It's no big surprise that most commercial bread is filled with bad for you ingredients: refined flour and sugar, bad fats, and other fillers that you just don’t want to eat.

Sometimes, though, you want to eat a sandwich or wrap, and lettuce or other greens just don't cut it.

Makes 4 Muffins

Prep time: 20 minutes

These English muffins are the healthy alternative to store-bought you’ve been looking for.

They’re easy to make and are perfect for a breakfast sandwich or healthy tuna melt. And they don’t contain a bunch of hard to find, hard to pronounce specialty ingredients.

IMPORTANT TIP:

These use almond flour so they can be gluten free.

But...

If you’re strictly gluten-free, you might be surprised to find that baking powder is not always gluten-free.

If you don’t have a severe intolerance, the tiny amount in a teaspoon or two of baking powder may not matter, but if it does, make sure your baking powder is marked as gluten-free.

Ingredients

3/4 cup almond flour

4 tablespoons coconut flour

4 tablespoons butter or coconut oil, melted and slightly cooled

4 eggs

1/2 teaspoon sea salt

2 teaspoons baking powder

Instructions

• Preheat oven to 350 degrees F. Put 4 ramekins on a baking sheet and lightly brush with oil or spray with cooking spray.

• Combine all of the ingredients in a mixing bowl and let sit for 5 minutes. Divide between the ramekins.

• Bake for 13-15 minutes, until top springs back lightly to the touch and muffins are light brown.

• Let cool completely before removing. Run a knife around the edge of the ramekins.

• Slice and toast for best results before using.