A paleo-friendly take on the traditional English muffin that is free of grains and gluten. Add your preferred toppings to make it your own for a filling breakfast or snack.
Ingredients: 1/4 cup almond flour. 1 tablespoon coconut flour. 1/2 teaspoon baking powder. 1 egg. 1 tablespoon coconut oil melted. 1 tablespoon almond milk. 1/4 teaspoon salt. Optional toppings: avocado, bacon, eggs, spinach.
Instructions: Mix almond flour, coconut flour, and baking powder in a bowl that is safe to use in the microwave. To the dry ingredients, add the egg, almond milk, melted coconut oil, and salt. Well combine to create a batter. The mixture should be microwaved on high for 90 seconds, or until it puffed up and solidified. The muffin should be carefully taken out of the bowl and given some time to cool. Cut the muffin in half lengthwise, then toast each half until just starting to brown in a hot skillet or toaster. Add your preferred paleo-friendly toppings, such as avocado, bacon, eggs, or spinach. Savor your mouthwatering paleo English muffin!
Prep Time: 5 minutes
Cook Time: 2 minutes
Zoe Stylz