Paleo Sourdough English Muffins

Enjoy a wholesome twist on a breakfast classic with these Paleo Sourdough English Muffins—perfectly fluffy, grain-free, and gut-friendly! Made with a nourishing blend of almond flour, tapioca flour, and coconut flour, these muffins pair the tangy flavor of a homemade paleo sourdough starter with rich, nutrient-dense ingredients like coconut milk and apple cider vinegar. Quick to prepare in just 15 minutes, they cook up golden and soft in a skillet, creating the perfect canvas for your favorite paleo-friendly toppings. Whether you're following a paleo lifestyle or simply seeking a gluten-free alternative, these muffins are a satisfying way to start your day! Perfect keywords: paleo sourdough recipe, grain-free English muffins, gluten-free breakfast ideas.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 6

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)

Directions

Step 1

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.

Step 2

Add the baking soda and salt to the dry mixture, stirring to incorporate evenly throughout.

Step 3

In a separate bowl, whisk together the eggs, coconut milk, and apple cider vinegar until fully combined.

Step 4

Gradually pour the wet ingredients into the dry ingredients, stirring gently to form a thick, smooth batter.

Step 5

Preheat a skillet or griddle over medium-low heat and lightly grease it with coconut oil.

Step 6

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).

Step 7

Cook each muffin for 3–5 minutes on the first side, until bubbles form on the edges and the bottom is golden brown.

Step 8

Carefully flip the muffins and cook for another 3–4 minutes on the other side, until fully cooked through and golden.

Step 9

Repeat with the remaining batter, greasing the skillet as needed.

Step 10

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

Serving size	(556.1g)

Amount per serving	% Daily Value*
Calories	1398.7

Total Fat 88.8g	0%
Saturated Fat 23.2g	0%
Polyunsaturated Fat g
Cholesterol 372mg	0%
Sodium 2636.8mg	0%
Total Carbohydrate 120.5g	0%
Dietary Fiber 27.0g	0%
Total Sugars 18.0g
Protein 47.4g	0%

Vitamin D 82IU	0%
Calcium 346.7mg	0%
Iron 9.4mg	0%
Potassium 494.0mg	0%

*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.

Source of Calories

Fat: 54.3%

Protein: 12.9%

Carbs: 32.8%