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
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
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
Shawn says
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!
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.
Shaen says
Thank you!
Shawn says
Spelled my own name wrong
Lol, I can't change it but no worries!
JJ says
Hi there, where are the recipe notes?
Erica says
Hi, they're directly above the recipe 🙂
Ella says
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!
Erica says
Thank you! love berries + goat cheese
Adriann says
We have coconut allergies. Can these be made without the coconut flour?
Erica says
I'm not sure, I haven't tried it.
Olga Elvira García Cumplido says
I have used rice flour They are really good
Erica says
Oh, great to know! Thanks 🙂
Mary says
So good! I didn't have coconut flour, so just omitted it.
Erica says
Hi Mary, thanks! Amazing that it worked well without coconut flour.
Samantha L says
Love this recipe! So delicious toasted and so easy to make. Thank you!
Erica says
You're welcome! Always great to hear 🙂
Emma says
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!!!
Erica says
Yes and thank you! They are also great to use as croutons. Cheers!
Jen says
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!
Gina says
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?
Erica says
I used sunflower oil, but any oil should work.
Feli says
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.
Erica says
Great to hear! thanks 🙂
Janell says
Quick question can you use egg substitute for this recipe
Erica says
I haven't tested it but I think chia egg or flaxseed egg will work.
Charlotte Moore says
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.
Erica says
Great to hear. Thanks for sharing!
Gina says
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!
Erica says
So good to hear 🙂
Laurie says
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
Erica says
You can definitely store them in the fridge.
Jennifer says
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!
Erica says
You're welcome 🙂 Yes, the smaller ramekin allows for several slices.
Molly Haley says
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!
Erica says
I find the microwave works better, but I've added the oven instructions in the recipe headnotes. Cheers!
Susan J Fettig says
This sounds great! Do you know if it will work with a chia egg?
Erica says
I haven't tested with chia egg but it I bet it will work.
Lindsay Campbell says
How long and at what temp to cook it in a toaster oven? I don't own a microwave!!
Erica says
Just added the info on cooking in a toaster oven to the recipe notes.
Lindsay Campbell says
Thanks for the update!! Can't wait to make them.
AMY schactman says
DO UYOU BAKE THESE IN OVEN? Temp? Confused!
Erica says
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.