Hello there! As a chef specializing in British cuisine, I am excited to share with you a recipe that will take your breakfast game to the next level. Today, I will be sharing with you my very own recipe for Paleo English Muffins.
Are you looking for a gluten-free, low-carb, and grain-free alternative to traditional English muffins? Look no further because this recipe is perfect for anyone who wants to indulge in a classic breakfast fix while maintaining a healthy lifestyle. With the use of almond flour, coconut flour, and other paleo-friendly ingredients, this recipe guarantees an amazing taste and texture that you won’t believe are grain-free.
This recipe is perfect for anyone on a gluten-free diet, paleo diet, or just anyone who wants to enjoy a guilt-free breakfast. No more missing out on your favorite breakfast sandwiches or eggs benedicts because of dietary restrictions. With these Paleo English Muffins, you can enjoy all those delicious meals without compromising your health goals.
So, let’s get started and I’ll show you how easy and quick it is to make these amazing Paleo English Muffins.
Why You’ll Love This Recipe
Are you looking for a way to enjoy a delicious and filling breakfast without breaking your low-carb or gluten-free diet? Look no further than this paleo English muffin recipe!
First and foremost, this recipe uses only grain-free and gluten-free ingredients, making it perfect for anyone with dietary restrictions. Not only that, but these muffins are easy to whip up in just three minutes, making them a convenient choice for busy mornings or when you’re short on time.
But perhaps the best reason to love this recipe is the taste! These English muffins are fluffy, moist, and packed with savory flavors. From the blend of almond flour and coconut flour to the subtle sweetness from honey and vanilla extract, these muffins are sure to satisfy your morning cravings.
And don’t just take my word for it – you can easily customize this recipe to suit your individual tastes. Try adding pumpkin puree or cinnamon for a festive fall twist, or swap out the honey for liquid stevia if you prefer a lower-sugar option.
With all these benefits and more, I guarantee that this paleo English muffin recipe will quickly become a staple in your breakfast rotation. So what are you waiting for? Give it a try and taste the difference for yourself!
Let’s take a closer look at the ingredients you’ll need to make these delicious Paleo English Muffins. This recipe uses grain-free flours such as almond flour, coconut flour, and cassava flour that are rich in protein, fiber, and healthy fats. Here’s a list of the necessary ingredients:
- Almond Flour: 1 cup blanched almond flour
- Coconut Flour: 2 tablespoons coconut flour
- Cassava Flour Starch: 2 tablespoons Otto’s Cassava Flour
- Baking Powder: 1 teaspoon baking powder
- Baking Soda: 1/4 teaspoon baking soda
- Sea Salt: 1/4 teaspoon sea salt
- Egg: 1 large egg, beaten
- Honey: 1 tablespoon honey
- Apple Cider Vinegar: 1 tablespoon apple cider vinegar
- Butter: 2 tablespoons unsalted butter or ghee, melted
- Coconut Oil: 2 tablespoons coconut oil, melted
- Vanilla Extract: 1/2 teaspoon vanilla extract
- Liquid Stevia: (Optional) added to taste (around 5 drops)
- Milk: 3 tablespoons milk (nut milk for dairy-free)
All of these ingredients can be found in your local grocery stores or online retailers catering to a paleo or gluten-free lifestyle. So gather them up and let’s start baking!
The Recipe How-To
Now, it’s time to make the Paleo English Muffins. Gather your ingredients and get ready to bake.
Step 1: Mix the Dry Ingredients
In a bowl, mix 2 cups of almond flour, 4 tablespoons of coconut flour, 1 tablespoon of baking powder, 1/2 teaspoon of baking soda and 1/4 teaspoon of sea salt.
Step 2: Combine the Wet Ingredients
In another bowl, whisk together 3 large eggs, 1 tablespoon of honey or liquid stevia, 1 tablespoon of apple cider vinegar, 2 tablespoons of melted butter or coconut oil and 1/4 cup of milk or coconut milk. Add the wet ingredients to the dry mixture and stir until a dough forms.
Step 3: Shape and Cook the Muffins
Divide the dough into six equal parts and form them into discs about 1/2 inch thick each. Heat a skillet over medium heat, grease it with some butter or coconut oil, and cook the muffins for about 3-4 minutes on each side or until they are golden brown.
Step 4: Optional – Microwave
If you’re short on time, you can make these muffins in the microwave as well. Grease a microwave-safe dish with some butter or coconut oil, place one muffin dough in it, and microwave it for around 3 minutes or until cooked through. Repeat this process until all muffins are cooked.
Enjoy your homemade Paleo English Muffin breakfast sandwiches!
Substitutions and Variations
Substitutions and variations are a great way to add your own personal touch to any recipe. This paleo English muffin recipe is no different! With just a few suggested substitutions, you can make this recipe work perfectly for you and your diet preferences.
Firstly, if you’re not a fan of coconut flour or almond flour, you can use cassava flour instead. Cassava flour is perfect for making grain-free baked goods. If you don’t have access to cassava flour, then you can try using blanched almond flour or cashew flour as well.
For those who are watching their carb intake, the recipe already uses low-carb ingredients such as coconut flour and almond flour. However, you can further reduce carbs by swapping out honey with either liquid stevia or vanilla extract. To keep the sweeter flavor profile of the muffins, maple syrup and apple sauce might also be used in place of honey.
In case you have dietary restrictions or allergies like pumpkin allergy or are on paleo bread journey or want to have a different flavor, pumpkin puree is an excellent substitute that will also give your muffins a unique, rich taste. To include some healthy fats in your diet and enhance the taste profile of muffins, you can swap out the butter with coconut oil.
Finally, if you’re short on time and want to make these muffins quickly, try microwaving them instead of baking them in the oven. Simply spoon the batter into a microwave-safe dish and cook on high for 3 minutes at intervals of 1 minute each until it’s cooked through.
By making these substitutions and variations, you can still enjoy these delicious Paleo English muffins while staying true to your individual tastes and preferences!
Serving and Pairing
Now that you’ve successfully baked a batch of these delicious paleo English muffins, it’s time to think about how to serve and pair them. These muffins are a healthier alternative to traditional English muffins, so they’re perfect for starting your day off right.
One of the best ways to enjoy these paleo English muffins is by toasting them and spreading some butter over them. The slight sweetness from the honey and liquid Stevia, combined with the nutty flavors from the almond flour and coconut flour, make for a scrumptious taste sensation.
If you prefer something savory, try topping your toasted English muffin with some smashed avocado and poached eggs. Adding fresh tomato slices or bacon as an additional topping will further enhance this delicious combination.
Incorporating these low-carb English muffins into your daily breakfast routine is an excellent way to enjoy a healthy start to your day. Their versatility also compliments lunch or dinner meals as well. Try making mini slider-style sandwiches, substituting bread in recipes such as French toast or bread pudding or use as a base for homemade pizzas or flatbreads.
To complete the meal, pair your paleo English muffin with a hot cup of coffee or tea. The complex flavors of the nutty flours complement various tea blends perfectly or a medium roast coffee bean selected from Central America.
The possibilities with these grain-free English muffins are endless – experiment, and see what combinations suit you best!
Make-Ahead, Storing and Reheating
One of the best things about these paleo English muffins is that you can make them ahead of time and store them for later consumption. After baking, let them cool entirely on the wire rack, then slice them in half using a sharp bread knife. They can be stored in an air-tight container or resealable bag at room temperature for up to three days.
For longer storage, you can freeze the English muffins for up to three months. Place each muffin in a single layer in a freezer-safe bag or container, separating them with parchment paper to avoid sticking together. When you are ready to enjoy them, simply thaw them on the kitchen counter or microwave them until they are soft again.
Reheating the English muffins is also simple and easy. The fastest way is by using a toaster. Toasting will give you that warm crispiness as if it were just freshly baked. You can also heat a non-stick skillet over medium heat, place the sliced muffins on it and cook for about 30 seconds each side or until heated through.
Whether you make these paleo English muffins ahead of time or have some leftover, these storage and reheating tips will help you enjoy them any time of the day!
Tips for Perfect Results
Now that you have all the ingredients ready and have followed the recipe guidelines for making paleo English muffins, it’s time to give you some tips for perfect results.
1. Be precise with measurements
Because these muffins are grain-free and low-carb, measuring ingredients precisely is key. Even a small deviation from the suggested measurement can affect the final product. So make sure to use measuring cups and spoons instead of estimating.
2. Use room temperature eggs
When it comes to baking, using room temperature eggs is very important. Room temperature eggs help the ingredients bind better, leading to better texture and fluffier muffins.
3. Don’t skip apple cider vinegar
Apple cider vinegar may seem like an unusual addition to this recipe, but it plays a crucial role in ensuring fluffy and light muffins. The acid in the vinegar reacts with the baking soda making your paleo English muffins rise properly.
4. Pay attention to your microwave wattage
If you’re using a microwave to make these muffins, be mindful of the wattage. A lower-wattage microwave may require more cooking time than what is stated, while a higher wattage will mean they cook faster. In general, 3 minutes work perfectly for most microwaves.
5. Make sure muffins cool before slicing
It’s tempting to cut into these delicious paleo English muffins immediately after cooking, but resist that temptation! When hot or warm, they tend to be dense and slightly sticky, so let them sit for a few minutes until fully cooled off before slicing them open.
By following these tips, you can get perfect results every time you make these paleo English muffins recipe.
: In conclusion, these Paleo English Muffins are a game changer for anyone looking for a low-carb, grain-free and gluten-free breakfast option. Not only are they easy to make, but they are also incredibly versatile and can be adapted to your liking. Whether you prefer a sweeter or savory muffin, this recipe can cater to your needs.
With the combination of blanched almond flour, coconut flour, and Otto’s Cassava flour, you get a perfect base that is not only nutritious but also incredibly delicious. These muffins can be enjoyed as a sandwich or simply toasted with butter.
So, if you’re looking for a healthier alternative to traditional English muffins, I’d highly recommend giving this recipe a try. Not only will you satisfy your cravings without sacrificing flavor or texture, but you’ll also feel good knowing that you’re fueling your body with wholesome ingredients.
Give it a shot and let me know in the comments how it turned out. I’d love to hear from you!
Paleo English Muffins Recipe
- 1 egg, beaten
- 1 tablespoon milk or 1 tablespoon milk, equivalent
- 1 tablespoon coconut flour
- 1/2 tablespoon butter or 1/2 tablespoon coconut oil, melted
- 1/8 teaspoon baking soda
- 1/4 teaspoon apple cider vinegar
- 1/8 teaspoon vanilla extract (optional-omit if making savory dish)
- 1/4 teaspoon honey or 6 drops liquid stevia
- 1/4 teaspoon sea salt (optional)
- Melt the butter or oil in a round glass or ceramic ramekin (3½ inch, 6 ounce size). In a separate 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.
- Cook in microwave for 1 minute and 30 Seconds 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.
- You can also make several and bake them together on a baking pan at 400 degrees F for 12 to 15 minutes, until middle is firm.
- No matter how you cooked them, now they need to be toasted. If you do not toast them, you will not get that muffin like texture. Toast in a buttered or oiled frying pan, until lightly browned on each side. Use a spatula to press the tops of muffins lightly down while pan toasting.
- Cool after pan toasting and eat immediately or place a piece of parchment paper between each half then into a zippered freezer bag. Into the freezer they go.
- Take out night before needed and defrost in fridge. If you don't have the time, you can take out of freezer when needed and defrost in microwave for 25 seconds. How ever you defrost them, you need to pan toast them again or put in toaster oven (not a toaster) for a toast cycle.
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Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.