90-Second English Muffin
90-Second English Muffin will be your new favorite breakfast. You can make this easy and healthy breakfast muffin with only 5-ingredients. This tasty 90-Second English Muffin is gluten-free, lectin-free, dairy-free, and grain-free.
In this post you will learn the recipe for a 90-second English Muffin and find out what kind of healthy toppings you can add.
Let’s talk toppings…
When it comes to toppings, you have a lot of healthy options. So, get creative! Here are some of my favorite topping ideas. BONUS: I included the brands and exact products I use because sometimes it can be confusing figuring out which products are compliant or not.
Check the YES/NO List HERE if you have questions on compliant toppings or PHASES 1, 2, 3 HERE if you are curious if your topping selection is ok in your current phase.
As an Amazon Associate, I earn a commission on through affiliate links which means I make a small commission (at no cost to you) if you make a purchase through one of my links. Any and all support is greatly appreciated! -Brie
Ghee-Start with a healthy fat. One of my favorite products is Fourth & Heart’s Himalayan Salt Grass-Fed Ghee. It tastes just like butter but better!
Almond Butter- Barney Butter’s Bare Smooth Almond Butter for the win. Barney makes several different types of nut butters so look for the “bare” version, which also has “no added sugar or salt.” Almond butters can be confusing. If you want a lectin-free option, make sure almonds are blanched. This means the skin was removed before making the butter. If you are looking at a container of almond butter and it has dark speckles, chances it was made with the skins.
Avocado- Adding a healthy fat like an avocado is always a great option as well. Hello, avocado toast! For an ultra satisfying breakfast use the ghee and avocado together- Tastes like heaven.
Polyphenol Pearls- Starting your day with a dollop of Polyphenol Pearls by Gundry MD is one of the best thing you can do for your body. Polyphenol Pearls are little balls of Dr. Gundry’s olive oil. Every bite is bursting with loads of healthy Polyphenols. It reminds me of eating caviar with an olive oil flavor. I like to sprinkle a little flake salt on top for the ultimate refined pallet. *As an ambassador for Gundry MD, I share my ambassador discount with you. Buy from my link above to save on Polyphenol Pearls and ALL Gundry MD products.
Honey- Wait, please read this before you go overboard on the honey. Don’t get me wrong I love honey but… honey is sugar. Honey is only allowed in Phase 3 and only a MAXIUM of 1 teaspoon for a whole day. Even though I’m in Phase 3 and I’m allowed one teaspoon of honey a day-I don’t recommend starting your first meal of the day with sugar, even a teaspoon can make you sluggish but on the rare occasion, honey is a nice treat.
90-Second English Muffin
Let’s make 90-Second English Muffins with the Lectin Free Wife
SUPPLIES
Here are the supplies you’ll need to make 90-Second English Muffin. Lectin Free Wife contains affiliate links, which means I make a small commission (at no cost to you) if you make a purchase through one of me links.
Ramekin- 3-inch ramekin- Cooking times will vary depending on the size of the ramekin you use. You can even use a extra large coffee cup. Several recipes on Lectin Free Wife use this size ramekin. Try our recipe for Pumpkin Spice Mug Cake.
Toaster- If you have a larger family, then this 4-slot toaster from Cuisinart is exactly what you need but a smaller toaster like this one will work the same.
Microwave- We this Over-the-range microwave by Whirlpool. This microwave is 1000 W. If you are using the same size microwave then the cooking time should be the same, however, if you you have a smaller a smaller wattage then it will take a little longer.
Glass Measuring Cup- A 2-cup glass measuring cup like this one is a perfect mixing bowl.
Kitchen Mittens-I’m embarrassed to admit that I used to have the saddest set of cloth kitchen mitts. These were hand-me-downs from my mom when I got my first house. I’ve carried those mitts with me most of my adult life. Nothing wrong with hand-me-downs but these came with at least 10 years of stains and then I added my own stains until they were so nasty they had to go. When I finally upgraded to silicone mitts, I honestly couldn’t believe that I waited so long. Silicone kitchen mittens are a great choice because they are water resistant and can easily be sanitized.
INGREDIENTS
Here are the goodies you need to make 90-Second English Muffin.
2 tbsp coconut flour
1/8 tsp baking powder -No aluminum baking powder
1/8 tsp iodized sea salt
1 pasture-raised egg
2 tbsp almond milk- My favorite brand of almond milk is by Mooala Plant-Based Milks
compliant shortening -This shortening by Nutiva is my go-to shortening brand. Always check the ingredient list to the YES/NO list.
INSTRUCTIONS
Here how to make 90-Second English Muffin at home.
Grease the ramekin with shortening.
In a medium bowl, mix the coconut flour, baking powder, and salt with a fork until combined.
Add the egg and almond milk. Use the fork to mix the egg and almond milk into the dry ingredients until the yolk has been thoroughly mixed and batter forms.
Pour the batter into the prepared ramekin. Tap the ramekin on the counter to allow the batter to settle into the dish. A few air bubbles should escape to the top.
Microwave on high for 90 seconds. Time will vary depending on the size of the ramekin/cup and on microwave wattage. See blog post for specific ramekin/cup sizes and microwave wattage.
Use a dish towel or kitchen mitt to remove the ramekin from the microwave to a cutting board. Invert the ramekin onto the cutting board to remove the muffin from the cup.
Use a paring knife and slice the muffin into two pieces.
English muffin is now ready to be toasted in a toaster or on a stovetop.
Here’s the printable recipe…
90-Second English Muffin
Ingredients
- 2 tbsp coconut flour
- 1/8 tsp baking powder
- 1/8 tsp iodized sea salt
- 1 pasture-raised egg
- 2 tbsp almond milk
- compliant shortening or oil
Instructions
- Grease the ramekin with shortening
- In a medium bowl, mix the coconut flour, baking powder, and salt with a fork until combined.
- Add the egg and almond milk. Use the fork to mix the egg and almond milk into the dry ingredients until the yolk has been thoroughly mixed and batter forms.
- Pour the batter into the prepared ramekin. Tap the ramekin on the counter to allow the batter to settle into the dish. A few air bubbles should escape to the top.
- Microwave on high for 90 seconds. Time will vary depending on the size of the ramekin/cup and on microwave wattage. See blog post for specific ramekin/cup sizes and microwave wattage.
- Use a dish towel or kitchen mitt to remove the ramekin from the microwave to a cutting board. Invert the ramekin onto the cutting board to remove the muffin from the cup.
- Use a paring knife and slice the muffin into two pieces.
- English muffin is now ready to be toasted in a toaster or on a stovetop.
