You can make the fluffiest Paleo English Muffin in less than 5 minutes using the microwave! It’s a low carb and keto recipe that’s so easy and delicious.
If I knew how easy it was to make a grain free, paleo English muffin, I would’ve been eating this all the time. But now that I finally realize how simple it is, this recipe is going to be on repeat both on weekdays and weekends because it’s so dang easy to make and takes less than 5 minutes.
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Not only is this Paleo English Muffin made with healthy and simple ingredients, all you need is a microwave and a mug for a quick and easy breakfast that you can top with whatever you heart desires. I like to top mine with grass fed butter and spread some of my Paleo Orange Blueberry Jam. It’s seriously so delicious and fluffy!
And best of all, this muffin is low carb and keto without any added sugar, so it’s perfect for anyone who is craving bread on a low carb or low sugar diet (like me!). I’m not keto, but I tend to be low carb most of the time because that’s what makes me feel best with even energy throughout the day. I do love a gluten free toast now and then, but I feel like I can eat this English muffin anytime without giving me a sugar crash afterwards.
I think I’m going to need to make an eggs benedict recipe with these paleo English muffins and share with you soon. It’s one of my favorite brunch items and I haven’t been able to enjoy it in a long time without substituting the bread with sweet potatoes or home fries. I’m actually super excited about it so stay tuned, friends!
Easy Microwave Paleo English Muffin
Ingredients
- 1 tbsp coconut oil melted
- 2 tbsp coconut flour
- 1 tbsp blanched almond flour
- 2 tbsp full-fat coconut milk Revised: Full fat coconut milk will work best. Other milks will yield a crumbly muffin.
- 1 large egg yolk
- 1/4 tsp baking powder
- Pinch of sea salt
Instructions
- In a microwave safe mug, add coconut oil and tilt the mug to spread it around the bottom and the sides.
- Add the rest of the ingredients and stir well with a fork, making sure there are no separated bits on the bottom.
- Use the back of a spoon to flatten out the top of the batter.
- Microwave for 1 minute 30 seconds until set.
- Use a knife to loosen up the edges and flip the ramekin or mug to remove the English muffin.
- Cool for 5-10 minutes, then slice the English muffin in half.
- If you'd like, toast the muffin halves before serving with your favorite toppings and condiments! I like mine with some grass fed butter and some Paleo Orange Blueberry Jam.
Notes
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Tomorrow is Mother’s Day but I am so excited to
surprise my husband with this super easy and
quick English Muffin recipe. This is genius.
Thank you for sharing, Jean, and a Happy
Mother’s Day to you. Hope your family spoils
you.
Thank you so much!! I hope your husband loves this recipe. You are too sweet and I hope you have a wonderful Mother’s Day as well. 🙂
Super excited to try this! I love quick bread fixes like this!! So handy!
Love how easy this is! Next time I’m craving an english muffin, I will know what to do!
These look so easy to make. And they look delish! YUM!
You’re so creative! I am so excited about this recipe!
Will have to try this 🙂
Heck yesss I love a good mug bread!!! We’re going to need a bigger mug 🙂
I was going to say that mine turned out a little dry. But I am just a numpty and I totally forgot to put butter on it when it had finished toasting. My sweet craving was too strong for me to take the time to think straight before nomming it lol ? I didn’t have the jam though. I only had frozen fruit in the house so I put blackberries and a little honey on it. I will definitely be making this again.
Haha, so glad you enjoyed it! If you want it a bit more moist, you can increase the coconut oil a little bit. And such a great idea about the honey! I think I’m going to try it with some almond butter as well. 🙂
These look super tasty! Thanks for sharing the recipe.
I don’t want to be critical (because I will try this recipe!), however this is definitely NOT Whole30 okay. Whole30 is very clear that any breads recreated using paleo ingredients are not approved on Whole30 You have a lovely page and I’d hate for you to get backlash from the Whole30 community.
Thanks for letting me know, Amy! I’ll go ahead and fix the labels. I was a bit nervous it might be bordering SWYPO territory so I really appreciate your input.
eating mine right now with mayo, ham and cheese for a quick meal. I cant say it’s an English muffin, but its satisfying.
Thanks for this video. my daughter is making this right now. she’s 7 and excited! In the video is calls for almond milk but in the recipe is calls for full fat coconut milk. I’m going to try almond milk and cross my fingers. Thanks for this recipe!
Just took out of the microwave. Very moist. looks promising, putting in toaster now… half broke. but the other side looks delicious. Not my favorite texture. but will do in a pinch.
Thanks for sharing.
Thanks! I originally used almond milk, but realized coconut milk works better so the bread doesn’t fall apart which I explain in the ingredients. So I highly recommend you don’t sub with any other milk!
I make this recipe regularly. SO easy, so convenient. And I have never made it in the microwave! Also, I always use a whole egg, it just makes the muffin bigger and fluffier. These don’t keep longer than a day in my experience, so if I know I won’t have time in the morning to make one, I cook it at night and just toast it in the morning. This recipe is a winner!
Can’t wait to try this! Do you think this would work with a gelatin egg?
I’ve never tried, so I can’t say!
I found this to be incredibly dry and not at all like an English muffin. It was closer to a biscuit texture in my opinion, and it was a bit crumbly. I could tell from the amount of coconut flour that it would probably be dry but I went with it anyway, and I was right. It had good flavor, and it worked as something to put my breakfast sandwich on, but it was so dry it was hard to swallow. Have you ever tried switching the amounts of coconut and almond flour? If I make it again, I will try that and see if it works better. But I think English muffin texture is just something you can’t replicate without gluten 🙁
Question: my English muffins seemed to come out pretty sweet not as English muffiny as I thought they would…what am I doing wrong? I checked and it wasn’t sweetened coconut so I am at a loss.
Almond flour and coconut flour can taste slightly sweet. Unfortunately, these are some of the few keto-friendly flours so you can’t avoid that with this recipe.