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.
Anyone try this with a flax egg instead of a real egg?
Thanks for an awesome recipe, I can finally have toast again… and it’s way better than the paleo bread I can buy for $12 and it’s tiny loaf anyway ???? I’m not a fan of coconut flour, I find it makes everything dry and grainy. So I only added half a tlbsp of coconut flour and added a heeped tablespoon of arrowroot flour and it made them thicker and softer ????
I just discovered these amazing hunks of yumminess!! I haven’t had anything bread-like in over a year. I just made my first one and it made me insanely happy! I’m wondering how they would do refrigerated? I would love my husband to try them but we are not up at the same time. Could I make some and keep them in the fridge? Also would it make a huge difference to cut back a little on the salt? I know it’s only 1/8 of a tsp. But it tastes a bit salty to me. Thank you so much! These shouldn’t make me so freaking happy but they do!! ????
i don’t own a microwave.
do you have conventional oven instructions?
Thank you so much for this recipe. I just tried it but instead of being like an English muffin it’s more like the Irish Soda Bread my dad used to make. I think if I’m going to get an English muffin taste/texture I’ll half the baking soda. But even though I didn’t get the English muffin I was looking forI got something that I haven’t had in almost 9 years. So thank you for that.
Loving this recipe! I tried another version by replacing 1/2 the almond flour with flaxseed meal. Turned out great. I haven’t tried adding sweetener or raisins, but always include cinnamon.
These are so eas, quick and turn out perfect! Thank for sharing!
just made these again…. only 1/8 tsp. baking soda and no salt. Instead of coconut oil I used MTC oil. That just saved a step not having to melt it. Then I added stevia and cinnamon instead of maple syrup. Added raisins. I saved the maple syrup for pouring over after they were toasted. Really good. Yes, the variations are endless to this simple recipe. Thanks.
Has anyone tried these with vegan egg substitute or some other substitution? I have an egg allergy and so have been hesitant to try this.
If you make it with a flax or chia egg, I’d love to know how it comes out, please share! I’m betting both would work but haven’t tried either to confirm.
Ok, I finally was able to try this out with a product called ‘vegan egg’ which was the only thing I could find. It turned out ok, but not as fluffy and sliceable as the version with real egg. I think some adjustments might need to be made to the cooking time, baking soda and liquid amounts to get a better result. Nevertheless it was still yummy!
I love these. I am on a Candida diet, and it is nice to have English muffins again. The whole family likes them, so I started to make them in the oven in order to cook them all at one time. I put them in a greased muffin pan and bake them at 350 for about 12 minutes or until golden brown. I cut them in half before serving and toast them either in the oven on “broil” setting or in the toaster.
@Nicoletta,
Thanks for the oven directions…now I can try the recipe !