A quick and easy recipe for an English muffin made in the microwave and ready in two minutes! Made with a handful of ingredients and a fantastic alternative to bread, it’s secretly low carb and keto friendly. It also comes with instructions to make it in the oven!
Microwave English Muffin
English muffins are one of my favorite quick and easy breakfasts. A much more delicious alternative to toast or bread, sliced in half and toasted, they are fantastic with melted butter!
As someone who doesn’t regularly buy bread, I’ve been loving making my own homemade English muffins. Not only do they take 2 minutes and are ridiculously healthy, but they are also single serving. I never have leftover bread or muffins.
Made with just 5 simple ingredients, they satisfy my bread cravings, especially when I have days where I follow a paleo, keto, and low carb diet.
Depending on whether you use pumpkin or banana, it can even taste like a delicious microwave banana muffin recipe!
English Muffin in microwave ingredients
- Coconut Flour
- Baking powder
- Banana or Pumpkin
- Eggs or Vegan Substitute
- Milk or liquid of choice
Do English Muffins have eggs?
Traditional English muffins do contain eggs, but my homemade version comes with a vegan/eggless option.
If you choose not to use an egg/egg white, you can substitute it for a flax egg. To make a flax egg, combine 1 tablespoon of ground flaxseed with 2 1/2 tablespoons of water. Allow it to sit for 15 minutes, until a gel forms.
How to cook English Muffins in the microwave
Step 1: Grease a microwave safe bowl (I prefer using a cereal bowl) with cooking spray.
Step 2: Add your coconut flour, baking powder, and salt and mix well. Mix in your pumpkin/banana, egg/flax egg and liquid of choice (I used unsweetened coconut milk) until a thick batter remains.
Step 3: Microwave for 2-4 minutes (microwave times vary- mine took 2 minutes) until a skewer comes out clean and the muffin can easily be removed from the bowl.
How to cook English Muffins in the oven
This homemade English muffin recipe can be made in the oven or toaster oven.
Step 1: Preheat the oven to 175C/350F. Grease an oven-safe ramekin with cooking spray.
Step 2: Add your dry ingredients and mix well. Add the rest of your ingredients and whisk together until combined.
Step 3: Bake for 12-15 minutes, or until a skewer comes out clean from the center.
How to eat a homemade English muffin
Once you’ve cooked your 2 minute English muffin, allow it cool completely. Once it has cooled, slice the muffin in half and place it in a toaster. Toast to your desired consistency!
What to put in or on English muffins
My favorite toppings for English Muffins-
- Nut Butter- Almond butter, cashew butter, and peanut butter
- Nut-Free Spreads- Sunflower seed butter, wow butter and tahini
- Fruit Spreads- Strawberry jam, raspberry jam, and even marmalade
- Other spreads- Hummus, coconut oil or vegan buttery spread
Prepping multiple English Muffins at a time
I love prepping 3-4 of these muffins at a time, for quick breakfasts or a filling snack between meals.
Simply quadruple the recipe by 4, except for the baking powder (just use 1/2 teaspoon). Microwave one at a time (or oven bake all at once), before allowing them all to cool completely.
Storing homemade English Muffins
Microwave English muffins are best stored in the fridge and will keep for 1 week.
They are freezer friendly and will keep well frozen for up to 2 months.
Tips and Tricks for Perfect 2-Minute English Muffins
Different microwaves have different power capabilities. Start with 2 minutes, and continue in 30-second spurts until fully cooked. I prefer using a deeper bowl to ensure an even cooking time. If you use a mug, you may find the center seem slightly undercooked.
Avoid substituting the coconut flour for another flour. You will find if you do, you’ll be left with a soggy muffin.
Please be sure to toast your muffin before eating it- It will taste so much better than un-toasted.
For a sweeter muffin, feel free to add some liquid stevia or maple syrup.
For a savory muffin, add some extra sea salt or spices of choice.
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Microwave English Muffin (Keto, Vegan, Paleo)
Ingredients
- 2 tablespoon coconut flour
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
- 2 tablespoon pumpkin or banana
- 1 large egg Can substitute for 1 flax egg
- 4-6 tablespoon liquid of choice * See notes
Instructions
Microwave Instructions
- Grease a microwave-safe bowl with cooking spray.
- Add your dry ingredients and mix well. Add your pumpkin/banana, egg/flax egg and 4 tablespoons of liquid of choice. If the batter is too thick, add an extra tablespoon or two of extra liquid.
- Microwave for 2-4 minutes, or until a toothpick comes out clean and the muffin can be removed easily.
- Slice in half, toast and top with your favorite spreads or make a muffin sandwich!
Oven instructions
- Preheat oven to 175C/350F. Grease an oven-safe ramekin with cooking spray.
- Add your dry ingredients and mix well. Add your pumpkin/banana, egg/flax egg and liquid of choice.
- Bake for 12-15 minutes, or until a toothpick comes out clean. Once cool, slice in half and toast.
Notes
Nutrition
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Sweet and cakey, please! These are awesome!!
Thanks so much, Kate! 😀
I am already obsessed with the original version, cannot wait to try this one especially since I will be needing some more filling snacks to hold me over at work. I love that it works with my restricted diet without having to alter it, going from just GF to also rice and oat free has been really tough.
Thank you- I remember you telling me you liked the original, enjoy this one, it’s delicious!
When the recipe says “1 large egg/1 large egg white” is that one large egg AND 1 large egg white?
Also, when putting it in the oven, what do you put the dough on? Just a cookie sheet?
Hi Elena! I baked it in a large ramekin in the oven! As for the eggs, its either one 🙂
Hi, can you just use egg whites, like All Whites? I do have 3 eggs left in my house at the moment but have tons of the All Whites! 🙂 Thanks and all your recipes so far look amazing! I actually made your tandoori tofu tonight!
Hi Katrina! You sure can! It will be more fluffy that way! 🙂
Dear Arman, you are just full of surprises! These banana bread muffins are a wonderful idea and perfect for busy mornings. Have a wonderful evening my friend, Catherine
Thanks so much, Catherine- They are a lifesaver to prep in advance!
Dang that’s what I am missing – baking powder!!! Still trying to re stock my kitchen. On the shopping list!
Thank you for giving me something to use my glut of bananas for – I need more banana recipes and everyone keeps giving me pumpkin ones! #southernhemisphereproblems
YES! These are so good!
Arman, my friend, you are a genius! You are so insanely creative with your healthy recipes! I love these!
🙂 Thanks so much, Lauren!
It definitely depends on the meal! If it’s toast, then I want a good mix of crispy on the outside and on the edges while soft and moist on the inside. If it’s just a soft loaf then I would love just normal soft, pillowy bread!
These banana bread muffins look to die for! I have to try them–they look so easy!
Thanks so much, Cassie- Ooooo pillow-y bread? Yes please!
I love how easy you made this muffin! Thanks Arman!
🙂 You are so welcome, Joanne!
This is how I feel about angel food cake: BLERG. AKA give me the densest, doughiest bread/cake and I will inhale it.
YES! You and me both, Jess!
I can’t do super dense breads (like bagels), but I can’t do super airy breads either. English muffins are my jam, -especially- when they have plenty of jam
bahahaha. How about flappy bagels?
You KNOW that last photo with peanut butter made me drool. Ugh this is just genius. Dense, doughy breads all the way, man. It must live up to the pb spread with which I will most certainly attack it.
You don’t eat peanut butter, you don’t even eat carbs!
No wonder you’ve been eating lots of bread and peanut butter recently. It all makes sense now. My peanut butter is stashed away at the moment. 🙂
Bring back the sexy peanut butter 😀
I think you just made my dreams come true. English muffins are THE BEST. I see myself making this in the VERY near future! 😉 I am definitely more of a dense bread fan, way more filling!
😀 YAY! Thanks Courtney!
I just tried this recipe- the muffin came out incredibly light and delicate…. Not dense at all, close in texture to a real English muffin. Must be the ratios- I used a medium sized banana. It was excellent!
Anita! 😀 This made my day! I’m so glad you liked it!
Hi Arman,
Could you tell me what is considered a small banana for this recipe? In our market there are banana’s 2-3″ in size and then of course regular sized ones. Thanks!