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Carrot & Banana Muffin French Toast

September 9, 2012

Yes, you heard that right. I made this mash-up of carrot cake and banana bread into muffins and then into french toast. The perfect Sunday brunch? I think so.

I first made this carrot cake recipe from 101 Cookbooks for Susie’s birthday a couple of years ago. It’s a healthy whole wheat, sugar-free, delicious cake that tastes a lot like moist banana bread and I’ve been wanting to try it again. With some overripe bananas and carrots on hand and a surprise Saturday night off from work I decided to give it a go, figuring I could whip it into some french toast for brunch the next morning. Somehow I don’t have a loaf pan, so I decided to go with muffins, and turned them into funny little circular toasts this morning. I’m aware that they kind of look like crab cakes.

Carrot & Banana Muffin French Toast (adapted from Heidi Swanson’s Carrot Cake)

For the bread/muffins:
1 1/2 cups whole wheat pastry flour
1/2 cup almond meal
2 1/2 teaspoons baking powder
1 1/2 teaspoons cinnamon
3/4 teaspoon salt
1/4 cup coconut oil
1/2 cup dried dates,  finely chopped
1 1/4 cups overripe bananas, mashed well (about 3 medium)
1 1/2 cups grated carrots (about 3 medium)
1/3 cup milk or milk substitute (I used homemade almond milk)
1 Tbs. apple cider vinegar
2 eggs

1. Sift together the flour, almond meal, baking powder, cinnamon, and salt.
2. Stir the dates into the coconut oil, breaking up the clumps of dates, and add the carrots and bananas. Mix well.
3. Whisk in the milk, vinegar and, eggs. Add the flour mixture and combine just until everything comes together.
5. Pour into a greased muffin tins and bake at 350˚ for 30 minutes.

For the French toasting:
1 egg
2 Tbs. milk or milk substitute (I used homemade almond milk)
1 tsp. vanilla extract
Cinnamon to taste

1. Slice a few muffins in half lengthwise and gently squish each half down with a spatula.
2. Immerse each half in the egg/milk/vanilla/cinnamon mixture and place on a heated, coconut oil-greased griddle.
3. Tuffins (toast-muffins) are done when each side is browned and crispy.
4. Serve with maple syrup and berries!

I’m sure this would work best baked in a loaf pan and then sliced into toast, but I had to improvise. Be sure to check out the original recipe for some slight substitutions is case you don’t have almond meal or coconut oil on hand, or if you’d like to make it in a loaf pan or as a cake. Work with what you’ve got! The best part of doing it my way is you’ll have leftover muffins you can top with Heidi’s cream cheese and maple syrup frosting. Delicious!

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One Comment leave one →
  1. September 9, 2012 4:33 pm

    This looks great!

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