2 Minute Paleo English Muffins: 2 Ways

These paleo english muffins take only 2 minutes in the microwave and are a great grain free addition to your breakfast.

Much like pancakes, paleo versions of toast can result in horrible morning experiments. I should know because at least 10 of them have happened in my kitchen over the past few weeks. If there’s one thing worse than kitchen failures when you’re hungry, it’s kitchen failures before your morning cup (or cups in my case) of coffee.

2 Minute paleo english muffins

But, my resolve to be able to have some sort of “bread” with my eggs and bacon in the morning won out and these simple two minute paleo english muffins made right in the microwave are what I have to show for it.

They were a labor of love and the result of many trial and error experiments but I think they’re finally perfected.

Well, as perfected as “bread” and “paleo” can be together because let’s be real, it’s sort of like oil and vinegar with those two.

paleo english muffins

The cinnamon raisin version is my favorite but sometimes getting those three extra ingredients out is too much work for my non-caffeinated 7am self and I roll with the plain. And then, since it’s plain, I use it as an excuse to slather on extra butter, grass fed of course. Win win.

They’re also great with a fried egg on top, some smashed avocado (can never go wrong with avocado toast!), breakfast sausage, bacon, the list goes on and on really.

microwave paleo english muffins

And don’t even think about skipping the toasting part. It’s clutch for true english muffin-ness. Those crispy, golden brown edges are a must!

You can also check out these paleo pumpkin english muffins for a fall twist to this recipe! A nice smear of apple butter on those babies is breakfast perfection on a cool, crisp fall morning.

Serves 1     adjust servings

2 Minute paleo english muffins: 2 ways

Cook Time 2 min Prep Time
Preparation 2 min Cook Time
Total Time 4 mins Total Time

These paleo english muffins take only 2 minutes in the microwave and are a great grain free addition to your breakfast.

Ingredients

For the regular option

  • 1/4 cup almond or cashew flour
  • 1 tablespoon coconut flour
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon kosher salt
  • 1 egg
  • 1/2 tablespoon melted coconut oil
  • 2 tablespoons water

For the cinnamon raisin option add the following to the regular option above

  • 1/4 teaspoon cinnamon
  • 1/2 tablespoon maple syrup
  • 1 1/2 tablespoons golden raisins

Instructions

  1. Whisk together the dry ingredients in a small bowl.
  2. Add the remaining wet ingredients and whisk again until fully incorporated.
  3. Transfer the mixture into a greased microwave safe ramekin (I use a 3 3/4 round ramekin ).
  4. Microwave for 2 minutes.
  5. Remove from the ramekin, slice the muffin in half and toast for 2-3 minutes in a toaster oven.
  6. Serve with softened butter.

143 Comments

    1. Running to the Kitchen Post author

      Nope, sorry. The goal with this recipe was quick & easy so an oven option wasn’t something I tested. I’m sure it would work though if you want to give it a shot.

      Reply
      1. Louise Dixon

        How do I get nutritional counts for this? I use My fitness Pal and need to be able to enter the info. Please answer asap as i LOVE the cinnamon raisin muffins. Since I don’t know if I can find this web site again pls answer via my email

        Reply
        1. Running to the Kitchen Post author

          You can use an online nutrition calculator and input the ingredients to find out the breakdown. I don’t include that on my recipes on this site.

          Reply
        2. Linda Kerris

          As with all “recipe-type” meals, components need to be entered individually. ..with that said, according to “my plate” with livestrong.com, the #’s for the cinn/raisin version (my personal favorite) are as follows…

          Calories 422
          Fat g. 28
          Carb g. 24
          Protein g 14

          Reply
      1. Running to the Kitchen Post author

        I’m sure you could try it at 350/375 and just bake until it looks/feels done.

        Reply
      1. Running to the Kitchen Post author

        It’s intended to be a microwave recipe for convenience, I don’t have options for the oven. Feel free to play around though, I’d probably start at 350-375 and bake until they seem set in the center.

        Reply
  1. Claire

    I just tried this for my breakfast, and I can’t tell you how happy this makes me! Since going grain-free a year ago, I have missed toast, but I thought it wasn’t an option due to my egg white sensitivity. I tried your recipe using an egg yolk, 1/2 gelatin egg substitute, and 1/16 tsp baking powder. It was so light and fluffy inside and perfectly crisp on the outside. Thank you so much! I will be having another tomorrow morning. :)

    Reply
  2. Deb

    Ok, so it is official. Your awesomeness just soared. Just tried it out and it was great. Thank you for this!
    BTW, everything we have tried from your site has been great on its own with no subs, so you were already pretty awesome. ;-)

    Reply
  3. David @ Spiced

    Yes! These look absolutely delicious. I’ve never tried making them in the microwave, though. But they look like they have all the proper nooks and crannies of English muffins. And now I’m craving English muffins. :-)

    Reply
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  5. Katie

    You are a genius. I am so in love with these…and 2 minutes?! I made them for breakfast today and bedtime snack again tonight. So stinking good. Thank you!

    Reply
  6. Ali

    Thanks so much for posting this recipe. Since doing a Whole30 I’ve tried to cut way back on bread-stuff, but once in a while a little something to soak up my morning egg yolks would be very welcome. I love that all the ingredients are easy to find (and already in my kitchen!). I can’t wait to make this :)

    Reply
  7. Amy

    This is a genius recipe! Seriously–I found it and immediately went to make a cinnamon raisin one for myself, and I’m completely smitten. I’ve pinned it with my note saying as much, I’ve shared it on Facebook. SO GOOD. Thank you for sharing! This is going to be a go-to breakfast for me (personally, I find it nutrient dense and satisfying enough that I can’t imagine eating anything else with it!). (And for the record, I don’t follow a paleo diet…or a gluten free one [although I do have a strong interest in gluten free baking].)

    Reply
    1. Tabitha

      Did y’all change the liquid for cinnamon raisin? I did plain and it came out great. It’s amazing. Cinnamon raisin came out soggy in the middle. (Still yummy on the outside so I’ll keep tinkering)

      Reply
      1. Running to the Kitchen Post author

        That’s odd, Tabitha. There’s no additional liquid in that version so it shouldn’t be soggy. If you’re not toasting them after the microwave, I suggest doing that and it should take care of any sogginess.

        Reply
  8. Karen Watson

    Hey Gina, these are really good, especially the cinnamon and raisins ones but maybe you could answer something for me! I always find that when I bake with almond and/or coconut flour that there is a strange aftertaste of some sort, do you know what that is? Obviously baked goods are not going to taste quite like stuff baked with white flour but just curious if anyone can enlighten me.

    Reply
    1. Abigail

      I found that it has too much baking soda in it. I had the same problem, then made it again with just a pinch of soda and it came out much better.

      Reply
      1. Linda Lawson

        I think that was the awful taste I had after making these also. Could not pin-point it, but I think it was the baking soda. Will try again with half the amount of baking soda. So wanted these to be good.

        Reply
    1. Running to the Kitchen Post author

      Can’t say…haven’t tried it that way as the intention with this recipe is a quick microwaveable option. Feel free to try it out and see!

      Reply
  9. Shelley

    wonderful awesome english muffins! while nothing comes close to gluten breads, having Celiac disease affords me gluten free only! this is a great and easy way to indulge in something delicious and satisfying!

    Reply
  10. Samantha

    Just tried the cinnamon raisin one tonight because I couldn’t wait till morning. Yum! My daughter is going to be over the moon as she absolutely loves cinnamon raisin toast but I hate buying them because of all the additives. Can’t wait to give this to her tomorrow morning. It was simple enough also that she would be able to make it herself after I show her. Thank you.

    Reply
  11. Lily

    Can you sub arrowroot powder for the coconut flour? Would love to make these right now but don’t have any coconut flour on hand.

    Reply
    1. Running to the Kitchen Post author

      Haven’t tried it but give it a shot! I don’t think they’d come out inedible or anything! Let me know how it works out if you try :)

      Reply
      1. Lily

        Ok so I went ahead and made the cinammon raisin version subbing arrowroot powder for coconut flour. Turned out great! I also quadrupled the ingredients and made it in the oven in a small loaf pan. Takes a good 35-40 minutes at 350 with that amount of ingredients. Tasted wonderful with a bit of coconut spread on top. Thanks for the recipe! :)

        Reply
      2. Mary Lou Gilliatt

        I’m just finding out about this wonderful receipt. I only had rice flour so used that, with coconut flour and subbed coconut with olive oil, added 2T. of ground flax seed and substituted 1& 1/2 T. of applesauce for raisins and it turned out lovely. THANK YOU very much.

        Reply
  12. courtney

    Made a plain one this AM for my teenage brother who eats gluten-free. He was amazed! He insisted on trying the cinnamon raisin (without the raisins) and we both tried it. With butter and with jelly it was perfect. I love how easy it is to throw to together, two minutes and it rises perfectly. It was so easy to slice and toast. I am SO excited about finding this. I want to try making, slicing and freezing them….think this would work? thanks!

    Reply
    1. Running to the Kitchen Post author

      That’s a great idea, I think freezing would work well! I need to do that too! haha

      Reply
    1. Running to the Kitchen Post author

      Not really sure, Angela. Everyone else seems to have had good results, hard to say without being there in the kitchen with you. Maybe the taste just isn’t your thing?

      Reply
    2. Hannah

      Hi Angela, you might have cooked it to long, or on too high a temperature. I haven’t tried this recipe yet, but I’ve messed up plenty of coconut flour recipes to know the gross egg flavor you’re talking about.

      Hope that helps!

      Reply
  13. Daryl

    Just made this for breakfast. So fast and easy. I’m glad I had all the ingredients. My husband gave it a thumbs up. Tastes great too!

    Reply
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  17. Brianna

    I’ve made these a couple times now. So good!! I make the cinnamon raisin version without the raisins but added nutmeg. I top with grass fed butter and chia seed jam. It’s kid and toddler approved in my house, so that’s huge! Thanks for the recipe!!! :)

    Reply
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  19. Leah

    I made this this morning and I was not a fan of the strong baking soda flavor (I’m sure I measured correctly on all ingredients and made no subs). Will try again with less because it seemed otherwise great (cooked as described, texture, etc was fine).

    Reply
      1. Running to the Kitchen Post author

        You can definitely use a little less (probably anything between 1/8-1/4 tsp will work). I don’t really get the baking soda-y taste at 1/4 tsp but if you do, definitely just lessen the amount a bit. It should still bake up fine in the microwave.

        Reply
      2. Hilary

        Yes, I had the same reaction. They tasted bitter, but I loved the texture; super fluffy. I will try cutting the amount next time. Thanks for sharing.

        Reply
    1. Francesca

      Some people are better at tasting bitter flavors than others. Even when I added a 1/2 tsp of cream of tartar I still tasted some bitterness. Honestly, since I don’t have a problem with cornstarch, I will be making these with regular baking powder. For people who can’t do cornstarch, there are recipes on the web for making your own baking powder blend with other starches such as potato etc.

      Reply
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  21. Amanda Shelton

    Thank you for the post really awesome. I did not have any almond flour so I used 2tbl coconut and a 1/4c arrow root flour instead. They came out better than I thought.

    Reply
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  25. Raeesa

    Tried cinnamon raisin bt used dried blueberries and Honey instead of maple syrup … Toasted them on a pan n drizzled a bit of honey over n it’s honestly been the best breakfast I had in a month … Thank you for this recipe I really loved it !

    Reply
  26. Heather

    I made these using cashew butter and they were perfect! Of course I didn’t add additional coconut oil, since the butter already has oil in it. Made the cinnamon, sans raisins, version the first time and could have eaten more. Made the original version the second time to eat with tuna salad and didn’t like the flavor as much (fairly bland), but still turned out just as advertised. Thank you for this easy recipe!

    Reply
  27. Yoli

    hello, I have made these and they came out good then I tried making the cinnamon raisin and it came out way too soggy, I made these both i
    n the oven and the raisen one came out soggy even after leaving it in the oven for 10 more minutes, cutting it in half and cooked it in the toaster oven, I ended up burning them a bit because I couldn’t get the middle to cook. Any Ideas please!
    Yoli

    Reply
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  30. Jane Zimmerman

    I’ve been CRAVING a hamburger since I started Paleo three months ago. Know better than to think lettuce leaves make a passable sub – they do not! And haven’t been encouraged by anything I’ve seen until now. So made this to use as a hamburger bun and it was perfect with Paleo mayo, red onion and aged cheddar. In truth, I couldn’t finish all of it but have gotten used to little to no real hunger with Paleo, so great as it was, into the trash it went! Oh, the things I can use this for!! Thank you so much; can’t wait to have with eggs and bacon like the old delicious days!

    Reply
  31. Camille

    Wow! The first day i made this, i overcooked them a bit, and they were not so great. But i tried again this morning and it was delicious! I actually prefer it not toasted – it’s fluffy (though hearty), and i also added a little agave for some sweetness…i have to be grain free for dietary reasons and this is such a great breakfast option!

    Reply
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  33. Heather

    THESE ARE AMAZING. I never thought I’d be so impressed with a paleo bread. We just made these this morning and are so pumped! We keep thinking of all the possibilities. Isn’t it funny how much you don’t realize you miss toast until you have a good paleo toast? Thank you :D

    Reply
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  36. Megan

    What is it meant to look like before putting into the ramekin? My mixture was a bit crummy but it wasn’t dry and as no one asked this question above I wasn’t sure if it was meant to look like this :( Also if this is the right look are you meant to press it into the ramekin or just leave it? It seemed to work in microwave but just not sure. Thanks for this

    Reply
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  38. Maria Lopez

    THANK YOU!!! I woke up this morning thinking “I cannot have eggs” – and this was a savior! I did the cinnamon version without the raisins, then after toasting, topped with 1/4 tbsp of maple syrup and chopped bananas and it was just like french toast!! This is definitely a keeper – thank you!

    Reply
  39. Tanya

    Oh my goodness! I saw this recipe and dropped everything to whip up the cinnamon raisin version. So good and fast! I’m so excited to add these to my rotation, as I’ve been missing some bread since going gluten-free.

    Reply
  40. Lorie

    These were amazing to eat and so easy to make. I even tweaked the original recipe for my husband who isn’t gluten free or paleo. I used whole wheat flour and ground flax seed in place of the almond and coconut. For a flavour change I used Olive instead of coconut and Italian spices and garlic. They were wonderful, think I’ll try for a sweeter version of the paleo using cocoa powder, more like an English scone. Great recipe!

    Reply
  41. Socalsgrl

    Am Celiac and just recently found out my daughter is too. So was looking around for a good wheat filled bread substitute. Came across this one a few weeks ago but had not had the time to try it. Now with knowing about my daughter and also knowing that she sure likes to have peanut butter and jelly sandwiches I was more determined to try this recipe tonight so that I can have something for her in the morning if it worked out. I have to say that I am very impressed with the way that the plain muffin turned out. It has all the nooks and crannies of real english muffin but better for you and full of proteins and the good fats. Eating mine with almond butter and a drizzle of agave nectar, I think she will like this just fine. Now to make enough for the week and fridge them. Thank you so much for taking the time to do all of the research and work and posting up this amazing alternative to mainstream English Muffins!! May you be blessed in everything you do.

    Reply
  42. Sola

    I love this recipe! I added shredded Asiago cheese to the plain recipe for a more savory flavor and it was amazing!
    Mine actually turned out pretty big so I sliced them thinner and was able to make four buns out of it :)

    Reply
  43. Susan

    I just made the plain variety and they tasted pretty good! However, mine did not rise. No way I could cut them in half. I used almond flour and all ingredients were fresh from the market. Any idea how I can get them to rise?

    Reply
    1. Running to the Kitchen Post author

      Susan- glad you liked them! I’m totally stumped on them not rising though. You included the baking soda, right? I’ve made them literally hundreds of times and they’ve never not once puffed up above the ramekin when baking.

      Reply
  44. Susan

    Yes, I used fresh baking soda. I tried the recipe twice and was very careful to measure exactly as written. I used Ghee to oil the ramikins on one batch and then used spray olive oil on the next batch. This is so frustrating! I’m dying for descent bread! Any other ideas?

    Reply
  45. Susan

    I figured out the problem! I was putting one batch of muffins into 4 ramikins! When I re-read the recipe for the 50th time, it jumped out! I also discovered that the muffins rise more in the oven vs the microwave! Thank you for the recipe! Loving this Paleo lifestyle! More so now that I can have some bread!

    Reply
  46. Lori

    Thank you SOOOO MUCH for this recipe!!! I have been having a ball making the cinnamon version!!! Its so versatile… the recipe as is …amazingggg… but its so nice that you can play around with it and it still comes out wonderful! I have even tried using all almond flour, extra cinnamon…added walnuts.. even used different oils and it still is perfect every time. The possibilities are endless..I see chocolate chips in my future!! And best of all.. its so fun watching it turn into a muffin/mini cake before my eyes in minutes in the microwave. LOVE LOVE LOVE!!!!!

    Thanks again!! Lori from Pgh
    PS: I give it 5 stars but for some reason it won’t let me choose the stars..ugh

    Reply
  47. Jengah

    THANK YOU!!!! I had to go Paleo to help deal with food allergies combined with Lyme disease and have been missing my traditional breakfasts sooo much. Here are two tips:

    To get a bit more of the English muffin taste, add 1/4 tsp. of apple cider vinegar.

    For a savory version that goes great with dinner add a pinch of Thyme.

    Reply
  48. Amy

    This sound delicious, but I was curious if you’ve ever made them in the oven (and what the procedure would be for that, if so) – I don’t have a microwave :(

    Reply
    1. Running to the Kitchen Post author

      Hi Amy- I haven’t just because of the convenience factor. I bet they’d work though. Not totally sure on time but I’d try 350 or 375 degrees and try for like 20 minutes maybe in small ramekins or until they seem cooked through. Let me know how it works out if you do try!

      Reply
  49. Christine

    Wow thanks for saving my life as I start going paleo! Once the bread craving kicks in, it’s very hard to feel satisfied. These English muffins are great, nutty, super tasty. Thank you for figuring out this delicious recipe

    Reply
  50. Tracey

    I made these for the first time an hour ago (just one for me) – and now I need to figure out how to make a batch to last the week! Delicious. I didn’t have any coconut flour on hand, so used Besan (chick pea/garbanzo flour) instead, which worked great. I used almond meal and the consistency was perfect.
    Thank you for sharing this great recipe.

    Reply
  51. Neil Yaremchuk

    We have nut allergies so the almond and cashew flour is out. Do you use strictly coconut flour or perhaps a different grain-free flour? This looks great and I have been missing English muffins like a long lost friend since I went Paleo 4 months ago.

    Reply
    1. Running to the Kitchen Post author

      You can use just coconut flour, just use a bit less though like 2 1/2 tablespoons or so.

      Reply
  52. Camille

    I plan to make these later as i just had the usual breakfast , egg & bacon with paleo crackers that I made in place of bread. I’d like to try doubling the recipe as not to have to make them every day i want bread. Also will use something other then butter for topping as it’s not Paleo. Hopefully this will make 2 fantastic muffins!

    Reply
  53. Camille

    I find most recipes do not print calorie amounts for their finished products.
    can you give me the calorie count for these muffins as they are large! Mine came out about 2 1/2 ” .

    Reply
    1. Running to the Kitchen Post author

      Sorry, I don’t calculate nutritional information. Feel free to plug the ingredients into an online calculator and you’ll be able to find the information you need.

      Reply
  54. Ida

    I made these this morning……..absolutely delicious!!! I’m so happy I can have “bread” in a much healthier way. I don’t have a toaster oven so I had to use my oven on broiler instead. The first time I didn’t realize I had it on high…..BIG MISTAKE as they burned, lol!! But on my second try it turned out great.
    I had to figure out the calorie count as well, but didn’t have any trouble once I found a good site (CalorieKing.com)

    Thank you!

    Reply
  55. Jes

    Gotta tell ya, I was excited about this recipe… but for some reason, likely my longing for the gluten-filled goodies of my past, the English Muffin version just didn’t do it for me… SO, what I did was, remove the ramekin! Place the “dough”y goodness on a piece of parchment paper, spread thin, like a pancake, THEN microwave… When it’s done in the microwave, you’re left with a “muffin” roughly pancake shaped, which will now fit unsliced in my toaster. Also, the resulting concoction is super spongy, more like a biscuit than a muffin… NOM NOM NOM!!!

    Way to rock m’socks off with this recipe!

    Reply
  56. Kerstey Cornall

    I just made these. I’ve not tired to bake anything yet really with my almond and coconut flour, so the taste is a bit unusual to me, but I tried them with butter and marmite and they’re great!!

    I think I’ve found a new breakfast!!

    Reply
  57. Charlene

    Hmmm…everyone seems to be having such good luck with this recipe, and I wanted to also, but alas, such was not the case. My muffin, which did not get fluffy at all, stuck in the dish and crumbled to pieces when I pried it out. It was too flat to cut what was left of it in half, so I just ate the crumbs as they were. I used to oven rather than the microwave. I want to try it again, hopefully with better results, but in the meantime, I’d appreciate any suggestions as to how to make my experience better!

    Reply
    1. Running to the Kitchen Post author

      This is a microwave recipe, NOT an oven one. That’s why it didn’t work for you. Try it in the microwave as directed and I’m pretty confident you’ll have the same success as everyone else.

      Reply
  58. Renee

    You are a genius! This was so easy and heavenly. Paleo approved and way better than anything you can buy. Gluten free english muffins from the store sit in my stomach like a rock. Now, I’d like to see this as a loaf recipe that you can bake in the oven. Thanks a bunch

    Reply
  59. Kristin Skowronski

    Thank you for this recipe! I haven’t tried it as it should be yet because I didn’t have all the ingredients on hand, but I made them with all almond flour (no coconut flour) and with 1 tsp of baking powder instead of 1/4 tsp baking soda, and they still came out great. (I made the cinnamon raisin version.) Let’s see if the picky husband enjoys them!

    Reply
  60. Shannon

    Wow, this is a game changer. I’m living in China with Celiac and there aren’t many options for GF breads/substitutes. This is easy enough to make before work or when I need a fix. Thank you so much! Love this!!

    Reply
  61. D I

    Idk perhaps I made them wrong but these tasted really bad. Too salty with the salt and soda. I will try again but I am 99% sure my measurements were accurate.

    Reply
    1. Running to the Kitchen Post author

      Try eliminating the salt entirely if you find them too salty. I’ve never had that problem but the added salt isn’t necessary if the taste is off for you.

      Reply
  62. Judy

    I made the Cinnamon Raisin version this morning and it was delicious. It was amazing to eat bread again in the morning and it was quite filling and satisfying.

    Reply
  63. Karen

    Can anyone tell me whether or not these will freeze well? I like to do a lot of cooking at once for convenience during the work week.

    Reply
  64. THERESA

    This recipe is a life-saver for my will power. I love a toasty thing in the mornings with my coffee and trying to lower carbs/paleo/keto, I have really struggled to find a bread like thing that I can make at home that actually satisfies that craving. I’ve had some massive fails trying other recipes, but this was perfect! Mine came out really thick like yours in the photo, so I cut mine into 4 rounds and toasted 2 for breakfast today. I stored the other half in the fridge for a breakfast sandwich tomorrow. They toasted up great on the cast iron and it was just perfect! Thank you!

    Reply
  65. Ann Marie Balajadia

    I tried this this morning and I love it! Thank you for this. I love bread but hate what it does to my belly. I’m going to try mashing up some bananas and adding for a banana bread muffin!

    Reply
  66. Angelika Kozmin

    My mom and just tried the cinnamon raisin recipe in the oven and it turned out great! 350 degrees F for 25 minutes.
    Sooo good!

    Reply
  67. Brenda Matthews

    These are the most amazing, versatile, and DELICIOUS muffins!!! I topped them with spicy tuna, sun-dried tomatoes, and avocado. I’m already looking forward to lunch tomorrow…grass fed burger topped with bacon and caramelized onions!

    Thank You So Much for all your hard work in the kitchen that gave us this delicious Paleo bread – YOU ROCK!!!!!

    Reply
  68. Nicoletta

    I love these. I am on a Candida diet, and it is nice to have English muffins again. The whole family likes them, so I started to make them in the oven in order to cook them all at one time. I put them in a greased muffin pan and bake them at 350 for about 12 minutes or until golden brown. I cut them in half before serving and toast them either in the oven on “broil” setting or in the toaster.

    Reply
  69. Anne

    Has anyone tried these with vegan egg substitute or some other substitution? I have an egg allergy and so have been hesitant to try this.

    Reply
    1. Running to the Kitchen Post author

      If you make it with a flax or chia egg, I’d love to know how it comes out, please share! I’m betting both would work but haven’t tried either to confirm.

      Reply
      1. Anne

        Ok, I finally was able to try this out with a product called ‘vegan egg’ which was the only thing I could find. It turned out ok, but not as fluffy and sliceable as the version with real egg. I think some adjustments might need to be made to the cooking time, baking soda and liquid amounts to get a better result. Nevertheless it was still yummy!

        Reply
  70. Linda Lawson

    just made these again…. only 1/8 tsp. baking soda and no salt. Instead of coconut oil I used MTC oil. That just saved a step not having to melt it. Then I added stevia and cinnamon instead of maple syrup. Added raisins. I saved the maple syrup for pouring over after they were toasted. Really good. Yes, the variations are endless to this simple recipe. Thanks.

    Reply
  71. Anne

    Loving this recipe! I tried another version by replacing 1/2 the almond flour with flaxseed meal. Turned out great. I haven’t tried adding sweetener or raisins, but always include cinnamon.

    Reply
  72. Elyssa

    Thank you so much for this recipe. I just tried it but instead of being like an English muffin it’s more like the Irish Soda Bread my dad used to make. I think if I’m going to get an English muffin taste/texture I’ll half the baking soda. But even though I didn’t get the English muffin I was looking forI got something that I haven’t had in almost 9 years. So thank you for that.

    Reply

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