Microwave English Muffin (Paleo, Vegan, Gluten Free)
Try this Microwave English Muffin (Paleo, Vegan, Gluten Free) recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 0
vegan
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains eggs
dairy free
pescatarian
- 1/2 tsp baking powder
- sea salt
- cinnamon
- 2 t peanut flour
- 2 t canned unsweetened pumpkin
- 1 large egg (can substitute for 2 large egg whites)
- 1-2 t liquid of choice (i used milk)
- sugar/sweetener of choice (optional for a sweet version)
- gluten free flour for dusting (optional)
- 2 t almond flour
- 2 t canned unsweetened pumpkin
- 1 large egg or 2 egg whites
- 1-2 t liquid of choice (i used almond milk)
- sugar/sweetener of choice (optional for a sweet version)
- 2 t peanut flour
- 2 t canned unsweetened pumpkin
- 1 flax egg (1 t flaxseed meal + 3 t water)
- 1-2 t liquid of choice (i used almond milk)
- Carbohydrate 6.65350248809527 g
- Cholesterol 4.89999999005868 mg
- Fat 1.09008999781291 g
- Fiber 0.517724985122681 g
- Protein 4.09365249177356 g
- Saturated Fat 0.674663748638039 g
- Serving Size 1 1 recipe (126g)
- Sodium 1279.83509973904 mg
- Sugar 6.13577750297258 g
- Trans Fat 0.0607897498881598 g
- Calories 51 calories
Spray a microwave safe cereal bowl with cooking spray and add the peanut flour and baking powder and mix until combined Add the canned pumpkin and 2 egg whites or 1 egg and mix very well until all ingredients are fully incorporated Add the cinnamon and sea salt and put into the microwave for 2-4 minutes, depending on the power Remove from the microwave and dust either side generously with flour. Allow to cool, slice in half and pop in a toaster. Top as you would an English muffin
