Just three minutes and four ingredients are needed to make this amazing, dense and filling English muffin which tastes like banana bread! Naturally gluten-free, paleo and grain-free, there is a tested vegan version. Don’t use a microwave? There is an oven option too!
“Omg. Arman. These are like bricks.”
Alexis is as complimentary and that cliche high school nurse who gave two hoots about your well-being.
Actually, she actually WAS being complimentary.
I love bread, rolls and English muffins. It doesn’t phase me if it is white, wholegrain or rye- All are delicious and depending on their texture, a dash of butter is all they’ll need to satisfy me. What am I NOT a fan of? Those light/airy bread that weigh as much as a piece of gum and tear when you attempt to spread butter on it. These kinds of bread are anything but filling and I’d easily need an extra loaf to satisfy me. This is why I rarely buy supermarket loaves…
- 1 small banana, mashed
- 2 T coconut flour
- 1/4 tsp baking powder
- pinch cinnamon (optional)
- 1 large egg/1 large egg white (Can sub for 1 flax egg)
- 1 T + dairy free milk of choice*
- 1-2 tsp granulated sweetener of choice (optional)**