With just a handful of basic ingredients, you can bake up a batch of these grain-free English muffins in about 90 seconds. No yeast or proofing time required so forget the store-bought gluten-free English muffins and whip up a batch of these instead.
Store bought English muffins, as most store-bought bread, are made with white flour which will most likely raise your blood sugar. You can add protein, fiber and healthy fats to help slow down digestion and in turn keep blood sugar levels a little more stable but now I have a great option for you. No need to worry about the impact on your blood sugar level when you eat these English muffins.
I took on the challenge of making a grain free English muffin that was tasty, easy to make and blood sugar friendly for Levels Health. It was a fun challenge made necessary after a blood sugar spike of 111 points from a store bought gluten free English muffin. I also tried a sprouted grain, sourdough English muffin that gave me a spike of 47 points. (Ideally we want to stay under a 30 point rise in glucose with our meals). I ultimately tested 3 English muffins with the same “breakfast” fillings of 2 eggs, 2 slices of bacon and 2 slices of goat cheese- each with a total of 32 grams of protein. My glucose response to each is in the notes below. I hope you love these tasty, tender, easy homemade English muffins as much as we do!
Why You’ll Love This Recipe For Grain Free English Muffins
It couldn’t be simpler to make these grain free English muffins and they take no time at all. You can make them fresh in the morning or bake up a batch or two during your meal prep and keep them on hand all week.
Ingredients To Make English Muffins
- Almond flour – Use store bought almond flour or make your own with a high speed blender.
- Arrowroot powder
- Ground chia seeds – You can use store bought ground chia seeds or grind your own in a coffee grinder.
- Baking powder
- Sea salt
- Egg
- Greek yogurt – I used plain full fat Greek yogurt.
- Melted butter or ghee for brushing the ramekins.
Equipment
- 2 4″ ramekins
- pastry brush
- measuring cups and spoons
How To Make Grain Free English Muffins
- Mix all of the ingredients together in a small bowl.
- Brush the ramekins with melted butter or ghee.
- Allow the batter to sit a couple of minutes so the chia seeds swell and absorb the moisture.
- Divide the batter between the two ramekins.
- One at a time, bake the English muffins in a microwave for 90 seconds each (microwave times and temps can vary)
- Turn the English muffins out of the ramekins and allow to cool.
- For best results, slice in half and toast until golden brown or to desired crispness and enjoy! (I used my toaster oven “toast” function).
Storage
These grain-free English will keep well in the fridge for up to 4 days or 4 months in the freezer. Just make sure they are stored in an airtight container.
Pro Tips
Here are a few things you can do to make sure your grain free English muffins turn out well every time.
- Grease the ramekins really well or your English muffin will get stuck.
- Make sure to let the batter sit for a few minutes so the chia seeds absorb the moisture.
FAQs
Can you make grain free English muffins?
Yes, though grain free is not traditional, it is possible to make English muffin style muffins without using white flour.
Can I make a double batch of these English muffins?
Yes, absolutely! Just make sure to bake each one separately.
Do you have to toast these English muffins?
I do recommend you toast them for the best flavor and texture.
Did you make this recipe? If you did, please tag me and share on Instagram!
Grain Free English Muffins (in the microwave!)
Equipment
- 2 4" ramekins
Ingredients
- 4 tbsp almond flour
- 1 tsp arrowroot powder I have also subbed Lupin flour with good results!
- 1 tsp ground chia seeds basil seeds work well too! You can grind the seeds or leave them whole.
- 1/2 tsp baking powder
- pinch sea salt
- 1 egg
- 4 tbsp greek yogurt coconut yogurt works well too!
- melted butter or ghee for brushing the ramekins
Instructions
- Mix all of the ingredients together in a small bowl
- Brush the ramekins with melted butter or ghee
- Allow the batter to sit a couple minutes so the chia seeds swell
- Divide batter between the two ramekins
- One at a time, bake the English muffins in a microwave for 90 seconds each (microwave times and temps can vary)
- Turn the english muffins out of the ramekins and allow to cool. For best results, slice in half and toast until golden brown or to desired crispness and enjoy! (I used my toaster oven "toast" function).
Notes
