Macros for each French Toast Muffin (w/out icing):
74 Cals, 8g Carbs, 0.75g Fat, 9g Protein
Macros for each with icing:
88 Cals, 10g Carbs, 0.75g Fat, 10.5g Protein
Ingredients (makes 10):
9 Slices Low Calorie Bread of your choice
300g Egg Whites
40g Vanilla Whey/Casein Blend Protein Powder (
30g Sugar Free Pancake Syrup
8g Zero Cal Sweetener
4g Cinnamon
2g Nutmeg
Big Pinch of Sea Salt
Ingredients for Protein Icing:
20g Vanilla Whey/Casein Blend Protein Powder
10g Powdered Sugar
4g Sugar Free/Fat Free White Chocolate Pudding Mix
Directions:
1.) Add all your french toast ingredients (except bread) into a small blender (I used my nutribullet) and blend till smooth.
2.) Then cut each slice of your bread into 9 cubes. Combine with french toast batter in a big bowl and mix till combined and soaked into the bread.
3.) Spray each of your 10 muffins tins with non stick butter spray and then evenly add your french toast to each of the 10. Add to the oven on 350 degrees F for 12-15 minutes or until tops are golden.
4.) While those are cooking, make up your protein icing by adding all the dry ingredients into a bowl and mixing to avoid clumping. Then slowly add cold water and mix till you have a nice icing like consistency.
5.) Add icing to the french toast muffins once they are done and enjoy!