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.
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.
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
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 :(
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!
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.
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
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!
So glad the mystery has been solved! :)
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?
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?
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.
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 :)
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.