Updated – New 2015 Formula! With Tony’s recent foray into low-FODMAP, I’ve been struggling with convenient breakfasts and snacks for those times when cooking just isn’t convenient. Mikey’s Muffins fit the ingredient requirements, containing just eggs (yes, sorry, not appropriate for our egg-free following!), almond flour, coconut flour, water, baking soda, and salt in the Original.
We were pleased to find that Mikey’s Muffins are light, tender, and definitely bread-like, making them oh-so-versatile. The round shape is perfect for everything from toast to burgers. That said, they aren’t airy like English Muffins – with more of a wheat bread vibe – and required a bit of coaxing to crisp up in the toaster. They are generally cohesive (no crumbs!) and with the new improvements we were able to enjoy them as perfectly-sized burger buns! (note: I did drain the patties on paper towels to soak up excess moisture before placing them on Mikey’s Muffins). Also, the new & improved Mickey’s Muffins seem to no longer have that egg-y taste and texture, which is fantastic. Nonetheless, t21hey look the same, so I didn’t take new pictures.
Overall, Mikey’s Muffins are unique, yet tasty, and hit on a universal craving to enjoy certain foods “normally” but more nutritiously. They are surprisingly light in calories, too, less than 100 per muffin (top and bottom together)! They have just 1 to 3 grams of sugars per muffin, yet pack in 3 grams fiber, 5 grams protein, and 7 grams natural fats. And, Mikey’s Muffins come in three varieties (at last count)…
Original – This is their baseline flavor, which, as mentioned, is much like two round little slices of wheat bread, but with a slight hearty variation in taste and texture. Honestly, we not only enjoyed these topped with eggs, but also as the buns for turkey burgers! They were the absolute perfect fit for both, and held up nicely, so long as we thoroughly drained the eggs and the burgers (on paper towels) to soak up excess moisture before setting them atop a muffin bottom.
Toasted Onion – In this photo (below) you can see a little more of the Mikey’s Muffins texture. I liked this flavor for savories like burgers, though Tony wasn’t able to trial due to the onion.
Cinnamon Raisin – This was the only flavor that we didn’t enjoy. The texture was still good, but I only spotted one or two raisins in each whole muffin and the stevia sweetness was so sharp and off-putting. I had hoped that they would remove the stevia with the product changes, but it remained. If you are even close to a stevia super-taster, or are like me and don’t adore stevia in baked goods, then be warned that it is ever-present in this product. I would love it if they either just omitted the stevia or used raisins to sweeten instead.
The only general hang-up for us is the price to product ratio in Mikey’s Muffins. They are on the “extravagant” side for our budget, particularly with each box carrying just four small muffins. I think worthwhile for many grain-free, dairy-free enthusiasts, but perhaps out of range for many home cooks.
Certifications: Mikey’s Muffins are Certified Gluten-Free, Certified Paleo, and Certified Kosher Dairy (they do not contain dairy ingredients, by our last check, but are likely processed on equipment that handles other products that contain dairy).
Dietary Notes: By ingredients, Mikey’s Muffins are dairy-free / non-dairy, gluten-free, grain-free, peanut-free, soy-free, and vegetarian. Nonetheless, verify on the label and check with the company on their manufacturing processes for all varieties if potential allergen cross-contamination is an issue for you. Processes, ingredients, and labeling are subject to change at any time for any company / product.
For More Product Information: Visit the Mikey’s Muffins website at www.mikeysmuffins.com.