A quick gluten-free breakfast addition – no flour needed!

Yes you read that right! I never thought it would be possible to make English muffins without using gluten-free flour, so these bad boys are an absolute dream!

Because they are Paleo-freindly (aka grain-free) they can, unlike grain-based foods, easily be combined with other protein-rich breakfast items such as organic eggs, smoked salmon or some organic smashed avocado. Or if you share similar tastes to my husband and I – all of the above!!  😆 

There is also the option of adding some ceylon cinnamon and a teaspoon of organic coconut nectar to the mixture, if you wanted to make a sweet version. These go beautifully with a cup of ginger or cinnamon tea!

When they are ready, they will present themselves as fluffy and soft but I recommend toasting them if you want that traditional English muffin texture. They can also be frozen and will keep for up to a month (make sure you slice them in half first as this makes defrosting and toasting far easier!)

I have included the two methods of cooking them, depending on how much time you have and whether or not you own a microwave (we don’t and haven’t for a number of years!)

Yes there is something particularly satisfying about removing your creations from the oven, with the smell of fresh baking filling your kitchen – but if you prefer to microwave in this instance, no one’s judging you in the slightest 😉 After all, you have chosen to make an upgraded healthy version of a classically unhealthy breakfast favourite – so it’s win win all round!

Enjoy! Gen x

Grain-free English Muffins
Serves 4
A quick gluten-free and paleo-friendly take on breakfast classic
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Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
  1. 1 cup almond flour
  2. 4 tablespoons coconut flour
  3. 1 teaspoon gluten free baking powder
  4. 1/2 teaspoon pink himalayean sea salt
  5. 4 organic eggs
  6. 2 tablespoon organic coconut oil (melted) plus extra for greasing
  7. 6 tablespoons water
  1. For baking: preheat oven to 200C
  2. Combine all the dry ingredients in a small bowl and whisk.
  3. Add the remaining wet ingredients and whisk again.
  4. Grease a muffin baking tray with coconut oil and divide the mixture between compartments
  5. Bake for 25 minutes or until golden brown.
  6. Allow to cool before slicing in half and toasting
If microwaving
  1. Grease a microwave proof ramekin with the coconut oil
  2. Transfer the mixture into a ramekin
  3. Microwave for 2 minutes on med/high.
  4. Remove from the ramekin (it should just slide out) and allow to cool before slicing in half and toasting
  1. For sweet muffins, add 2 teaspoons ceylon cinnamon and 1 teaspoon organic coconut nectar to the mixture
PT Gen | Personal Trainer Southampton https://ptgen.co.uk/