Quick Paleo English Muffins

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 Quick Paleo English Muffins

A fast, grain free, low carb English muffin.

Quick Paleo English Muffins.  Grain free and low carb / beautyandthefoodie.com

Quick Paleo English Muffins. Grain free and low carb / beautyandthefoodie.com

  These are a low carb life saver in the morning. I am so happy with these Quick Paleo English Muffins, they make life, and my way of eating so much easier.  They can be be made with different options for different diet restrictions. And each way I’ve tried them, they are still tasty. So versatile too. I can use them for English muffin with nut or seed butter, egg muffin sandwich, or even English muffin pizzas. They can be made in microwave or baked in the oven.

The pan toasting is very important to give the proper texture and taste. I have made them, then pan toasted them,  and then froze them in the freezer. I let them cool after pan toasting, and I put a piece of parchment paper between each half, then placed them in a zippered freezer bag, and put them into the freezer. Take out night before needed, and defrost in fridge. Or you can take out of freezer when needed and defrost in microwave for a few seconds, mine took 25 seconds. Then pan toast again, or put in toaster oven (not a toaster) for a few seconds. If you are baking these in the oven (not the microwave) and going to quadruple the recipe and make a larger batch to freeze, like many viewers do, then I recommend using these English Muffin Baking Rings on an oiled baking sheet. Click photo below for where to buy English muffin baking rings.

 

Quick Paleo English Muffins pinstructions. Grain free and low carb / beautyandthefoodie.com

Quick Paleo English Muffins pinstructions. Grain free and low carb / beautyandthefoodie.com

 

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RECIPE AND DIRECTIONS BELOW:

4.6 from 46 reviews
Quick Paleo English Muffins
 
Prep time
Cook time
Total time
 
Paleo and low carb English muffins, grain free.
Author:
Recipe type: Paleo, grain free, gluten free, low carb
Cuisine: Low Carb Paleo
Serves: 1
Ingredients
  • 1 Egg, beaten
  • 1 Tbsp Milk of Choice: unsweetened Coconut Milk or Almond Milk, or organic half and half.
  • 1 Tbsp Coconut Flour, where to buy coconut flour
  • ½ Tbsp Melted grass Fed Butter or Coconut Oil, melted
  • ⅛ Tsp Baking Soda mixed with ¼ Tsp Apple Cider Vinegar in separate pinch bowl ( this replaces baking powder), or can use ½ tsp baking powder
  • ⅛ Tsp GF Vanilla Extract * optional, I omit if I'm making something savory like an egg sandwich.
  • ¼ Tsp Honey or ( 6 drops liquid Stevia for low carb) * Optional, can omit sweetener, but use full fat canned coconut milk for milk of choice.
  • 1 Pinch Sea Salt * optional
Instructions
  1. Melt the butter or oil in a round, glass or ceramic ramekin ( I used a 3½ inch, 6 ounce ramekin).
  2. In a separate pinch bowl, mix baking soda and apple cider vinegar together ( it will be very fizzy and bubbly) Set aside.
  3. Add all the rest of ingredients to the ramekin, and whisk or stir with a fork very briskly.
  4. Add the baking Soda- cider vinegar mixture to the ramekin, and stir in well.
  5. Stir, scraping sides , until clump free, may have to stab at some stubborn clumps.
  6. Cook in Microwave for 1 minute and 30 Seconds, or can Bake in the oven at 400 F for 12 to 15 minutes, until middle is firm.
  7. Take a knife between the bowl and muffin and slide around to loosen edges.
  8. Cool enough to handle, then remove from bowl, and cut in half sideways.
  9. Toast in a buttered or oiled frying pan, until lightly browned on each side ( like a pancake) this is an important step, do not skip.
  10. Use a spatula to press the tops of muffins lightly down while pan toasting ( as seen in photo above).
Notes
Best when toasted in buttered or oiled fry pan. A toaster oven might be okay, but not a regular toaster. These are great with butter and honey, almond butter or sunflower seed butter, and egg muffin sandwich, or even a mini pizza.
Nutrition Information
Serving size: entire recipe Calories: 200 Fat: 12g Carbohydrates: 5 g / Net Carbs: 2.5 g Sugar: 1 g Fiber: 2.5 g Protein: 8 g

 

Update: Fellow, low carb foodie, blogger,and friend, DJFoodie has created an extra special, low carb treat with these called: OMM French Toast. Would make  a wonderful breakfast on a lazy Sunday. Check out his fun recipe & awesome blog at: French Toast

Comments

  1. Brook S says

    These. Are. Amazing. Thank you SO MUCH! This is the “bread” I’ve been looking for- bread like texture and ability to hold stuff like a sandwich and not a damp egg… I can stay paleo because of this recipe!

    • says

      Brook, Thank you for your very sweet comment! I was having a really bad morning filled with some “not so nice comments”, and you have made me feel better.

  2. Diane says

    Have you tried these using almond flour or ground flax seed? I don’t have coconut flour on hand, so I was wondering about substitutions. Looking forward to trying these!

  3. Mary Ellen says

    Best gluten free low carb recipe I found yet. Made it for breakfast and had with peanut butter made fresh in my Vitamix……yummy!

  4. Tiffany says

    I made this tonight as the bun for my chicken sandwich and it was awesome! Thank you and I will be making this again.

  5. Rachel says

    I don’t normally comment on these, but I had to with this recipe. I had originally pinned it as a “to-do” but last night I was feeling lazy for dinner and remembered this recipe. I whipped one up and topped it with some shredded chicken, cheese and a little sriracha. It was delicious!!! I have been missing bread so much since I went low carb, and I’ve just recently been cutting out gluten. This recipe is so good I made them again for brunch today! Even my boyfriend said they were fantastic, and today he suggested I make enough for him to take for lunch every day this week :p Thank you for such a great recipe!

    • says

      Rachel, your lovely comment made my day! Thank you for taking the time leave feedback.I love your chicken sriracha sandwich idea, and I will be making that for lunch today. <3

  6. Tricia says

    This was awesome! I’ve had one for breakfast the past two mornings and can’t get enough! I put some sausage and eggs inbetween this morning and it was amazing. Thanks for the recipe!!

  7. Glenys Lowden says

    Thanks for this recipe. I am going to try it on the weekend. Does this recipe just make one? What would you suggest for making a large quantity? Cheers, Glenys

    • says

      Glenys, Yes this makes one English muffin (2 halves). You can quadruple the recipe and pour into 4 ramekins and microwave one at a time or bake all in the oven together. Then store in the fridge or freezer and pan toast as needed or after defrosting. Many viewers make larger batches of these.

  8. Victoria says

    These went down an absolute treat! I used almond milk, coconut oil and honey and the microwave to heat them. My girls devoured them.
    A quick note on preparing the batter – mine was VERY wet and runny so before adding the vinegar mix I let it stand for a short time (minute or so max) and it thickened up nicely. Then I mixed in the vinegar and blasted it in the microwave. Was so impressed at how much they rose.
    Lovely moist little toasty pillows. So much more enjoyable than the gluten free options available in the shops. THANK YOU!

    • says

      Victoria, Thank you for your kindness and sharing your results and the great thickening tip! My batter always gets super thick while mixing, but I think in might be because I store my coconut flour in the fridge, or the humidity of were I live. But I have heard others say they need to let it rest for a minute to thicken. So glad your girls love them. :)

  9. says

    I tried making these today but it was a major fail. I looked at other recipes and i think the key is using a microwave…we don’t have one, so i did it in the oven and the edges got too brown and crusty before the rest cooked. Based on your picture (and other recipes i read after) i guess the microwave cooks it more evenly.
    Also, are you using rounded tablespoons of coconut flour or a level tablespoon? What should the consistency be? I felt like mine was still runny and that could have been a reason it didn’t work out as well.

    • says

      Angela, the batter should be pretty thick and pasty. It is possible your oven runs a little hotter, so maybe bake at 350 F and bake a little longer. I make them in the oven often and the main difference is they don’t rise quite as much and stick to the ramekin more. If your batter is runny, then add a tiny bit more coconut flour.

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