Paleo English Muffins
I’m a big fan of using almond flour to make things taste like carbs! I’ve been on a kick making breakfast sandwiches for breakfast and/or lunch and these little English muffins are perfect when sliced in half and toasted. I also like to toast and spread a little grass-fed butter or almond butter on them for a sweet treat! There is hardly any prep or clean up involved and you can’t beat a 2 minute cooking time. If you still can’t afford the 5 minutes, make a bunch ahead of time and store them in the freezer then defrost/reheat as you consume
- 3 tbsp almond flour
- ½ tbsp coconut flour
- 1 tbsp grass-fed butter
- 1 egg
- 1 pinch sea salt
- ½ tsp baking powder
- Microwave grass-fed butter in a 4” ramekin for 30 seconds.
- Combine almond flour, coconut flour, egg, sea salt and baking powder in ramekin and stir.
- Let the mixture sit for 2 minutes.
- Microwave for a minute and a half then run a knife along the edge to loosen from the ramekin.
- Slice, toast and enjoy!