My basic recipe is a starting point for a simple and savory gluten-free, low-carb bread replacement. Split it in half and you've got a bun for your burger. Toast it and you won't miss your high-carb English muffin. Stuff it with some turkey, macadamia mayo and lettuce and you've got a healthy sandwich. The possibilities are up to your imagination.
One Minute Muffin
Recipe by Healthy Living How To
Printable Recipe
Prep Time: 3 Minutes
Cook Time: 1 Minute
Servings: 1
Ingredients
- 1/4 c. Almond Flour
- 2 Tbsp. Bob’s Red Mill Organic Golden Flaxseed Meal
- Pinch Celtic Sea Salt
- 1/2 tsp. Rumford Baking Powder (Aluminum-Free, Gluten-Free)
- 1/2 Tbsp. Organic Unsalted Butter or Nutiva Coconut Oil, Extra Virgin, Organic or Ghee
- 1 Large Organic Egg
1. Melt butter in a 4 1/2 inch ramekin.
2. Whisk egg and then slowly drizzle in the melted butter.
3. To the egg and butter add almond flour, flaxseed meal and salt. Mix well with a spoon.
4. Sprinkle with baking powder and mix one more time.
5. Spoon into ramekin and microwave for one minute.
6. Remove from microwave with dish towel and invert on a cooling rack.
7. Once cool, split in half and enjoy!
Recipe Notes
For those of you who don't have a microwave or limit microwave use, this can be baked in the oven at 350 for 15-20 minutes. You'll have to rename the recipe though (wink, wink). While I use homemade almond flour in this recipe, it will still work with store bought brands. Check out the Shop for My Favorites page for brands I have used in my kitchen with much success.
Vanessa Romero, owner of Healthy Living How To, is a healthy living enthusiast with a background in Personal Training, Metabolic Testing and Weight Loss. Her passion is to help others achieve optimal health through a wellness approach that encompasses living healthy in mind, body and spirit.
Copyright © 2011 Vanessa Romero, Healthy Living How To
This article is not intended for the treatment or prevention of disease, nor as a substitute for medical treatment, nor as an alternative to medical advice. Use of recommendations in this and other articles is at the choice and risk of the reader.











