Ever wish you could eat French toast… without frying anything?
Yeah, same.
These Gluten Free French Toast Muffins are the answer when you’re short on time but still want something warm, cozy, and impossibly good with your coffee.
They taste like a hug in muffin form — crunchy on top, soft and custardy inside, with that cinnamon-sugar thing going on that makes you want to do a little happy dance in the kitchen.
I’ve been a chef for over 30 years, and I’ll be honest with you — I’ve made the “real” version of French toast more times than I can count. But these? These muffins are the kind of cheat code I wish I’d had sooner. No skillet. No babysitting slices. Just toss it in the oven and go live your life.
Here’s what we’re doing in this post:
I’ll walk you through exactly how to make these muffins — no fancy ingredients, no gluten.
You’ll learn how to get that golden, crisp muffin top that actually snaps when you bite it.
And I’ll show you how to customize them so your family thinks you made a different recipe every weekend.
If you’ve got day-old gluten free bread, a muffin pan, and a craving for something sweet-but-not-too-sweet — we’re in business.
Let’s get into the magic (the kind that doesn’t require flipping anything in a pan).
Custom Flavors That Work (Without Breaking the Recipe)
Here’s the fun part.
Once you nail the base recipe, you can riff on it like a jazz musician with a whisk. But here’s the catch — not all add-ins play nice with gluten free bread. Some get soggy. Others disappear entirely once baked.
So I’m giving you tested flavor combos that actually hold up and taste amazing.
🧁 1. Cinnamon Roll Muffins
Taste like a cinnamon roll had a muffin baby.
Add 1/4 cup brown sugar and 1 tsp extra cinnamon to the custard
Swirl in a spoonful of cream cheese frosting or glaze after baking
Optional: crushed pecans on top for crunch
These are my go-to when I want something extra but don’t want to break out yeast.
🍏 2. Apple Pie Muffins
Perfect for fall vibes or when you’ve got sad apples in the fridge.
Dice 1 small apple (Granny Smith or Honeycrisp)
Toss with a little cinnamon and sugar
Stir into the bread before baking
Optional: top with granola or crushed nuts for bonus texture.
🍫 3. Chocolate Chip Banana Muffins
Kids go nuts for these. Adults too. Let’s not pretend.
Mash 1 ripe banana into the custard mix
Add 1/3 cup mini chocolate chips
Use a touch less milk (about 3/4 cup instead of 1) to keep the texture right
Don’t overdo it — too much banana = mush.
🍑 4. Summer Stone Fruit Muffins
These are crazy good in July.
Use diced peaches, nectarines, or plums
Add a pinch of cardamom or ginger
Use coconut milk for a lighter, tropical vibe
💡 Quick Flavor Tips
Add-ins go in after the custard soak. Too early and the bread doesn’t absorb properly.
Less is more. 1/3 cup of anything is plenty.
Soft fruits = smaller chunks. Big pieces = soggy muffins.
Troubleshooting & FAQs
Made the muffins but something felt… off?
Here’s a list of the most common problems — and how to fix them without cursing gluten free bread into the void.
🧁 Problem: Muffins fell apart when I took them out
Why it happened:
Too much custard or not enough soak time.
Fix it next time:
Let the bread soak longer — at least 10 minutes.
Try toasting the bread longer before soaking.
And let the muffins cool for 10 minutes before removing. Patience pays here.
🔄 Problem: They came out soggy
Why it happened:
Bread was too soft or fresh.
Or you added wet fruit (like berries) before soaking.
Fix it next time:
Use drier, day-old bread (or toast it first).
Add juicy fruits after the soak.
Bake an extra 5 minutes if needed — tops should be golden and firm.
🍩 Problem: They didn’t taste sweet enough
Why it happened:
Some gluten free breads are super bland.
Fix it next time:
Add 1–2 tablespoons more maple syrup or brown sugar to the custard.
Or top with a glaze or dust with powdered sugar before serving.
🥶 Problem: Can I make these ahead of time?
Yes, 100%.
Make and bake as normal, then reheat in the oven at 300°F for 8–10 minutes. You can also freeze them for up to 2 months. Just don’t freeze raw batter — they get weird.
💡 Bonus Tip: Use silicone muffin cups for easier release
Especially helpful if you’re skipping liners. Gluten free bread likes to stick more than normal, so this saves you from a muffin massacre.
Bonus Tips to Make You Look Like a Muffin Master
So you’ve got the basics down. Want to level things up a bit?
These little tweaks can make your gluten free French toast muffins look bakery-worthy and taste like you spent hours — when really, you didn’t even break a sweat.
🧂 1. Use a Sprinkle of Salted Butter After Baking
Once they’re out of the oven, brush the tops with melted salted butter.
It melts into the crunchy tops and gives you that warm, bakery-fresh vibe.
You could skip this. But should you? No. No, you should not.
🧁 2. Muffin Tin = Mini Meal Prep
These store like a dream.
Bake a batch on Sunday and keep in the fridge. Each one is a perfect on-the-go breakfast — pop in the microwave for 15–20 seconds and done.
They also freeze well. Wrap ’em individually and stash for later.
🌡️ 3. Bake on the Lower Rack for Crispier Bottoms
If you like your muffins golden on the bottom (who doesn’t?), bake them one rack lower than center. Helps firm them up, especially when using moist add-ins like fruit.
🍒 4. Don’t Sleep on Streusel
Mix 2 tbsp almond flour, 1 tbsp brown sugar, 1 tbsp butter, and a pinch of cinnamon.
Crumble it over the top before baking = instant fancy.
No one has to know it took 60 seconds.
📝 5. Leave a “Muffin Note” for Future You
If you made tweaks — like added banana or swapped milks — write it down.
Stick a note in your recipe binder or app. It’ll save you next time when your kid says, “I liked the ones you made last time better.” 🙃
✅ Final Thoughts
These gluten free French toast muffins are proof you don’t need a fancy kitchen or a full Sunday morning to make something really good.
They’re cozy, simple, and just flexible enough to keep things interesting week after week. Whether you’re meal prepping for busy mornings or showing off at brunch, this recipe’s got you covered.
Now go raid that pantry, cube some bread, and bake a batch.
(Just don’t forget the cinnamon — trust me on that.)
And hey — if you try a wild flavor combo that actually works, leave a comment or tag me. I’d love to see it.
Happy muffin-making 🧁
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Gluten Free French Toast Muffins (You’ll Want These Every Weekend)
- Total Time: 45 minutes
- Yield: 12 muffins
- Diet: Gluten Free
Description
These gluten free French toast muffins are warm, cozy, and insanely easy to make — no skillet required. Baked in a muffin tin, they’ve got crisp golden tops, soft custardy centers, and all the cinnamon-maple goodness of classic French toast. Great for breakfast, brunch, or meal prep!
Ingredients
✅ The Basics You’ll Need:
Here’s your no-stress shopping list:
4 cups cubed gluten free bread
Use day-old if you can. If it’s fresh, toast it in the oven for 10 minutes. You want it slightly dried out so it soaks up the custard like a sponge.4 large eggs
Eggs are your binding magic. No need for fancy substitutes here.1 cup milk (dairy or non-dairy)
I usually go with almond milk or whole milk, depending on what’s in the fridge.1/4 cup maple syrup
Gives just the right amount of sweetness — not cloying, just cozy.2 teaspoons cinnamon
Don’t skip it. This is where the “French toast” flavor comes from.1 teaspoon vanilla extract
Optional, but dang, it makes the kitchen smell amazing.Pinch of salt
Just a lil’ bit to balance the sweetness.2 tablespoons melted butter or coconut oil
This helps with that crisp muffin top. You’ll brush it on later. Worth it.
🔁 Optional Add-ins (a.k.a. Make ‘Em Fancy)
Handful of chopped pecans or walnuts
A few blueberries or diced apples
A sprinkle of brown sugar on top for crunch
Mini chocolate chips (because why not?)
You don’t need these, but they do take things up a notch — especially if you’re serving brunch guests or trying to impress a picky toddler.
🍞 Best Gluten-Free Breads for This
Here’s what I’ve had the most success with:
Canyon Bakehouse Heritage Style — holds up like real bread.
Schar Artisan White — slightly sweet, so it works great here.
Trader Joe’s GF Multigrain — surprisingly good texture when toasted first.
Avoid the super soft sandwich-style loaves that collapse when you poke them. You want structure!
Instructions
🔥 Step 1: Preheat + Grease
Preheat your oven to 350°F (175°C).
Spray or grease a standard 12-cup muffin pan.
If you’re fancy and have parchment liners, use ’em. Otherwise, go old-school with butter or nonstick spray.
🔪 Step 2: Cube the Bread
Cut your gluten free bread into small cubes — about 1-inch pieces.
Spread them out on a baking sheet and toast in the oven for 8–10 minutes if the bread feels soft. This keeps them from turning to mush later.
🥄 Step 3: Make the Custard
In a big mixing bowl, whisk together:
4 eggs
1 cup milk (dairy or non-dairy)
1/4 cup maple syrup
2 teaspoons cinnamon
1 teaspoon vanilla extract
Pinch of salt
Whisk until it looks smooth and everything’s blended. If your arm’s not tired, you’re not whisking enough.
🍞 Step 4: Combine Bread + Custard
Toss the toasted bread cubes into the bowl with the custard.
Let them sit for 5–10 minutes, stirring once or twice.
You want that bread to soak it all up — no dry chunks hiding at the bottom.
🧁 Step 5: Fill the Muffin Pan
Scoop the mixture into your muffin cups. Fill each one almost to the top.
If you want crispy golden muffin tops, brush the tops with melted butter or coconut oil.
Optional: sprinkle a little brown sugar or cinnamon on top.
⏱️ Step 6: Bake
Bake at 350°F for 25–30 minutes, or until the tops are golden and firm to the touch.
Let them cool in the pan for 5 minutes, then gently pop them out.
Pro tip: use a butter knife to loosen the edges if they’re being stubborn.
Notes
Day-old or toasted gluten free bread works best.
Customize with add-ins like fruit, nuts, or chocolate chips.
Freeze after baking for up to 2 months — reheat in oven or microwave.
Don’t skip letting the bread soak in custard for max flavor and texture.
Streusel topping is optional but highly recommended.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Brunch, Meal Prep
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 1 muffin
- Sugar: 6g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
