With just a few minutes and your microwave, you can easily create your own homemade gluten free, sugar free English muffin.
I created these No-Sugar-Added Cinnamon-Raisin English Muffins to satisfy that intense need I have to wake up each morning with a little something sweet and breadish. I’m a bagel, scone and muffin kinda gal. I wish I could be a consistent egg, frittata or protein-smoothie gal, but I'm not.
And being who I am, I’ve learned that the recipe for 10am shakes and ill-as-a-hornet blood sugar drops is a carb-filled, sugar-rich, low-fiber breakfast. My favorite kind.
These English Muffins are the ideal replacement. They’re gluten-free, but fiber-filled; low in sugar and protein-rich, too.
One note about the ingredients — if coconut flour doesn't scare you away, when you get to psyllium husks, you may be wondering if they’re absolutely necessary.
The answer — I don’t know. I haven’t tried the recipe without them. I based my recipe off a popular English muffin recipe matriculating through Pinterest, which also used psyllium. Many of the sources I read about its use in gluten-free baking (it's more popular outside the U.S.) piqued my curiosity to see how it would work. I really like the texture of these muffins once cut and toasted, so I’m sticking with psyllium.
But I also know that some people aren’t a fan of the high insoluble fiber amounts of the husks. Psyllium powder (which is mostly soluble fiber) works too, just not as well in my opinion. And if you’re inclined to avoid psyllium all together or just don’t have any on hand, I suspect just replacing it with flax (or possibly even ground chia) would work, too.
With just a few minutes and your microwave, you can easily create your own homemade high-fiber English muffin. Tweet this
Microwave Cinnamon Raisin English Muffin
Makes 1 serving
- 1 tablespoon coconut flour
- 1 teaspoon ground flax seed (I prefer golden flax)
- 1 teaspoon ground psyllium husks (or additional flax, if preferred)
- 1/2 teaspoon ground cinnamon
- 1 teaspoon sugar or sugar sub, if desired (I prefer Swerve)
- 1 tablespoon raisins
- 3 tablespoons egg whites
- 1 teaspoon oil
- 2 drops liquid stevia OPTIONAL (not needed if using sugar)
- 1 tablespoon water
- Mix dry ingredients (coconut flour through sweetener) together in a small bowl (I used a small ramekin). Mix remaining wet ingredients together in another small bowl. Add dry ingredients to liquid, stir well and then spoon batter back into first bowl (this extra step just helps ensure the best “looking” muffin, but isn’t absolutely necessary).
- Microwave 2 minutes. Remove muffin from ramekin and let cool slightly. Cut in half horizontally and toast. Top as desired.