Easy English Muffins

Grain-Free English Muffins

Gluten-Free, Grain-Free, Nut-Free, Dairy-Free

Recipe Credit: @martidishes

Print Recipe

Like all great breads, English Muffins are usually out of reach for the gluten and grain intolerant. That is, until now! Our recipe for Gluten-Free, Grain-Free, Nut-Free, Dairy-Free, Paleo English Muffins will be the most versatile bread recipe your kitchen has seen! These tasty little muffins bake up crispy, slice beautifully, and toast like a dream. Your breakfast options just found some new “nooks” and crannies”!

Prep Time: 10 Minutes
Cook Time: 20 Minutes 
Total Time: 30 Minutes
Yield: about 4 muffins

Ingredients  

• 1/2 cup Otto's Naturals - Cassava Flour (whisked or sifted before measuring)
• 1/2 cup arrowroot flour/starch
• 1 tsp. Otto's Naturals Grain-Free Baking Powder
• Dash sea salt
• 2 eggs
• 1 tbsp palm shortening (melted)
• 1/4 cup unsweetened apple sauce

Instructions 

1. Preheat oven to 350°F.
2. In a bowl, combine the cassava, arrowroot, baking powder and sea salt.
3. In a separate bowl, whisk together the eggs, apple sauce, and palm shortening.
4. Mix the wet into the dry until well combined.
5. Place 4 round English Muffin molds on a baking sheet lined with parchment paper.
6. Grease the insides of the molds with palm shortening or coconut oil.
7. Divide the batter evenly among the 4 molds.
8. Bake for 10 minutes, then flip the entire mold over and bake for another 8 minutes or until a toothpick comes out clean.
9. Let cool for 10 minutes. Slice in half, and toast to desired crispness (might take 2 rounds of toasting).

If you liked this grain-free English muffin recipe, be sure to check out more grain-free and gluten-free bread recipes.