A couple of weeks ago my mom sent me the recipe for this muffin, then a couple days later sent me the ingredients in the mail (#1 mom). Since then, it has become a breakfast favorite for both of us. It takes a minute to stir together, a minute to cook, and has virtually no clean up- basically perfect for at college.
I tweaked the muffin a little (of course) by adding some honey to sweeten it and throwing in some cacao nibs. I loved it with the cacao; they added a little crunch and, of course, that chocolatey goodness. My mom said she's been putting raisins in it for my dad, so it's easy to mix and match add-ins depending what you like in muffins!
I make this in a 4-inch glass ramekin, but I'm sure it would work in a coffee mug too. This muffin is gluten free, and as always, it's dairy free as well. It contains egg and honey, so it's not vegan, but I'm going to try replacing the egg with a chia egg this weekend to see how it turns out. (keep you updated). Update: This muffin can be easily be made vegan. Replace the honey with agave nectar or coconut sugar, and replace the egg for a chia egg*. The chia egg version will be more dense and not rise as much, but it will also be more moist. Both versions are equally as delicious!
My only caution in making this muffin is to make sure the egg is mixed in well- or else you will end up with white coagulated egg chunks in your muffin. This doesn't affect the taste, but it makes it less pretty.
My only caution in making this muffin is to make sure the egg is mixed in well- or else you will end up with white coagulated egg chunks in your muffin. This doesn't affect the taste, but it makes it less pretty.
Enjoy this quick weekend (or week day) treat!
Makes 1 muffin
360 calories per muffin
Ingredients:
1/4 cup Almond Flour
2 Tbsp. Golden Flaxseed Meal (or grind your own seeds)
Pinch Sea Salt
1/2 tsp. Baking Powder
2 tsp. Honey (agave nectar or coconut sugar work too)
1 tsp. Coconut Oil
1 Large Egg (or chia egg*)
Optional add-ins:
2 tsp. Cacao Nibs + 1 tsp Cacao Powder
1 Tbsp. Raisins + 1/2 tsp Cinnamon
1/3 mashed banana + 1 Tbsp coconut
1/3 mashed banana + 1 Tbsp coconut
Directions:
1. Melt oil in a 4 1/2 in. ramekin dish (or a coffee mug works too)
2. Whisk egg into the melted coconut oil.
3. Add almond flour, flaxseed meal, honey, cinnamon, baking powder, and salt. Mix well.
5. Cook for 45-50 seconds in microwave. (Watch for bubbling over)
6. Eat right from the bowl with a fork or remove from microwave and invert on plate and enjoy!
*To make the chia egg measure out 1 Tbsp chia seeds and stir in 3 Tbsp water then let sit for 10-15 minutes until seeds have absorbed most of the water and formed a gel-like substance.
*To make the chia egg measure out 1 Tbsp chia seeds and stir in 3 Tbsp water then let sit for 10-15 minutes until seeds have absorbed most of the water and formed a gel-like substance.
