English muffins

(Paleo, gluten-free, dairy-free, no added sugar)

Servings: 4
  • 1/4 cup almond butter
  • 3 tbs coconut oil
  • 1/4 cup almond flour
  • 1 1/2 tsp baking powder
  • 1/4 cup unsweetened almond milk
  • 3 eggs beaten
  1. Preheat oven to 350F and spray 4 ramekins with cooking spray.
  2. Combine the almond butter and coconut oil until fully mixed. If needed, place in the microwave for 30 seconds to melt the coconut oil and help out with the mixing.
  3. Put the almond flour and baking powder into the almond butter mixture and stir well.
  4. Add the almond milk and combine.
  5. Add the beaten eggs and mix well.
  6. Pour the batter evenly into the ramekins and bake for 20 minutes.
  7. Allow to cool for about 5 minutes before removing from the ramekins.
  8. Slice in half and toast as desired.
Recipe Notes

Can be frozen individually.