These healthy 21 Day Fix Cinnamon Bun French Toast Casserole Cups capture the flavors of cinnamon buns without the extra fat, sugar, and calories. The result is a light and delicious breakfast treat that is perfectly portioned, too!
Confession #115 – This post was supposed to appear on the blog in December in time for Christmas…which is pretty obvious from my pics.
Somewhere in the all the holiday magic/stomach virus hell that was December, this post got lost.
A real food blogger would have taken new pics with Easter themed items.
Someday that will be me, too. But not today.
My husband and I started the tradition of baking cinnamon buns on holidays, as nothing makes a morning feel more special than the intoxicating smell of warm cinnamon and dough. Some years we baked them from scratch using my Grandma’s recipe Other years we cheated and baked the store bought ones.
Anther confession? I love the store bought break apart buns and fake white frosting kind just as much as any real homemade buns that I have ever had. I would never have admitted this to my Grandmother, but it’s the truth.
But traditions have changed a bit over the past few years, having a child with food intolerance. It’s not so easy anymore to open a can of premade dough…actually, it’s pretty impossible.
And while there are lots of homemade Paleo Cinnamon Bun recipes out there, they are all super time consuming. And if there is one thing this momma doesn’t have, it’s time.
So I decided to makeover one of my existing recipes to get the same familiar smells and flavors of a Cinnamon Bun, but keeping it simple and easy.
My Mini French Toast Casserole Cups are always a hit with my kids, so I used the same recipe, but added some maple syrup and a lot more cinnamon to the egg mixture. And Cinnamon Bun French Toast Cups were born!
In my original recipe, I used Ezekial bread which makes a delicious french toast. But now that we are Gluten Free, I used the Whole Wheat Udi’s bread. It’s nice and crusty, so it works really well, too. Feel free to use your favorite bread.
And to keep these dairy free, I made a simple coconut cream frosting to drizzle over the top.
My kids gobbled these up. As well as my father in law who happened to drop by the day we were experimenting.
I’m not saying these will completely take the place of your favorite Cinnamon Bun…but they sure are tasty enough to satisfy the craving and they are healthy enough to make on non-holidays, as well. If you give them a try, let me know what you think!
Serving Size: 1-2 french toast cups
- 6 eggs
- 6 pieces of whole grain, gluten-free bread, cubed (or bread of your choice) *If your bread is on the smaller side, increase to 8 slices
- 1 cup of unsweetened vanilla almond milk
- 1 tbsp cinnamon
- vanilla extract
- maple syrup
- coconut milk refrigerated overnight
- Cooking spray or coconut oil
- Preheat your oven to 350, or skip this step if you are assembling this the night before.
- Beat eggs and add almond milk, vanilla, cinnamon and 1 1/2 T of maple syrup. Mix well.
- Spray a cupcake tin well with cooking spray, or grease with coconut oil.
- Evenly distribute cubes of bread into tins, then pour egg mixture evenly into each of the "muffins" making sure all of the bread gets covered. Squish it around if necessary (don't you love my fancy cooking terms?).
- Cook muffins on 350 for 25-30 mins.
- While muffins are cooking, open can of coconut milk upside down and scoop 3 T of the coconut cream (the solid coconut milk at the top of the can). Add 2 T of maple syrup and 1/4 tsp of vanilla extract and mix. Store in the fridge until ready to use.
- Once french toast cups are finished cooking, remove from oven and top with sweet coconut cream. Enjoy warm!
21 Day Fix Container Count:
1/2 Yellow, 1/4 Red (be sure to double if you eat 2!)