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

Much like paleo pancakes, paleo versions of bread or 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.

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

Although, I love these paleo breads:
Paleo chocolate zucchini bread
Paleo maple peach bread
Paleo lemon poppyseed bread
Paleo almond zucchini bread

Paleo english muffins you can make in 2 minutes in your microwave

Ingredients for Paleo English Muffins

The basic ingredients in these 2 minute microwave paleo English muffins, much like all paleo baked goods are:

  • almond or cashew flour/meal (I grind my own cashew meal in my Vitamix or food processor if I can’t find it in the store).
  • coconut flour
  • an egg

The cinnamon raisin version is my favorite but sometimes getting those three extra ingredients (cinnamon, raisins, maple syrup) 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 (you can never go wrong with avocado toast!), breakfast sausage, bacon, the list goes on and on really.

Some non-paleo but equally delicious topping options are cream cheese, hummus or jam (like this Chinese 5 spice plum jam or these vanilla fig preserves).

Microwave paleo english muffins - 2 ways: plain and cinnamon raisin.

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.

Try these other paleo breakfast ideas too!
Chestnut flour waffles
Paleo crepes
Healthy cinnamon crunch cereal
Apple nut porridge
AIP friendly cassava flour pancakes

4.35 from 47 votes

2 Minute Paleo English Muffins: 2 Ways

Servings: 1 serving
Prep: 2 minutes
Cook: 2 minutes
Total: 4 minutes
These paleo english muffins take only 2 minutes in the microwave and are a great grain free addition to your breakfast.


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


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


Serving: 1SERVINGCalories: 405kcalCarbohydrates: 35gProtein: 13gFat: 26gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 164mgSodium: 647mgPotassium: 253mgFiber: 7gSugar: 21gVitamin A: 239IUVitamin C: 1mgCalcium: 112mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: American
Founder and Writer at Running to the Kitchen | About

Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.

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Recipe Rating


  1. 5 stars
    Thank you for this recipe. I am on such a restricted diet and love bread so much. This is the perfect stand in. So easy to make, followed the recipe as is. Had to microwave for only one minute 10 seconds and it came out perfect! Can’t wait to share this with my grandchildren to put them on a better bread option for their health

  2. 5 stars
    Recipe is great. I made in a small cereal bowl. I used VeryWellFit’s nutrition calculator and came up with: Nutrition Facts
    Servings: 1 (some comments said recipe made 2 but I made 1 big english muffin. Love that it is 5 g net carbs and 9g protein.
    Amount per serving
    Calories 222
    % Daily Value*
    Total Fat 16.2g 21%
    Saturated Fat 8.5g 42%
    Cholesterol 164mg 55%
    Sodium 667mg 29%
    Total Carbohydrate 11.8g 4%
    Dietary Fiber 6.8g 24%
    Total Sugars 0.6g
    Protein 9g

  3. Hello!

    Been making these FOREVER! They’re EXCELLENT. Omitted the raisins due to sugar content but used LC mape syrup/cinnamon–fantastic! I feel like your macros are off ;)

    …Heres what I came up with for one delicious muffin according to your recipe…

    CAL: 295 FAT: 22g NET CARB: 4g PROT: 12g

    I make these in advance so I can just toast em up when I want one!