Magic Low-Carb, Gluten-Free, Fiber-Rich Flax & Almond Muffin in a Mug

Karen Rose Tank

Microwave and Baked VersionsThis recipe will make 6 baked muffins in tins or 6 microwaved muffins in mugs. Divide the ingredients by 6 to make a single Muffin in a Mug. See recipe for 1 muffin at the bottome of this recipe.

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Course Desserts & Baked Goods, Snacks

Servings 6 Servings

Ingredients

0.75 cup ground flax seed flax meal
0.75 cup almond meal
6 teaspoons ground cinnamon
3 teaspoons baking powder
2 tablespoons pure maple syrup or stevia to taste
6 tablespoons oil of choice melted if needed
6 teaspoons vanilla extract
6 eggs
pinch salt
0.75 cup water

Instructions

Microwave Version (6 mugs)Combine dry ingredients in a large bowl. Mix in coconut oil, vanilla, eggs and water. Divide batter evenly into 6 mugs and microwave each mug individually for up to 2 minutes.Baked Version (12-muffin baking tin)Preheat oven to 350 degrees. Combine all dry ingredients in a large bowl, mixer or food processor. Mix in coconut oil, vanilla, eggs and water. Spoon equally into 12-muffin tin. Bake for 20 minutes.To vary, add any of the following to a single Magic Muffin or multiply by 6 to yield 12 Baked Muffins:1 Tbs almond butter1/8-1/4 cup berries1-2 Tbs chopped nuts or seeds (hemp, sesame, pumpkin)1 Tbs cacao and 1 Tbs instant coffee powder for Mocha Muffin1 Tbs chocolate chips or cacao nibs1 Tbs ground chia seeds (adds a creamy consistency/use a bit more water)1 tsp ground ginger1 Tbs coconut flour (adds lightness)1 tsp collagen (adds protein)Note: Due to very high fiber content, be sure to drink 8 oz water/tea/liquid with muffin. (Recipe #553)

Notes

This recipe can be easily adapted to a single Muffin In a Mug by dividing the ingredients by 6 as follows:1/8 cup (2 Tbs) flax seed meal1/8 cup (2 Tbs) almond meal1 teaspoon ground cinnamon1/2 teaspoon baking powderstevia to taste1 tablespoon melted coconut oil1 teaspoon vanilla extract1 egg1/8 cup of waterFollow directions below for Microwave Version.