Whole30 Sourdough English Muffins

Embrace a healthier spin on a classic breakfast favorite with these Whole30 Sourdough English Muffins, a grain-free delight that perfectly balances flavor and nutrition. Crafted with a blend of almond, tapioca, and coconut flours, and elevated by a tangy, Whole30-compliant sourdough starter made from cassava flour, this recipe delivers soft, pillowy muffins with a subtle sourdough tang. The combination of apple cider vinegar and baking soda ensures a light, airy texture, while ghee provides a rich, golden crust during cooking. Quick to whip up in just 25 minutes and entirely gluten-free, dairy-free, and Paleo-friendly, these English muffins are ideal for breakfast or as a base for savory snacks. Serve them warm with a slather of almond butter or sliced avocado for a Whole30-approved meal that doesn't compromise on taste.

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

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)

Directions

Step 1

In a mixing bowl, combine the almond flour, tapioca flour, coconut flour, and sea salt. Whisk together to remove any lumps.

Step 2

In a separate small bowl, whisk together the egg, almond milk, Whole30-compliant sourdough starter, and apple cider vinegar until smooth.

Step 3

Slowly pour the wet mixture into the bowl with the dry ingredients and mix well until a thick batter forms.

Step 4

Sprinkle the baking soda evenly over the batter and gently fold it in until just combined. Do not overmix.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

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

Serving size	(566.5g)

Amount per serving	% Daily Value*
Calories	1386.8

Total Fat 89.0g	0%
Saturated Fat 25.9g	0%
Polyunsaturated Fat 2.5g
Cholesterol 285.5mg	0%
Sodium 1452.5mg	0%
Total Carbohydrate 130.1g	0%
Dietary Fiber 19.5g	0%
Total Sugars 8.0g
Protein 32.5g	0%

Vitamin D 119.6IU	0%
Calcium 587.4mg	0%
Iron 7.3mg	0%
Potassium 419.4mg	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: 55.2%

Protein: 9.0%

Carbs: 35.9%