Indulge in these delicious Paleo English muffins made with almond flour and slathered with your choice of ghee, almond butter, or jelly. A perfect paleo-friendly breakfast or snack option!
Ingredients: 1 cup almond flour. 3 tablespoons coconut flour. 2 tablespoons tapioca flour. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 2 large eggs. 1/4 cup unsweetened almond milk. 2 tablespoons ghee for slathering. 2 tablespoons almond butter for slathering. 2 tablespoons paleo-friendly jelly for slathering.
Instructions: Mix together almond flour, coconut flour, tapioca flour, baking soda, and salt in a mixing bowl. Whisk the eggs and almond milk together in a different bowl. Once a thick batter forms, pour the wet ingredients into the dry ingredients and stir. Apply some ghee to a ramekin or English muffin mold that is safe to use in the microwave. Fill the ramekin or mold halfway with the muffin batter. Put the muffin in the microwave on high for 90 seconds, or until it sets and puffs up. The muffin should be carefully taken out of the mold and allowed to cool slightly. Cut the muffin in half, then toast it until golden brown on a skillet or in a toaster. Spread ghee on half, almond butter on the other, and paleo-approved jelly on the other half. With your preferred toppings, savor your Paleo English muffins!
Prep Time: 10 minutes
Cook Time: 2 minutes
emmersonn