When I was pregnant with my son, English muffins were one of the only things I could keep down.
But store bought English muffins?
They're HORRIBLE for you!
It's no big surprise that most commercial bread is filled with bad for you ingredients: refined flour and sugar, bad fats, and other fillers that you just don’t want to eat.
Sometimes, though, you want to eat a sandwich or wrap, and lettuce or other greens just don't cut it.
Makes 4 Muffins
Prep time: 20 minutes
These English muffins are the healthy alternative to store-bought you’ve been looking for.
They’re easy to make and are perfect for a breakfast sandwich or healthy tuna melt. And they don’t contain a bunch of hard to find, hard to pronounce specialty ingredients.
These use almond flour so they can be gluten free.
If you’re strictly gluten-free, you might be surprised to find that baking powder is not always gluten-free.
If you don’t have a severe intolerance, the tiny amount in a teaspoon or two of baking powder may not matter, but if it does, make sure your baking powder is marked as gluten-free.
3/4 cup almond flour
4 tablespoons coconut flour
4 tablespoons butter or coconut oil, melted and slightly cooled
1/2 teaspoon sea salt
2 teaspoons baking powder
- Preheat oven to 350 degrees F. Put 4 ramekins on a baking sheet and lightly brush with oil or spray with cooking spray.
- Combine all of the ingredients in a mixing bowl and let sit for 5 minutes. Divide between the ramekins.
- Bake for 13-15 minutes, until top springs back lightly to the touch and muffins are light brown.
- Let cool completely before removing. Run a knife around the edge of the ramekins.
- Slice and toast for best results before using.
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