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.
Is the coconut oil measured as melted or solid?
Melted. Thanks for the heads up, edited the recipe to reflect that.
Thanks so much! Guessing that’s why mine came out more on the dry side, as I used solid.
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
Yay! I have a pumpkin version I’ll be posting soon, stay tuned :)
Any idea how long you can leave it between steps 4&5 (eg if I microwave at a friends house the toast when I get home) ?
That would be totally fine. You can make them in advance and toast as needed for sure.
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!
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.
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!!
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!
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!
So glad you liked them (the second time around, lol)!
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 ” .
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.
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!
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.
You can use just coconut flour, just use a bit less though like 2 1/2 tablespoons or so.