Without a doubt, this is one of my absolute favorite scd-based recipes EVER. I find myself making this muffin at least five times per week for an easy breakfast or healthy snack!
Even before I started following the specific carbohydrate diet, I wish I had this muffin in my life. Especially when I was a freshman in college, cooking 90% of my food in the microwave… oh those were the days (she says with sarcasm oozing out of her voice).
Honestly though, I think microwaves have gotten a bad rap! I get it, it’s probably the least glamorous, “shareable” way to cook food. But if we’re all being real: who doesn’t love making a warm, healthy, ready-to-eat cashew coconut muffin in just 5 minutes?!
I was inspired by a recipe I found from mythrivingkitchen.com about 2 months ago. I made Erin’s original scd English muffin the first time- SO GOOD. As I kept making her recipe more often, I’ve slowly kept tweaking it to have more of a soft, muffin-like texture that I could eat straight out of the bowl!
The first switch I found that gave the muffin a fluffier texture was surprising: using liquid egg whites from a carton instead of a fresh egg white. This tweak was accidental. I substituted the liquid egg whites just so I wasn’t wasting the yolk of so many whole eggs. I was shocked the first time I made it this way as I watched it rise out of the bowl I put the batter in!
I have also found a ratio of cashew flour and coconut flour to give this muffin a slightly softer texture as well. When I first started switching out the almond flour for cashew flour, I loved the lighter texture and slightly sweet, “creamy” flavor it brought to the table!
How to make:
Step 1: Combine cashew flour, coconut flour, baking soda, salt, and cinnamon.
Step 2: Combine the water and coconut oil in a small bowl and microwave to heat the water and melt the oil.
Step 3: Pour into the bowl with the dry ingredients and add in the egg whites.
Step 4: Microwave and top with warm berries, honey, nut butter, or crunchy nuts & seeds.
scd cashew coconut microwave muffin
- Prep Time: 5 minutes
- Cook Time: 1 1/2 minutes
- Total Time: 6 minutes
- Yield: 1 muffin 1x
Description
A light & fluffy healthy breakfast or snack option based on the specific carbohydrate diet. Grain-free, refined-sugar-free, paleo, and full of healthy fats and wholesome ingredients.
Ingredients
- 1/4 cup cashew flour
- 1 tbsp. almond flour
- 1 tbsp coconut flour
- 1/4 tsp baking soda
- 1/8 tsp salt
- dash of cinnamon
- 1/4 cup hot water
- 1/2 tsp coconut oil
- 3 tbsp liquid egg whites
Instructions
- Combine the cashew flour, almond flour, coconut flour, baking soda, salt, and cinnamon together in a microwave-safe bowl. Stir well.
- In a small microwave-safe dish, combine the water and coconut oil. Microwave on high for about 35 seconds, or until the water is hot and oil is melted.
- Pour the water/coconut oil mixture into the flour mixture.
- Add in egg whites
- Stir well and microwave on high for 90 seconds.
- Top with warm berries, nut butter, jam, or honey and enjoy!
Notes
- Butter can be substituted in for coconut oil.
- Use extra virgin, unrefined (not refined) coconut oil to achieve the “coconut” flavor.
- Almond flour can be substituted in for the cashew flour; however, the texture will be slightly more dense (similar to an English muffin).
- Using liquid egg whites from a carton seems to give the muffin a lighter texture; a fresh egg white can be used, but will result in a slightly more dense muffin.
- Category: easy snack, breakfast, single-serve
- Method: microwave
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 2
- Fat: 20
- Carbohydrates: 14
- Fiber: 3
- Protein: 13
Keywords: specific carbohydrate diet, grain-free muffin, healthy snack, paleo recipe
