Quick & Easy Paleo English Muffins/Crumpets – have a British breakfast in less than 10 minutes! Paleo English Muffins or Paleo Crumpets – you tell me ha! Delightfully gluten free, vegetarian and dairy free.Jump to Recipe
Born and raised (partly) in London and I tell you, before I went Paleo I never really knew what an English Muffin or a Crumpet was. My breakfast almost always consisted of cereal, toast and my favourites; pancakes, pancakes and more pancakes.
The thing is though, I always wanted to try one. Weird, right? I never knew what it was but I wanted to try one. You can blame TV for that. You ever watch a food show on TV and they mention something you have no clue about but for some reason you want to try it? This was me with the crumpets.
Now, I still don’t know what a traditional English muffin or a crumpet tastes like but I want to go off on a whim here and say: these Paleo English muffins / Paleo crumpets (you pick) version are SO MUCH BETTER! Also, apparently, there’s actually a really firm difference between the two. Hey ho, this is a gluten free, dairy free and vegetarian alternative for you! They are warm, toasty on the outside and spongy on the inside: these things make my day.
So, here I am, sharing the love! I’m hoping they make you light up in the mornings!
Breakfast. The bane of my Paleo journey.
When you’ve lived a life of CornFlakes, Rice Krispies, Coco Pops and ohhh my favourite, Cinnamon Grahams, it is the hardest thing to suddenly change to eggs, eggs and oh more eggs (even though, I now have quite a few delicious egg recipes).
Honestly, breakfast was my most difficult meal to eat Paleo; especially when I was on the go. I had times I needed to be out by 8am, there was no way I could take the time to make anything fancy so I literally had to throw eggs in a pan, dash in some salt and scarf it all down, – miserably.
Then, something dawned on me (better late than never), that I really couldn’t be the only one going through this! There had to be others who had conquered the breakfast problem and were able to make something luscious and delicious; both quick and easy to make! Some Google searches later and I found this awesome recipe by Stacey from Beauty and the Foodie!
I used my starting-to-feel-pretty-legit flour mix here: Coconut Flour and Tapioca Flour. I honestly don’t think I could use one without the other in a baking recipe. Just wouldn’t seem right! You can literally make this your own recipe, think of it as the base for an awesome breakfast, lunch or an on-the-go snack. You might even make it a dinner. Go wild! I’ve had this with earl grey blueberry jam (as in this old picture below), almond butter, fruits, bacon and eggs (I know I just can’t kick ‘em), honey and I’m still going down a long list.
I’ve now realized my issues with breakfast were more about a lack of spontaneity rather than what I was actually eating. So, make sure your breakfast has as much of a spontaneous factor as you’ve got time for. This is sure to make you want to STAY on this journey to a better relationship with food!
- 1 tablespoon of Coconut Oil (Butter or Ghee)
- 1 tablespoon of Coconut Flour
- 1 tablespoon of Tapioca Flour
- 1/2 teaspoon of Baking Powder
- 1 tablespoon of Almond Milk or Coconut Milk
- A pinch of Sea Salt
- 1 Egg
- 1 tsp vanilla extract (optional: if you are making a sweet version you can add this)
- Firstly, you can grease a ramekin or a mug with the coconut oil (or whatever you are using). If you’re short on time don’t bother.
- In the order of listed ingredients, add them to your ramekin. Using a fork, stir all the ingredients together.
- You should have something that looks like a liquid-y batter. Pop this in the microwave for 1 minute 30 seconds (2 mins 45 seconds - not 30 seconds - if you're making two like me ha)
- Once done, wait for it to cool to a temperature you can handle and pop the muffin onto a plate. Cut the muffin in half.
- Pull out any pan (I use a grill pan) and heat up a teaspoon of oil. If you have a non-stick pan or grill pan like me you don’t need the oil.
- Toast up the muffins in the pan, till they’re browned. Once done, serve and enjoy
I always make two when I want a big breakfast and I give myself two versions like the pictures above. I have not tried doubling this recipe or making larger quantities but I think doubling or tripling will work.
More breakfast recipes:
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