Chocolate Chip Banana Bread French Toast Muffins with Cinnamon Streusel

Chocolate Chip Banana Bread French Toast Muffins with Cinnamon Streusel

It's Friday! So let's talk about cinnamon and chocolate breakfast treat.
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| Ingredients |

•| 1 1/2 cup of milk
•| 4 large eggs
•| 3 very ripe bananas, mashed
•| 2 tablespoons honey
•| 1 tablespoon vanilla
•| 2 tablespoons ground flax seed meal (optional)
•| 1 teaspoon cinnamon
•| 8-10 cups cubed bread (your preference)
•| 1 cup semi-sweet or dark chocolate chips (optional)
•| pure maple syrup, butter + bananas for serving.

Cinnamon Streusel

•| 1/4 cup brown sugar
•| 1/4 cup butter, cut into cubes
•| 1/4 cup flour
•| 1/4 cup walnut, chopped
•| 1 teaspoon cinnamon

 

| Instructions |

| 1 | Grease a 12 cup muffin tin with cooking spray, butter or canola oil.

| 2 | In a bowl, whisk together milk, eggs, mashed banana, honey, vanilla, ground flax and cinnamon.

| 3 | To the milk/egg mixture, add the cubed bread and chocolate chips. Gently toss to coat the bread, being careful not to break up the bread cubes too much. Divide the bread among the muffin cups, pouring any remaining milk/egg mixture left in a bowl over the muffins.

| 4 | Cover the muffins and refrigerate for 30 minutes or overnight.

| 5 | When ready to bake, preheat oven to 350 degrees. Remove the muffins from the fridge. Let them sit at room temperature.

| 6 | While the oven heats, let's make the Streusel. In a small bowl, combine butter, brown sugar, flour, cinnamon, and walnuts. Mix together with your hands, until you have a crumbly mixture. Remove the muffins from the refrigerator and sprinkle the muffins evenly with the streusel topping.

| 7 | Bake for 25 - 35 minutes or until tops are golden brown. Let the muffin cool for 5 minutes. Use a butter knife to loosen the edges and then pop them out. Serve with maple syrup, butter and bananas if desired.

 

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