Banana Caramel French Toast Muffins. (Gluten/Grain/Dairy Free)

Banana Caramel French Toast Muffins. (Gluten/Grain/Dairy Free)

Today is the last day of Chestnut Flour Recipes this week! I had such a blast creating them and posting them daily along with my  friend  Tammy from The Healthy Gluten Free Life! Today I have for you French Toast Muffins AND a Chestnut flour GIVEAWAY.

 I thought I would end things with a bang and do something a bit extra fun.. I made FRENCH TOAST Using Muffins. Say what?? I saw the idea on Diners Drive-ins and Dives. Had to try it- and it was a total success! Plus, I added caramel.  Because who doesn't  love it on everything. Its optional though, so don't feel like you have to send yourself into a sugar coma. (even though its a refined free sugar- the truth is..its still sugar).   Be sure to also check out Tammy's recipe for Caramel Apple Pecan Bars!!

Here is the full list of Chestnut Flour Recipes from this week: 


**ALSO:  Very Important. The Early Bird Special for the Vermont Trip Ends today! Today is your LAST opportunity to save $100 on the Culinary Getaway that I am hosting happening in Feb!  Read this post for details**



Banana Caramel French Toast Muffins.

Yield: 6 muffins


    Muffin Batter
  • 1/2 Pureed Bananas
  • 1/2 Cup plus 1 Tablespoon Milk (dairy or nondairy)
  • 1 1/2 Tablespoon Oil
  • 1 tsp Vanilla Extract
  • 1 tsp Vinegar or Lemon Juice
  • 1/2 tsp Cinnamon
  • 1/8 tsp Salt
  • 1/4 Cup Palm Sugar
  • 1 1/4 Chestnut Flour
  • 1/2 Tablespoon Baking Powder
  • 2 Tablespoon Walnuts, chopped (optional- add more into the batter if you want!)
  • French Toast Coating:
  • 1 Egg
  • 2 1/2 Tablespoons of milk (dairy or nondairy)
  • Caramel
  • 1/4 Cup Butter (dairy or nondairy)
  • 1/2 Cup Palm Sugar
  • 1 Tablespoon Heavy Cream or Heavy Coconut Milk
  • Pinch of Salt


  1. Preheat oven to 350 degrees
  2. In a bowl mix together the bananas, milk, oil, vanilla, and lemon juice.
  3. Next, add in cinnamon, salt, palm sugar, flour, and baking powder
  4. Place muffin tins in muffin pan.
  5. Pour batter into muffin pan.
  6. Sprinkle with walnuts.
  7. Place in oven for 20 minutes
  8. Let muffins cool.
  9. While muffins are cooling, combine french toast coating and let an oiled saucepan heat up over medium heat.
  10. Cut muffins in half and dip cut side in french toast coating.
  11. Place muffins in pan and cook until they start to brown.
  12. While muffins are cooking, in a saucepan, combine all ingredients for the caramel, and heat until thick.
  13. Remove muffins from oven, drizzle on caramel.

Chestnut Flour Giveaway:


Today I'm giving away 5 pounds of Chestnut Flour from Oregon Chestnuts to one winner! This giveaway is for US residents only.

To enter to win:

  1. Leave me a comment below letting me know which one of our Chestnut Flour Recipes you are most excited to try! (See the list above).
  2. Share this giveaway on Facebook! 
  3. "Like" my facebook page so that you can see if you won! 

Good Luck! I'll announce the winner next week on FACEBOOK- and will email the winner!


Brittany Angell

2 comments | Leave your own

  1. Laurie

    Awesome muffins!!It was my first time baking with chestnut flour and I loved it!! I’ll be trying other recipes with that for sure. I also like the fact that there are no eggs in here…I always seem to be running out of eggs… 🙂

  2. Olivia

    Excited to try the carrot cranberry donuts! Your page is very inspiring as I love to bake this time of year and we are very newly gluten and dairy free on a journey with my son–seems this is benefiting the whole family. So excited to learn about chestnut flour!

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