Whole30 Sourdough English Muffins
Enjoy a delightful twist on classic English muffins with these grain-free and Whole30-compliant sourdough English muffins! Made with a unique blend of almond, tapioca, and coconut flours, combined with a tangy cassava-based sourdough starter, these muffins are soft, pillowy, and perfect for toasting. Ready in under 30 minutes, this recipe is a great way to bring restaurant-quality breakfast bread to your Whole30 table without sacrificing flavor or texture. Cooked in ghee for a golden crust and a buttery finish, they pair beautifully with savory spreads, creamy avocado, or a drizzle of almond butter. Perfect for those following gluten-free, grain-free, or paleo diets, these wholesome English muffins are sure to impress!
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Recipe Information
Ingredients
- 1 cup almond flour
- 0.5 cup tapioca flour
- 2 tablespoons coconut flour
- 0.5 cup Whole30-compliant sourdough starter (grain-free, made from cassava flour)
- 0.75 cup unsweetened almond milk
- 1 large egg
- 0.5 teaspoon baking soda
- 1 teaspoon apple cider vinegar
- 0.25 teaspoon sea salt
- 2 tablespoons ghee (for cooking)
Instructions
In a mixing bowl, combine the almond flour, tapioca flour, coconut flour, and sea salt. Whisk together to remove any lumps.
In a separate small bowl, whisk together the egg, almond milk, Whole30-compliant sourdough starter, and apple cider vinegar until smooth.
Slowly pour the wet mixture into the bowl with the dry ingredients and mix well until a thick batter forms.
Sprinkle the baking soda evenly over the batter and gently fold it in until just combined. Do not overmix.
Preheat a nonstick skillet or griddle over medium heat. Add 1/2 tablespoon of ghee and let it melt, ensuring the surface is evenly coated.
Using a 1/4 cup measuring cup, scoop the batter onto the skillet, forming small rounds to mimic English muffin shapes. Slightly flatten them with the back of a spoon to ensure even cooking.
Cook for 3-4 minutes on one side, or until the edges look set and small bubbles appear on the surface. Carefully flip and cook for an additional 3-4 minutes on the other side, until golden brown and cooked through.
Transfer the cooked muffins to a plate lined with paper towels to cool slightly. Repeat with the remaining batter, adding more ghee to the skillet as needed.
Serve warm and enjoy as is or split the muffins in half for toasting. Pair with your favorite Whole30 spreads or toppings like avocado or almond butter.
Nutrition Facts
Calories |
1387 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.0 g | 114% | |
| Saturated Fat | 25.9 g | 130% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 286 mg | 95% | |
| Sodium | 1452 mg | 63% | |
| Total Carbohydrate | 130.1 g | 47% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 8.0 g | ||
| Protein | 32.5 g | 65% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 587 mg | 45% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 419 mg | 9% | |
*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.
