Banana Bread French Toast Muffins

Name: Banana Bread French Toast Muffins (Freezer-Friendly)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12 servings
Cuisine: American
Ingredients: 1/2 cup walnuts, chopped; 2 ripe bananas; 2 large eggs; 1 1/2 cups half-and-half; 1 tsp ground cinnamon; 1/4 tsp ground nutmeg; 1/4 cup brown sugar; 1 tsp vanilla extract; 1 lb loaf brioche bread; 1/2 cup mini chocolate chips; Maple syrup, for serving; Powdered sugar, for serving

Banana Bread French Toast Muffins are freezer-friendly breakfast bites that combine banana bread and French toast flavors in convenient muffin form. These make-ahead muffins feature brioche bread soaked in a cinnamon-custard mixture with walnuts and chocolate chips.

🌍American 🏷️French toast muffins 🏷️Banana bread 🏷️Breakfast 🏷️Make-ahead Freezer-friendly

🏷️

🏷️Meal prep

-0:00

moribyanonTikTok

Total

40 min

Servings

12

Difficulty

Easy

Est. Cost

$23–$38

Recipe Source

View original recipe

From TikTok · by moribyan

-0:00

moribyanonTikTok

Ingredients

1/2 cup walnuts, choppedoptional
2 ripe bananas
2 large eggs
1 1/2 cups half-and-half
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 cup brown sugar
1 tsp vanilla extract
1 lb loaf brioche bread
1/2 cup mini chocolate chips
Maple syrup, for servingoptional
Powdered sugar, for servingoptional

12 Ingredients

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Instructions

1
If using, roughly chop the walnuts and set aside.
2
In a large mixing bowl, add the bananas and mash them thoroughly with a fork.
3
To the mashed bananas, add the eggs, half-and-half, cinnamon, nutmeg, brown sugar, and vanilla extract.
4
Whisk the mixture until everything is well combined to create the custard. Set aside.
5
Cut the brioche bread into 1-inch cubes.
6
Line a 12-cup muffin tin with paper liners.
7
Add the bread cubes, chopped walnuts, and mini chocolate chips to the bowl with the custard mixture.
8
Gently fold everything together with a spatula until the bread is evenly coated.
9
Divide the mixture evenly among the prepared muffin cups.
10
Bake at 350°F until the tops are golden brown and crispy.
11
Serve warm, optionally topped with a dusting of powdered sugar and a drizzle of maple syrup.
12
To freeze, allow the muffins to cool completely, then place them in a freezer-safe bag. Reheat in the microwave when ready to eat.

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Tips & Notes

Pro tips

Use day-old brioche bread—it absorbs the custard mixture better than fresh bread and prevents soggy muffins.
Whisk the egg custard mixture thoroughly and let bread soak for 30 seconds per side to ensure even French toast flavor throughout.
Fill muffin cups about three-quarters full so the custard doesn't overflow during baking; use a muffin liner for easy removal.
Cool muffins completely before freezing to prevent condensation, which can make them soggy upon reheating.

Substitutions

Walnuts → pecans or almonds (same amount, similar toasting time)
Half-and-half → whole milk plus 2 tbsp heavy cream (lighter custard)
Brown sugar → granulated sugar (slightly less molasses flavor)
Mini chocolate chips → white chocolate chips or dried cranberries (optional mix-in)

Storage & make-ahead

Cool completely, then store in an airtight container in the freezer for up to 3 months. Reheat from frozen in a 350°F oven for 10–12 minutes or microwave for 1–2 minutes until warmed through.

Equipment

muffin tin · muffin liners

Common Questions

Can I make these muffins ahead and freeze them?

Yes, these muffins are designed to be frozen. Bake, cool completely, then freeze in an airtight container for up to 3 months. Reheat in the microwave or oven.

What type of bread works best for this recipe?

Brioche bread is ideal because it absorbs the custard mixture while staying tender. Day-old brioche works especially well as it's slightly drier and soaks up more flavor.

Can I substitute the walnuts and chocolate chips?

Yes. Use pecans or almonds instead of walnuts, or try dried cranberries, blueberries, or white chocolate chips as alternatives.

How do I know when the muffins are fully cooked?

The custard should be set but still slightly jiggly in the center, similar to French toast. A toothpick inserted should come out mostly clean. Bake until golden on top and edges are firm.

Can I use egg substitute for this recipe?

Not recommended, as eggs are essential for the custard structure. However, you could try aquafaba (3 tbsp per egg) in a pinch, though the texture will differ.