Home > Recipes > Coconut-Almond Flour Muffin in a Mug

Coconut-Almond Flour Muffin in a Mug Snack

PP say Yes Phase 2 Recipe Phase 3 Recipe

PHASES: 2-3

SERVES: 1

TOTAL TIME: 1 minute

Ingredients

1 tablespoon extra-virgin coconut oil melted

1 tablespoon extra-virgin olive oil or macadamia nut oil

1 tablespoon coconut flour

1 tablespoon almond flour

1/2 teaspoon aluminum free baking powder

1 packet stevia

pinch of sea salt, preferably iodized

1 tablespoon water

1 large pastured or omega-3 egg, lightly beaten

This tasty breakfast muffin takes just minutes to prepare. Double the recipe to make two muffins and reheat the second muffin the following day to save even more time. You can play with the basic recipe by adding 1 teaspoon cocoa powder, lemon or orange zest, mint leaves, or any other herb or berry to change the flavor and add polyphenols or flavonoids. If you do not have a microwave, pour the batter in a frying pan and serve it up as a pancake.
MAKING THE MUFFIN

Place the ingredients in an 8- to 12-ounce microwave-safe mug, mixing well with a fork or spatula. Be sure to scrape the bottom and sides. Let it sit for a few seconds. 

 Microwave on high for 1 minute plus 25 to 30 seconds. 

 Using a potholder, remove the mug from the microwave and invert, shaking out the muffin. Let cool for a couple of minutes before eating. 

VEGAN VERSION

Replace the egg with a Vegan Eggs.

go back