YEAST MIXTURE
1/3 cup (720 ml) warm water
2 tsp (10 ml) honey
2 tsp (10 ml) active dry yeast
DRY INGREDIENTS
¾ cup chestnut flour (or almond flour or sunflower seed flour)
3 TBSP (45 ml) coconut flour, sifted
1/3 cup (720 ml) arrowroot starch
1/3 cup (720 ml) tapioca starch
Pinch of sea salt
WET INGREDIENTS
2 eggs
1 TBSP (15 ml) olive oil
1 tsp apple cider vinegar
2 TBSP (30 ml) warm water (only if using chestnut flour)
Makes 8 waffles
Prep Day:
Preheat your oven to its lowest setting (around 150°F (66°C)).
Line a large baking sheet with parchment paper, and place 8 English muffin rings on the paper.
In a small bowl, mix together the water, honey, and yeast. Set the mixture aside for 5 minutes until frothy.
In a medium-sized bowl, combine the dry ingredients.
Add the yeast mixture and the wet ingredients to the dry mixture. Mix well with a hand mixer. (If using almond flour or sunflower flour, let the dough rest for a couple of minutes to thicken.) Stir before scooping.
Lightly spray the English muffin rings with cooking spray. You can grease them as well, but if you do, the muffins will stick a little and will need to be loosened with a knife.
Scoop about ½ cup of batter into each muffin ring (or enough to fill the ring to within ¼-inch of the top). Smooth the tops with a spoon if needed.
Place the muffin tray in the oven, close the door, and turn off the oven. Let the muffins sit in the oven for 10 minutes to rise slightly.
Leaving the tray in the oven, set the oven temperature to 350°F (180°C). Bake the muffins for 20-22 minutes from the point you turn the oven on (not when it actually reaches 350°F (180°C)) or until they are golden brown and the tops are firm, but spring back to the touch.
Let the muffins cool completely on wire racks. Once cool, remove from the rings. Use a fork to pierce around the entire edge of each muffin, and pull the tops and bottoms apart gently.
Place a small square of wax paper between each split English muffin. Place the muffins in a 1-gallon freezer bag and freeze until needed.
Serving Day:
These muffins work great straight from the freezer with no need to thaw first. Remove them from the freezer, and use a butter knife to separate the tops from the bottoms. Toast as usual, and enjoy!
More Recipes You'll Love
Paleo English Muffins give you that classic fork-split breakfast bread without a grain in the mix. A blend of chestnut flour, coconut flour, arrowroot, and tapioca rises with real yeast for airy, toasty muffins that are brilliant with eggs or just ghee.
Pro Tips
- Let the yeast proof with the warm water and honey for a full 5 minutes until frothy — that foam is your proof the yeast is alive and the muffins will rise.
- If you use almond or sunflower seed flour instead of chestnut, let the dough rest a couple of minutes to thicken before baking; those flours hydrate differently.
- The extra 2 tablespoons of warm water matter when using chestnut flour specifically — it's thirstier than almond and a dry dough gives you crumbly muffins.
- Bake in English muffin rings on a parchment-lined sheet so you get those neat, tall rounds with the signature flat tops.
- Keep your oven at its lowest setting (around 150°F) after baking to dry the muffins out gently — that's the secret to the chewy, toasty crumb you want when you split them.
Frequently Asked Questions
What can I use instead of chestnut flour?
Almond flour or sunflower seed flour both work as the recipe notes. Sunflower keeps it nut-free, while almond is milder and lighter in colour.
Are these English muffins paleo?
Yes: chestnut flour, coconut flour, arrowroot and tapioca starches, eggs, olive oil, and yeast. No wheat, dairy, or refined sugar.
Can I freeze these muffins?
Absolutely — freeze them in a single layer, then bag once firm. Split and toast straight from frozen for a fast weekday breakfast.
How do I get the nooks and crannies?
Always split the muffins with a fork rather than a knife — pulling them apart preserves the craggy texture that catches butter and yolk.
Recipe Card
Ingredients
Method
- DRY INGREDIENTS
- ¾ cup chestnut flour (or almond flour or sunflower seed flour)
- 3 TBSP coconut flour, sifted
- 1/3 cup arrowroot starch
- 1/3 cup tapioca starch Pinch of sea salt WET INGREDIENTS
- 2 eggs
- 1 TBSP olive oil
- 1 tsp apple cider vinegar
- 2 TBSP warm water (only if using chestnut flour) Makes 8 waffles Prep Day: Preheat your oven to its lowest setting (around 150°F).
- Line a large baking sheet with parchment paper, and place 8 English muffin rings on the paper.
- In a small bowl, mix together the water, honey, and yeast.
- Set the mixture aside for 5 minutes until frothy.
- In a medium-sized bowl, combine the dry ingredients.
- Add the yeast mixture and the wet ingredients to the dry mixture.
- Mix well with a hand mixer. (If using almond flour or sunflower flour, let the dough rest for a couple of minutes to thicken.)
- Stir before scooping. Lightly spray the English muffin rings with cooking spray. You can grease them as well, but if you do, the muffins will stick a little and will need to be loosened with a knife. Scoop about ½ cup of batter into each muffin ring (or enough to fill the ring to within ¼-inch of the top). Smooth the tops with a spoon if needed.
- Place the muffin tray in the oven, close the door, and turn off the oven.
- Let the muffins sit in the oven for 10 minutes to rise slightly. Leaving the tray in the oven, set the oven temperature to 350°F.
- Bake the muffins for 20-22 minutes from the point you turn the oven on (not when it actually reaches 350°F) or until they are golden brown and the tops are firm, but spring back to the touch.
- Let the muffins cool completely on wire racks.
- Once cool, remove from the rings. Use a fork to pierce around the entire edge of each muffin, and pull the tops and bottoms apart gently.
- Place a small square of wax paper between each split English muffin.
- Place the muffins in a 1-gallon freezer bag and freeze until needed.
