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

Microwave and Baked VersionsThis recipe will make 12 baked muffins in tins or 6 microwaved muffins in mugs. Divide the ingredients by 6 to make a single Muffin in a Mug.

Source: Karen Rose Tank

Ingredients

3⁄4 cups
ground flax seed (flax meal)
3⁄4 cups
almond meal
6 teaspoons
ground cinnamon
3 teaspoons
baking powder
 
stevia (to taste)
6 tablespoons
melted coconut oil
6 teaspoons
vanilla extract
6
eggs
3⁄4 cups
water
Yields:
Servings

Additional 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 meal
  • 1/8 cup (2 Tbs) almond meal
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • stevia to taste
  • 1 tablespoon melted coconut oil
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1/8 cup of water

Follow directions below for Microwave Version.

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 butter
  • 1/8-1/4 cup berries
  • 1-2 Tbs chopped nuts or seeds (hemp, sesame, pumpkin)
  • 1 Tbs cacao and 1 Tbs instant coffee powder for Mocha Muffin
  • 1 Tbs chocolate chips or cacao nibs
  • 1 Tbs ground chia seeds (adds a creamy consistency/use a bit more water)
  • 1 tsp ground ginger
  • 1 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.

Dietary Preferences: