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.
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
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 plum jam or these vanilla fig preserves).
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
2 Minute Paleo English Muffins: 2 Ways
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
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
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!
That’s a great idea, I think freezing would work well! I need to do that too! haha
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.
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 :)
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! :)
Awesome, glad it worked out!
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.
I’m loving the simplicity (and tastiness) of these muffins.
I’ll give them a go in the oven…fingers crossed!
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.
Yay! Hope she enjoys it :)
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!
Can this recipe make a loaf of bread? Like if you put in the oven will it bake up the same?
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!
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.
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.
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.
Baking soda can have a bitter aftertaste, especially if it has expired.
I substitute homemade baking powder instead:
2 parts cream of tartar to 1 part baking soda.
Alternative is to add something else acidic, such as a tad of apple cider vinegar.
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].)
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)
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.
The maple syrup is liquid.
You could substitute maple sugar.
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 :)
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!
Yay! So glad you tried them and you guys all like them :)