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French Toast Muffins with Yogurt and Berries

These overnight muffins make a welcome breakfast.


  • Fresh Thyme coconut oil spray
  • 1 cup Silk Soymilk original flavor
  • 2 (5.3 oz.) containers Silk Vanilla Soymilk Yogurt Alternative, divided
  • 1 (4 oz.) container Fresh Thyme applesauce
  • 3 Tbsp. ground flax
  • 2 Tbsp. Fresh Thyme maple syrup
  • 1 tsp. Fresh Thyme vanilla extract
  • 2 tsp. Fresh Thyme ground cinnamon, divided
  • 6 slices Fresh Thyme Bakery sourdough bread
  • 1/2 cup Medjool dates, pitted and chopped
  • 2 Tbsp. Fresh Thyme coconut sugar
  • 1/2 cup praline pecans, chopped
  • 1 1/2 cups fresh berries


1. Line six jumbo muffin cups with paper liners and then spray with Fresh Thyme coconut spray.
2. In a large bowl, whisk together soymilk, one container of yogurt, applesauce, ground flax, maple syrup,
vanilla, and 1 tsp. cinnamon.
3. Cube bread and add it to the milk mixture. Lightly toss to coat.
4. In a small bowl, toss dates with coconut sugar and remaining 1 tsp. cinnamon. Add pecans. Lightly toss
date mixture into bread mixture.
5. Fill the muffin cups with bread mixture. Cover and refrigerate 2 hours or overnight.
6. Remove muffin pan from refrigerator and uncover. Preheat oven to 350˚F. Bake for 20 to 30
minutes or until edges are brown.
7. Remove muffins from pan. Top with remaining yogurt and fresh berries.

Recipe From: Fresh Thyme Market


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