These English muffins can be on your table from start to finish in under 20 minutes. They are free of the typical mile long ingredient list you will find in the grocery stores but without a spendy price tag! The best part? They are free of all the top allergens!
I’ve been on the hunt for an English muffin with minimal ingredients that are also allergen free. I’m NEEDY. The conclusion? You can’t find one. Not in the grocery stores near me anyway.
But really? WHO CARES?! With this recipe you won’t need the grocery store to get your English muffin fix.
Since we are being honest here, this recipe definitely didn’t come together after the first try. I am SO glad I didn’t give up because now they are a staple for mornings, snacks and evening treats.
Here’s what you won’t get when eating one of these:
- yeast
- soy
- eggs
- gluten
- grains
- flour
- dairy
- sugar
- nuts
- oils
With every recipe on A Healthy Harmony, I set out to create a something that I KNOW will be fueling my family in the best way possible. I’m proud to say this recipe is no different!
Plus, if you don’t like cinnamon and raisins, swap them out for something savory or even leave them plain! The options are endless. The main thing that you can’t swap out is the yogurt. Why you ask? FLUFF FACTOR. It gives them the perfect fluffy thickness. We want the FLUFF.
Really though, keep the yogurt. That way when you cut them in half and toast them up, they aren’t little cardboard circles. We DON’T want that ish.
Lastly, this recipe is NOT sweet. Since I didn’t add any sugar and my yogurt wasn’t sweetened, the recipe has plenty of room to be jazzed up to your liking. I top mine with PLENTY of the sweet stuff aka honey so I didn’t miss the sugar one bit!
I REALLY hope you love this recipe as much as my family does! If you decide to make it, please do share your creation on Instagram by tagging #ahealthyharmony @ahealthyharmony. Your support means the world and I’d love to show you mine!
Cinnamon Raisin English Muffins
Ingredients
- 1 Flax Egg 1 tbsp flaxseed meal + 3 tbsp water
- 1/4 cup Dairy-Free Yogurt
- 2 tbsp Avocado Oil
- 1 tsp Vanilla Extract
- 3/4 cup Cassava Flour
- 1/4 cup Tapioca Flour
- 1 tsp Cinnamon
- 1/2 tsp Baking Soda
- 1/2 tsp Baking Powder
- 2 tbsp Raisins
Instructions
- Preheat your oven to 350 degrees F. Line a baking pan with parchment paper and set aside
- In a standing mixer or a large bowl, whisk together the wet ingredients.
- Slowly add the rest of the ingredients except for the raisins. The dough should be think and rolled into one ball. Be careful to not over work it!
- Divide the dough into four equal parts. Using you hands, roll each dough section into a ball before lightly flattening them into a disk shape.
- Once they are shaped, lay them on the prepared baking sheet so that they are touching but not over lapping each other.
- Bake for 10 minutes, flip them with a spatula and return them to the oven for an additional 2-3 minutes.
- Let them cool completely before cutting them in half and toasting them up. *
