Quick Paleo English Muffins
Fast and easy to prepare, grain free, low carb, keto, Quick Paleo English muffins.
These are a low carb lifesaver 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 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 muffins with nut or seed butter, egg muffin sandwich, or even English muffin pizzas. They can be made in the 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 in the freezer. Take out the night before needed, and defrost in the fridge.
Or you can take it out of the freezer when needed and defrost in the microwave for a few seconds, mine took 25 seconds.
Then pan toast again, or put in the 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, as many viewers do, then I recommend using these English Muffin Baking Rings on an oiled baking sheet.
Click the photo below for where to buy English muffin baking rings.
Watch The Recipe Video Instructions
RECIPE AND DIRECTIONS BELOW:
📖 Printable Recipe Card
Quick Paleo English Muffins
Ingredients
- 1 Egg beaten
- 1 tablespoon Milk of Choice: unsweetened Coconut Milk or Almond Milk or organic half and half.
- 1 tablespoon Coconut Flour where to buy coconut flour
- ½ tablespoon Melted grass Fed Butter or Coconut Oil melted
- ⅛ teaspoon Baking Soda mixed with ¼ teaspoon Apple Cider Vinegar in separate pinch bowl or can use ½ teaspoon baking powder, this replaces baking soda & vinegar
- ⅛ teaspoon GF Vanilla Extract * optional I omit if I'm making something savory like an egg sandwich.
- ¼ teaspoon Honey or 6 drops liquid Stevia for low carb *optional
- 1 Pinch Sea Salt * optional
Instructions
- Melt the butter or oil in a round, glass or ceramic ramekin ( I used a 3 ½ inch, 6 ounce ramekin).
- In a separate pinch bowl, mix baking soda and apple cider vinegar together ( it will be very fizzy and bubbly) Set aside.
- Add all the rest of ingredients to the ramekin, and whisk or stir with a fork very briskly.
- Add the baking Soda- cider vinegar mixture to the ramekin, and stir in well.
- Stir, scraping sides , until clump free, may have to stab at some stubborn clumps.
- 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.
- Take a knife between the bowl and muffin and slide around to loosen edges.
- Cool enough to handle, then remove from bowl, and cut in half sideways.
- 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.
- Use a spatula to press the tops of muffins lightly down while pan toasting ( as seen in photo above).
Video
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Notes
Nutrition
Nutrition Facts: Serving size: entire recipe Calories: 200 Fat: 12g, Saturated Fat: 9 g, Carbohydrates: 5 g / Net Carbs: 2.5 g Sugar: 1 g Fiber: 2.5 g Protein: 8 g
*all nutritional data are estimates based on the products I used*
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
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Shannon says
Can these be made with egg replacer or egg substitute like chia or flax? Thank you
Stacey says
Hi Shannon, Chia or flax egg did not work out in this recipe. I'm not sure about egg replacer as I have never used it.
Sarah Haight says
Good morning,
Can these be made egg free?
Stacey says
Hi Sarah, I have not had any luck using any kind of egg substitute in this recipe so far.
Petal says
I omitted the stevia and vanilla extract, mixed up the ingredients and poured into my waffle maker. Made a GREAT substitute for sandwich bread, weird as that sounds. Quick and easy too. Thanks for a winning recipe!
Stacey says
Thank you so much, Petal for the waffle iron tip! Great idea!
Pierre says
Thanks. This was a good basis for modifications :
First of al I found the recipe too eggy and two nutty to my taste, and I removed all added sugar as I like english muffins somewhat savory and eat more lowcarbs.
I finally made super muffins with one egg + 1tbsp heavy cream for TWO SERVINGS. I Used 2 tbsp organic oat FIBER (not bran) instead of coconut flour. The rest of the recipe is unchanged and just doubled (ah yes : some vinager taste is important, I put 1/2 tsp cider vinegar + 1 tsp soda for two servings) ... and in the end I toasted the muffins in an electric
quick bread toaster like we have in every French kitchen
noor says
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.
Emily says
Hi Stacey, thanks for the recipe! I have been on keto for two months and am now really terrified of recipes that say "it tastes just like bread" as it never does! Worse, I don't have a microwave so all of those "mug bread" recipes that abound on the internet are not for me. Your recipe is very precise and using a ramekin worked perfectly! Lovely, thanks for the recipe and all of the work that I know goes into developing successful recipes. Cheers, Emily
Stacey says
Thank you, Emily 🙂
Stacy says
I was very skeptical as I have wasted a lot of time and ingredients on other recipes. I tried this for breakfast today and it was fabulous. I am so glad I gave it a try. Thank you for your passion of cooking and sharing with us.
Stacey says
Thank you, Stacy, for trying it and letting me know how it turned out. I know what you mean, I have probably wasted the most time and ingredients on trying to get a recipe the way I want and it is painful to have to make a recipe a few times and still not be able to post it or use it. I always try to eat the experiments that don't turn out quite right even though it is not good enough for posting on the website because I hate throwing it away.
Marsha says
I was just wondering if you have ever made up several at a time and then froze them? How well did they do after defrosting?
Stacey says
Yes, Marsha, I have and some viewers have froze them as well. In the post (3rd paragraph) there are freezing instructions and suggestions.
Becky Mc says
Hi there! I adore this recipe. It’s a my go to for bread. However I’m always unsure how much baking powder to use when making 6. I have been using 3 teaspoons but can’t imagine that I need that much. Advice? And thank you so much!
Stacey says
Thank you, Becky, Maybe try 2 tsp baking powder and see if that works out?
Corie says
I love this recipe and have been using it for a couple years to make everything from toast to sandwich bread to burger buns to waffles. I remove the “sweet” flavors when making bread and add a little more when making waffles. They are so delicious! I had to change my diet drastically a few years ago when I learned I’m allergic to wheat and I really missed eating things made from flour, even though they strongly disagreed with my insides. This recipe really makes me feel like I’m not missing out. I also really like that it’s made from coconut flour as opposed to almond because almond flour seems like it gets dry and chalky in some recipes. Thanks again for sharing such a great recipe!
Stacey says
Thank you so much, Corie, for sharing your kind words and tips with us. I really appreciate it. I use almond flour but usually combined with coconut flour or other flours as it can get dry. It all depends on the recipe.
🙂
Candace says
Has anyone tried making these in larger amount and larger container for a pizza crust?
Krista says
I nearly cried with joy when I took my first bite of the breakfast sandwich that I made using this English muffin recipe. Thank you so much for taking the time to experiment and develop this recipe! I even misread one of the measurements and it still turned out fantastic!
Stacey says
Thank you, Krista fro trying the recipe, your kind words and for taking the time to comment 🙂
Kathryn says
These look perfect! Pinning these so we can try them in the morning!
Stacey says
Thank you, Kathryn 🙂
ChihYu says
What an amazing recipe! I love english muffins. Will definitely be making this one!
Stacey says
Awe, thank you, ChihYu 🙂
Michelle says
Love this recipe! So easy to wipe up for breakfast! I tried it cassava flour instead of coconut and liked it better. I know it has more carbs but it's tastier in my opinion. Will try almond flour next! Thanks!
Stacey says
Thank you so much, Michelle. Yes, Cassava is more starchy like regular flour but also higher in carbs like regular four 🙁 Great for when you are having a higher carb day or on a Paleo diet.
EL Mehdi says
I Hesitated a bit at first but I have finally given this recipe a try yesterday. It was delicious. I still have a long way to go to perfect it xD but I'm planning to make this recipe my breakfast meal from now on ^^
Stacey says
Thank you, EL Mehdi for giving the recipe a go.
EL Mehdi says
Thank you for sharing it with us ^^
Ela says
What am I doing wrong? This is the second recipe I’ve made using only coconut flour and the baked goods come out with a greenish tinge to them. I’m afraid to eat them. All of my ingredients are fresh and I baked these in the oven. I toasted them on a panini maker and they look fabulous except for the green.
Stacey says
Hi Ela,
Usually, they turn out a yellowish color but I have had them turn out with a slightly yellowish green tinge before and I think it depends on the coconut flour & it does not mean it is bad or spoiled. I think that the fresher coconut flour probably has more chlorophyll in it and can turn greenish when mixed with baking soda. It is completely harmless and you did not do anything wrong & your coconut flour is fine. If you mix baking soda and sunflower seed butter (a plant that is high in chlorophyll) together it will turn bright green in a few hours. Found that out the hard way, lol.
Megan says
Just made a fried egg, bacon & cheese sandwich using your english muffin recipe and OMG it's slap yo mama good....lol SO glad I found this.
Stacey says
Awe, thank you so much, Megan, for trying the recipe and taking the time to comment.
Linda says
I'm egg free.....if someone has a sub that worked for them. Please let me know! Thanks!
Stacey says
I have not found a good one for this recipe, but I have not tried all of them.
Rachel says
gI have been told by a hospital's chef that for each egg you want to substitute in any recipe, you mix a teaspoon of chia seeds and a tablespoon ofwater and let it get to a gelled consistency, then use as you would an egg. Good luck as I haven't tried it.
Debbie says
This recipe has been the best! I have tried several and none have met my expectations (and tastebuds extremely happy) till now! Thank you so much for sharing this, I’ve made it several times and today I made extra to freeze so not having to make every morning 🤗….I also read thru all comments and got some great suggestions to try, waffle iron and trying with cassava flour for those more carb needs days……
Stacey says
Thank you, Debbie, for trying the recipe and for your kind words and tips.
Ashley says
Hi! I'd love to try your recipe but have a question first. I am tryig to eat low carb and do not want to add honey. You list honey as optional however I am confused on the substitution. When using the full fat canned coconut milk for milk of choice, should it still be unsweetened? Also, the 6 drops liquid Stevia - is that in addition to the coconut milk?
Stacey says
The sweetener options are optional and are: honey or stevia, whether you use coconut milk or other milk options.
Nat says
They are wonderful! Thank you Stacey 🙂
Stacey says
Nat, Thank you so very much 🙂
steph says
i am so making this!! it looks so easy and delicious 🙂
Stacey says
Thank you Steph.
Gus says
Ranibanani, if you are hungry on low carb, the answer is very simple, you aren't eating enough fat. Fat, and plenty of it, is probably the biggest single reason the LC works. Actually, LC alone can't work, you need to add the other half, the HF. Low carb, high fat. LCHF. Lowering the carbs lowers the blood sugar spikes, high fat takes away the appetite and lowers insulin levels, because ot the longer break between meals. Without exception, everyone I have put onto LCHF that said they were hungry, just needed to add fat. They were low carb alright, but not high fat. Once they upped the fat, via cheese, coconut oil, nuts, butter, and so on, appetite disappeared, weight fell off, bloods improved.
Kelly Turner says
I was just put on a no grain, dairy or egg diet and have been eating fairly well but am always hungry. Your explanation really helps and will up my fat intake to see if that helps. Thanks! I'm planning to try this recipe this weekend since I am really missing breads.
Anony says
Awesome recipe! I first made the mistake of using 1/2 tsp of baking soda as other suggested in order to skip the additional step of mixing the soda with ACV. Big mistake. That was way too much baking soda for the little muffin. While the texture was awesome, the taste was very bitter.
Thanks for the great recipe!
Stacey says
Thank you Anony for the lovely comment and trying the recipe. Oh yes be ever so careful with the baking soda, if you more or too much, then the bread will taste so bitter
Rhonda says
Hi just wondering the saturated fat in these? Would love to try them
Stacey says
Hi Rhonda, it is 9g saturated fat. I put it in the recipe card. The number sort of disappeared, when I changed recipe card plugins.
Ca;rmen Martinez says
This is an absolutely lovely recipe and I appreciate you sharing it with us! Whipping them up is so fast and easy -- and tasty! I even made them for a hamburger bbq we had and they held up beautifully with my burger!
Stacey says
Thank you so much Carmen! That has made my entire week! I really appreciate you taking the time to make the recipe and comment 🙂
Ashley says
So I just pretty much gave up or mostly gave up starches (grains) in my diet and have been missing bread. I just made this recipe - I quadrupled it but made them into actual muffins since I didn't have any other way to cook them all at once into english muffin shapes. And can I just say I am SO IMPRESSED with these. They came out like cornbread muffins which I really enjoy but I'm so happy with the nutrition stats on them and the ingredients they contain. Definitely going to use this recipe on a regular basis!! Thanks so much!
Stacey says
Ashley, thank you for trying the recipe and your taking the time to leave a very kind comment and review. I am thrilled they worked out well in the muffin pan. You're truly welcome 🙂
Ranibanani says
Oh my goodness, thank you! I need to be on a lowish healthy carb diet and I think this coconut flour english muffin is a life saver! I used about 1/4 teaspoon of erythitol for sweetener and double the ACV with baking powder. My biggest struggles with low carb is having to change what I like to eat (bread) and also feeling hungry to the point where I binge on carbs breaking my diet. Just wasn't sustainable. But this! It definitely hacked my low carb breakfast. I can eat this with anything that calls for bread pretty much. It has a nuttier flavor than wheat bread which to me is actually richer creamier and i love it. Moreover it hits the spot. One little sandwich and I'm full and no cravings. Excellent! It's so good I can just eat it with avocado or tomato and there's enough protein already from the egg. It is even good standing alone especially hot out the microwave then toasted. And it's ready in 2 minutes! What? Thank you so much for sharing!
Stacey says
Ranibanani, Thank you so much For your very kind words and glowing review. I am so thrilled that you are enjoying the recipe. Makes my day 🙂
Ranibanani says
The thanks are all yours! Have you ever made this with almond flour by any chance?
Stacey says
Ranibani, Yes, you can replace the coconut flour with 4 Tbsp almond flour.
Rachel says
Someone gave me this recipe using flax instead of CF, works great!
Stacey says
Thank you for sharing Rachel. 4 tbsp Flax meal can replace the coconut flour in the recipe.
Alice says
I made this recipe twice and both times it's too runny and soft to cut in half.
I noticed that your mixture tends to clump after adding in the coconut flour but mine doesn't...should I add more flour?
Stacey says
Alice, Usually by the time I'm done mixing the batter, it thickens up to almost a paste. If yours is still runny, then do add a tiny more coconut flour. Coconut flour is very absorbent, so you can also let the batter rest for a minute to thicken before baking. You may also need to bake for a little longer, as all ovens and microwaves can vary. I hope it works out the next try.
Alison N says
I made the English muffin but instead of toasting it once it was out of the microwave I cut it up and added it into a pan with melted butter, celery and onions and fried it up adding poultry seasoning, sage, salt and pepper and it was an amazing stuffing/dressing to go with chicken and mashed potatoes. Delicious!
Stacey says
Hi Alison, that sounds amazing! I have used it in bread pudding before, but not for stuffing. That is a super creative idea. I love it!
mub says
The first one I tried looked pretty bad but still toasted up nicely. The second one looked much better and had a better texture. I am not sure what I did differently between the two but I really liked them so I will need to make some more to figure out exactly what works for me! I used a tiny pinch of splenda and no vanilla to turn them into a bacon and cheese sandwich. I think if they were a tad sweeter it almost would pass for a McGriddle sandwich! Thank you for this recipe, you have made my breakfast options much less bleak!
Stacey says
mub, thank you for sharing your kind feedback. I am thrilled you enjoyed the recipe? Sometimes, if I don't get all the clumps out of the the batter, they come out a bit eneven looking.
Olly says
Coconut mama brought me here. Thanks for the recipe what a great find. Had forgotten about my coconut flour sitting in the cupboard. I'm low carb most of the week but not gluten free with a cheat day. The first recipe I tried called for a ton of eggs so put me off working with it. Made an egg muffin and was really tasty. Dense and filling.
Great easy to follow flour recipe that will now be a staple. My only regret is not making a bigger batch! Thanks for the recipe. Simple and tasty. I used a sprinkle of stevia for the sweetness and like others, used half a teaspoon of baking powder and omitted the vinegar. Cooked the egg first then browned off the muffin in the remaining olive oil in the pan.
Stacey says
Thank you Olly for trying the recipe and taking the time to share your results. I'm thrilled that you're happy with the recipe. Say hello to Tiffany (Coconut Mama) for me.
Wenona says
Thank you so much for this recipe! My husband needed to ditch the grains and we both found this recipe. I made it this morning for his breakfast and he loved the smell of it and the taste and the texture. He is, and therefore, I am very happy!
Stacey says
Hi Wenona, Thank you so much for trying the recipe and taking the time to comment. I am so happy your hubby gives it the thumbs up 🙂
Dana says
All I can say is WOW!! I found this recipe after I had already eaten breakfast, so I couldn't wait until lunch time. I am now eating this yummy little bread with tuna salad. I have been looking all year for bread. I used a little rectangle glass dish and it is an adorable yummy sandwich. I used the 1/2 tsp of baking powder instead of soda and vinegar, perfection! Thank you so much for sharing your talent. I will be making this probably every day. So glad I can now have something so good and not high carb like the pita breads I eat.
Stacey says
Dana, Thank you so much for trying the recipe and your very kind words. I am thrilled you are enjoying the recipe and it has made my day 🙂 & I love the square dish for sandwiches idea!
KdonnRN says
Can you give the approx measurements of your rectangle glass dish? Thank you
Rebecca Woodin says
We have SO MANY allergies in this house. we are getting ready to try cassava flour as we cannot have any nuts, no wheat, no grains but corn, no rice... so we have landed at trialing cassava flour.... I have NEVER cooked with it before but REALLY want freaking bread ANYTHING at this point. Also we will have to sub the egg with the flax egg as eggs are also a NO in the house (my LO has a lot of issues and is EBF)
I don't want to waste ingredients... would I be wasting my time trying this out? lol 🙂 thanks1
Stacey says
Hi Rebecca, I haver never used cassava flour in any recipes yet and do not have experience using it. I know that this recipe, using coconut flour doesn't work well with a flax egg. I tried it and it fell apart. It really needs an actual egg to bind the coconut flour. I know that some viewers have used a duck egg instead of chicken egg and had success. Maybe if you Google egg free cassava flour bread recipes, something might turn up that works for you .
Laurie says
Cassava flour is amazing!! I use it mostly(so far) for making paleo tortillas. Amazing flavor, I really can't tell the difference from wheat. Ottos brand is the best. I had a reaction with Anthony's. Coconut flour is very absorbent...You might need more cassava in this recipe if you try it. I'd start by mixing a little more at a time until it has the consistency in her video.
Jo says
I just made this using heavy cream, baking powder, and a drop of liquid sweetener and it was delish! I think I'll use a slightly smaller container next time to make it thicker and pan toast it on higher heat for more crunchiness, but this is now a definite favorite after 5+ years of low-carbing! Thank you!
Stacey says
Jo, thank you so much for your kind words! 🙂
Donna says
Can you make these English muffins with Peanut Flour rather than Coconut Flour?
Stacey says
Donna, I have not ever used peanut flour before, so I would not know how much to use as a replacement.
Alisha says
Thank you for this wonderful recipe! We have recently switched to Paleo, and this was one of the first recipes I tried. My husband loves his breakfast sandwiches and wraps, and he is a big fan of these... as am I and our three daughters! I invested in silicone pancake molds so that I could do them in the oven and make more than one at a time 🙂 (We also love your Chicken Bacon Biscuit Pot Pie!!)
Stacey says
Alisha, Thank you so much for taking the time to leave such a nice comment 🙂 I have the silicone pancake mold too. Great idea on using those, as they are like the metal rings but more non-stick. I am so glad you like the chicken bacon biscuit pot pie. I love that recipe, and feel like it is very underrated. Probably because the photo on that turned out so bad, lol. I love your blog. It is truely beautiful 🙂
Alisha says
Thanks for the response! I just left a comment on the pot pie and hope it might help encourage people to make it! (I ALWAYS read comments before trying new recipes!). Thanks for the sweet words about my blog <3 I enjoy blogging, but it's something I never have as much time for as I wish! p.s. I just finished eating an English muffin 🙂 We might be obsessed 😉
Stacey says
Thanks Alisha 🙂 🙂
Stacey says
Thank you Alisha, you are a sweetie 🙂
Jenn says
So I'm late to the party since I'm brand new to paleo (2 weeks in!) But these were absolutely amazing and the perfect bread substitute I've been craving! Thank you so much! This is a life saver
Stacey says
Hi Jenn, thank you for your kind words! Welcome to the paleo party, lol. 🙂
Serda says
Thanks for the recipe! Great posts.
Stacey says
Thank you Serda for your kind words.
Cindy says
Hi Stacey,
Thnx for the recipe. Is it possible to use only eggwhites instead of an whole egg?
Stacey says
Cindy, I have not tried it with just egg white, because I figured it most likely needed the yolk to bind it together.
Candy says
Stacy why do they look green in the middle when cut in half
Stacey says
Candy, it depends on the coconut flour. Sometimes when it reacts with baking soda it can turn a yellow green color or sometimes it turns out light yellow. I think it has something to do with the ripeness of the coconut used to make the coconut flour. It is harmless and happens to sunflower seed butter when mixed with baking soda as well (only it turns bright green).
Jacqueline says
I found this recipe yesterday while searching for Candida diet recipes. I'm learning that the Paleo diet is similar to it. I made this yesterday & again this morning and it's just so wonderful! You gave this carb lover hope to get through this crazy restrictive diet. Thank you so much!
PS Are you on Instagram? I'd love to post a pic and share it.
Stacey says
Thank you Jacqueline! I know what you mean. I am on Instagram here:https://www.instagram.com/gfbeautyandthefoodie/
Jinyoung Jang says
Hi, there! Thanks for this easy recipe. I made this recipe using both butter and coconut oil w/ baking soda last night and my muffins turned out a bit bitter. Why would that be? They smelled yummy. Please help!
Stacey says
Jinyoung, did you add the sweetener? It needs that to balance the taste of the baking soda, and you can always add a little more of the sweetener to taste.
VIki says
PS to my first comment... your recipe also says if not using the baking soda and vinegar to use half a teaspoon of baking powder...is that right? Seems like A LOT for the small portion. Most recipes usually call for 1/8 t baking powder so want to make sure this is right 🙂
VIki says
Hi!
I just made this for the first time.
Is it supposed to look "eggy" and yellow when it comes out of the microwave? Basically it rose in a cylindrical column while it cooked which was fun to watch.
It looks like it's long enough to get about 4 good slices out of.
I just want to know if this is normal? It doesn't taste like eggs, but with one whole egg and a small amoutn of the other ingredients I"m not surprised lol.
Just waiting for it to cool so I can try it now!
Stacey says
Hi Viki, yes I use 1/2 tsp but 1/4 works as well. Coconut flour is heavy so it needs a little extra help rising. It is an egg color as coconut flour is yellow as well. If you pan toast it, then it will be less eggy. Most people do not find it very eggy.
Emily Guffey says
I've made this recipe a handful of times since I found it 5 days ago-ha, I love it!!!
First time I made it as-is and cooked it in the microwave.
Second time I multiplied by 6 and baked them in the oven in a muffin top pan-they stuck like you said, I didn't grease enough, but I got them out with just a little tearing! This time I completely forgot to add the milk so if anyone is wondering if they'll turn out without milk, they will but I prefer with, it's more tender. I used these mostly for egg sandwiches or topped with butter and a tiny bit of homemade jam (just because I went keto doesn't mean I'm tossing out all the jam I made pre-keto days! Just using 1 tsp at a time is plenty and not too many carbs).
Third time I made "corndog" muffins for my kids, who gobbled them up. I doubled the recipe, greased 8 silicone muffin molds with coconut oil, divided the batter between them and dropped 1/4 of an uncured grass-fed beef hotdog in each, cut up so they wouldn't choke (they're little). Microwaved them until set (I'll probably bake them next time but I was in a hurry). Served with ketchup and veggies fries and the littles were in heaven.
The fourth time.. oh boy! I made Pumpkin Cream Cheese Danish Muffins! I purchased silicone English Egg Muffin rings from Amazon by this point because I knew I'd be making this recipes over and over and silicone seems to be the best when you're baking them. I made the recipe almost as stated for a sweet muffin, but added pumpkin pie spice (didn't measure, just dumped until it looked good) and I reserved one egg white.
Then I made the Cream Cheese Danish filling here, but halved it and used the egg white I reserved: https://shecallsmehobbit.wordpress.com/2015/06/01/no-grain-cheese-danish/
One tip when using English Muffin rings--dip the bottoms in the batter you're using and it won't seep out underneath (well, maybe a tiny bit but better than a whole bunch)!
I used parchment paper on my cookie sheet, dipped my rings, divided the muffin batter between them and scooped the filling into the center. I baked them at 400 degrees for 11 minutes.
SOOOOO good!! I can't wait to experiment more with this recipe, so many ideas come to mind!
Stacey says
Awe, Thanks so much Emily for the lovely comment and all the great recipe ideas!! <3
Jennifer says
I made your recipe this morning. However, I did not put it in the microwave or oven. I heated a skillet with some avocado oil. This batter was very thin and I just poured a bit in the skillet. I did double the recipe. This cooked up just like a traditional pancake. It bubbled up exactly right. It flipped exactly right. It looked exactly right and it tasted amazing. I did not use any syrup. I simply made a couple of over easy eggs and......I will be making these again. I may use a bit of maple syrup for flavor next time. Hmmmm, maybe make them a bit savory and use them for veggie roll-ups....
Stacey says
Jennifer, that is awesome! Did they turn out more like pancakes, crepes, or wraps? 🙂
Jennifer says
It was more like a crepe in texture and it was thin but I flipped it like a pancake. It was very light and airy and had just a slight eggy flavor. It rolled up nicely. I can see spreading some nut butter and fruit in a roll-up. A savory version wrapped around lightly steamed or blackened veggies, yummy asparagus perhaps.
Stacey says
Jennifer, this is good news for me, as I have such trouble making crepes.
Kyla McAuliffe says
YOU have made my day with this English Muffin! LOVE LOVE LOVE it. THANK YOU! <3
Stacey says
Kayla, Thank you so much for the super sweet comment! 🙂 You have made my day as well!
Sara says
YUM!!! I tried a similar recipe awhile back and I wasn't impressed. I told my husband (he wasn't impressed either) I'd have to experiment with the recipe the next time... Fast forward a few weeks to this morning, when I was craving a good yolky fried egg and desperately wanted something to sop up the goodness with. Since switching to a primal lifestyle, without something "bready" to enjoy my yolks with, I've been making a zillion variations of scrambled eggs and that's the last thing I wanted today. So with the power of Google I tried again, and my tummy is happy! My husband will be thrilled that I found a winner! On a side note, I did toast my last try in the regular toaster and they had a good crunch, if someone didn't have time to babysit the skillet for the final step. I used full-fat coconut milk with these today and the hint of coconut has me looking forward to making the sweeter version with vanilla and raw honey for a decadent treat slathered with Amish (no sugar added) peach jam!
Stacey says
Hi Sara, thank you for taking the time to try the recipe and comment. I'm so glad you enjoyed them. I think I might need a new toaster, as other viewers have said these were fine in their toaster as well. Amish peach jam sounds amazing!! 🙂
Anel says
Hi! I really appreciate your creative paleo/primal recipes and the flavor was great on these muffins but, I would like a crunchier more toasty texture. I was wondering if you've already experimented with more flour and less egg?
Stacey says
Thank you Ansel, I have not tried adding less egg, as I was thinking it may not bind or rise properly. But maybe it would make it toast crunchier. I sure do miss bread that toasts better and crunchier! Let me know if you try it, and I may experiment with it as well.
Gloria says
So looking forward to making this! I miss my English muffin and bacon sandwiches every morning.
Rebecca says
This was the best breakfast sandwich that I have had since going low carb. I am definitely going to make a bunch and freeze so that I will be able to whip up something quick and delicious to take with me to work! Thank you for such an awesome recipe!!!
Stacey says
Rebecca, thank you so much for your very kind words! I am thrilled that you like them. 🙂
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!
Stacey 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.
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!
Stacey says
Diane, you can use 4 tbsp almond flour to replace the 1 tbsp coconut flour.
Marsha LAGrone says
I was wondering how you store them? Do they need to be refrigerated until used?
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!
Stacey says
Mary Ellen, thank you so much for trying the recipe and taking the time to leave a nice comment. 🙂
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.
Stacey says
Tiffany, Thank you for trying the recipe and letting us know how turned out. Great idea using them for sandwich buns 🙂
Anita says
Very good, and so easy!! Thanks for posting!
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!
Stacey 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
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!!
Stacey says
Tricia, thank you for the lovely feedback! So happy that you are enjoying them 🙂
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
Stacey 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.
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!
Stacey 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. 🙂
Angela La Muse 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.
Stacey 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.
Alyona says
I was wondering what options u would suggest for baking dishes? Would regular muffin tins work?
Thank u
Stacey says
Alyona, I used round glass storage containers, but you could also use a larger muffin pan.
janel says
Just made these for my family, and they loved them! We used them for egg,sausag,cheese McMuffins! We like the texture so much, we will use them for buns,pizza crust, pancakes, cupcakes, etc! The texture is like a thick Pancake/bread. I love the buttery taste when you heat them up in a pan!
Stacey says
Janel, thank you for trying the recipe, taking the time to comment & leaving some great recipe ideas!
Kathleen says
Always love finding no-nut bread ideas, as I am horridly allergic to tree nuts. Going to try tomorrow!
Stacey says
Kathleen, I think you will like them.
Marion says
Bravo Stacey! Made this recipe today...testing it to make Eggs Benedict for our 25 anniversary. I know it will work beautifully. After I made one, decided to make a few more. On the second recipe (X4) I used an 8 c measuring cup to first beat my 4 eggs, then added other ingredients including the baking soda that I had added to my ac vinegar (note: no vanilla added). I ended up with 1 1/2 c mix. I melted my oil in ramekins (4) and then scooped 1/3 c of mix into a ramekin, mixed, baked in mic, and repeated X 2. Finally to the remainder of mix, I added some vanilla and cinnamon, and then mic'd that ramekin. Too easy! I am so excited about the possibilities...basil, cilantro, stevia & cinnamon, and the list goes on! Thank you for such an inspiring recipe. Will let you know if I have any other remarkable results
!
Stacey says
Marion, thank you so much much for taking the time to let us know your result and your tips on making larger batches! I get so many emails on making bigger batches and how to do it. So your tips and suggestions are very helpful! <3
Terry McClure says
made these without the sweetner, they are really great. I am going to try them for my favorite grilled cheese sandwich later today. First low carb bread receipe I have actually liked
Stacey says
Terry, thank you for your very kind comment. 🙂 You made my day!
Terry McClure says
they were awesome for my sandwich! so excited I can eat my favorite sandwich again, thank you so much for the great recipe!!
Stacey says
Terry, I'm so happy you are enjoying them!
Zoe says
Made these this morning for me and the hubby. Sweet for me and savoury for him. We loved them. Cant wait to make again!
Stacey says
Hi Zoe, thanks so much. I'm thrilled you and the hubby are enjoying them.
MissLeopard83 says
I just tried this today and was so happy with the results. I used the 1 tbsp of coconut flour like the recipe said, but it was a little more dense than I like so I will use more liquid next time. After toasting the muffin in a skillet with some coconut butter, I spread some raw organic honey and sliced banana on top. It was DELICIOUS! Thank you for posting this recipe.
Stacey says
Miss Leopard, thank you for taking the time to leave a nice comment! Made my day!
Claudia says
Hi Stacey,
your picture sure looks like a real English muffin. Amazing.
I have a couple of questions though, is this recipe easy to double or even quadruple and how runny or stiff is the batter? I am asking because I own some English muffin rings and would like to try those with this recipe but not if it is too runny. Also, do you still have to pan toast it if you bake it in the oven?
Thanks for offering this recipe. I won't use a microwave so I was very happy to see oven instructions.
Claudia
Stacey says
Claudia, Yes it can be doubled or quadrupled. The batter is usually kinda thick and pasty and works in the rings, but if yours is not so thick then use the ramekins. Coconut flour can be somewhat unpredictable at how much liquid it absorbs. Also when you use the oven you must grease or oil the ramekins or ring extra well, as they stick more in the oven (not sure why that is). Yes, they are much better pan toasted even when from the oven. It changes the texture some how and they are just better when pan toasted. 🙂
Claudia says
Thank you very much for your reply. Looking forward to trying this recipe.
Claudia
Tanya says
These turned out so amazing! So fluffy and bread like. Cannot believe they are paleo. Thanks for the incredible recipe! 🙂
Stacey says
Tanya, I am so glad you are enjoying them. 🙂
Sheryl says
Hi Stacey! thank u for what you are doing! I'm psyched about these English muffins but can't do eggs right now; can I use egg replacer and get ?good results
Stacey says
Hi Sheryl, I have not had good results with flax or chia egg, but perhaps a liquid egg substitute or a gelatin one may work. I have not tried it, but I have heard that duck eggs work.
Nartasha says
Tried these out yesterday.......genius, thanks for sharing. My husband is jumping for joy with something that resembles bread in taste and texture. Easy, to make.
Looking forward to trying more of your recipes.
Cheers
Tarsh.
Stacey says
Nartasha, awe thank you, you are so sweet to leave a comment. I am thrilled you and your husband are enjoying these! 🙂
Joy says
I am enamored with these. I struggle so much with carbs, they are a true weakness. I subbed almond meal for coconut flour, so the almonds aren't blanched and you have brown flecks of the 'almond skin'? Gave the bread an almost whole grain or wheat feel. I used a smaller in diameter container and it rose a good amount so I sliced into 4 thin slices and they fried up beautifully in the pan. I tried some with a little strawberry preserves and chia seeds, delish! It will be a great vehicle for my egg and sausage sandwich tomorrow! 😉 thanks so much for this quick great recipe!
Stacey says
Joy, thank you for trying the recipe, and taking the time to give feedback and wonderful suggestions. 🙂
Roger says
How many carbs in each one?
Stacey says
Roger, it is 2.5 net carbs for the whole recipe, but for each half would be 1.3 net carbs when sliced into 2 portions. No matter which sweetener is used the carbs ar about the same as not much is used.
Dinah Cox-Moore says
wowsers I love this!! and what I like about it most, no funky hard to find ingredients. Have you developed an oven version of this yet? I want to make a BIG batch!! Printed and on my way to the kitchen!!!
Stacey says
Dinah, you can make these in the oven. There are oven directions in the recipe. 400 F for 12 to 15 minutes, and generously grease the containers, as they stick more in the oven.
Nandi says
Could you sub the coconut flour for tapioca flour? If so, how much would I use?
Stacey says
Nandi, I have never used tapioca flour. But I do have some, and might try it out in this. I have no idea what the ratio is. Will let you know if I figure it out.
Danielle says
This didn't turn out for me at all. When I took it out of the microwave it was the consistency of an omelette.
Stacey says
Danielle, I'm unsure of what went wrong. It could be either too much egg or not enough coconut flour.
Joy says
Just thought I would try to help, but did you still try to cut it up and pan cook it? I didn't have that much faith either when it came out of the microwave like a soggy, obviously microwaved egg thing, but the pan made a huge difference as she states in the recipe. I did try a little straight out the micro before tossing it in the pan and I feel like cooking it more in the pan reduced the egg taste?
Stacey says
Joy, 🙂 thanks for helping
Janet says
If you bake them...how long and at what temp?
Stacey says
Janet, bake at 400 F for 12 to 15 mins. Be sure to grease or oil the ramekin extra good, as they stick more in the oven.
Pattyg says
Used these for bacon and egg sandwiches this morning, so good! Could almond flour be subbed? Any idea hiw much if I do try subbing it?
Stacey says
Patty G, thank you for trying the recipe. Yes you can sub with 3 1/2 tbsp almond flour.
🙂
Alina says
I am looking forward to trying this recipe!
Question: Is it 1 heaping tbsp or flat ( I run the side of knife over the spoon to make it flat). Or something in between :)
Thank you.
Stacey says
Alina, I do a flat tbsp like you do. Never thought about heaping or flat tbsp. Thanks for bringing that to my attention. 🙂
~Stacey
Tani says
I tried making these this morning for breakfast and they were delicious. I got 2 out of the recipe. I put in one ramekin for 1.3 min, and 1 for 1 min in the microwave. The one with less time in the microwave was a bit better. Then I toasted one, and put the other one in pan where i had just made bacon. Both were So good! And incredibly easy. Thank you so much for this recipe.
Stacey says
Tani, thank you for the feedback. All microwaves vary, so it is good to try different times like you did. 🙂
~stacey
Carol says
Hi, I tried this recipe this morning and although it looked great, it tasted very salty even tho I didn't add any. Any suggestions why that might be?
Stacey says
Carol, I have not had that happen, but maybe using unsalted butter (if your using butter in it) may help. Otherwise it could possibly be a little too much baking soda maybe?
Carol says
Thanx Stacey I'll give it another try. I'm new to no carbs. And not the best in the kitchen so this recipe seems great cos it's so quick.
Tiffany says
Do you think I can cook this on the stove top, in the pan, without the microwave or oven part?
Stacey says
Tiffany, I have not tried that, but I'm thinking it may turn out more like a pancake.
Kathryn says
Hi !
I was looking for bread recipes and stumbled on this and thought I'd give it a try right now. I do not eat eggs so I used a flax egg and it smells delicious! I may even try to make a loaf out of it , thanks so much; my creative juices are going 😀
Stacey says
Kathryn, I have not had success with flax egg in this recipe. If you did, then please share your technique with us
Cristina S says
Thank you!! This recipe worked out perfectly and satisfied my urge for bread!! It's even 'child' approved. My 6 yr old son loved it. Yay! Thanks again!
Stacey says
Christine, thank you so much for the great feedback. So glad your son loved it
Harrison Lane says
I was just wondering. Made the muffins the other day but they kind of stuck to the ramekins. Should I be mixing the batter without any liquid in a separate bowl and then melting the 1/2 TBS Coconut oil in the ramekin and pouring the batter in.
Just seems to me that if I mix the oil in with the batter all in the ramekin, that the batter will stick.
Thanks for these amazing muffins, so much joy.
Peace
Stacey says
Harrison Lane, you could mix the batter with the butter or oil then pour into a pre-greased ramekin. It depends on the kind of ramekin, as some stick more than others.
~Stacey
danielle says
How long do these keep? and do you store them in the fridge or room temp?
Stacey says
Danielle, they need to be stored in the fridge or freezer. If left out, they will get moldy, as they have no preservatives in them. They stay good in the fridge for at least 5 days, and much longer in the freezer. Possibly a month or two in the freezer.
~Stacey
Jennifer says
These were excellent! I normally don't make "replacement foods" but once in a while I stumble upon a good recipe and have to try it. I fried them in my pan with my eggs using bacon grease since I had just made bacon. I ,add one sugar free and dairy free for myself, and the other two I used cream and honey for my family. We will definitely make these again, they were quick and so tasty. I normally don't comment on recipes, but I had to with these. Thank you!
Stacey says
Jennifer, thank you for taking the time to comment and share. I really appreciate it. I am thrilled your family enjoyed these. Your comment made my day 🙂
~Stacey
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.
Stacey says
Sylvie, thank you for trying the recipe. Flax is a little heavier, but it makes a nice flat bread.
~stacey
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...
Stacey 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.
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
Stacey 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
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.
Stacey 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.
Jennifer @ The Unrefined Kitchen says
What?! How fun is this? Just tried one tonight and can't wait to try some in the oven tomorrow! Thanks for the great recipe/inspiration! I just may have to get some of those english muffin rings!
Stacey 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.
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.
Stacey 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
Emily Guffey says
In case anyone is looking for the answer to this, I tried it and it works! I doubled the recipe to make one Belgian waffle and split it with my husband. Very good!
Stacey says
Emily, that is awesome, and I'm going to make waffles with it!
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!
Stacey says
Jana, thank you for making my day with your kind words!
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!!
Stacey 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
Marge says
The recipe says 1 tbl of coconut flour. So if I use almond flour I increase that to 3 tbl?
Stacey says
I would use about 3 1/2 to 4 tbsp almond flour.
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!
Stacey 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
Jenn 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!
Stacey 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
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!
Stacey says
Stephanie, you are very welcome. I am happy you are enjoying the recipe.:)
Angela Rutter says
I was worried when this turned out as a puffy egg in the microwave. I hate eggs. 😛 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. 🙂
Stacey 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
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.
Stacey says
Nina, I am so happy you enjoyed them. Thank you for your kind words, as they made my day
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?
Stacey 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.
Seven says
I made these in the oven but they ran under the rings. 🙁
Stacey 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
Seven says
Thanks so much. I will try again!
Sarah 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!
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) *
Stacey says
Samuel, if your using baking powder then use 1/2 Tsp baking powder and omit the baking soda-apple cider vinegar mixture.
~Stacey
Brianna says
I threw some raisins in this and was delicious! Wish it was crunchier.. but still yummy!
Stacey says
Briana, thanks for trying these and letting us know about the raisin idea.
~Stacey
toni says
Hi, can these be made in the oven? I don't have and don't use a microwave. Thanks!
Stacey 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
Judee@ Gluten Free A-Z Blog 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?
Stacey 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
Judee@ Gluten Free A-Z Blog says
How many muffins does this recipe make? just one?
Stacey says
Hi Judee, yes it is one muffin with two slices.
~stacey
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!!!
Stacey says
Robin, thank you for sharing your experience and the strainer tip. Coconut flour is a clumpy beast sometimes.
~Stacey
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!!
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.
Stacey says
Erica, you can use almond flour, just use 3 Tbsp of almond flour to replace the 1 tbsp coconut flour.
~ Stacey
Luc says
How many English muffins does this recipe make? I'll be trying it soon, I love English muffins.
Stacey says
Luc, it makes one english muffin with 2 slices.
~Stacey
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!
Stacey says
Sarah, yes you can use 1/2 Tsp baking powder.
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!!
Stacey says
Kim, your welcome and thanks for sharing your chia seed addition with us.
~Stacey
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. 🙂
Erica 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!
Stacey says
Erica, thank you for trying these and sharing. I love the idea of French toast! 🙂
Sincerely,
Stacey
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?
Stacey says
Kathleen, that is correct "one egg per muffin" 🙂
~Stacey
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!
Stacey 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
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! 🙁
Stacey says
Linda, I have tried with flax and the chia egg and neither worked for me.
~ Stacey
Linda says
I can't eat eggs! Has anyone tried a flax egg or applesauce in the place of the egg?
Stacey says
Linda, I have not had luck with that yet. I think the coconut flour needs an egg to bind it together.
~ Stacey
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.
Stacey 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
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
Stacey 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
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.
Stacey 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
Karen says
I'd like to use baking powder instead, how much do you recommend?
Stacey says
Karen you can sub the baking soda mixture for 1 tsp baking powder.
~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
Stacey says
Judy, it is 1/2 Tsp baking powder. The other must be a typo. I will fix that. Thanks for telling me.
~Stacey
Julie says
Could you please let me know how to bake these in the oven. Thank you!
Stacey 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
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!
Stacey 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
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!!!!
Stacey 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
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.
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!
Stacey 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
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!
Rebecca says
How long would it take to microwave 6 muffins in ramekins at the same time?
Stacey 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
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.
Stacey 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
Jodi says
My youngest is allergic to coconut. What flour can I substitute?
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
Jenna says
I'm not sure what I'm doing wrong-they just turned into a crumbling mess?
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
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.
Stacey says
Thank you CMack, for giving them a go and your kind words and great feedback.
~Stacey
Lynn Thomas says
check out this website for some egg substitutes
http://www.egglesscooking.com/egg-substitutes/
Stacey 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
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
Stacey 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
Julie says
Can these be made with almond flour instead? Is the texture more eggy then bread crunch?
Stacey says
Julie, You could swap with 3 Tbsp almond flour if you like. These are not too eggy, especially if you pan toast them.
Stacey~
laners says
THANK YOU for putting this recipe up! Can't wait to make them! xoxo
robert says
idea of this sounds amazing but struggling to find coconut flour locally,
has anyone tried using almond in place?
Stacey 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~
Melisa says
These look yummy! Have you tried making several to freeze? Maybe toasting as you need them?
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~
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
Stacey 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~
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.
Stacey 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
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.
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!!
Stacey says
Lynette, thank you so much for your kind words. Marmite, is that the same as Vegemite?
Stacey~
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
Stacey 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~
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!
Stacey says
Angela, thank you for the positive feedback and sharing on your page! I really appreciate it:)
Sincerely,
Stacey
Allison 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!
Stacey 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
Allison says
That so sweet, Stacey, Thanks! We have neglected that blog terribly, and have been saying for a while that we want to get back into it. 🙂
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.
Stacey 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~
Jordan says
You have changed my life! So amazingly wonderful!
Thank you!
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~
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!
Stacey says
Thank you Mary for your kind feedback. I'm thrilled this is helping with Keto!
Stacey~
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.
Stacey 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
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!
Stacey 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~
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 🙂
Stacey 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
How much of each, should I use if I want to use both (coconut and almond) flours?
Stacey says
Judy, I would try 1/2 Tbsp coconut flour with 2 Tbsp almond flour. That is what I would use if I were to use both.
~Stacey
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
Stacey 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 8x8 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.
Stacey 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.
Stacey says
Judy, that sounds like a good idea!
~Stacey
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!
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!!! 🙂
Stacey 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
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
Stacey 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
Stacey 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.
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!
Stacey 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
Tammy says
These were amazing, thank you for the recipe!
Stacey says
Tammy, your welcome and thank you for taking the time to comment. So sweet of you to do so.
Sincerely,
Stacey
Julia says
Hi! Is there a non- microwave version?
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
Keri-Ann 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!
Stacey 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
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
Kari, you are very welcome. 🙂
Sincerely,
Stacey
chaya says
Would ground nuts / nut flour be able to be used instead of coconut flour?
Thanks!
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
Beatriz Barrere says
Hello,
I really like this muffins, thank you for the recipe!
Do you know why they turn green?
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
kazy says
Why can't you toast them in a toaster?
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
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
Tammy Hurt says
Thanks so much! Just made these this morning and they were so good!
Stacey says
Tammy, thank you for trying these and taking time to comment. You really made my day!
Sincerely,
Stacey
Melissa says
Can organic heavy cream be used in place of milk and sweetener be omitted??? =)
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
Stacey says
Thanks for the link back. I hope you love the English muffins:)
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
diabetic recipes says
Great site you have got here.. It’s difficult to find high quality writing like yours nowadays. I honestly appreciate people like you! Take care!!
khaleesi says
Could you make it without a microwave?
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.
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 🙂
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!
Evelyn says
Do you think an egg subsititute would work??
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
Sarah says
Do you have any recommendations for attempting to make this without honey or stevia? Curious if I could do this on Whole30.
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
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
Carol says
What size ramekin did you use?
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
Anna says
This was awesome!
Stacey says
Anna, I'm so happy you like them as much as I do.
Sincerely,
Stacey
Tomasa Odon says
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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