I sure hope you aren’t tired of seeing banana-related breakfasts and desserts, because this isn’t the last recipe I have to share with you. I should seriously consider changing my blog name to Bonkers for Bananas, because I can’t stop buying the yellow fruit and using it in recipes.
Kind of has a fun ring to it, ya know? Although years of being the BruCrew would be too hard to give up, so the name stays the same.
Just don’t be alarmed when I post a billion and one banana recipes. It could happen. It is a good thing that bananas are one of the cheaper fruits out there. I have a few ripe ones on the counter again, and a bag of frozen bananas just waiting for smoothies or more blueberry banana frozen yogurt. At least bananas never go to waste in our house.
I wish I could say the same for the crisper drawer in the refrigerator full of veggies and other fruits. That drawer is pretty much a black hole where veggies go to die. I really should stop putting fruit and veggies in there because I tend to forget about them way too quickly.
I think I get inspired to make banana treats all the time because the bananas are visible on the counter. Maybe I should leave the peppers and carrots out on the top shelf of the fridge, so each time I reach in there I see veggies first.
Who am I kidding? I would probably just make another loaf of carrot coconut bread, instead of keeping the veggies healthy.
These easy banana praline French toast muffins were one of the banana treats that I made the other day. We had some leftover bagels, so I toasted the bagels before soaking them in a banana egg mixture for a little while.
That mixture got divided between the muffin cups and topped with more pecans before baking them. A drizzle of maple syrup adds the finishing touch to these delicious breakfast treats.
Since Mother’s Day is this weekend, I suggest adding bananas and bagels to your shopping list. Your mom would love a few of these banana praline French toast muffins as a special breakfast on her day!
Banana Praline French Toast Muffins Recipe
- 2 Plain Bagel Standard size
- 0.5 Milk
- 1 Egg
- 2 Butter Melted
- 1 Pure Vanilla Extract
- 0.33 Brown Sugar
- 1 Mashed Banana Ripe
- 0.5 Pecan Bits Divided
- Preheat the oven to 350°F.
- Cut the bagels into bite sized pieces and spread out evenly on a baking sheet. Bake for 10 minutes. Let cool.
- Whisk together the milk, egg, butter, vanilla, sugar, and banana. Stir in the toasted bagel cubes. Refrigerate the mixture for 30 minutes.
- Reserve 2 Tablespoons pecan bits. Stir the rest of the pecans into the egg/bagel mixture.
- Spray a muffin tin with non-stick baking spray. Divide the mixture evenly into 9 muffin cavities. Sprinkle with the reserved pecan bits.
- Bake for 30 minutes. Let the muffins cool in the pan for 4-5 minutes. Remove and serve warm with maple syrup.