Microwave Breakfast Muffin

June 8, 2013 at 3:46 pm

Having breakfast when you’re trying to stick to a paleo diet AND avoiding fruit can sometimes be rather monotonous. (Scratch that, all meals can be monotonous!) Sometimes I just don’t feel like having a big pile of scrambled eggs. I’m always on the lookout for a little variety… muffins, omelets, porridge. The only rule is that it has to be prepared FAST.

I found a pretty decent recipe for a “microwave english muffin”, but found it to be a little on the dry side, so I tweaked it till I had a muffin that I could slather in butter and thoroughly enjoy with my kale and eggs. It even toasts up pretty well. If you’re new to grain-free cooking and expect it to be just like an english muffin, you’ll be disappointed… but it’s hearty, full of fiber and would hold a breakfast sandwich really well. Also, the slight sweetness of the coconut flour really balances out the butter. YUM!

Also, I’m trying out this handy-dandy recipe app. Let me know if you like it. I think it’s pretty slick.

Grain Free Breakfast Muffin

Ingredients:

1.5 Tbs almond flour
2 Tbs coconut flour
1 scant Tbs ground flaxseed
1/4 tsp baking powder
pinch of salt
3 Tbs full-fat coconut milk
1/2 Tbs melted pasture butter
1 egg

Directions:

Combine dry ingredients first, then add wet. I do this because my baking powder is clumpy, but if yours is nice and dry, then just mix all the ingredients together. The batter will be pretty thick and sticky. Pour into a small small stoneware bowl or ramekin.
Microwave for 2 minutes or until the center is no longer wet. If you use a ramekin, the muffin turns out really tall and you can slice it into 4 equal parts. Toast, if desired, and slather it in butter.