I can’t even remember the last time I ate a “doughy-white” english muffin. I have a vague memory of eating them in my high school days before school in the morning.
I was health conscious as a teenager and I used to think that english muffins, egg whites and margarine was the way to go. Boy was I wrong!
As I make my through the AIP protocol, there are lots of creative recipes I’m excited to re-create and dive into. I think it’s really easy to overcomplicate recipes and meal planning. It doesn’t have to be complicated. We spend so much time thinking about what we ‘CAN’T’ eat, when it’s much easier to focus on what we ‘CAN.’
Change your way of thinking and you’ll have greater success on any diet plan. It’s important to get into the right mindset for healing. This is exactly what we’ll be teaching in the Healing and Dealing with Hashimoto’s program. If you have Hashimoto’s or an autoimmune condition, click here to check out how this program can help you heal and transform your condition.
I recipe tested some english muffins last weekend and they were an epic fail! I baked them in the oven and every 10 minutes kept checking if there were ready. They were a pile of mush and they wouldn’t harden. I had to throw them out. They were completely inedible.
So, onto recipe #2. The winner. These gluten free gems are amazing!
Now let’s get real for a minute here…. these don’t taste like your traditional english muffins, I mean, they don’t even look like them for that matter. But they are delicious and perfect topped with some nut butter (not AIP), or coconut cream and raspberry jam; which is exactly what I did.
I’ll be baking up a batch of these english muffins this weekend and I’ll top them with some guac and bacon. Mmmm!
Savoury or sweet, the muffins work either way.
A few key things to note before baking them:
- I baked them in 2 circular pyrex oven safe dishes, like the image you see here. I only have 2, but this recipe below made 3. Once the first batch was done, I baked the last english muffin on it’s own.
- 4 ramekins would work well for this recipe, but I don’t have any. I’ll definitely be getting some though! I’ve been needing them for multiple recipes.
- Make sure to divide you batter evenly for 3 servings (or 4 if using ramekins).
I hope you enjoy this recipe as much as I do. They are so good and perfect for your AIP breakfasts! I suggest doubling your batch and making extra so you can freeze them and have on hand for easy meal prep.
- 1 large ripe plantain
- 2 Tbsp avocado oil (olive oil or melted coconut oil would work well too)
- 1⁄4 Cup +1 Tbsp tapioca starch
- 2 Tbsp coconut flour
- 1 tbsp apple sauce
- 1 tsp baking soda
- 1 tsp apple cider vinegar
- Pinch of sea salt
- Preheat your oven to 375F. Grease 2-4 ramekins or pyrex dishes with coconut oil.
- Roughly chop the plantains and place in a food processor with the remaining ingredients.
- Blend until smooth and creamy.
- Divide your batter into equal portions (2-4). Place batter into greased ramekins and using a spatula or back of a spoon, evenly spread it out. This equals ONE english muffin. Once it's baked you'll cut it in half.
- Bake for 15-18 minutes. The pyrex dishes are slightly larger than ramekins, so I found I needed at least 17-18 minutes, but you may need less time if baking in ramekins.
- Let cool slightly, remove from dish and slice in half.
- Place in the toaster/toaster oven for a few minutes to crisp up (optional). I like mine slightly toasted. Top with your favourite toppings and enjoy!