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.
Oh wow! This looks so delicious. I can hardly wait to try it. Thank you!
Do you think I could multiply the recipe fairly easy? I would love to try a bulk-bake and make may of them at once. I know baking can be tricky when multiplying a recipe. Thoughts?
I think that should work fine.
Sounds delicious
I do not own a microwave can I use a regular oven?
For those who can’t have nuts, I want to add that I use buckwheat flour instead, and that it works perfectly.
Anyone know how many weight watchers points?
8 smart points!
Just made these and really like them! But two of my kids cannot eat eggs. I tried to sub a flax egg and the muffins fell apart. Any suggestions?
Sorry, not really. With such few ingredients the egg is kind of crucial. My suggestion would’ve been a flax or chia egg but if that didn’t work out not sure there’s much you can do.
Lea, my husband also woke up this morning and had no desire to eat eggs yet again! I just made these this morning and we absolutely LOVED them. But, the color of the plain muffin was sort of green. Is this the eggs or the baking soda? It was weird. Didn’t affect the taste, but they looked odd.
It’s probably the baking soda. It’s happened to me a couple of times when I cook it longer. Cut back a smidge on it and it should go away or reduce cooking time slightly. Every microwave is a bit different.
Hi! I’d like to make an egg-free version to make it vegan. What would you suggest as a substitute?
Are you supposed to press the mixture into the ramekin or leave it loose and crumbly?
It shouldn’t really be crumbly, it’s a wet dough that should be smoothed with a spatula on top before putting ramekin in the microwave.
Whatever I made didn’t turn out well at all, so I ended up pitching it. :( I followed all directions and blended well, so I’m not sure where I went wrong.