Paleo English Muffin Recipes - Gluten Free English Muffin Recipes

If you'd like to enjoy some sort of “bread” with your breakfast, these quick two minute paleo english muffins made right in the microwave are worth a try. They’re especially tasty with a fried egg on top and breakfast sausage or bacon on the side. There's also a cinnamon raisin version. Also good slathered with butter for an any time snack!

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
  

These muffins have been sliced with a knife instead of gently split. To create some nookies and crannies that cradle butter, use an English Muffin Splitter.

1. Whisk together the dry ingredients in a small bowl.
2. Add the remaining wet ingredients and whisk again until fully incorporated.
3. Transfer the mixture into a greased microwave safe ramekin.
4. Microwave for 2 minutes.
5. Remove from the ramekin, slice the muffin in half and toast for 2-3 minutes in a toaster oven.
6. Serve with softened butter.

Approx. 322 calories each; 13 grams protein. Recipe from runningforthekitchen.

---

Paleo and Vegan English Muffin Recipe for Microwave or Oven

For the Paleo option

1. 2 T almond flour
2. 1/2 tsp baking powder
3. 2 T canned unsweetened pumpkin
4. 1 Large egg or 2 egg whites
5. 1-2 T almond milk
   
6. Cinnamon
7. Sea Salt

For the Vegan option

1. 2 T peanut flour
2. 1/2 tsp baking powder
3. 2 T canned unsweetened pumpkin
4. 1 flax egg (1 T flaxseed meal + 3 T water)
5. 1-2 T almond milk
   
6. Cinnamon

1. Spray a microwave safe cereal bowl with cooking spray and add the peanut flour and baking powder and mix until combined
2. Add the canned pumpkin and 2 egg whites or 1 egg and mix very well until all ingredients are fully incorporated. Add the almond milk or other liquid of choice.
3. Add the cinnamon and sea salt and put into the microwave for 2-4 minutes, depending on the power
4. Remove from the microwave and dust either side generously with gluten-free flour. Allow to cool, slice in half and pop in a toaster. Top as you like.
   

For the oven option: Follow as above, but preheat an oven to 350 Fahrenheit and bake for 12-15 minutes, or until golden brown on top and a tooth pick comes out clean (usually about 12 minutes). Grease the oven-safe bowl very well to easily slip out.

Notes: Keep a good eye on the microwave- cooking this for too long will result in a drier muffin. These can be made in batches and frozen for up to 4 weeks. Recipe from Arman at the bigmansworld.

---

Grain-Free English Muffins for Oven or Microwave

1 1/3 C blanched almond flour
1/4 C coconut flour
1 tsp salt
1 tsp baking soda
1 T fat of choice (olive oil, ghee, butter, coconut oil, bacon grease)
3 extra-large organic eggs, or 4 large
1/2 C water
1 T honey

Preheat oven to 400F, and grease 6 1/2 C ramekins. Mix together the dry ingredients, then stir or cut in your fat of choice. Whisk together the eggs, water and honey and mix into the dry ingredients (or just throw everything in the bowl if you are in a rush; this batter is forgiving!). Divide the batter evenly between the ramekins, and bake for 15-20 minutes until firm. Allow to cool for at least 5 minutes before turning out and eating in your desired configuration— tuna melts, breakfast egg sandwiches, mini-pizzas, or just pan-toasted and slathered with nut butter and jam.

Microwave option: If you just can’t set aside 20 minutes to bake these muffins in the oven, go ahead and stick one in the microwave for 2-3 minutes; the recipe can be quartered for a single large serving. The color and texture suffer in the microwave version, but if you are going to toast them and slather them with toppings, you might not mind.  Recipe originally from Whole Body Health and Fitness.