recipe image

February 21, 2018

by Kirbie

This single bread bun is just 4 ingredients and cooks in less than 2 minutes in the microwave. It’s a delicious paleo, low carb, gluten free and grain free alternative for bread or English muffins.


photo of microwave english muffin

After sharing my Low Carb English Muffins recipe, I wanted to make a quick and easy microwave version. This bread couldn’t be easier and it comes out incredibly light and fluffy. I am definitely making this version from now on when I need just one or two muffins.


photo of the cooked english muffin in a ramekin

You can eat it right after it’s done cooking in the microwave, but I prefer slicing it in half and toasting both sides, which gives it an even better texture and taste.

It’s an easy solution for a breakfast, lunch or snack. I like spreading almond or cashew butter on top; my husband prefers butter. Sometimes we add jam for a little treat.


overhead photo of microwave english muffins

Cooking Tips

  • Do not directly substitute coconut flour with almond flour as the two are not the same. Coconut flour can be purchased in most major grocery stores and on Amazon. I usually buy mine from Sprouts or Amazon*.
  • I made these using 3.5 inch wide ramekins, which I think is the ideal size for these muffins. If you use different size ramekins, your cooking time will vary.
  • If you plan on making more than one, cook them in the microwave one at a time. Cooking multiple ones at the same time leads to uneven cooking.
  • These muffins should be cooked in the microwave as soon as the batter is ready. If you let the batter sit, the coconut flour will continue to absorb all the liquid from your batter.
  • Toast these in a toaster oven (not a pop-up toaster) or on a warm pan over the stove. I prefer the stove method as you have more control over how much the bread is toasted. I press the bread slices gently down into the warmed pan until toasted and then flip and repeat on the other side as well.
  • These muffins can be stored in the fridge or freezer.

Some of the product links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).

Recipe now updated with video! You can also find all my recipe videos on my youtube channel.

  • 2 tbsp coconut flour
  • 1 large egg
  • 1/8 tsp baking powder if you are making this completely paleo, make sure to use a homemade paleo baking powder
  • 2 tbsp nonfat milk you can use any kind of milk; use almond milk if you are keeping it paleo
  • Grease the interior of a 3.5 inch wide ramekin.

  • In a small bowl, combine all four ingredients. Whisk together with a small whisk until batter is smooth and even.

  • Pour contents into your ramekin. Cook in the microwave at full power for about 90 seconds or until muffin is completely cooked.

  • Eat muffin as is, or slice in half and toast in a toaster oven or in a small frying pan over the stove.

Cooking Tips

  • Do not substitute coconut flour with almond flour as they are not the same. Coconut flour can be purchased in most major grocery stores and on Amazon. I usually buy mine from Sprouts or Amazon*.
  • I made these using 3.5 inch wide ramekins, which I think is the ideal size for these muffins. If you use different size ramekins, your cooking time will vary.
  • If you plan on making more than one, cook them in the microwave one at a time. Cooking multiple ones at the same time leads to uneven cooking.
  • These muffins should be cooked in the microwave as soon as the batter is ready. If you let the batter sit, the coconut flour will continue to absorb all the liquid from your batter.
  • Toast these in a toaster oven (not a pop-up toaster) or on a warm pan over the stove. I prefer the stove method as you have more control over how much the bread is toasted. I press the bread slices gently down into the warmed pan until toasted and then flip and repeat on the other side as well.
  • These muffins can be stored in the fridge or freezer.

Serving: 1English muffin, Calories: 141kcal, Carbohydrates: 10g, Protein: 9g, Fat: 6g, Saturated Fat: 3g, Sodium: 113mg, Fiber: 4g, Sugar: 2g, NET CARBS: 6

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

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