A quick and easy recipe for an English muffin made in the microwave and ready in two minutes! Made with a handful of ingredients and a fantastic alternative to bread, it’s secretly low carb and keto friendly. It also comes with instructions to make it in the oven!
Microwave English Muffin
English muffins are one of my favorite quick and easy breakfasts. A much more delicious alternative to toast or bread, sliced in half and toasted, they are fantastic with melted butter!
As someone who doesn’t regularly buy bread, I’ve been loving making my own homemade English muffins. Not only do they take 2 minutes and are ridiculously healthy, but they are also single serving. I never have leftover bread or muffins.
Made with just 5 simple ingredients, they satisfy my bread cravings, especially when I have days where I follow a paleo, keto, and low carb diet.
Depending on whether you use pumpkin or banana, it can even taste like a delicious microwave banana muffin recipe!
English Muffin in microwave ingredients
- Coconut Flour
- Baking powder
- Banana or Pumpkin
- Eggs or Vegan Substitute
- Milk or liquid of choice
Do English Muffins have eggs?
Traditional English muffins do contain eggs, but my homemade version comes with a vegan/eggless option.
If you choose not to use an egg/egg white, you can substitute it for a flax egg. To make a flax egg, combine 1 tablespoon of ground flaxseed with 2 1/2 tablespoons of water. Allow it to sit for 15 minutes, until a gel forms.
How to cook English Muffins in the microwave
Step 1: Grease a microwave safe bowl (I prefer using a cereal bowl) with cooking spray.
Step 2: Add your coconut flour, baking powder, and salt and mix well. Mix in your pumpkin/banana, egg/flax egg and liquid of choice (I used unsweetened coconut milk) until a thick batter remains.
Step 3: Microwave for 2-4 minutes (microwave times vary- mine took 2 minutes) until a skewer comes out clean and the muffin can easily be removed from the bowl.
How to cook English Muffins in the oven
This homemade English muffin recipe can be made in the oven or toaster oven.
Step 1: Preheat the oven to 175C/350F. Grease an oven-safe ramekin with cooking spray.
Step 2: Add your dry ingredients and mix well. Add the rest of your ingredients and whisk together until combined.
Step 3: Bake for 12-15 minutes, or until a skewer comes out clean from the center.
How to eat a homemade English muffin
Once you’ve cooked your 2 minute English muffin, allow it cool completely. Once it has cooled, slice the muffin in half and place it in a toaster. Toast to your desired consistency!
What to put in or on English muffins
My favorite toppings for English Muffins-
- Nut Butter- Almond butter, cashew butter, and peanut butter
- Nut-Free Spreads- Sunflower seed butter, wow butter and tahini
- Fruit Spreads- Strawberry jam, raspberry jam, and even marmalade
- Other spreads- Hummus, coconut oil or vegan buttery spread
Prepping multiple English Muffins at a time
I love prepping 3-4 of these muffins at a time, for quick breakfasts or a filling snack between meals.
Simply quadruple the recipe by 4, except for the baking powder (just use 1/2 teaspoon). Microwave one at a time (or oven bake all at once), before allowing them all to cool completely.
Storing homemade English Muffins
Microwave English muffins are best stored in the fridge and will keep for 1 week.
They are freezer friendly and will keep well frozen for up to 2 months.
Tips and Tricks for Perfect 2-Minute English Muffins
Different microwaves have different power capabilities. Start with 2 minutes, and continue in 30-second spurts until fully cooked. I prefer using a deeper bowl to ensure an even cooking time. If you use a mug, you may find the center seem slightly undercooked.
Avoid substituting the coconut flour for another flour. You will find if you do, you’ll be left with a soggy muffin.
Please be sure to toast your muffin before eating it- It will taste so much better than un-toasted.
For a savory muffin, add some extra sea salt or spices of choice.
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Microwave English Muffin (Keto, Vegan, Paleo)
- Grease a microwave-safe bowl with cooking spray.
- Add your dry ingredients and mix well. Add your pumpkin/banana, egg/flax egg and 4 tablespoons of liquid of choice. If the batter is too thick, add an extra tablespoon or two of extra liquid.
- Microwave for 2-4 minutes, or until a toothpick comes out clean and the muffin can be removed easily.
- Slice in half, toast and top with your favorite spreads or make a muffin sandwich!
- Preheat oven to 175C/350F. Grease an oven-safe ramekin with cooking spray.
- Add your dry ingredients and mix well. Add your pumpkin/banana, egg/flax egg and liquid of choice.
- Bake for 12-15 minutes, or until a toothpick comes out clean. Once cool, slice in half and toast.
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