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  • Writer's pictureRena Alseth

5-Minute Gluten-Free, Dairy-Free Paleo English Muffins

Let's face it, staying away from bread is tough! I love the taste and texture just as much as the next guy...

But, I also know that when I eat gluten and dairy, I feel "crummy", ha - pun intended!

On a serious note, these paleo friendly English muffins are a wonderful alternative! Give them a try and let me know what you think.

Recipe by Lisa Stimmer from the You Can Fix Your Brain book by Dr. Tom O'Brien

5-minute gluten-free, dairy-free paleo English Muffins

Serves 2


1 egg or 2 egg whites (for a less eggy flavor)

1 tablespoon oil (melted coconut, almond, avocado, or grapeseed) or ghee, melted

1 tablespoon real maple syrup or agave nectar

2 tablespoons water

1/2 teaspoon vanilla extract

1/4 teaspoon sea salt

3 tablespoons almond flour*

1 tablespoon coconut flour or almond flour

1 tablespoon psyllium husk powder or flakes

1/4 teaspoon baking powder

Pinch of ground cinnamon (optional)


1. Whisk together the egg, oil or ghee, syrup or nectar, water, vanilla, and sea salt in a mixing bowl.

2. Add the flours, psyllium, and baking powder. Whisk until fully incorporated.

3. Transfer the mixture into 2 greased microwavable 3"-round ramekins. Micro-wave for 3-minutes on high. Remove from the ramekins, slice the muffins in half, and toast for 2-minutes.

*For a nut-free option, replace the almond flour with 3 tablespoons more coconut flour.

Note: Another option is cinnamon raisin English muffins. Just add 1/4 teaspoon ground cinnamon and 2 tablespoons raisins to the recipe.


Eggs contain choline, which is required to make the essential components for all membranes and plays an important role in brain and memory development.

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