English Muffin {almond & coconut flour}

Feb 4, 2018 · 43 Comments

I've seen a few versions of this recipe but didn't take it too seriously. I didn't really believe it was possible. But I had to try it.

I won't lie. It's not identical to the texture and taste of an English muffin made with all-purpose flour, but it's a good substitute if you can't eat grains. And it's a really quick way to whip up some grain-free bread. Just adding butter melted on top immediately after it comes out of the toaster changes it significantly. So just think about piling eggs, spinach, and other great muffin toppings on them, and it gets exponentially better.

You might also consider preparing the dry ingredients ahead of time, and then adding the wet ingredients to the ramekin when you're ready to bake them.

So, here's my take on it. Fairly basic, and I'm going to try a cinnamon raisin version next. Adding a bit of cinnamon, honey or maple syrup, and a few raisins should do the trick.

As featured in

Cooking for the Specific Carbohydrate Diet

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5 from 7 votes

English Muffin

I've tried this recipe with a whole egg and it comes out much moister, but the taste is a bit more flavorful thanks to the yolk. The texture is slightly different as well; a bit spongier.

If you want to purchase a container of egg whites instead of using a whole egg and having a leftover yolk, 1 large egg white is equal to 2 tablespoons of egg white.

I managed to get 4 thin slices from this recipe, but most of the time you'll get 2 thick slices, or 3 thinner slices.

I used a 3.5 inch ( 8.9 cm) ramekin (in diameter), which holds about 4 ounces of liquid. A slightly larger diameter would have yielded closer to 2 slices.

If you don't have a microwave or don't use one, you can bake it but it does crumble a bit. To bake it, generously oil the inside of the ramekin or bowl, and bake in a preheated oven or toaster oven at 400° F (200° C, or gas mark 6) for 15 minutes, or until it's solid. You may need to slide a knife along the sides to wiggle the muffin out of the ramekin.

Servings: halves

Calories: 111kcal

Ingredients

¼ cup blanched almond flour
1 tablespoon coconut flour
⅛ teaspoon baking soda
⅛ teaspoon salt
1 large egg white
½ teaspoon oil
2 tablespoons warm water

US Customary - Metric

Instructions

Add the flours, baking soda, and salt to a small ramekin or microwave-safe bowl, and mix well with a fork.
Add the egg white, oil, and water, and mix well.
With a fork, spoon, or your fingers, flatten the batter so it's even on top.
Microwave the ramekin for two minutes.
Turn the ramekin upside down to slide out the muffin.
Slice in into 2 to 4 muffin halves and toast each slice.
Cover with butter, peanut butter, jam, or what ever your heart desires.

Nutrition

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Shawn says

September 09, 2024 at 10:44 am

Hi Erica, I love these English muffins! I use a whole egg and to me they taste almost like a crumpet. I’d love to be able to make a whole bunch at a time, to freeze for a quick future toasting!
Any thoughts on how to do this besides one at a time? Would they be as good baked in a round muffin tin if the recipe were increased?
Thanks for all your amazing recipes!

Reply
- Erica says
  
  September 09, 2024 at 3:51 pm
  
  Hi Shawn, thanks so much! Yes, you can make a large batch using a silicon muffin top mold that is microwave-safe, like this one: https://amzn.to/4d0QKEc. You might need a bit more time to "bake" them if there are more than a few.
  
  Reply
  - Shaen says
    
    September 09, 2024 at 5:36 pm
    
    Thank you!
    
    Reply
    - Shawn says
      
      September 09, 2024 at 5:37 pm
      
      Spelled my own name wrong
      
      Reply
      - Erica says
        
        September 09, 2024 at 9:05 pm
        
        Lol, I can't change it but no worries!
JJ says

November 27, 2022 at 4:51 am

Hi there, where are the recipe notes?

Reply
- Erica says
  
  November 27, 2022 at 5:49 am
  
  Hi, they're directly above the recipe 🙂
  
  Reply
Ella says

December 11, 2020 at 10:20 am

These have become an almost daily addition to our busy lives. This recipe is so easy and has turned out everytime. They're delicious with everything from peanut butter and berries to butter and goat cheese.

Thank you for this recipe!

Reply
- Erica says
  
  December 11, 2020 at 12:29 pm
  
  Thank you! love berries + goat cheese
  
  Reply
Adriann says

April 22, 2020 at 11:09 am

We have coconut allergies. Can these be made without the coconut flour?

Reply
- Erica says
  
  April 22, 2020 at 6:42 pm
  
  I'm not sure, I haven't tried it.
  
  Reply
  - Olga Elvira García Cumplido says
    
    June 02, 2021 at 9:50 am
    
    I have used rice flour They are really good
    
    Reply
    - Erica says
      
      June 02, 2021 at 3:39 pm
      
      Oh, great to know! Thanks 🙂
      
      Reply
  - Mary says
    
    June 10, 2023 at 6:15 am
    
    So good! I didn't have coconut flour, so just omitted it.
    
    Reply
    - Erica says
      
      June 10, 2023 at 8:17 am
      
      Hi Mary, thanks! Amazing that it worked well without coconut flour.
      
      Reply
Samantha L says

March 03, 2020 at 8:41 pm

Love this recipe! So delicious toasted and so easy to make. Thank you!

Reply
- Erica says
  
  March 04, 2020 at 12:29 am
  
  You're welcome! Always great to hear 🙂
  
  Reply
Emma says

August 30, 2019 at 2:34 pm

I recently started the SCD and was feeling so lost with what to make, or what would taste good and make me feel satisfied. I am SO GLAD I found your blog because these are such a delicious substitute for bread with toppings. I loved how this tasted with Ghee after toasting. Thank you!!!

Reply
- Erica says
  
  August 30, 2019 at 7:27 pm
  
  Yes and thank you! They are also great to use as croutons. Cheers!
  
  Reply
Jen says

January 31, 2019 at 5:49 am

Thank you for the great recipe! Made them exactly per your instructions with olive oil and they turned out perfectly. I am enjoying avocado toast now for the first time in a long time!

Reply
Gina says

August 08, 2018 at 1:17 pm

I can't wait to make these! My mouth is watering looking at the pictures. I was curious if there was a specific kind of oil you would reccomend?

Reply
- Erica says
  
  August 08, 2018 at 4:38 pm
  
  I used sunflower oil, but any oil should work.
  
  Reply
Feli says

March 25, 2018 at 6:03 am

I just tried making this and they came out so delicious! Thank you for the recipe. Looking forward to trying your cinnamon raisin ones next.

Reply
- Erica says
  
  March 25, 2018 at 10:20 am
  
  Great to hear! thanks 🙂
  
  Reply
Janell says

March 21, 2018 at 1:04 pm

Quick question can you use egg substitute for this recipe

Reply
- Erica says
  
  March 21, 2018 at 10:26 pm
  
  I haven't tested it but I think chia egg or flaxseed egg will work.
  
  Reply
Charlotte Moore says

February 12, 2018 at 5:29 am

i just made this and used the whole egg and a dab of stevia. I ate it with sf syrup. It was good. Cooked it on 70% power for 2 mins. Nice thick 2 slices.

Reply
- Erica says
  
  February 12, 2018 at 8:13 am
  
  Great to hear. Thanks for sharing!
  
  Reply
Gina says

February 08, 2018 at 6:00 am

I've made this twice already! It's a lifesaver--such a quick way to get a grain-free bread fix. Works perfectly. Thank you!

Reply
- Erica says
  
  February 08, 2018 at 5:27 pm
  
  So good to hear 🙂
  
  Reply
Laurie says

February 07, 2018 at 11:14 am

Hi Erica - these muffins sound great - I'll be making them tonight. Have you tried storing them? In the fridge. Thinking of making a few for the quick, grab & toast.
Thanks

Reply
- Erica says
  
  February 07, 2018 at 8:30 pm
  
  You can definitely store them in the fridge.
  
  Reply
Jennifer says

February 05, 2018 at 4:20 pm

Omigoodness! Thank you for sharing. I just whipped one of these up! I used a 16oz Corningware dish to get it bigger but I think I would prefer a smaller ramekin to have the muffin be taller and easier to cut. I love how easy this was. Thank you again!

Reply
- Erica says
  
  February 05, 2018 at 5:33 pm
  
  You're welcome 🙂 Yes, the smaller ramekin allows for several slices.
  
  Reply
Molly Haley says

February 05, 2018 at 7:45 am

Thanks so much for your recipes -- I always enjoy them!
We don't own a microwave. Have you tried this using the oven or stove? I am happy to experiment with those, but would love to hear your experience first if you'd tried either.
I have two young boys and they'll be excited to try this. Thank you!

Reply
- Erica says
  
  February 05, 2018 at 3:22 pm
  
  I find the microwave works better, but I've added the oven instructions in the recipe headnotes. Cheers!
  
  Reply
Susan J Fettig says

February 05, 2018 at 5:46 am

This sounds great! Do you know if it will work with a chia egg?

Reply
- Erica says
  
  February 05, 2018 at 6:16 am
  
  I haven't tested with chia egg but it I bet it will work.
  
  Reply
Lindsay Campbell says

February 05, 2018 at 4:34 am

How long and at what temp to cook it in a toaster oven? I don't own a microwave!!

Reply
- Erica says
  
  February 05, 2018 at 6:17 am
  
  Just added the info on cooking in a toaster oven to the recipe notes.
  
  Reply
- Lindsay Campbell says
  
  February 12, 2018 at 4:47 am
  
  Thanks for the update!! Can't wait to make them.
  
  Reply
AMY schactman says

February 05, 2018 at 4:11 am

DO UYOU BAKE THESE IN OVEN? Temp? Confused!

Reply
- Erica says
  
  February 05, 2018 at 6:17 am
  
  It works best in a microwave, but can be baked in the oven as well. I just added the info for baking in the recipe notes.
  
  Reply