, mounding slightly. Press down lightly so each muffin holds together.Sprinkle nuts, chocolate chips, or coarse sugar on top if you like.
- Bake. Bake for 22–28 minutes, until the tops are golden and the centers feel set when pressed. A few moist crumbs are okay; there shouldn’t be wet custard.
- Cool briefly. Let the muffins rest in the pan for 5 minutes. Run a thin knife around the edges and lift out carefully.Cool on a rack for another 5–10 minutes.
- Serve warm. Finish with a drizzle of maple syrup, a dusting of powdered sugar, or a dollop of yogurt. They’re best warm but still good at room temperature.
Why This Recipe Works
- Banana adds natural sweetness and moisture. Mashed banana blends into the custard so every bite stays soft and flavor-packed.
- Cinnamon and vanilla bring warmth. These cozy flavors make the muffins taste like classic French toast without needing a griddle.
- Muffin format = easy portioning. No flipping, no fuss—just scoop the mixture into a tin and bake.
- Great for leftover bread. Slightly stale bread soaks up the custard like a sponge, giving you that perfect French toast texture.
- Make-ahead friendly. They reheat beautifully in the oven or toaster oven, so breakfast is ready when you are.
What You’ll Need
- Bread: 6 cups cubed bread (brioche, challah, or sturdy sandwich bread; day-old is best)
- Bananas: 2 ripe bananas, well mashed (about 1 cup)
- Eggs: 4 large
- Milk: 1 3/4 cups (dairy or unsweetened non-dairy)
- Heavy cream or half-and-half (optional): 1/4 cup for extra richness
- Maple syrup or brown sugar: 1/3 cup
- Vanilla extract: 2 teaspoons
- Cinnamon: 2 teaspoons
- Nutmeg: 1/4 teaspoon (optional but nice)
- Salt: 1/2 teaspoon
- Butter: 2 tablespoons, melted (plus a little for greasing)
- Optional mix-ins/toppings: chopped pecans or walnuts, mini chocolate chips, a sprinkle of coarse sugar, or a dash of extra cinnamon
- To serve: maple syrup, powdered sugar, or yogurt
Instructions
- Prep the pan and oven. Heat your oven to 350°F (175°C). Grease a 12-cup muffin tin well with butter or use parchment liners.Lightly grease liners too for easy release.
- Cube the bread. Cut bread into 3/4-inch cubes. If your bread is very fresh, spread the cubes on a sheet pan and bake for 5–7 minutes to dry slightly—they should feel a bit leathery, not toasted.
- Make the custard. In a large bowl, whisk the eggs, milk, cream (if using), mashed bananas, maple syrup or brown sugar, vanilla, cinnamon, nutmeg, salt, and melted butter until smooth. A few banana lumps are fine.
- Combine with bread. Add the bread cubes to the bowl and gently fold until every piece is coated.Let the mixture sit for 5–10 minutes to soak. If it looks dry, splash in 2–3 tablespoons more milk.
- Fill the muffin tin. Spoon the soaked bread into the cups, mounding slightly. Press down lightly so each muffin holds together.Sprinkle nuts, chocolate chips, or coarse sugar on top if you like.
- Bake. Bake for 22–28 minutes, until the tops are golden and the centers feel set when pressed. A few moist crumbs are okay; there shouldn’t be wet custard.
- Cool briefly. Let the muffins rest in the pan for 5 minutes. Run a thin knife around the edges and lift out carefully.Cool on a rack for another 5–10 minutes.
- Serve warm. Finish with a drizzle of maple syrup, a dusting of powdered sugar, or a dollop of yogurt. They’re best warm but still good at room temperature.
How to Store
- Refrigerate: Once cooled, store in an airtight container for up to 4 days.
- Freeze: Wrap individually and freeze for up to 2 months. They thaw quickly on the counter or overnight in the fridge.
- Reheat: Warm in a 325°F (165°C) oven for 8–10 minutes, or in a toaster oven until heated through.Microwave works in a pinch (about 20–30 seconds), but the oven keeps the edges crisp.
Why This is Good for You
- Bananas offer potassium and fiber. They help with energy and keep the muffins naturally sweet without going overboard on sugar.
- Eggs bring protein. That protein helps make breakfast more satisfying and can keep you full longer.
- Milk adds calcium. Use dairy or a fortified non-dairy milk to keep the nutrients up.
- Balanced indulgence. These feel like a treat, but thoughtful ingredients and modest portion size make them a smart breakfast or snack.
Common Mistakes to Avoid
- Using bread that’s too soft and fresh. It won’t soak properly and can turn mushy. Slightly stale is ideal.
- Skipping the soak time. Give the bread a few minutes to absorb the custard for even texture.
- Overbaking. Dry muffins lose that French toast tenderness. Pull them when the centers are set and spring back.
- Under-seasoning. Cinnamon, vanilla, and a pinch of salt make the flavors pop.Don’t skimp.
- Overloading with wet mix-ins. Too many juicy add-ins (like lots of berries) can make the muffins collapse. Use them sparingly or choose sturdier options like nuts or chocolate chips.
Variations You Can Try
- Blueberry Banana: Fold in 1 cup fresh or frozen blueberries (no need to thaw). Dust with a little cinnamon sugar before baking.
- Nutty Crunch: Add 3/4 cup chopped pecans or walnuts and a sprinkle of coarse sugar on top for texture.
- Chocolate Swirl: Stir in 1/2 cup mini chocolate chips and a teaspoon of espresso powder to deepen the flavor.
- Dairy-Free: Use almond, oat, or soy milk and swap butter for melted coconut oil.
- High-Protein: Stir 2 tablespoons of plain Greek yogurt into the custard and add an extra egg.
- Maple Pecan Streusel: Mix 2 tablespoons brown sugar, 2 tablespoons flour, 1 tablespoon cold butter, and 1/4 cup chopped pecans.Crumble over each muffin before baking.
- Spiced Chai: Replace cinnamon and nutmeg with 2 teaspoons chai spice blend for a cozy twist.
FAQ
Can I use gluten-free bread?
Yes. Choose a sturdy gluten-free loaf that isn’t too soft. Dry it in the oven for a few minutes before soaking to help it hold up.
What kind of bananas work best?
Use very ripe bananas with lots of brown spots.
They mash easily and offer more sweetness and banana flavor.
Can I make them the night before?
You can mix the custard and bread and spoon it into the muffin tin, then cover and refrigerate overnight. Bake in the morning, adding a couple extra minutes if needed.
How do I keep them from sticking?
Grease the tin well, even if you use liners. Parchment liners release the cleanest.
Let the muffins rest a few minutes before removing.
Are these very sweet?
They’re gently sweet from banana and a modest amount of maple syrup or brown sugar. If you plan to serve with syrup, consider reducing the sweetener by a tablespoon or two.
Can I use different spices?
Absolutely. Try pumpkin pie spice, cardamom, or a pinch of cloves.
Just keep total spice amounts similar to avoid overpowering the banana.
What if my mixture looks too dry?
Add a splash or two of milk and fold gently until the bread looks moist but not soupy. The cubes should be coated with no puddles at the bottom.
Can I bake this as a casserole instead?
Yes. Spread the mixture in a greased 9×9-inch pan and bake at 350°F (175°C) for 30–40 minutes, until set in the center.
Wrapping Up
Banana Cinnamon French Toast Muffins give you everything you love about weekend French toast with weekday convenience.
They’re simple, flexible, and perfect for using up bread and bananas. Keep a batch in the fridge or freezer, and breakfast is never a scramble. Warm, cozy, and easy—this is a recipe you’ll come back to again and again.
