Pumpkin Butter Oatmeal French Toast Muffins are little bit of oatmeal and a little bit of french toast combined.
I admit it, these Pumpkin Butter Oatmeal French Toast Muffins have a little bit of an identity crisis. Are they baked oatmeal muffins or french toast muffins? Heck, you could bake this in a casserole dish and it could be a breakfast casserole. I started out making french toast but my husband needs a little additional magnesium in his diet so I added oatmeal and wheat bran. So here are incredibly versatile and utterly yummy Pumpkin Butter Oatmeal French Toast Muffins.
So many times I have two different ideas in my brain for a recipe. Most of the time when I mull it over, I come up with one idea I like better. Other times, I have to test a recipe a few times until I find one that works. I also have a long list of recipes that have not worked, epic failures. My hubby is so good about being a guinea pig for me and trying my sometime wacky ideas. He’ll give me the “it’s good, hun”. Which is code for “yuck”.
I knew going in with these, he wasn’t going to be thrilled. Can you believe he is not a pumpkin fan? What? Are you serious? How can he not like pumpkin? It’s all you see on Pinterest right now. (BTW, you can follow me on Pinterest here) Pumpkin recipes are hot! Doesn’t he know he should love them? I do! Oh well, I guess we can’t all be perfect. I can overlook this one little fault.
I love the idea of these for Thanksgiving morning. You can totally make these ahead and freeze them. Let them defrost in the frig the night before and warm in the oven. Your family can have a hot breakfast while you are slaving away cooking Thanksgiving dinner. At least that is one less thing to cook that day. Plus they are light and healthy leaving you plenty of calories for the main event. Win-Win!
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Happy Healthy Eating,
Pumpkin Butter Oatmeal French Toast Muffins
- 8 oz whole wheat bread crust removed, cut into 1 inch pieces
- 1 cup quick cooking oatmeal
- ¼ cup wheat bran
- ½ tsp baking powder
- 2 tsp ground cinnamon
- ¼ tsp ground ginger
- 1/8 tsp ground nutmeg
- ½ tsp kosher salt
- ¼ cup maple syrup or sugar-free
- 1/2 cup pumpkin butter
- 1 over ripe banana mashed
- 1 ½ cups 2% fat milk or soy milk
- ¼ cup egg substitute or equivalent to 1 egg
- 1 tsp pure vanilla extract
- 2 tbsp light butter melted
Preheat oven to 350°. Spray a 12-cup muffin tin with cooking spray.
In a large bowl, combine bread, oats, wheat bran, baking powder, cinnamon, ginger, nutmeg and salt.
In another bowl, mix together the remaining ingredients.
Stir in the liquid mixture into oats mixture.
Let sit for 30 minutes or overnight.
Using a ½ cup ice cream scoop, fill muffin tin. If you have extra, divide between the muffin cups.
Bake for 20 to 25 minutes.
I calculated 7 Weight Watcher Smartpoints.
But wait, there’s more. Check out these deliciously, healthy breakfast recipes: