Paleo Sourdough English Muffins
Enjoy a grain-free twist on a beloved classic with these Paleo Sourdough English Muffins, perfect for those following paleo or gluten-free diets! Made with a nutrient-packed blend of almond, tapioca, and coconut flours, this recipe incorporates a tangy paleo sourdough starter for a soft, flavorful bite. Whipped together in just 15 minutes of prep time, these muffins are cooked to golden perfection on a skillet and can be customized with paleo-friendly toppings like avocado, nut butter, or your favorite jams. They're great for breakfast, brunch, or a healthy snack, and offer a fluffy texture that's both light and satisfying. Whether toasted for extra crunch or enjoyed as-is straight from the pan, these muffins bring a wholesome, artisan-quality treat to your table.
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Recipe Information
Ingredients
- 120 grams Paleo sourdough starter
- 120 grams Almond flour
- 40 grams Tapioca flour
- 30 grams Coconut flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 2 large Eggs
- 120 milliliters Coconut milk
- 1 teaspoon Apple cider vinegar
- 1 tablespoons Coconut oil (for greasing)
Instructions
In a large mixing bowl, combine the paleo sourdough starter, almond flour, tapioca flour, and coconut flour. Mix well to ensure there are no lumps.
Add the baking soda and salt to the dry mixture, stirring to incorporate evenly throughout.
In a separate bowl, whisk together the eggs, coconut milk, and apple cider vinegar until fully combined.
Gradually pour the wet ingredients into the dry ingredients, stirring gently to form a thick, smooth batter.
Preheat a skillet or griddle over medium-low heat and lightly grease it with coconut oil.
Using a 1/4 cup measure, scoop batter onto the skillet to form rounds about 3 inches in diameter (you can use lightly greased English muffin rings if you prefer perfectly round shapes).
Cook each muffin for 3–5 minutes on the first side, until bubbles form on the edges and the bottom is golden brown.
Carefully flip the muffins and cook for another 3–4 minutes on the other side, until fully cooked through and golden.
Repeat with the remaining batter, greasing the skillet as needed.
Allow the muffins to cool slightly before slicing them open. They can be toasted for a crispier texture if desired. Serve warm with your favorite paleo-friendly toppings.
Nutrition Facts
Calories |
233 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.7 g | 19% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 401 mg | 17% | |
| Total Carbohydrate | 20.1 g | 7% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 3.0 g | ||
| Protein | 8.0 g | 16% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 59 mg | 5% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 220 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
