These paleo english muffins take only 2 minutes in the microwave and are a great grain free addition to your breakfast. They are delicious!
Author: Gina Matsoukas
Serves: 1
Macronutrients: Carbs 10.4, Protein 13.3, Fat 26.8Ingredients:
¼ cup almond or cashew flour
1 tablespoon coconut flour
¼ teaspoon baking soda
⅛ teaspoon kosher salt
1 egg
½ tablespoon coconut oil
2 tablespoons waterTo make cinnamon raisin English Muffins, add the following to the regular option above
¼ teaspoon cinnamon
½ tablespoon maple syrup
1½ tablespoons golden raisins KEEP IN MIND CARB COUNT GOES UP WITH THIS OPTIONInstructions:
Whisk together the dry ingredients in a small bowl.
Add the remaining wet ingredients and whisk again until fully incorporated.
Transfer the mixture into a greased microwave safe ramekin (I use a 3¾” round ramekin).
Microwave for 2 minutes.
Remove from the ramekin, slice the muffin in half and toast for 2-3 minutes in a toaster oven.
Serve with softened butter.
