This Low Carb Blueberry English Muffin Bread Loaf is gluten free, grain free and perfect for an easy make ahead breakfast!
I can’t think of an easier breakfast than one that’s actually made when you’re not rushed for time. Make ahead breakfasts rule my world and being a mom of 3 who home schools and works from home full-time, I need all the help I can get on any weekday morning.
Recently I’ve made a few quick English muffin recipes. The 2-Minute English Muffin is a single serving made in minutes in the microwave. The second recipe is my Paleo English Muffins in which I changed up the recipe and made them in the oven for 4 servings. The third is my 1 Minute Cinnamon English Muffin which is a single serving, but is nut free. But this recipe if for all the folks who have neither a microwave or those fancy English muffin molds to make them in.
The loaf idea just came to me, figuring it would just be a whole lot easier to enjoy the texture of an English Muffin with a little bit less work than making individual servings. While I don’t think it works as well as using the rings or molds or ramekins, it is quite nice to just make the batter and dump it in a loaf pan. I increased the amounts of my ingredients as well so you can get a dozen slices that are a perfect size.
Blueberries are of course optional, but they do add a nice sweet little bite. I used Wyman’s frozen since I always have them in my freezer and they always taste perfectly sweet!
The edges cook well and brown nicely in the loaf pan, but I would advise toasting each slice if you still want that authentic English muffin style texture.
It’s easier, it’s just as hearty and just as tasty as my original recipes. Top with a little butter and enjoy every bite without any of the typical high carbs from traditional bread.
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Carbs Per Serving:6g
Prep Time:15minutes
Passive Time:
Instructions
- Preheat oven to 350°F.
- In a microwavable bowl melt cashew butter and butter together for 30 seconds, stir until combined well.
- In a large bowl, whisk almond flour, salt and baking powder together. Pour the cashew butter mixture into the large bowl and stir to combine.
- Whisk the almond milk and eggs together then pour into the bowl and stir well.
- Break apart the frozen blueberries and gently stir into the batter.
- Line a loaf pan with parchment paper and lightly grease the parchment paper as well.
- Pour the batter into the loaf pan and bake 45 minutes or until a toothpick in center comes out clean.
- Cool for about 30 minutes then remove from pan.
- Slice and enjoy or toast each slice before serving.
Recipe Notes
Recipe shared with permission by Brenda Bennett of Sugar-Free Mom. Click here to view the original recipe and notes.
Nutrition Facts
Blueberry English Muffin Bread Loaf
Amount Per Serving
Calories 118 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Sodium 235mg 10%
Potassium 65mg 2%
Total Carbohydrates 6g 2%
Dietary Fiber 2g 8%
Sugars 1g
Protein 4g 8%
Vitamin A 0.5%
Vitamin C 0.2%
Calcium 10%
Iron 5%
* Percent Daily Values are based on a 2000 calorie diet.
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