Paleo English Muffin


I created these as a grain free option to pop my poached eggs on and mop up the runny yolks. These are a high in fibre with simple clean ingredients, and if you make a few ahead of time you can keep some in the freezer ready for a quick breakfast. I prefer to make mine thinner as they toast up crispier.

Ingredients for a single muffin. Multiply as needed. 

2 egg whites

2 Tbsp Coconut Flour

2 tsp Psyllium Husk

2 Tbsp water

¼ tsp Apple Cider Vinegar

¼ tsp salt


eggs-on-grain-free-toastPreheat your oven to 180 degrees C, and line a baking tray with baking paper.

Add all the ingredients to a bowl and mix well.

Let ingredients stand for 5 minutes for the coconut flour and psyllium to absorb the liquid.

Drop the mixture onto the baking tray and with a spatula shape into rounds approximately 9 cm wide and 1.5 cm high.

 Bake for 18 minutes.

 To serve simply slice in half and pop in the toaster.


Paleo ✓   Refined Sugar Free ✓

Gluten Free ✓ Nut Free ✓

Vegetarian ✓ Soy Free ✓

Low FODMAP ✓ Dairy Free ✓

Egg Free X Raw X  Vegan X

Join For Monthly Giveways & Latest Recipes
Join our monthly newsletter & stay up to  date with:
  • Latest Food Trends 
  • New Recipes
  • Our Monthly Food Giveaway.