Apple Pecan French Toast Muffins


These super-easy French toast muffins are a delicious, fuss-free treat to share with family and friends over the holidays. Rather than slaving over the stove-top, you just toss the ingredients together, pop them in the oven, and everyone can enjoy some freshly baked muffins.

Apple Pecan French Toast Muffins Recipe (Dairy-Free , optionally Gluten-Free, and Easy!)This recipe with photo was shared with us by the Georgia Pecan Commission. I’ve seen some recipes for French toast muffins that use the flavor concept of French toast as a guide. But these genius gems are actually like muffin-shaped French toast!

Special Diet Notes & Options: French Toast Muffins

By ingredients, this recipe is dairy-free / non-dairy, optionally gluten-free, peanut-free, optionally soy-free, and vegetarian.

Some brands of cinnamon raisin bread do contain dairy, so be sure to read the label carefully. My personal favorites are Rudi’s Organic Cinnamon Raisin Bread or Rudi’s Gluten-Free Cinnamon Raisin Bread (yes, these muffins can easily be gluten-free, too!). However, at last check, there were dairy ingredient-free cinnamon raisin bread varieties from Oroweat (also labeled as Arnold or Brownberry bread), Thomas, Canyon Bakehouse (also gluten-free), Nature’s Own, Food for Life, and French Meadow Bakery, just to name a few. I believe Rudi’s Organic also sells under the brands of Matthew’s All Natural, The Baker, and Vermont Bread Company.

Apple Pecan French Toast Muffins
Prep time
Cook time
Total time
This recipe is ever-so-slightly adapted to be dairy-free.
Serves: 8 muffins
  • 16 slices (about 14 ounces) cinnamon raisin bread (see my notes in the article above for dairy-free and even gluten-free options)
  • 2 large eggs
  • 1 cup plain or unsweetened dairy-free milk beverage
  • ¼ teaspoon salt
  • ¼ cup brown sugar or coconut sugar
  • 1 cup chopped Georgia pecans
  • 8 tablespoons prepared apple butter
  • Powdered sugar
  • Maple syrup (optional)
  1. Preheat your oven to 375°F and line eight muffin cups with foil cupcake liners.
  2. In a large bowl, beat eggs, milk and salt until blended.
  3. Tear the bread into small bite-size pieces, and toss it into the bowl, stirring well to evenly moisten all of the pieces.
  4. Sprinkle brown sugar and pecans over the bread and toss again lightly to distribute.
  5. Spoon some of bread mixture into bottom of each lined muffin cup, filling each cup about ⅓ full. Spoon ½ tablespoon of the apple butter on top of each. Spoon another portion of bread mixture on top to fill each muffin cup about ¾ full. Spoon the remaining ½ tablespoon apple butter on top of each and finish with remaining bread mixture, mounding it to generously fill each cup. Lightly press down on mixture in each muffin cup to pack firmly.
  6. Bake the muffins for 20 minutes or until firm, golden brown and slightly springy in the center.
  7. Sprinkle the tops with powdered sugar and serve warm or at room temperature with maple syrup, if desired.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


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  3. These are delicious! I made them with a cup of pumpkin instead of eggs, added pumpkin butter (a spread – no dairy) and more raisins!! Thank you so much for helping us transition my daughter (and family) to a no dairy life that is yummy!!!

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