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!
21 Day Fix “Cinnamon Bun” French Toast Cups {Dairy-free/Gluten-free}
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 french toast cups 1x
- Category: Breakfast
- Method: Oven
- Cuisine: American
Description
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!
Ingredients
- 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
- full fat coconut milk refrigerated overnight (canned or I love So Delicious Culinary Coconut Milk)
- Cooking spray or coconut oil
Instructions
- 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!
Notes
1/2 Yellow, 1/4 Red (be sure to double if you eat 2!)
Nutrition
- Serving Size: 1-2 french toast cups
Keywords: breakfast, french toast, whole grain, dairy-free, gluten-free
Like this recipe? You might also love my Customizable French Toast Cups! Top with your favorite fruit! 
Tammy Pieniazek says
If I don’t like coconut do you have any suggestions for how I can make the cream?
Nancylynn says
Hi! I’m not sure what other kind of cream is fix approved…but I would still try this as it doesn’t taste like coconut!
Ashley says
Does the coconut milk cream add any “blue” to the recipe?
Nancylynn says
Not enough in my opinion to count! 🙂
Ashley says
That’s what I like to hear ? Lol! I am planning on making these, and just wanted to make sure my counts were right. Thanks for responding!
Any idea how long these will last in the fridge after cooked? Or if they freeze? I’m pretty sure my kids will eat them with me, but on the off chance they don’t I would hate for them to go to waste…..
Nancylynn says
Hi! They will last a couple of days, but they definitely will freeze perfectly! I hope you guys love them as much as we do! <3 <3 <3
Jennifer says
These are deliciously addictive! My kids asked for more! Thank you!
Nancylynn says
YAY!!!!!!
Katie says
Holy cow!!! I made these today and they did not disappoint!! I am an avid French toast lover. It’s almost always my breakfast of choice when we go out to eat. I also happen to love cinnamon buns. These are AMAZING. I used sprouted whole grain bread. I tried one with no coconut cream and it was delicious. I tried a second with the coconut cream on it and I am blown away. Talk about a party in my mouth! New favorite French toast recipe for sure!! AND it’s Fix Approved!! Love love love!!!
Nancylynn says
Yay, Katie!!!!!!!!!! This made my day!!!!!!!! <3 <3 <3
Abigail says
Hey! I’m making these soon, and I would like to know how many french toast cups this recipes yields. Is it just one muffin pan…so 12? Let me know, thank you!
Nancylynn says
Yes! This makes 12 🙂
Cody Guillory says
How much vanilla extract do you add? Not seeing a measurement amount or I’m missing it =). Thanks!
Cody Guillory says
Sorry I mean to the first mixture not the cream
Nancylynn says
I need to fix this! It’s 1 tsp!
Cody Guillory says
Thanks! I did 1/4 tsp lol but my wife loved them anyway!
Nancylynn says
Yay!!!
Jasmine says
Hi, I’m looking to make these for my meal prep this week and need to go shopping for my ingredients, I was wondering if I could use the Udi’s Gluten Free Cinnamon Raisin Bread would it still fit into the 21 day fix? Thanks in advance because either way I’m making them. Lol 🙂
Nancylynn says
I woud need to see the added sugar count…but I would think it wouldn’t fit the fix if I had to guess! So sorry!
Jasmine says
That’s ok. I still tried it with the Udi’s wheat bread and I must have messed something up because the tops came out really good but the inside tasted like mushy eggs. Any suggestions on what I could have did wrong! 🙁
Nancylynn says
Is it their brand new wheat bread – the one that is really soft? I actually used that, too, recently and I think it was too soft…the bread should have almost a stale consistency. I used to use Ezekiel bread before we went gluten free!
Tracie says
I’m going to be doing some meal prep for a road trip. Do these need to be refrigerated?
Nancylynn says
I usually do keep them in the fridge, but they would probably be ok for a couple of days in an airtight container.
Katie Sparacio says
Any idea how adding pumpkin would work with these?
Nancylynn says
I think it would be delicious!
Ashley says
You don’t need a blue or tsp in the count for this?
Nancylynn says
Hi! It would end up being like 1/8 blue, so no, I don’t count it!
Risa says
I tried to make these, but they didn’t cool all the way through. The bottom was still quite wet even after I placed it back in the oven at 375 for an additional 8 minutes. However, they still tasted yummy. Just not sure what I did wrong.
Romy says
Theses are so good. I didn’t have coconut milk so I boiled down some blueberries with a touch of maple syrup as a topping. Everyone loved them. My husband had it for dessert.
★★★★★
Nancylynn says
Great idea!
Nicole says
These were a great compromise between my husbands weekend cinnamon bun request and keeping me on track! Thank you! And so easy- my 2 year old helped!
★★★★★