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.
English Muffin
Yield 2-4 halves
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.
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.
Ingredients
- 1/4 cup (24 g) blanched almond flour
- 1 tablespoon coconut flour
- 1/8 teaspoon baking soda
- 1/8 teaspoon salt
- 1 large egg white
- 1/2 teaspoon oil
- 2 tablespoons warm water
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.
AMY schactman
February 5, 2018 at 4:11 amDO UYOU BAKE THESE IN OVEN? Temp? Confused!
Erica
February 5, 2018 at 6:17 amIt 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.
Lindsay Campbell
February 5, 2018 at 4:34 amHow long and at what temp to cook it in a toaster oven? I don’t own a microwave!!
Erica
February 5, 2018 at 6:17 amJust added the info on cooking in a toaster oven to the recipe notes.
Lindsay Campbell
February 12, 2018 at 4:47 amThanks for the update!! Can’t wait to make them.
Susan J Fettig
February 5, 2018 at 5:46 amThis sounds great! Do you know if it will work with a chia egg?
Erica
February 5, 2018 at 6:16 amI haven’t tested with chia egg but it I bet it will work.
Molly Haley
February 5, 2018 at 7:45 amThanks 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!
Erica
February 5, 2018 at 3:22 pmI find the microwave works better, but I’ve added the oven instructions in the recipe headnotes. Cheers!
Jennifer
February 5, 2018 at 4:20 pmOmigoodness! 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!
Erica
February 5, 2018 at 5:33 pmYou’re welcome 🙂 Yes, the smaller ramekin allows for several slices.
Laurie
February 7, 2018 at 11:14 amHi 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
Erica
February 7, 2018 at 8:30 pmYou can definitely store them in the fridge.
Gina
February 8, 2018 at 6:00 amI’ve made this twice already! It’s a lifesaver–such a quick way to get a grain-free bread fix. Works perfectly. Thank you!
Erica
February 8, 2018 at 5:27 pmSo good to hear 🙂
Charlotte Moore
February 12, 2018 at 5:29 ami 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.
Erica
February 12, 2018 at 8:13 amGreat to hear. Thanks for sharing!
Janell
March 21, 2018 at 1:04 pmQuick question can you use egg substitute for this recipe
Erica
March 21, 2018 at 10:26 pmI haven’t tested it but I think chia egg or flaxseed egg will work.
Feli
March 25, 2018 at 6:03 amI just tried making this and they came out so delicious! Thank you for the recipe. Looking forward to trying your cinnamon raisin ones next.
Erica
March 25, 2018 at 10:20 amGreat to hear! thanks 🙂
Gina
August 8, 2018 at 1:17 pmI 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?
Erica
August 8, 2018 at 4:38 pmI used sunflower oil, but any oil should work.
Jen
January 31, 2019 at 5:49 amThank 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!