Quick Paleo English Muffins


  • 1 Egg, beaten
  • 1 Tbsp Milk of Choice (Organic Classic Coconut Milk,
    Almond Milk, or Organic Half & Half
  • 1 Tbsp Coconut Flour
  • ½ Tbsp Grass Fed Butter or Coconut Oil, melted
  • ⅛ Tsp Baking Soda mixed with ¼ Tsp Apple Cider Vinegar in separate pinch bowl (this replaces baking powder)
  • ⅛ Tsp Vanilla Extract * optional, omit if  making something savory like an egg sandwich
  • ¼ Tsp Honey
  • 1 Pinch Sea Salt


  1. Melt the butter or oil in a round, glass or ceramic ramekin (I used a 3½ inch, 6 ounce ramekin).
  2. In a separate small bowl, mix baking soda and apple cider vinegar (it will be very fizzy and bubbly).  Set aside.
  3. Add remaining ingredients to the ramekin, and whisk or stir with a fork briskly.
  4. Add the baking soda- cider vinegar mixture to the ramekin, and stir well.
  5. Bake in the oven at 400 F for 12 to 15 minutes, until middle is firm.
  6. Take a knife between the bowl and muffin and slide around to loosen edges.
  7. Cool enough to handle, then remove from bowl, and cut in half sideways.
  8. Toast in a buttered or oiled frying pan, until lightly browned on each side (like a pancake).  This is an important step, do not skip.
  9. Use a spatula to press the tops of muffins lightly down while pan toasting.

Quick Paleo English Muffins are best when toasted in buttered or oiled fry pan. A toaster oven might be okay, but not a regular toaster. These are great with butter and honey, almond butter or sunflower seed butter, and egg muffin sandwich, or even a mini pizza!
Nutrition Information
Serving size: entire recipe Calories: 220 Fat: 18 g Carbohydrates: 5 g / Net Carbs: 2.5 g Sugar: 1 g Fiber: 2.5 g Protein: 8 g

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