Discovering Mikey’s Muffins allows you and me to now enjoy English-style muffins and still be free. Free of gluten, dairy, soy, and even grain products. Yep, that’s right, these muffins are grain-free. You know what that means? It means they’re also (almost) carb free. I LOVE that! Don’t you? With only four to six carbs per serving, these are perfect for those on a low-carb or (virtually) carb-free diet.
You know what else happens when these muffins are created with only eggs, almond flour, water, coconut flour, baking soda, and salt (plus a couple of other minimal ingredients to enhance specific flavors for their Toasted Onion and Cinnamon Raisin varieties) … they become a natural fit for a paleo diet and remain low calorie for any lifestyle. Yep, each 1-muffin serving will cost you no more than 98 calories.
Due to their almond flour and coconut flour, these muffins have a slightly nutty, slightly sweet flavor profile. I find them a perfect platform for almost any toppings when they are toasted or baked, which brings out their inherent flavors. I find them a bit soft for sinking my teeth into when they are not introduced to an extra crunch-enhancing method.
I especially appreciate that these muffins don’t contain any binders, such as xanthan or guar gums. It’s very difficult to find prepared gluten-free baked products without one of these included, but which for some of us can cause tummy (or other) troubles. Thanks, Mikey’s Muffins, for leaving these out of your products!
I must tell you that when I opened my first box of Mikey’s Muffins, I exclaimed, “Wow, they’re so small!” What I found, though, was that a single muffin (top and bottom) is quite satisfying and filling due to the protein content. And if I’m really feeling like I need a bit more, I don’t have to feel guilty for going back for seconds because I’m still free from experiencing a carb overload. Yay!
So how do I enjoy my Mikey’s Muffins? They are tasty straight from my toaster with a little vegan butter. My favorite breakfast go-to is to toast them up nice and crunchy, then slather them with some homemade cashew butter or almond butter, then top with banana slices, all-fruit jam, raisins, or a drizzle of honey. They’re also delicious with homemade dairy-free coconut milk cream cheese … just be sure to let the muffins cool completely before spreading the cream cheese on or you’ll have a very sloppy mess. Tasty, just very messy. And for a quick, sweeter snack, do a hearty toasting to them, a light coat of vegan buttery spread, and sprinkle with some cinnamon sugar or a little drizzle or schmear of melted chocolate. Now we’re talking fun, and still healthful, snacks.
I can’t wait to try them as mini pizzas, or as my “bun” to a bacon and avocado sandwich. I bet they’re going to add a complimentary hearty flavor to my tuna salad or egg salad sandwiches on Fridays during Lent … or Meatless Mondays. I also haven’t tried this, but just got an idea while writing and I want to share so you can experiment too … what about making the muffins really toasty, then crumbling them and using the crumbs as a breading on baked chicken or fish? Hmmm, I’ll be checking that out, but if you do first, be sure to let all of us know what you discover, okay?
Mikey’s Muffins are available in three flavors: Original, Toasted Onion, and Cinnamon Raisin.
I’m partial to the original and cinnamon raisin varieties for breakfast or snacks, while I think the toasted onion would work deliciously with the sandwich or breading ideas. But that’s just me. Play deliciously and see what you come up with.
And be sure to check our Ingredients Listings to know if they fit into your lifestyle.
Will you be adding Mikey’s Muffins to your grocery list? How will you be embellishing them?
Safe food is a journey … Thrive!™