Breakfast or Sandwich McMuffin [Dairy free, Gluten free, Grain free, Sugar free]

Being processed bread free for more than 10 months now, and not craving any bread products or alternatives in a while, but looking for alternatives to my breakfasts, I came across a recipe for a breakfast muffin which I adapted slightly to accommodate a Paleo lifestyle.  Making this “McMuffin” is quick and easy and the exciting part was the bicarbonate soda and apple cider baking powder replacement which is a definite change from just the ordinary bicarbonate of soda addition -which I will take forward in making other gluten free baked goods.  The added speed of cooking this in a microwave is also very appealing for those wanting a quick and easy no mess no fuss bread alternative.  This recipe makes one McMuffin which is sufficient as a breakfast addition or a lunch time sandwich combined with a crisp salad or a cup of soup.


1 egg, beaten
1 tblsp Almond Milk or Coconut Milk, Sugar and Preservative free, un-sweetened
1 tblsp Coconut Flour
1 tblsp Melted grass-fed Butter, ghee or Coconut Oil
⅛ tsp Bicarbonate of Soda mixed with ¼ tsp Apple Cider Vinegar ( this replaces baking powder)
⅛ tsp Vanilla Extract , Optional, omit if making something savoury like an egg sandwich
¼ tsp Date paste or Raw Honey, Optional
Pinch Sea Salt, Optional
Here’s How
  • Melt the butter, ghee or oil in a round, glass or ceramic ramekin.
  • In a separate small bowl mix the bicarbonate of soda and apple cider vinegar together ( it will be very fizzy and bubbly)  and set this mixture aside.
  • Add all the rest of ingredients to the ramekin, and whisk or stir with a fork very briskly.
  • Add the bicarbonate of soda- apple cider vinegar mixture to the ramekin, and stir in well.
  • Stir, scraping sides , until the mixture is lump free.
  • Cook in a microwave oven for 1 minute and 30 Seconds, or you may bake it at 180 degrees celsius for 12 to 15 minutes, until the middle is firm.
  • Cool the McMuffin enough to for you to handle, and cut it in half sideways.
  • You may toast this McMuffin in a lightly oiled frying pan, until lightly browned on each side ( like a pancake) which is actually quite great tasting.
Serve with filling and sides of your choice.
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Prava Singh

A Mom, daughter, wife, sister, aunt and friend experiencing life through an evolutionary body with a revolutionary mind... A recent past former Type 2 insulin dependent and hypertensive walking time-bomb for 13.5 years, I have made positive lifestyle changes that has aided and abetted my health status for my overall betterment. Passionate about all things food, with a proud Indian heritage, I regularly blog my culinary attempts that have worked for me in my endeavours to break the shackles of food addictions and food slavery. Passionate about people too, my decision to share these endeavours is driven by informing others that a lifestyle change through food is indeed possible. I have indeed survived high school and survived life too in the most interesting and thought-provoking ways. Having lost over 50kgs of excess weight in just under a year, I have reclaimed my life and am thoroughly enjoying the journey.

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3 Responses

  1. Shaista says:

    Tried this was lovely but I think I may have added too much bicarbonate because I could taste it….

    • Prava Singh says:

      Fab Shaista, reduce the bicarb the next time you make it. you need a little less bicarb sometimes!

      • Shaista says:

        Thank you SO much for all the recipes and for sharing it with all of us. It’s really helped me ‘stick’ to the plan without getting bored! And my stomach is so much healthier as a result. God Bless you!

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