Quick Paleo English Muffins

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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:

Quick Paleo English Muffins
4.7 from 32 reviews
Print
Recipe type: Paleo, grain free, gluten free, low carb
Cuisine: Low Carb Paleo
Author:
Prep time:
Cook time:
Total time:
Serves: 1
Paleo and low carb English muffins, grain free.
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).
Serving size: entire recipe Calories: 220 Fat: 18 g Carbohydrates: 5 g / Net Carbs: 2.5 g Sugar: 1 g Fiber: 2.5 g Protein: 8 g
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.

 

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. Sylvie says

    Tried this with flax meal and it turned out delish! Didn’t rise as much as I hoped, so I just made a half open faced egg and avocado sandwich.

  2. Tressa says

    I have tried a lot of recipes for bread and I threw them away. Some were so gross I found myself saying seriously how could anyone call that eatable. I might add that gets expensive. I got up immediately and tried this I am so pleasantly
    surprised put butter and fruit spread on it and it was delicious.. Thank you so much for a delicious bread alternative…

    • says

      Tressa, thank you for trying the recipe. So happy it worked out well for you. I know what you mean, I had some pretty gross, costly, failed bread experiments before I made one that I liked.

  3. Jen says

    Just thought you might like to know that mixing baking soda and vinegar together makes both products inert.

    When baking soda (sodium bicarbonate) reacts with vinegar (acetic acid) you get water, carbon dioxide, and sodium acetate (a salt). Basically a salt water solution.
    I don’t know how that would help your muffins rise? I’m pretty sure it’s the egg that’s doing it.
    Just to be sure, I made this following your recipe minus the salt water solution and they came out perfectly. Just an FWI

    • says

      Hi Jen, some people have had great results without the baking soda and vinegar, but others have said it did not rise without it. Not sure why it varies. It very well may depend on the egg. As for my experiments, I have noticed that in the oven, it rises better with it, but the microwave version seems to make the muffin rise without it. It also seems to rise more in the microwave in general. Thanks for the great info, as I love food science!
      ~Stacey

  4. Karen says

    I made the most awesome breakfast sandwich this morning. Thank you so much! Wish I could send a picture as it was not only tasty, but beautiful as well.

    • says

      Karen, thank you for your kind words. I’m thrilled it turned out well. It is so hard to get a photo when your hungry and the food gets cold. It is is just nice to eat it and not have to take a picture. My kids are always asking why I don’t take a photo of my food at a restaurant. I just want to enjoy it while it is hot I tell them.

    • says

      Jennifer, Thank you so much for dropping by, making the recipe and leaving a kind comment. I love your site, and will have to peruse all the yummy content again.

  5. Deb says

    Have you every tried cooking this recipe in a waffle iron?
    I have seen other bread recipes cook in waffle iron but have not tried.

    • says

      Deb, that is a great idea! I have not tried it, but think it would work out nicely as a waffle. May have to oil it pretty good. I need to dig out my waffle iron and try it. Thanks

  6. Jana says

    I found this recipe earlier today and decided to try it for lunch (I must say I was skeptical… for some reason coconut flour and I have not always seen eye to eye). :) Like others, when it first came out of the microwave, I was still unsure. But after the toasting (which I loved your “this is an important step… do not skip!”)… I can’t get over how delicious this was. These will be a staple for me now. Heavenly. Dreamy. Make my eyes water in happiness good. Thank you, so much, for bringing a favorite back to my life. Cheers!

  7. Roxanne says

    Hi Stacey,
    I’m looking for a good low carb/no carb breakfast bread alternative. I’ve never tried coconut flour so I’m leaning towards using almond flour. Can you tell me if these have a coconut taste? I really don’t like coconut so I’m going to need to make adjustments if it does. I have coconut oil but then again I’m very reluctant to use it because of the flavor.

    Thanks so much!!

    • says

      Roxanne, you can use almond flour, in 3 times the amount(3 tbsp) and use butter or ghee in place of the coconut oil. I don’t taste a strong coconut flavor in these, but I don’t mind coconut flavor.
      ~ Stacey

  8. Amy says

    I tried this first without the apple cider vinegar and it was alright. I tried it again with it (mainly because i missed that part of the recipe last time) and it is soooo much better! ah! I pan fried it up and put cheesy eggs over it with some no sugar added ketchup!

    • says

      Amy, thank you for letting us know how it went. It does need the apple cider vinegar to rise properly. I’m glad your 2nd try went better.
      ~ Stacey

  9. says

    Hi! So glad to have found this recipe. I’ve tried many paleo “English muffin” recipes and all were pretty “meh” until this one. Thank you!! Love your blog!

    • says

      Hi Jen, thank you for your kind words, and visiting my site. So glad you liked the English muffins. I will go check out your blog & I like the blog name you chose.
      ~Stacey

  10. Stephanie Smith says

    These are wonderful! I make a breakfast sandwich every morning with one of these! I make it in the microwave, and it comes out perfectly! Thank you!

  11. Angela Rutter says

    I was worried when this turned out as a puffy egg in the microwave. I hate eggs. :P But then I toasted it in a pan and made a breakfast sandwich with it and wow. It’s not as good as the real thing of course but it has the nooks and crannies of english muffins and the crumb mouth-feel like the real thing. I think it would be amazing with sausage but I used ham and it’s pretty good. Thank you for sharing. :)

    • says

      Angela, thank you for your great feedback. My son also hates eggs, and he eats these. But some people find them a bit eggy, especially if they don’t pan toast them. I think the toasting helps change the egg texture. I know what you mean, I do really miss the real sourdough ones.
      ~Stacey

  12. Nina says

    Hi Stacey — this recipe is so good! The muffins are soft, moist and yet have a crunchy crust. They rise beautifully, have great texture. I made them savory, with just sea salt for seasoning and they didn’t taste “eggy” to me or to other people who tried them. I can imagine they must be really good when made sweet too. Thanks so much.

  13. Heather says

    Hi

    I’m English and I’m intrigued about English muffins. What are they? We don’t have them in England!

    Or maybe we call them something different?

    • says

      Heather, although English muffins were first made by an English baker named Samuel Thomas. He made them in North America. So, they are not really common or well known in England. They are somewhat like crumpets. Perhaps, Samuel Thomas was trying to make crumpets and ended up with these muffins.

    • says

      Seven, the batter is usually pretty thick. But if it comes out thin, then I suggest using either the ramekins or small glass storage bowls to bake in. Sorry that happened. If your batter is not at a pasty thick consistency, you can always add a pinch more coconut flour.
      ~ Stacey

  14. says

    I made these today, and we were so happy! I changed them a little because I used muffin rings and a regular oven, so when I had mixed it up I realized it was too liquid and would ooze out onto the pan. I didn’t measure, but I must have put in at least double the coconut flour by the time it was thick enough (I want to measure next time so it’s reproducible). It worked out beautifully! Unbelievable how breadlike these are. Thank you so much!

  15. Samuel says

    I’m not clear about the baking powder substitute. So it’s either this or baking powder? I have Paleo friendly baking powder, how much should I use?

    ⅛ Tsp Baking Soda mixed with ¼ Tsp Apple Cider Vinegar in separate pinch bowl ( this replaces baking powder) *

    • says

      Toni, yes these can be made in the oven, and there are oven instructions in the recipe directions. Bake at 400 F for 12 to 15 minutes or more until center is done.
      ~Stacey

  16. says

    I made these this morning and they were easy and looked like a perfect English Muffin and held together great. I could spread butter, nut butter etc. on them. In my second batch I added fresh clipped herbs which added some nice flavor. However, To me they tasted more like a thick omelette. Did I do something wrong?

    • says

      Judee, as with most grain free breads, some people do find them a bit eggy tasting. The herbs perhaps bring out the egg taste a little more.
      ~Stacey

  17. Robin L. says

    This was perfect! I wanted a more savory muffin, so I left out the vanilla and only used 3 drops of stevia, which added a slight sweetness. I pushed the batter through a small metal strainer which easily removed all lumps. It browned very quickly in my cast iron skillet. I really enjoyed this with a fried egg for breakfast. THANK YOU!!!

  18. Jan says

    Just wanted to tell you how yummy these are!! I didn’t have the right size ramekin so mine came out larger and a little too thin to cut so I just browned it and then put some sf map,e syrup on it. Yum!!

  19. Erica M says

    I’d love to try these but my daughter is not only allergic to eggs, corn and gluten, but coconut as well. My son is gluten and dairy/casein free also. Any suggestion on that replacement? I’m gonna use banana to sub the egg, as mentioned.

  20. sarah says

    Hello! Just wondering if I could use baking powder in place of soda/vinegar combo. I’m excited to try this out but I’m out of baking soda. Thank you!

  21. Kim says

    I just made a batch of these in the oven. I used 2 whole eggs and 2 chia eggs, baking powder, and the rest of the recipe as called for (quadrupled). They baked up very small and thin but firm, and held up to (careful!) slicing and pan toasting. I’m using one as a bun for a burger for lunch! Thanks so much for this recipe!!

  22. Suzanne says

    LOL I posted that and my computer went back to the page and the instructions were there! Thanks, this is today’s breakfast. :)

  23. says

    I made these as directed and they came out perfectly! I decided to beat an egg with a dash of heavy cream and turn them into French toast on a whim – I now have a new favorite, easy breakfast! Thank you!

  24. Kathleen Marion says

    When you quadruple the recipe do you add 4 egg as well? Same if you wanted to make like 8 English muffins? One egg per muffin?

  25. Linda says

    I tried flax eggs & applesauce with no luck….but today I used 1/3 cup mashed banana in place of the egg & baked it for about 25 minutes. It kept its shape & popped right out of the dish. Great flavor! Its not like an English muffin in texture …more like a muffin but its yummy!

    • says

      Yay Linda, you have done it. Would have never thought of banana as an egg substitute. Yes they would taste like a banana muffin I suppose as banana is a dominant flavor. Still a win though!
      Sincerely,
      Stacey

  26. Linda says

    I tried a flax egg & then applesauce another time. I was not successful although they tasted yummy…but mushy & I ate it with a spoon! :(

      • Liz says

        for those with egg allergies, I have heard from multiple sources (including my egg & beef lady at the farmers market) that people who are allergic to chicken eggs are able to eat duck eggs with no reaction at all (something about the difference in the type of protein in dick eggs vs. chicken eggs). Duck eggs are larger then chicken eggs – about twice the size, so if you use 1 duck egg, you would double the rest of the recipe.

        • says

          Liz, thanks so much for letting us know about this alternative. I do have friend with egg allergies that uses the duck eggs in this recipe successfully. But I had no idea about how to convert the recipe.
          ~Stacey

  27. Tara says

    Hi~ I love the recipe, i think it worked well! the middle of my english muffin however seems to be a little bit green though! I ate it. Is it alright? Thank-you!

    Tara

    • says

      Tara, sometimes the baking soda can turn the coconut flour a little greenish. Probably only the center if the baking soda was not mix in really well. It is a harmless reaction that can happen with baking soda and plant based food high in chlorophyll.
      ~ Stacey

  28. Joe says

    could you substitute yeast for the baking soda and cider vinegar? I don’t know if it would react with the coconut flour like it does with regular flour, but it should be able to feed off of the honey.

    • says

      Joe, I have not worked with yeast since I started baking grain free. I am not sure if could replace the baking soda with yeast, as when I used to make conventional bread there was yeast and a baking powder or baking soda combination in it as well. Would be interesting to experiment with, though.
      ~Stacey

      • Judy says

        Stacy, first of all, thank you for sharing your recipe. I was very happy with it. I have a question though. You told Karen (on June 5, 2014) to use 1 tsp. of baking powder, yet in the information above the ingredients you state to use 1/2 tsp. of baking powder. How much should I use?

        Thanks!
        Judy

    • says

      Julie,
      it says in the recipe to bake in oven at 400 F for 12 to 15 minutes, or until middle is firm. In the oven you can use the ramekins or the metal baking rings on a baking sheet. Just be sure to extra grease or oil the ramekins so they don’t stick.
      ~Stacey

  29. Karen says

    Hi,

    I’m eating this for the first time as I type this. I didn’t have coconut flour on hand so I made it with almond flour. It’s amazing. I spread a little soft cheese on it after I toasted in coconut oil. Yum!

    • says

      Karen, thank you for trying it, and you can use almond flour as long as you use about 3 tbsp, as you need a larger amount than the coconut flour.
      ~Stacey

  30. Stephany says

    I love this recipe!!! I have made it several times now. I have been doubling the recipe and putting it all in one ramekin. I can get three slices when I cook it in the microwave and two when I cook it in the oven. (Doesn’t rise as much in the oven, weird. :)) But I like the thicker slices better. My favorite ways to eat it so far are as an egg sandwich or with loads of apple butter. Best coconut flour recipe I have tried yet!!!!

    • says

      Stephany, thank you for your kind words and for sharing your techniques with us. I noticed that the microwave does make it rise more as well, and stick to the ramekin less. Not sure why this is.
      Sincerly,
      Stacey

  31. Frank weir says

    I wanted to add that I want to try different flavors with this by adding different sugar free extracts like maple, almond, maybe even orange, banana or lemon. Walnuts and pecans would be an extra flavor dimension too. Also would be great with bacon or sausage as a side. Could have different combinations and eat this for two or three times a week. Hard to just eat eggs morning after morning.

  32. Frank weir says

    I subbed just one tbsp of almond flour but quite eggy. I also used baking powder and four drops of liquid Splenda. Forgot that coconut flour draws moisture so I will use the three tbsp a of almond flour as suggested next time. It still was delicious but more like a pancake than English muffin. Quite sweet with the Splenda. Will reduce that. But super easy and quick pancake. I will make and freeze, great idea. Low carb breakfasting is a daily challenge but very important for blood sugar control for us T2 diabetics. Thanks for posting this! Really appreciate it!

    • says

      Frank, definitely use at least 3 to 4 Tbsp almond flour. Coconut flour is so absorbent you don’t need much. Thanks for reporting your results.
      Sincerely,
      Stacey

  33. Mary Scarlett says

    Not sure where the calories are coming from? I came up with a rough estimate of 140. This looks like a terrific recipe!

    • says

      Rebecca, I always make the larger batches of them in the oven, because I can’t fit more than maybe 2 in my microwave. So I can not be sure how long it would take.
      ~Stacey

  34. Cindy says

    Love this recipe. I like mine a little sweeter so I add extra honey. This is what I’ve been looking for and will be my go to recipe. I’ll be all set if and when I can find a good sandwich bread recipe.

    • says

      Hi Cindy, your comment made my day! I am still working on sandwich loaf bread recipes, but have not made a really awesome one yet.
      Sincerely,
      Stacey

    • says

      Jodi, you could sub the coconut flour with 3 Tbsp almond flour or 3 Tbsp cashew meal (both can be made by grinding up the nuts in the processor). Unless your son is allergic to all the nuts, then I’m currently working on a nut free version. Have not done it yet.
      Sincerely,
      Stacey

    • says

      Jenna, are using an egg or egg replacer? It won’t work without an egg. Be sure also to grease or oil the baking container or you won’t be able to get them out easily. Hope that helps. Check to make sure you didn’t leave out an ingredient.
      ~ Stacey

  35. CMack says

    Tried these today. Not eggy at all. Used the microwave and followed the recipe exactly (subbed in the baking powder as allowed) and worked perfectly. Looks exactly like an English muffin. I panfried them, but they didn’t get very crispy. Pressing them with a spatula helps make them a little bit more dense, and I like that. Still delicate so might be hard for a sturdy sandwich, but looking forward to easy and quick low-carb bread/English muffin alternative. Thanks for sharing this wonderful recipe.

    • says

      Thank you Lynn! I get so many egg free questions, and really don’t have many egg free solutions, as eggs are one of the few foods I can tolerate.
      ~Stacey

  36. Bethany says

    Hi! Is it normal for these to come out green!? I baked for an extra 5 min because at 15, they were still too gooey. Thanks!
    Beth

    • says

      Hi Bethany, they are usually more of a yellowish green color. But some coconut flour does turn a little greener when mixed with baking soda, especially if it has more chlorophyll in it. Normal and healthy. All ovens vary, and I think mine does tend to run a little hotter and faster than most. Thanks for the feedback

      Sincerely,
      Stacey

  37. robert says

    idea of this sounds amazing but struggling to find coconut flour locally,
    has anyone tried using almond in place?

    • says

      Robert, you could use 3 Tbsp almond flour of cashew flour. or you make coconut flour from processing in a food processor unsweetened coconut flakes until powder forms.
      Stacey~

    • says

      Melisa, yes I have, and it works great! there are freezing instructions in the post. Just place them in freezer bag with parchment paper or wax paper between them. then take out the night before use and put in fridge to defrost.
      Stacey~

  38. Melanie says

    Hi Stacey, these look delicious but I have an egg allergy! Wondering if I used some sort of egg substitute, if they would turn out. Do you know of any experiences trying this?

    Many thanks,
    Melanie

    • says

      Hi Melanie, I have tried using a chia egg or a flax egg, but they turned out not very good. I have not tried the store bought egg replacer though. Do you have good results using that in other baked goods? I wish I knew of something that could sub for eggs.
      Stacey~

  39. Sookie says

    Hello Stacey,
    I just made some English muffins based on your recipe and they were excellent! I was thinking that these would make a good substitute for hamburger buns as well. Thank you so much for posting and I look forward to trying more of your recipes in the future.

    • says

      Sookie, thank you trying these and your kind words. I have used them for burger buns, just left out vanilla and sweetener.
      Sincerely,
      Stacey

  40. Lynette says

    I’ve made these according to the recipe three times in the last three days. These are great!! They are the perfect running food smothered in humus or marmite.
    Thanks for sharing.

  41. Lynette says

    I’ve made these according to the recipe as is three times in the last three days!!!! I love them!!! They are perfect as running food smothered in humus or marmite. Thanks for sharing!!

  42. Barb says

    Hi Stacey.
    I was looking for grain free English muffin recipes when I found your site. These look so good! I noticed the recipe only calls for 1 TBS of coconut flour. Is this correct and would the ratio still be the same if I subbed blanched almond flour for the coconut? Thanks so much for posting. I’m looking forward to trying these. I don’t use a microwave but I have 8 muffin rings so I want to make them in the oven. Any suggestions on what temperature and how long I would need to bake in the oven?

    Thanks,

    Barb

    • says

      Hi Barb, Yes 1 tbsp for coconut flour is correct. But if you use almond flour I believe you will need 3 1/2 to 4 tbsp. Coconut flour absorbs more liquid than almond flour. the temperature for oven is 400 F and the time for baking is 12 to 15 minutes.
      Stacey~

  43. Angela says

    This recipe is phenomenal! I used it to make a sausage cheese (daiya) muffin, and it was DELICIOUS! I posted a link to your recipe on my Facebook along with photos of my success! Thank you!

  44. says

    These are great! I made them with regular butter, regular 2% milk, and baking powder, and did them in the oven. BUT I forgot to grease the ramekins and they stuck!! But still so good! Thank you!

    • says

      Allison, thank you for trying these. I sometimes forget to grease them too, and they sure do stick, especially in the oven. Went to look around your site and you have many yummy looking recipes over there. I can’t wait to try them. Thank you for stopping by.
      Sincerely,
      Stacey

  45. Meghan says

    These look great! I have to be at work very early in the morning, so I usually prepare my breakfast the night before. Do you have any experience with refrigerating and reheating? Or freezing? I was thinking of making egg sandwiches and using them for rushed mornings.

    • says

      Meghan,
      Yes these can be refrigerated and can be reheated. They can also be frozen, defrosted and reheated. There are directions in the post above the recipe.
      Thanks for trying them and commenting.
      Stacey~

    • says

      Jordan, you are welcome! Thank you for the great feedback! That comment made me feel so much better after a very difficult day:) thank you.
      Stacey~

  46. Mary says

    Thank you for this! Trying to go ‘keto’ and I think this is the perfect recipe for when I want some bread! So good with bit of Adam’s peanut butter smeared on top and a cup of BP coffee!

  47. Kristen D. says

    Thank you for sharing this recipe. I have been looking for recipes that my daughter will eat and she gobbled this up! She was born with severe intestinal issues. Lately she has been placed on anti-inflamatory meds and they didn’t seem to be helping. We switched her to grain free/dairy free/ sugar free and she is doing so much better! The doctors are amazed at the difference her dietary choices have made. I will be checking out more of your recipes! Thanks again.

    • says

      Kristen, thank for commenting. I am over joyed that your daughter is doing better, and she likes the muffins. I have dietary issues and allergies and so does my son. So I know how hard it can be to find food they can eat that tastes good. It is really why I made this site.
      Sincerely,
      Stacey

  48. Marti says

    Hi Stacey,
    I’ve been Paleo for about two years, just recently discovered your blog and am loving it! Take a look at my Instagram post this morning at @onemarti I posted a great pic using this recipe and credited the English muffin to you!

    • says

      Thanks so much, Marti! I had to join Instagram again as I was not able to get my old account to work. Thank you for trying it and sharing.
      Stacey~

  49. Jenny J says

    So I answered my own question. I did a blend of half almond flour and half coconut and it worked out well! It balanced out the coconut a little. A good possibility to try as well :-)

    • says

      Jenny, sorry I didn’t get to my comments sooner but my day job has been super busy. Hoping it will get slow again so I can give my site more attention. Yes, you could use all almond flour too, you would just use about three tbsps instead of the one Tbsp coconut flour. It looks like you did half and half and that is probably even better. Thanks for letting me know how your results came out. As there definitely are some people who don’t love coconut flour or are allergic.
      Sincerely,
      Stacey
      http://www.beautyandthefoodie.com

        • Judy says

          Stacey,

          Thanks! A 1/2 T coconut flour and 2 T almond flour work great!!! I love this combination better than the all coconut flour version. They are both good, I just prefer the texture with the combination of flours.

          Judy

          • says

            Judy, that is great. I was hoping it would work out. will have to try your version on the kids. Thanks for sharing and letting us know the outcome!
            ~Stacey

          • Judy says

            Stacey, I just wanted to share with you and your readers what I did this morning. I used my square 8×8 pan and multiplied your recipe times 4. I only have 1 ramekin, so I wanted to be able to make more than one muffin at a time. Granted, I have square muffins now, that is fine with me. I plan on making a grilled cheese sandwich with one of my muffins.

            I do use baking powder instead of the baking soda and ACV combination.

            After the muffins had cooled a bit, I cut it into 4 sections, then removed the “muffin” from the pan to cut in half to finish the process of toasting in a pan.

            This will be a huge time saver for me.

          • says

            Judy, that was great thinking and they taste the same square as round. Great idea on the grilled cheese. I have not grilled cheese in so long!! :)
            ~ Stacey

          • Judy says

            I wanted to update my comment. For my grilled cheese, multiplying the recipe X 4 was great. But for a piece of toast or English muffin, I think multiplying the recipe X 5 will work better. The muffin needs to be a little thicker, in my opinion.

  50. Jenny J says

    I tried this out tonight and it was a pretty good alternative. I made a bun for my mahi mahi burger. :-)

    Have you tried or considered almond flour? For some reason, I just havent been a huge fan of the coconut flour. And I love coconut. Just wondering if it would work the same. Thanks for sharing!

  51. Alison says

    Oh WoW!!! A Dream come True! So much better than the Gluten Free selection out there. I’m off to a kitchenware shop to see if I can find a mold shaped like a slice of bread …. lol Wish me luck!!! :)

    • says

      Alison, Thank you so much for the great feedback and enthusiasm! I have seen the the bread slice molds before, and superb idea! I will look for one too!
      Sincerely,
      Stacey

  52. Dona says

    Also came over from another site that linked to this one, tried the one minute muffin and it was good,this one is much better for breakfast stuff I love it, I am diabetic and love finding new low carb foods and there are more and more all the time please keep it up

    • says

      Dona, thank you for the great feed back, and trying the recipe. I have diabetics in my family, so I do try to make low carb options in most recipes.
      Sincerely,
      Stacey

      • Dona says

        Made some more I love these, my 5 year old grandson and his mother , who is prediabetic also loved them I honestly think it is the best bread substitude I have yet to find and am making big plans for these lol

        • says

          Dona, I’m thrilled you are enjoying them. I have used them in many things and added different ingredients to them. I make strawberry shortcake with them. My blogger friend made french toast with them. Keep me posted of anything you create with them and I’ll share it if you like. You absolutely made my day, thank you!
          sincerely,
          Stacey

          • Dona says

            LOL ok but you asked for it, like others I missed bread most of all on low carbing, nothing else really bothered me. Last night I made stuffed pork chops by eliminating the sweatener and adding poultry seasoning salt and pepper and letting them dry out a bit before breaking them up, added a bit of egg and onion before putting them on the pork chops and man oh man awesome stuffing, will let you know what else I come up with.

  53. dbarmom says

    Thanks for this great recipe! Went out for breakfast his morning & had my favorite Eggs Benedict (only ate 1 & saved the other for dinner). Was feeling so guilty about the carbs in the English Muffin. Just tried this recipe & it is fantastic! My first baking experience with the coconut flour I recently purchased. I’ll be exchanging the English Muffin for this one for my leftover dinner (just slip the bacon, egg and hollandaise over). Only change I will make for next time is to reduce the liquid sweetner. It was a bit sweet for me. Will try 3 drops instead of 6 next time. Otherwise, I’m so happy to have something to make Eggs Benedict, Egg McMuffins & just plain old sandwiches which tastes GOOD and feels like real bread!

    • says

      Thank you for the feed back and taking the time to comment. If you are making a savory recipe ( egg mcmuffin or Benedict) then you can leave the sweetener out entirely, or just add less like you were planning. I only add the sweetener if I’m having plain toast or with nut butter. I know what you mean, I was having a hard time doing low carb without a decent low carb bread sub, so it became an ongoing quest.
      Sincerely,
      Stacey

    • says

      Julia, yes there is, in the recipe directions it gives oven directions and times as well. I do make them in the oven too, as I don’t want to use the microwave too much.
      Sincerely,
      Stacey

  54. says

    wow. Seriously WOW! I used to do Low Carb and loved making all the “cheat” foods such as bread…but never really found one I “loved”. I can finally say I LOVE this muffin! It holds together BEAUTIFULLY and even has that bit of a “crunch” to it, once it’s pan fried! I had it as an egg muffin sandwich this morning and it was DELICIOUS! I can’t wait to make these in bulk and freeze them! Do you mind if I link to this post on my blog so others can share in this deliciousness? I’m only starting up my blog (2 posts so far, lol)…thanks!

    • says

      Keri Ann, Thank you for the positive feed back and trying the recipe. I will check out your blog. Yes, of course you can link to the recipe on your blog. Thanks, in advance, for doing that!

      Sincerely,
      Stacey

  55. Kari says

    Thanks for posting these! Seriously a game-changer for giving me new breakfast options. I can’t wait to try the chocolate version, too.

    • Stacey says

      Chaya, There is not an exact ratio for this substitute. But I believe that if your trying almond flour, you would have to use 1/4 cup of nut flour to replace 1 tbsp coconut flour. But you may have to use a little less milk of choice as well. Just add the milk last, using half of the original amount, and then add a little more if the batter is too thick. Let me know how it goes, if you try this.
      Sincerely,
      Stacey

    • Stacey says

      Beatriz, thank you for commenting. Mine are sort of a yellow greenish but if I put any sunflower seed butter on them, then they turn green from the baking soda reacting with the chlorophyll in the sunflower seeds. It is harmless and happens anytime baking soda contacts a seed or veggie high in plant chlorophyll. As long as your keeping unused portions in the fridge or freezer you are fine. As they don’t have preservatives to keep them from getting mold. Hope this helps.
      Sincerely,
      Stacey

    • Stacey says

      Kazy wrote:
      I tried it with my toaster and the toaster toasted it. I know what you mean about toasters. Most toasters do what yours do. I bought mine off Amazon and because it got some good reviews. Not for nothing but they don’t make very good toasters anymore. They seem to be a relic of the past. It’s more about the toaster oven, I guess, which I don’t think does such a great job of toasting bread very evenly.

      Anyway, I actually used a fork to split the muffins rather than a knife. It works and then I toasted it.

      I made 4 muffins in the overn. I used these metal rings I bought on Amazon to make eggs so I could make a perfect sized egg for my Thomas’s English Muffin sandwich, when I was eating wheat. They’re only 3 inches across. I would prefer 3.5 but I used the metal rings this time for the muffins, sprayed them with olive oil to grease them up. Put the batter in each and baked them on a baking sheet for 15 minutes. Cooked my egg freestyle as all my rings were taken up with the muffins, threw in some Feta cheese into the mix and had myself a wonderful Paleo egg muffin sandwich. Didn’t have parchment paper so I used wax after splitting the extra muffins and froze them for next week. Thanks.

      On 11/23/2013 8:58 PM, Stacey wrote:
      It is possible that I have a destructive toaster. Yours sounds very high tech, I think I need to get one. Thanks for telling me about it. I have a toaster oven but it takes up so counter space. I love the idea of a defrosting feature!
      Thank you,
      Stacey

      On Nov 23, 2013, at 9:29 AM, Kazy wrote:

      Interesting. I thought that might have been the reason why but when I made them, they seemed pretty firm.

      Anyway, my toaster is a Breville and when you put the bread in, metal holders gently clasp the bread – it’s an actual measurer apparatus as all breads have different thickness, like bagels vs sliced bread – and the mechanization very slowly brings the bread down to where it toasts. When done, the mechanism brings the toasted bread back up very slowly and gently releases the bread. I also have a defrost feature for frozen breads. So I’m thinking it’s possible my toaster might work. Might not. I’ll try and see. I plan on putting it on low toasting. But thanks for everything.

      Great recipe. Lifesaver for me. You made me very happy.

      kaZy

      On 11/23/2013 8:56 AM, Stacey wrote:
      Hello Kazy,
      They fall apart a bit in a regular toaster. But a toaster oven works well. I think the pop-up action is too much for grain free breads that don’t have sticky gluten in them. Great question! Thank you.
      Sincerely,
      Stacey

      • Tina Rardin says

        Here’s a way you can use any old toaster. I think it was my mother in law who gave me this tip. Put your muffins in the toaster very carefully, then gently lay the toaster on its side. Place a paper towel on the counter in front of the toaster to catch your muffins when they pop out. It works perfectly!

        • Stacey says

          Tina, thank you for this genius suggestion! I would have never thought of that. Going to try with all my breads!! :)
          Sincerely,
          Stacey

  56. Jessica says

    I’m wondering if there is a way to make a bunch at once. Like mix up the whole batter separately then pour into individual ramekins or muffin tins or something. Has anyone tried that? If not, I might have to. I’d just hate to waste it if someone has tried it and it hasn’t worked. Thanks for the recipe!!

    • Stacey says

      Jessica, I believe one of the commenters made a dozen and froze them. I think she used either muffin tins or whoopie pans. I have made 6 at a time that way and it was fine, I just multiplied all ingredients by 6. Just be sure to refrigerate or freeze unused portions as these have no preservatives to keep them from growing mold.
      Sincerely,
      Stacey

    • Stacey says

      Melissa, heavy cream can definitely be used as a milk choice. And sweetener can be omitted if you like. I made them with heavy cream and without the sweetener and they were still very good. Thank you for commenting and giving these a try.
      Sincerely,
      Stacey

  57. Carly says

    I just found your blog this morning while doing a search for Paleo English muffins, and I am so excited to make them! I usually try to eat grain, sugar, dairy, and nut free (a lot of restrictions, I know!) so it can be difficult for me to find substitutions for some of my favorite foods. Your blog looks like it has so many great options for people like me, and I love that you provide modifiers and different options for people with more restrictive diets. I love that these muffins are quick enough that I can make them in the morning while I cook my eggs and bacon. I will definitely be bookmarking your blog and trying more of your delicious looking recipes!

    • Stacey says

      Thanks so much for commenting, Carly. I really appreciate the feedback. I have a pretty restrictive diet as well, so I do try to give options when possible. I know how hard it is when it seems like eating allergen free is an ordeal. And you have to cook everything, and can’t eat at a restaurant without fear of a reaction to something.
      Sincerely,
      Stacey

      • Carly says

        I finally got a chance to actually make these and I am so happy to say they are DELICIOUS. The first time I made them I skipped the pan-toasting stage because I was being lazy, and they were still quite good! A different texture, obviously, a bit lighter and spongy, but still yummy. I’ve made them every morning for breakfast since. The other night I was craving dessert, so I modified it into a little “paleo” cake-in-a-mug recipe by melting some dark chocolate chips with the butter before adding the rest of the ingredients, and let me tell you that came out quite tasty! This is a great versatile recipe, and so quick.

        • Stacey says

          Hi Carly, thank you so much for commenting. I am happy you are enjoying them. It is great that you are experimenting with the recipe, I do that too. You can’t go wrong with chocolate. I’ve made them into strawberry shortcake. I will definitely give your chocolate chip version a go! :)
          Sincerely,
          Stacey

    • Stacey says

      khaleesi, Yes you can bake it in the oven. I put in the directions that you could bake in oven, at 400 F for 12 to 15 minutes or until the center is firm. I hope that helps. I do make mine in the oven sometimes,and I realize that many people don’t own or use a microwave. You do have to oil or grease your ramekin generously though, as the oven method causes it to stick more.

  58. Cindy says

    Hi, this is a great recipe!
    One question for you–the top part of mine bubbled up, kind of like an overworked muffin. Do you know what would cause that? If I could get that nice flat appearance your have I’d be thrilled.

    What a great idea! I’ll be making this a lot.

    • Stacey says

      Hi Cindy, Thank you for trying these. Mine do that sometimes too. I am not sure why it rises uneven sometimes. This is how I make mine have a flatter appearance. Ater I cut them in half side ways (one side is flat and the other side is lumpy). Next, I pan toast with lumpy sides down first and press down on the top of them, gently, with a spatula. Then flip and pan toast the other sides and press down . serve them with the flatter side facing up. I think I will update this post with a a photo of this procedure. Thanks for bringing this to my attention. It also helps if you slice them very evenly, I have issues with that, and it helps to use the long bread knife.
      Sincerely,
      Stacey :)

  59. Tamar says

    Hey Stacey,
    I follow DJ on his blog and Facebook. He shared your recipe, which is yummy, on Facebook. Glad he shared your link. Great blog and recipes. I have liked ya on FB too. Look forward to trying your recipes.

    • Stacey says

      Tamar, thank you for checking out my recipe blog. DJ is super sweet and a great chef. The FB page is new and still under construction, and your feed back is really appreciated!

    • Stacey says

      Hi Evelyn, I have an egg sub I use in other baked goods, that may possibly work. I mix 1 Tbsp flax meal ( or can use chia seed) with 3 Tbsp water, then refrigerate for 10 min, stir and use. I am curious now, so I am going to try making them with the egg sub. I will post the results.
      Sincerely,
      Stacey

      • Stacey says

        I tried it, and it didn’t work. It did not bind or rise properly. Smelled good, though.
        I will let you know if anything works.
        Sincerely,
        Stacey

    • Stacey says

      Hello Sarah, I actually have left the sweetener out entirely (just forgot once) and it was still very good. That time I did use unsweetened coconut milk in the recipe, so I think that is why it was still a slightly sweet. The full fat coconut milk adds a slight sweetness. One time I left out the baking soda- apple cider mixture too, and it still was good also, just didn’t rise as much. Hope this helps you.
      Sincerely,
      Stacey

  60. Jamie says

    Thank you for the recipe! I was wondering if these can be made ahead of time and frozen? I am a nurse and work weird hours and really would love to be able to just pull something out of the freezer for breakfast! Thanks!

    • Stacey says

      Hello Jamie, I am going put some in the freezer tonight and see if they reheat well. I will report back with my results. It would be easier for me too, if it works.
      Sincerely,
      Stacey

      • Stacey says

        Hi Jamie, I did freeze them. I made them and pan toasted them in advance. Let them cool a bit and put small pieces of parchment paper between each half (to keep them from sticking together). Then I put them in a ziplock freezer bag and into the freezer. You could take a frozen one out the night before and put in fridge to defrost, or defrost in microwave for a few seconds, mine took about 25 seconds. You could then put in the toaster oven for a few seconds if you desire. Freezing them worked out fine. Try it out and let me know.
        Sincerely,
        Stacey

    • Stacey says

      Hi Carol, I used a 3 1/2 inch, 6 ounce ramekin. Thank you for asking that. I keep forgetting they come in many sizes.
      Sincerely,
      Stacey

  61. says

    Hello! Someone in my Facebook group shared this site with us so I came to take a look. I’m definitely enjoying the information. I’m book-marking and will be tweeting this to my followers! Outstanding blog and terrific style and design.

  62. Angela says

    Thank you so much for this recipe!! I have been struggling with bread (one of my biggest weaknesses). I have purchased expensive Paleo breads and they have been terrible. I finally enjoyed an egg “mcmuffin”.

    • Stacey says

      Hi Angela, You are welcome. I’m happy it helped you. I too have tried some really bad tasting bread replacements from the store. I have been experimenting so much with grain free breads in the kitchen. And so many of those were terrible too. I was so happy when one of my concoctions turned out good! Now we can stay on track. Still trying to make an eatable tortilla substitute without gums. Will post it when I have it perfected.
      Sincerely, Stacey

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