These gluten-free English muffins stand out with their high protein content, supporting muscle growth and sustained energy. Made without wheat, they’re perfect for those with gluten sensitivities or anyone seeking a healthier alternative. Their soft, chewy texture combined with a golden crust makes them a delicious and nutritious choice for any meal.
These muffins are ideal for a satisfying breakfast to kickstart your day with sustained energy. They also make a great post-workout snack to help replenish and repair muscles. Plus, they’re perfect anytime you need a quick, wholesome bite on the go.
Each gluten-free English muffin is packed with high-quality protein from the added whey or plant-based protein powder, providing around 10-12 grams of protein per muffin. The combination of gluten-free flours and oats delivers complex carbohydrates and fiber, which support steady energy release and digestive health. With moderate healthy fats from the olive or coconut oil and essential vitamins and minerals from the enriched flour blend and yeast, these muffins offer a balanced nutrient profile that’s both nourishing and satisfying.
🍞 High-Protein Gluten-Free English Muffins
Ingredients:
- 2 cups gluten-free all-purpose flour blend (make sure it contains xanthan gum; if not, add 1 tsp)
- 1/2 cup gluten-free oat flour (or finely ground gluten-free oats)
- 1/2 cup vanilla or plain whey protein isolate (or plant-based protein powder)
- 1 tbsp baking powder (gluten-free)
- 1/2 tsp salt
- 1 tbsp sugar or honey (optional)
- 1 cup warm milk (dairy or plant-based)
- 2 tsp active dry yeast
- 2 large eggs
- 2 tbsp olive oil or melted coconut oil
- Cornmeal or gluten-free flour for dusting
Instructions:
- Activate yeast: In a small bowl, combine warm milk and sugar (if using). Sprinkle yeast on top and let it sit for 5-10 minutes until foamy.
- In a large bowl, whisk together gluten-free flour blend, oat flour, protein powder, baking powder, and salt.
- In a separate bowl, beat eggs, then add olive oil and the activated yeast mixture.
- Pour wet ingredients into dry ingredients and mix until a thick batter forms. It should be slightly sticky but manageable.
- Cover the bowl with a clean towel and let the dough rise in a warm place for about 45 minutes.
- Heat a non-stick skillet or griddle over medium-low heat and lightly grease it.
- Dust your work surface and hands with gluten-free flour or cornmeal. Shape the dough into 6-8 rounds (about 3-4 inches wide and 1 inch thick).
- Cook the muffins on the skillet for 5-6 minutes on each side until golden brown and cooked through.
- To get the classic English muffin texture, slice the muffins in half horizontally and toast or cook them cut-side down on the skillet for an extra 2-3 minutes until they develop a nice crust.
Tips:
- For a dairy-free option, use almond or oat milk.
- Feel free to add herbs or spices to the dough for extra flavor.
- Store leftovers in an airtight container or freeze for up to a month.
