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English Muffin {almond & coconut flour}

February 4, 2018 by Erica 36 Comments

English Muffin

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

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Cooking for the Specific Carbohydrate Diet by Erica Kerwien - Comfy Belly
Cooking for the Specific Carbohydrate Diet
5 from 5 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: 2 halves
Calories: 111kcal

Ingredients

  • 1/4 cup 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
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

Calories: 111kcal | Carbohydrates: 5g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Sodium: 249mg | Potassium: 27mg | Fiber: 3g | Sugar: 1g | Calcium: 29mg | Iron: 1mg

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Filed Under: Breakfast, Dairy Free, Gluten-Free, Lactose Free, Low Sugar, Paleo, Quick & Easy, Snacks, Specific Carbohydrate Diet (SCD), Vegetarian Tagged With: almond flour, coconut flour

Previous Post: « Chicken Marsala {dairy free, grain free}
Next Post: Cinnamon Raisin English Muffin {almond & coconut flour} »

Reader Interactions

Comments

  1. JJ

    November 27, 2022 at 4:51 am

    Hi there, where are the recipe notes?

    Reply
    • Erica

      November 27, 2022 at 5:49 am

      Hi, they’re directly above the recipe 🙂

      Reply
  2. Ella

    December 11, 2020 at 10:20 am

    5 stars
    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

      December 11, 2020 at 12:29 pm

      Thank you! love berries + goat cheese

      Reply
  3. Adriann

    April 22, 2020 at 11:09 am

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

    Reply
    • Erica

      April 22, 2020 at 6:42 pm

      I’m not sure, I haven’t tried it.

      Reply
      • Olga Elvira García Cumplido

        June 2, 2021 at 9:50 am

        I have used rice flour They are really good

        Reply
        • Erica

          June 2, 2021 at 3:39 pm

          Oh, great to know! Thanks 🙂

          Reply
  4. Samantha L

    March 3, 2020 at 8:41 pm

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

    Reply
    • Erica

      March 4, 2020 at 12:29 am

      You’re welcome! Always great to hear 🙂

      Reply
  5. Emma

    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

      August 30, 2019 at 7:27 pm

      Yes and thank you! They are also great to use as croutons. Cheers!

      Reply
  6. Jen

    January 31, 2019 at 5:49 am

    5 stars
    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
  7. Gina

    August 8, 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

      August 8, 2018 at 4:38 pm

      I used sunflower oil, but any oil should work.

      Reply
  8. Feli

    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

      March 25, 2018 at 10:20 am

      Great to hear! thanks 🙂

      Reply
  9. Janell

    March 21, 2018 at 1:04 pm

    Quick question can you use egg substitute for this recipe

    Reply
    • Erica

      March 21, 2018 at 10:26 pm

      I haven’t tested it but I think chia egg or flaxseed egg will work.

      Reply
  10. Charlotte Moore

    February 12, 2018 at 5:29 am

    5 stars
    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

      February 12, 2018 at 8:13 am

      Great to hear. Thanks for sharing!

      Reply
  11. Gina

    February 8, 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

      February 8, 2018 at 5:27 pm

      So good to hear 🙂

      Reply
  12. Laurie

    February 7, 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

      February 7, 2018 at 8:30 pm

      You can definitely store them in the fridge.

      Reply
  13. Jennifer

    February 5, 2018 at 4:20 pm

    5 stars
    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

      February 5, 2018 at 5:33 pm

      You’re welcome 🙂 Yes, the smaller ramekin allows for several slices.

      Reply
  14. Molly Haley

    February 5, 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

      February 5, 2018 at 3:22 pm

      I find the microwave works better, but I’ve added the oven instructions in the recipe headnotes. Cheers!

      Reply
  15. Susan J Fettig

    February 5, 2018 at 5:46 am

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

    Reply
    • Erica

      February 5, 2018 at 6:16 am

      I haven’t tested with chia egg but it I bet it will work.

      Reply
  16. Lindsay Campbell

    February 5, 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

      February 5, 2018 at 6:17 am

      Just added the info on cooking in a toaster oven to the recipe notes.

      Reply
    • Lindsay Campbell

      February 12, 2018 at 4:47 am

      Thanks for the update!! Can’t wait to make them.

      Reply
  17. AMY schactman

    February 5, 2018 at 4:11 am

    DO UYOU BAKE THESE IN OVEN? Temp? Confused!

    Reply
    • Erica

      February 5, 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

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Measurement equivalents

1 tablespoon 3 teaspoons
1/4 cup 4 tablespoons
1 cup 8 ounces
1 teaspoon 5 ml
1 tablespoon 15 ml

Temperature conversions

Gas Mark Fahrenheit Celsius
  1/4  225  110
  1/2  250  130
    1  275  140
    2  300  150
    3  325  170
    4  350  180
    5  375  190
    6  400  200
    7  425  220
    8  450  230
    9  475  240

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Cooking for the Specific Carbohydrate Diet
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The Healthy Coconut Flour Cookbook
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I create recipes using simple, nutrient-dense ingredients, staying as close to the earth as possible.

One of my boys was diagnosed with Crohn’s, which inspired me to start Comfy Belly, and create recipes to share my love of good, healthy food. Read More →

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