AIP Baking can be a major buzzkill – yeah I said it. Not being able to use eggs or certain flours can certainly present a challenge. Well, I was up for it this time around because I had some amazing summer jams in my possession and couldn’t think straight until I had an English muffin to top it with. This paleo AIP English Muffin takes just 4 minutes to make in the microwave and needs only 7-ingredients. The result is a crispy, chewy muffin – perfect for topping off with a little fresh jam, ghee (AIP reintroduction) or some coconut yogurt (as a cream cheese)!
The reason I made these without “gelatin eggs”, is because I a) don’t have the best luck with them – while I follow the directions, I’m just rarely impressed with the turnout. And b) They smell mega funky in the microwave especially… I’ll take my English Muffins funk-less, thank you very much!!
Most microwave versions either use gelatin eggs, flax eggs or real eggs and my quest was to make one without all of those. Using coconut milk and applesauce really did the trick, making this a vegan english muffin while we are at it – #allthefrees.
AIP PALEO ENGLISH MUFFIN RECIPE
4-minutes and 7-ingredients until you have an allergen-friendly, crispy and chewy English muffin ready to go!
- 1 Tbsp coconut flour
- 1 Tbsp cassava flour
- 2 Tbsp applesauce
- 1/4 tsp baking soda
- 1/2 tsp apple cider vinegar
- 1 Tbsp coconut oil
- 2 Tbsp coconut milk
- pinch sea salt
Mix all ingredients with a whisk in a small mixing bowl until well combined.
Spoon the mixture into a small ramekin, and press down lightly so it's all evenly filled in.
Microwave on high for approx. 4 minutes until the center is cooked.
Let stand and cool for 2 minutes or so before cutting through the center with a serrated knife. Serve with any topping you'd like! Optionally store in the fridge for a few days as well.
Use #foodbymars to tag your FBM inspired creations! I’d love to see!