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.
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
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!
Can you make these at night and toast in the morning? Or make a batch for the week on Sunday? Thanks!
Yes, I’m sure you could.
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 !
You are a brilliant genius. I love these! They actually hold together like real english muffins and I can whip one up in the morning on impulse. Hello egg sandwiches; I’ve missed you.
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.
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).
They tasted baking soda-y to me as well. Have you tried making it with less? Beside that, they were awesome!
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.
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.
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.
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!!! :)
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!
Mine turned out incredibly eggy tasting- very gross =( what did I do wrong?
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?
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!