We were provided with the Mikey’s Muffins shown, to facilitate this review.  As always, all opinions expressed here are entirely my own (and those of my family).

What Are Mikey’s Muffins?

I don’t know about you, but since going gluten-free, I’ve struggled to find a “carrier” for many foods — you know, the function that bread serves, wrapping or otherwise supporting the food you want to transport to your mouth. Mikey’s Muffins are a new option to fill that gap.

These are gluten-free, grain-free, dairy-free, paleo English muffins.  (They’re not AIP, though, just so you know.  They contain almond meal & eggs.)

What Did We Think?

My non-gluten-free kids were not hugely impressed.  I can understand that, somewhat.  These English muffins are a bit on the “eggy” side for those who are accustomed to “regular” bread.  They’re not as eggy, though, as almond meal- and coconut flour-based breads often are.  I’m not sure I’d want to eat them plain, but they were pretty good as bread.  (They certainly beat some of the other gluten-free options I’ve had in the past, where the box probably would have been more appetizing!)  The flavor is very good.

They fit nicely in the toaster; we had no problems with them being too thick or anything like that.  They’re a little small around, so you might need some toast tongs to pull them out, depending on how far you’re able to raise the lever on your toaster, but there shouldn’t be any difficulty getting them to fit.  And they toasted nicely.

I couldn’t get the lighting in my pictures to normalize, so please excuse that they look two different colors here, but I wanted you to be able to get an idea of what the texture is like.

Pretty much just looks like an English muffin, right? 🙂  It has a pretty good crumb.  I was pleasantly surprised given that it’s almond meal & coconut flour.  (Those tend to come out kinda weird for me, when I’m doing the baking.)

These would be good with butter & jelly, as the base of a sandwich (turkey & Swiss…mmm… ‘though obviously I’m not thinking dairy-free!), or as the base for French toast.  (That would eliminate the “too eggy” complaints from folks like my kids, too, I think.)  And “salads”!  Tuna salad, chicken salad, etc. — these are the kinds of things I have trouble figuring out how to eat anymore.  Mikey’s Muffins solve that dilemma.

And there’s nothing weird in them. The original flavor contains only six simple, “real food” ingredients.  (The Cinnamon Raisin ones obviously also include cinnamon and raisins; they’re sweetened with stevia.  And the Toasted Onion variety also includes onion flakes.)

Need more recipe ideas?  There’s inspiration here.  (Looks like someone used them as a base for sausage gravy or chipped beef gravy — yum!)

How would you incorporate these into your diet?