| 6 | 5 | 345 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 2 min | 3 min | 1 |
| 1 tbsp | Coconut oil |
| 3 tbsp | Almond flour/meal, Bob's Red Mill |
| 1/2 tbsp | Coconut flour |
| 1 large | Egg |
| 1 pinch | Salt |
| 1/2 tsp | Baking powder, gluten-free |
1. Melt coconut oil in a microwave safe ramekin or other container (should be about 4" in diameter with a flat bottom) for about 30 seconds.
2. Add the almond flour, coconut flour, egg, salt, and baking powder and stir until well combined. Let sit for a minute to allow the mixture to thicken.
3. Microwave for about 90 seconds, or until firm. Run a knife along the edge and flip over a plate to release your English muffin.
4. Slice English muffin in half, then toast in the toaster.
gluten free
| Meat Alternative | 1.3 |
