This is a game-changer for me. I used to LOVE English muffins, but avoiding the processed stuff available at the store is important to me. Doesn’t mean I won’t splurge on some Dave’s Killer bagels every now and then (not GF – sorry!), but when a girl wants an English muffin, she needs something simpler. Like THIS recipe I customized from The Big Man’s World. It’s actually from Natalie at Feasting on Fruit, and I love her blog so much and try a lot of her recipes. And this one is a real winner, you guys. Breakfast just got a little better.
I’ve made these plain, and I’ve tried (future recipes) banana bread and sweet maple. Everything is so delicious that it was hard to choose which recipe to post! But this one is in my FREE cookbook, so I went with this one. Get this and 17 other delicious recipes FREE by clicking right here.
We have lots of breakfast recipes here on Fruit So Hard. So check out our extensive list of baked oatmeals (like Fudgy Brownie, French Toast, Blueberry Pie, and Cookie Dough), blueberry chia seed pudding, breakfast cookies, pumpkin pecan muffins, and sweet pineapple oatmeal.
Let me know if you try this recipe! Comment below, rate it, or take a photo and tag me @fruitsohard on Instagram. I’d love to see your creations. And don’t forget to cultivate some positivity and gratitude today. Tell me in the comments what you’re grateful for if you’d like. Vibe high, my friends!
Easy, vegan, and gluten-free cinnamon raisin english muffins made with simple, wholesome ingredients. Toast and top with PB, jam, or whatever you'd like. Enjoy!
- 1/3 cup oats
- 1 tbsp ground flax/chia
- 1/2 tsp baking powder
- 1/4 tsp cinnamon
- (optional) scant 1/8 tsp turmeric
- (optional) 1 tsp coconut sugar*
- 2 tbsp unsweetened applesauce
- 1 tbsp water/nondairy milk
- 2 tsp raisins
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Preheat oven to 350 degrees F (176 C) and ready a ramekin with nonstick spray (or use a silicone ramekin).
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In a small food processor (like a Magic Bullet), blend the dry ingredients until it's a flour-like consistency. Then put the mixture into a small mixing bowl.
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Add the wet ingredients to the bowl and mix well until a dough forms. Then add raisins now and mix to combine.
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Place into ramekin and flatten inside the dish. Then bake for 15 minutes or until the edges are golden brown and the middle is cooked through.
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Once cooled, remove from ramekin, slice in half, and toast. Then top with whatever you choose. My favorites are Earth Balance, grape jelly, and almond butter, but the options are endless!
*I'm going to experiment with maple syrup and date paste instead of coconut sugar and will update when that's done. Let me know if you try it that way!
**If you want a plain English muffin, leave out the cinnamon, sugar, and raisins.
***Inspired by The Big Man's World.
