One mother sharing her knowledge with others.

Two Minute Gluten Free Muffins

Since going gluten free, one of the things I miss the most is bread. Earlier this year, I discovered this muffin recipe that I’ve been using as a replacement for rolls and English muffins.

I make them one at a time as I need them. They are great split in half with a burger between them or served under poached eggs. They also make a nice snack with peanut butter and milk.
Gluten free muffin served three different waysIf you find they make your burger too tall, simply slice them thinner and use the leftover pieces for a second burger or save for a snack later.

GF muffin sliced to make smaller bun

Various places on-line call these 1 minute muffins but just as I’ve never been able to make the 10 minute table runner in under an hour, I’ve yet to have one of these come out edible in less than 2 minutes (total time) even using a microwave as I describe in this recipe.

If you don’t have or don’t want to use a microwave they’ll take about 15 minutes in a 350 degree F oven.

Two Minute Gluten Free Muffins

¼ cup ground Almond flour/meal (I use Bob’s Red Mill brand)
¼ c ground golden flax seed (I buy this in bulk and grind my own with a coffee grinder)
¼ tsp of fine sea salt (or whatever you have on hand)
¼ tsp of baking powder
1 large egg
½ Tbsp butter

Place the butter in a ramekin (<-affiliate link). Put the ramekin in the microwave and microwave on high for 30 seconds.

While the butter is melting, mix all the dry ingredients in a bowl. Add egg and beat until mixed. Stir in the melted butter.

Batter for Gluten Free Muffins

There will be a thin layer of butter left in the ramekin… smooth that around to grease the sides.

Scoop the batter into the ramekin and pop it back into the microwave on high for 85 to 90 seconds depending on your microwave.

30 seconds to melt the butter + 90 seconds to cook and there you have it The Two Minute Muffin.

Fresh out of the oven gluten free muffins

They can be served warm if serving under eggs or as a snack. Allow them to cool for 10 minutes or so, if using in place of a hamburger bun or for sandwiches.

I won’t pretend that this recipe has either the taste or texture of a traditional hamburger roll or an English muffin but when you’re craving a bread substitute that still tastes good, these do the trick.

This post contains affiliate links. For more information please check my Disclosures and Disclaimers page. It doesn’t cost you any extra, but it does help support this site.

 

1 Comment

  • Gemini Jen NZ
    October 10, 2014 11:59 pm

    Very cool! I would miss bread too if I had to go GF but it’s good to try alternatives and I think these look really good.

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