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Gluten Free English Muffin! Made with 5 ingredients in the microwave. This breakfast bread doubles as sandwich bread and is a lighter and healthier way to enjoy bread! Low Calorie + Gluten Free + Vegan
Since I posted low carb almond flour English muffins, I’ve had a TON of requests for more quick and healthy breakfast breads. Everyone loves that recipe.
If you haven’t tried it, it’s definitely a must try! Like this gluten free English muffin, it only takes 2 minutes in a microwave to make.
The women in my weight loss coaching love that English muffin recipe as well (they’re always posting it in the group!) and I can’t say I blame them. It’s macro friendly and incredibly filling.
Funny how much EASIER it is to stick with a healthy way of eating when you have easy recipes you enjoy that are quick to make!
They (and you guys) have been requesting versions using different flours so here you are!
Gluten Free English Muffin
Gluten Free English Muffin! No dairy, no eggs so Vegans can enjoy it too! Made simply with rolled oats and chia seeds. You only need 5 ingredients, a blender, bowl, microwave and two minutes. And yes you DO have two minutes for a healthy breakfast in the morning.
There’s no added chemicals or sugar like store bought breads. That’s my biggest pet peeve with store bought breads. There’s VERY few brands that don’t have added sugar and chemicals which is why I make my own and it’s so easy too!
What You Need
- Gluten Free Rolled Oats
- Applesauce
- Milk
- Chia Seeds
- Baking Powder
Helpful Tips
My most important tip is to let the bread cool after you microwave it. The bread firms up at room temperature making it easy to slice.
I actually prefer making several of these gluten free English muffins and storing in the refrigerator so they’re easy to grab in the morning.
To eat, I slice mine in half then pop in the toaster before spreading homemade chia jam or nut butter on it. I also use this gluten free English muffin to make breakfast sandwiches.
Two minute microwave eggs are perfect for topping this bread for a quick, healthy breakfast!
Tag SkinnyFitalicious on Instagram and Facebook if you make it. I love seeing your creations!
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Gluten Free English Muffin
Gluten Free English Muffin! Made with 5 ingredients in the microwave. This breakfast bread doubles as sandwich bread and is a lighter and healthier way to enjoy bread! Low Calorie + Gluten Free + Vegan
Ingredients
- 1/3 cup Gluten Free rolled oats
- 1 tbsp chia seeds
- 2 tbsp applesauce unsweetened
- 1/2 tsp baking powder
- 1 tbsp unsweetened almond milk or milk or choice
Instructions
In a blender, blend the gluten free oats, chia seeds and baking powder together.
Transfer the flour mixture to a small bowl then add the applesauce and almond milk. Stir the ingredients together. Note, if using a different milk the consistency may be different and the ingredients may not absorb. Add an extra 1/2 to 1 tbsp milk if necessary.
Flatten the dough with your hands into the shape of an English muffin.
Microwave on high 2 to 2:30 minutes (microwaves vary) then remove from the microwave and cool in the bowl 5 minutes.
Once cooled, remove from the bowl, slice in half and enjoy!
Recipe Notes
- Almond flour version is here.
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my weight loss clients.
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What I Used For The Recipe
Does this work to make several at a time? Does cooking time change? Or is best made one at a time?
You’re making it in the microwave in an individual bowl. You will only fit 1 or 2 bowls in a microwave at a time so unless you have a large microwave you wouldn’t be able to make more than 1 or 2 at a time.
I’m a huge fan of the almond flour sandwich bread and can’t wait to try this! If I want to make several and multiply the ingredients, how much would I scoop out to make one at a time? Thanks!
I really enjoy these muffins in the morning with eggs and a little honey or jam. They give me the feeling of eating toast but without the crash and great fiber/vitamins.
Have you tried these using something else rather than oats? I can’t tolerate oats, not even gluten free ones unfortunately. Do you think buckwheat flakes would work?
I haven’t tried anything other than oats with this recipe so I’m not sure if buckwheat would work. I do have an almond flour version here.
I don’t have a microwave. Any suggestions on how to bake them?
I would try 350 F for 5 minutes. After 5 minutes, check to see if it is done and determine whether or not it needs to cook more.