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I love this quick and easy low-carb Microwave Eggless English Muffin! It’s ready in just a few minutes making it perfect for busy mornings. It’s great with a smear of butter or used to make awesome breakfast sandwiches.
To make this recipe egg-free, we used "flax egg" instead of regular eggs. For every egg you simply need to mix 1 tablespoon of flax meal with 3 tablespoons of water. Here’s two favorites of mine:
- Smoked salmon + goat cheese + microgreens + roasted tomato + chipotle mayo
- Fried egg, avocado, bacon, cheddar
If you don’t need these to be eggless, simply switch out the flax egg for one large egg.
Based on feedback, the original recipe seemed too crumbly for most people so I updated the recipe, leaving the original ingredients below for comparison:
- 1 tbsp melted unsalted butter, ghee or coconut oil (15 ml)
- 1 tbsp ground flaxseed (7 g/ 0.2 oz)
- 3 tbsp water (45 ml)
- 3 tbsp blanched almond flour (18 g/ 0.6 oz)
- 1/2 tbsp coconut flour (4 g/ 0.2 oz)
- pinch of sea salt
- 1/2 tsp gluten-free baking powder
Hands-on Overall
Serving size 1 muffin
Nutritional values (per 1 muffin)
Net carbs2.5 grams
Protein6.1 grams
Fat24.4 grams
Calories268 kcal
Calories from carbs 4%, protein 10%, fat 86%
Total carbs10.1 gramsFiber7.6 gramsSugars1.1 gramsSaturated fat8.8 gramsSodium462 mg(20% RDA)Magnesium91 mg(23% RDA)Potassium219 mg(11% EMR)
Ingredients (makes 1 muffin)
Instructions
- Melt the butter in a ramekin in the microwave just until melted. To prepare the "flax eggs", mix the flax meal and water.
- Place the almond flour, coconut flour, psyllium powder, salt, baking powder and melted butter in a ramekin.
- Stir in the "flax egg" and microwave for 1 minute, repeat in 30 second increments until firm (2-3 minutes).
- Use a spatula to loosen the edges and invert. Slice in half and toast if desired. Serve immediately. Store at room temperature in a container loosely covered with a lid for 3 days, or freeze for up to 3 months.
Tips for cooking in the oven: If you don't have a microwave, I suggest you make 4-8 servings at once. Preheat the oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional) and cook for 15-20 minutes or until cooked in the centre.
Quick Eggless English Muffin
Step by Step
Ingredients
Instructions
- Melt the butter in a ramekin in the microwave just until melted. To prepare the "flax eggs", mix the flax meal and water.
- Place the almond flour, coconut flour, psyllium powder, salt, baking powder and melted butter in a ramekin.
- Stir in the "flax egg" and microwave for 1 minute, repeat in 30 second increments until firm (2-3 minutes).
- Use a spatula to loosen the edges and invert. Slice in half and toast if desired. Serve immediately. Store at room temperature in a container loosely covered with a lid for 3 days, or freeze for up to 3 months.
Tips for cooking in the oven: If you don't have a microwave, I suggest you make 4-8 servings at once. Preheat the oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional) and cook for 15-20 minutes or until cooked in the centre.
Nutrition (per serving, 1 muffin)
Calories268kcal
Net Carbs2.5g
Carbohydrates10.1g
Protein6.1g
Fat24.4g
Saturated Fat8.8g
Fiber7.6g
Sugar1.1g
Sodium462mg
Magnesium91mg
Potassium219mg
Detailed nutritional breakdown (per 1 muffin)
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