Just THREE minutes and a simple ingredient list is needed to whip up this microwave English muffin which is JUST like the real deal! There are three versions- Paleo, Vegan and Gluten Free to suit most dietary lifestyles- For those without a microwave, there is an oven friendly version!
Spill it, Sundays has taken a back road this week in favour of digging up a recipe from the archives!
Do you ever have a recipe you posted back in the day which never received the credit it deserved? I do. I have a fair few recipes I’d love to reshoot and refresh but the most significant one would be this- My 3 Minute Grain Free Microwave English Muffin!
This has been my ‘go to’ snack for ages and I’ve tried out different variations and different methods to it and have come up with three different variations to suit most diets out there!
The original version is gluten free and high protein.
The second version is Paleo friendly.
The final version is for my vegan friends out there.
My favourite way is without the out the original way because it is the most accurate in taste and texture to a standard English Muffin. I know peanut flour isn’t readily available to many, so there is the Paleo friendly version which is more dense, but toasts really well too. The Vegan version is abit tricky and doesn’t come out the most visually appealing way but at the end of the day- is still damn delicious!
Want to make a similar recipe to this using a BLENDER? These 2-minute Flourless English Muffins are your answer- Just see how EASY they are to whip up below!
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Microwave English Muffin (Paleo, Vegan, Gluten Free)
Ingredients
For the original version
- 2 tablespoon peanut flour
- 1/2 teaspoon baking powder
- 2 tablespoon canned unsweetened pumpkin
- 1 large egg can substitute for 2 large egg whites
- 1-2 tablespoon liquid of choice I used milk
- Cinnamon
- Sea salt
- Sugar/sweetener of choice optional, for a sweet version
- Gluten free flour for dusting (optional)
For the Paleo option
- 2 tablespoon almond flour
- 1/2 teaspoon baking powder
- 2 tablespoon canned unsweetened pumpkin
- 1 Large egg or 2 egg whites
- 1-2 tablespoon liquid of choice I used almond milk
- Cinnamon
- Sea Salt
- Sugar/sweetener of choice Optional, for a sweet version
For the Vegan option
- 2 tablespoon peanut flour
- 1/2 teaspoon baking powder
- 2 tablespoon canned unsweetened pumpkin
- 1 flax egg 1 T flaxseed meal + 3 T water
- 1-2 tablespoon liquid of choice I used almond milk
- Cinnamon
Instructions
- Spray a microwave safe cereal bowl with cooking spray and add the peanut flour and baking powder and mix until combined
- Add the canned pumpkin and 2 egg whites or 1 egg and mix very well until all ingredients are fully incorporated. Add the milk/liquid of choice.
- Add the cinnamon and sea salt and put into the microwave for 2-4 minutes, depending on the power
- Remove from the microwave and dust either side generously with flour. Allow to cool, slice in half and pop in a toaster. Top as you would an English muffin
For the oven option
- Follow as above, but preheat an oven to 350 Fahrenheit and bake for 12-15 minutes, or until golden brown on top and a tooth pick comes out clean. Mine usually takes 12 minutes, and I grease the bowl very well to easily slip out.
Notes
For the Paleo and Vegan versions, follow directions as listed but with necessary ingredient amendments
These can be made in batches and frozen for up to 4 weeks
Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.
I can’t believe this comes out of the microwave — it looks so good! And can you believe that I don’t even remember the last time I used my microwave? I grew up without one so I never really got used to it — now it just stores my extra pots and pans 😆 I’d take em out to whip up one of these though!
LOL! I remember that picture haha!
You actually nailed the texture, too, by the looks of the pictures! Can’t wait to try! 🙂
Thank you, Megan! Hope you’re doing well buddy!
Only narrow-minded people judge from appearances ;). Even if it was all kinds of crummy-looking I’d reserve a spot in my heart for a little vegan English muffin. Just one more issue: we don’t get canned pumpkin over here. What would be a good sub? Please say there is one or I’ll go and cry because I’ve never eaten an English muffin and that way might never do. Or at least no homemade.
Definitely try apple sauce or even a savoury baby food.
Savoury baby food? What exactly would that be? I know that might be an odd question but the savoury baby food I’ve seen in stores before was more like pureed lasagna or risotto. And I’m sure that’s not what you had in mind 😉 .
They sell ones here with pureed broccoli or carrots or yams.
You just reminded me of some hidden gems I keep meaning to bring back. Off to add it to my new blog schedule thing-a-ma-bob.
I can’t believe these all have pumpkin hidden inside. I don’t even know what to say. 😉
YES! you indeed have some gems there (and trust me, I know 😉 haha!)
I’m good and hiding the…goods.
Whaaat? I didn’t think bread products could come out of the microwave looking this delicious! The most creative I’ve gotten with the microwave was pancakes.
Thanks, Kelly! I went abit overboard with unnecessary flour dusting haha!
i have all these ingredients!!! WAHOOOOO!! brilliant sir
YES! Go for it!
Yum! Yum! Yum! I’ll take one of each please. I still need to purchase either almond or peanut flour so I can make these. Which do you think tastes better, using the whole egg or just the whites? As for toppings, it is a toss between avocado and almond butter. Both are delicious.
Hope your week is off to a terrific start!
I reckon the whole egg tastes better, but the whites make it fluffier and like a real muffin!
Thank you, Sarah!
I’d like to think you recreated this to be vegan for…me. I’m going to pretend that was what happened. I haven’t had an english muffin in…FAR TOO LONG. I love that this is single serving too. I’ll have to make this at work someday because I do not own a microwave. I just keep getting more and more weird don’t I!? I’m full of surprises. Anyway, this looks legit and I’d probably have to make two because I eat more than the average chicken. Or tofu plant.
YES. How did you know? i didn’t even shave in your honour.
I’ve made an EXPLOSION in the microwave. Put a hard boiled egg in a mug, and microwave on high….. Be prepared to buy a new microwave… And be cleaning egg gunk in random places in your kitchen FOR DAYS.
Wear goggles. Prepare to laugh so hard you bruise a rib.
Oh geebuz, my sister caused havoc in the microwave with butter and sugar. That’s it.
I love how you made several options! And as I don’t mind to make my own pumpkin puree I’ll try this on my next home office day.
I have to confess that I am making a lot of things in the microwave even when the recipe says: put it in the oven… It works great most times 😛
YES! you can also use applesauce or baby food!
Hahaha you and me both.. oops.
I remember being totally discombobulated the first time you posted these Microwave English Muffins – I couldn’t believe how amazing their texture looked coming from a microwave – dude, your microwave skillz rock! Unfortunately, the extent of my microwave skillz involves heating up a cup of water and trying to keep it from bubbling all out of the cup! Clearly, I won’t be picking a microwave to be stuck on a deserted island with! 🙂
Thanks Shashi- I must admit, I added unnecessary things like dusting it in flour afterwards haha.
This is beyond brilliant. I just pinned. I love English muffins but GF ones are SOOOO expensive!!
Thanks Cass! English muffins are ridiculously expensive here too!
I have been meaning to try your recipe out forever! Haha and now I currently don’t have a microwave but I will find a way and thanks for posting the recipe so I don’t have to search for it, I am oh so lazy!
of course!