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.
These are the most amazing, versatile, and DELICIOUS muffins!!! I topped them with spicy tuna, sun-dried tomatoes, and avocado. I’m already looking forward to lunch tomorrow…grass fed burger topped with bacon and caramelized onions!
Thank You So Much for all your hard work in the kitchen that gave us this delicious Paleo bread – YOU ROCK!!!!!
So glad you liked them!
Amazing! I am so glad I found your website. This is my new favorite go to! Egg sandwich on the go. Thanks!!
My mom and just tried the cinnamon raisin recipe in the oven and it turned out great! 350 degrees F for 25 minutes.
Sooo good!
I tried this this morning and I love it! Thank you for this. I love bread but hate what it does to my belly. I’m going to try mashing up some bananas and adding for a banana bread muffin!
This recipe is a life-saver for my will power. I love a toasty thing in the mornings with my coffee and trying to lower carbs/paleo/keto, I have really struggled to find a bread like thing that I can make at home that actually satisfies that craving. I’ve had some massive fails trying other recipes, but this was perfect! Mine came out really thick like yours in the photo, so I cut mine into 4 rounds and toasted 2 for breakfast today. I stored the other half in the fridge for a breakfast sandwich tomorrow. They toasted up great on the cast iron and it was just perfect! Thank you!
So glad you like it! I love making a bunch and having them for the week too :)
Can anyone tell me whether or not these will freeze well? I like to do a lot of cooking at once for convenience during the work week.
I made the Cinnamon Raisin version this morning and it was delicious. It was amazing to eat bread again in the morning and it was quite filling and satisfying.
Idk perhaps I made them wrong but these tasted really bad. Too salty with the salt and soda. I will try again but I am 99% sure my measurements were accurate.
Try eliminating the salt entirely if you find them too salty. I’ve never had that problem but the added salt isn’t necessary if the taste is off for you.
Thanks I will try them again. Love the idea of a paleo English muffin!
Wow, this is a game changer. I’m living in China with Celiac and there aren’t many options for GF breads/substitutes. This is easy enough to make before work or when I need a fix. Thank you so much! Love this!!
Hope you enjoy!
Thank you for this recipe! I haven’t tried it as it should be yet because I didn’t have all the ingredients on hand, but I made them with all almond flour (no coconut flour) and with 1 tsp of baking powder instead of 1/4 tsp baking soda, and they still came out great. (I made the cinnamon raisin version.) Let’s see if the picky husband enjoys them!