Grain Free English Muffin – Microwavable

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English Muffins were one of my favorite breakfast foods. The nooks and crannies that would hold the butter, oh it was so good! Although I did not like Peanut Butter and Jelly sandwiches, I do like Peanut Butter and Jam. One on each half of my toast or English Muffin, but not together.

Baking grain free is not easy. Most breads are best toasted or used with a Panini press. Even making biscuits in the oven on a baking pan don’t always taste yummy. Well that is about to change! This English Muffin will really make you say “Wow”, it looks and tastes GREAT! It is moist and perfectly crunchy when toasted. Not only that but it takes literally 4 minutes to make.

Before I had kids and I wanted to make myself breakfast, I would cook my eggs in the microwave and I can remember how fluffy they would get. I saw a few pictures on Pinterest of Low Carb microwavable English Muffins. Thinking of those microwavable eggs I used to make, adding some nut flour would make them turn out nice and fluffy with “nooks and crannies”. I was pleasantly surprised. It’s amazing when you think that there is no gluten or yeast involved in this muffin. It’s all healthy.

Feel free to make a few at a time and keep in the fridge. I would recommend only one in the microwave at a time.

To make a Cinnamon Raisin Muffin add the following to the recipe below.

-1 tsp honey
-1 tbsp Currants or raisins
-1/2 tsp Cinnamon

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These also make great English Muffin Pizzas for the kiddos (or you). After following directions below, just add Tomato sauce and shredded Provolone. Bake at 375 degrees for 10 minutes.

Coconut Flour ONLY results:

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Grain Free English Muffin

Serves 1
Cook time 2 minutes
Dietary Dairy free, Gluten Free, Grain free, Sugar free
Meal type Bread, Breakfast
Misc Child Friendly, Pre-preparable

Ingredients

  • 1/3 cup Blanched Almond Flour
  • 1 tablespoon Coconut flour
  • 1 Organic large egg
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Baking Soda
  • 1 teaspoon Olive Oil (Or Butter melted (All water can be substituted)
  • 2 tablespoons Water
  • 1 teaspoon Honey

Note

Few updates for the muffin, I had a lot of questions!

-definitely needs egg
-definitely needs baking soda
-for nut allergies you can omit the almond flour and use 2 tbsp Coconut flour, comes out perfect!
-after 2 minutes if top-center is still raw cook an additional 30 seconds.

Directions

1. Combine dry ingredients in a bowl and mix with a fork breaking up any clumps.
2. Add the egg, honey, oil and the water, mix well.
3.
Grease a ramekin and pour the batter into it. If batter is not pourable add water.
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4. Microwave for 2 minutes. Remove, slice in half and toast!

48 thoughts on “Grain Free English Muffin – Microwavable

  1. Melissa

    Looks good. In step 2 it mentions to add the egg, but there is not egg in the ingredient list. Is it just one egg?

    thanks!

    Reply
  2. Bobbi

    Is it one egg? I assume so but you don’t have it listed in the ingredients. Also, have you ever tried oven baking these? Just curious as we do not own a microwave.

    Reply
    1. BrittanyBrittany SCD foodie Post author

      Bobbi, like Erin above, I’m not sure why it is not showing the ingredients because on my end it does. I’m looking into the fix. I think the high power of the microwave makes it so fluffy like a microwaved Egg, but it’s worth a try in the oven. Let me know how it comes out!

      Reply
  3. Erin F.

    I got REALLY excited when I saw this recipe didn’t contain eggs, but I then realized there is conflicting information in the directions. It says to “add egg and water” and then makes no mention of the olive oil that’s in the ingredient list. Can you clear this up for me? I’m so hoping it doesn’t have egg! I think I miss my eggs more than my grains :)

    Reply
    1. BrittanyBrittany SCD foodie Post author

      I’m not sure where it doesn’t show Olive oil in the ingredient list, I am showing it…I’m so sorry, I hope it is not this recipe plugin I’m using.

      Reply
  4. Erin F.

    On a side note, I made it anyway sans egg.. It worked! Before going grain-free I always wanted Food for Life to make a cinnamon raisin English muffin (they have some that are plain brown rice).. now I can make my own! :)

    Reply
    1. BrittanyBrittany SCD foodie Post author

      That sounds great! How did making it with no egg work???? I would think it wouldn’t, but seems like you had success!

      Reply
  5. Patty

    Hi – someone on Pinterest noticed a typo and left this comment:
    “There is a typo mentioning an egg rather than oil in this recipe.” Just wanted to let you know! :-)

    Reply
    1. BrittanyBrittany SCD foodie Post author

      Thanks Patty! It’s not a typo it’s both. But water can be substituted for the oil. I did add that to the recipe. Thanks again!

      Reply
  6. Becky

    What size ramekin would you suggest? I’m way excited to try these tomorrow morning for my Saturday morning breakfast of awesome! Just need to make sure that I have the correct equipment. Even if I don’t, I’m going to experiment. :)

    Reply
    1. BrittanyBrittany SCD foodie Post author

      I used a 10oz. One that resembles the size of an English muffin is good! I’m having one for dinner :)

      Reply
  7. Jenn

    Some of my kids friends have nut allergies, so when you said you can make it with all coconut flour I was happy! Would you recommend a one to one substitution? Any increase in liquid for the change in flour? Thanks, I know my kids (and their friends) will be so very grateful!

    Reply
    1. BrittanyBrittany SCD foodie Post author

      Jenn, Use a 1/4 cup Coconut Flour and omit Almond flour. No other changes. Should be pourable but not like a liquid. Use more water to get to pourable if needed. I ran out of Almond flour and thought I’d try it last night and it was pretty good!

      Reply
    1. BrittanyBrittany SCD foodie Post author

      I substituted all Coconut flour for the Almond flour in one that I made and it was fine. Not as fluffy but still yummy!

      Reply
  8. Camille

    Made this – really strong baking soda after taste. I went back to my google search to see if I wrote down the recipe wrong, and found this post linking back to your recipe, but the ingredient was baking powder, instead of baking soda
    After reading comments above, there may still be a glitch in this recipe plugin, or perhaps a typo? I’m going to try it with baking powder instead and see if that improves the flavor.

    Reply
    1. BrittanyBrittany SCD foodie Post author

      Camille, I make these daily, and I’ve had a lot of people make them but this is the first on the baking soda taste. I have not experienced that. I did not show a link back… Baking powder is not SCD legal. The recipe was fixed and everything that you see on the site now IS the recipe. Is it possible that the baking soda went bad?

      Reply
  9. Gina

    I just made this recipe and I had the same problem as Camille. Very strong chemically/baking soda smell and taste. I followed the recipe exactly. Toasting took some of that taste away, but not all of it.

    Reply
    1. BrittanyBrittany SCD foodie Post author

      So sorry it’s not working out for you! Just omit it or reduce the amount you are using. The egg should still get it somewhat fluffy. I haven’t experienced this and most have told me it turns out great.
      Try cutting baking soda in half first and see if that works.

      Reply
  10. Kari

    Thank you so much for this recipe. I am helping my father on his SCD diet journey. I have experimented with this recipe to make it one he will like and have discovered that if I add a bit of honey to it and remove the baking soda that he likes it much better… he has a bit of a sweet tooth ;-) . I so appreciate the versatility and ease this recipe has offered. Thank you again!

    Reply
  11. Nikki

    This recipe has changed my breakfast life FOREVER! Thank you for sharing! I’ve had it everyday this week. Today, I tried the recipe with 1/4 of a cup of blueberries in the batter and didn’t add any other liquid, nuked for 1:15, cut, toasted, topped with SCD yogurt and blueberry/lemon fruit spread sweetened with honey…it was A- MAZE – ING!!!

    Reply
  12. Pip

    I had to post and tell you that you have made my day/week/year! I put my family on the GAPS/Paleo diet about a month ago to sort various health issues but mostly for my 5 year old son who has autism. Like everyone else my biggest problem by far has been breakfast, I have been through 6 pancake recipes (found one he will tolerate), numerous bread and muffin recipes and this morning in desperation I made a grain free granola in the blender. He took one mouthful, practically cried and it took him half an hour to swallow. I have just made this muffin (whilst standing in front of the microwave with my fingers crossed), handed it to my son, he took a bite, said “I like it” with surprise in his little voice and is now happily eating. THANK YOU THANK YOU THANK YOU. I have had to take a break from excitedly running round the house to write this post! Pip xxx

    Reply
  13. Yasmin

    Please tell me you have a recipe for a large batch? I want to make a bunch of these. Also, I’ll have to oven bake them because I threw out my microwave 2 years ago. Lol
    I’m not sure if I just multiply the recipe times 12 because that just seems like too many eggs?
    Thanks

    Reply
  14. Cassie

    Any suggestions for doing this in the oven instead? I don’t own a microwave and I think my hubs would love these!

    Reply
  15. Jacqueline

    I’m often very good at finding recipe substitutes on blogs, but shy when it comes to posting. However, having made this for the first time just now, I had to shout out a THANK YOU! VERY MUCH!!
    An English muffin I can not only eat, but control any overeating (LOVE single serves!) and is delicious enough to convince my Eggs Benedict-obsessed boyfriend to hang around a bit longer on a Saturday morning? One very happy girl over here! (That being Sydney, Australia, where I’m currently eating my muffin with Vegemite)

    Reply
  16. Judy

    Hi! This is the best recipe of this type that I have tried. Of course I could not leave well enough alone, so…I let them cool and sliced into 8 crosswise pieces…brushed with olive oil and toasted in the oven. Nice sub for crackers or toasted French bread rounds to use with bruschetta. Thanks.

    Reply
  17. Diana

    Any advice on a sub for the honey? I can\’t have sugar so I use sugar substitutes like Swerve or Stevia.

    Reply
  18. Michelle

    Brittany,I just cooked this in my microwave ….it was perfect!!!! I used the cinamon, raisins, and honey version and it is awesome. I am always looking for quick ideas because I am on the SCD diet. I also have a 3 year old that I am always trying to find ideas for him, he is a picky eater. Thank you for sharing this great recipe. Michelle

    Reply
  19. Krystal

    I was just wondering what size ramekin you use? I used a 6oz and it overflowed which wasn\’t too bad since I was able to cut it into fourths lol this is my FAVORITE English muffin recipe I\’ve found so far! I love that you used Allond flour! Thank you!

    Reply

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