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Easy English Muffins

Grain-Free, Gluten-Free, Paleo 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



  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.