The recipe I am about to share is the muffin of all muffins for me. It is the muffin of all muffins because it is healthy, versatile in the flavor, and personal. You can make one muffin at a time. Yes. In a cup or mug or ramekin. So you can eat it all by yourself when you suddenly realize that you would really like a muffin for breakfast or for a hearty afternoon snack. I say "hearty" because it is crammed full of metabolism -loving, nutrient-dense ingredients. It contains about enough yuminess and goodies to make a small meal (which is what I often eat it for....breakfast).
The original recipe was taken from Trim Healthy Mama's website under their free recipes. I don't necessarily subscribe to how they do things, but this recipe is wonderful!! This recipe is for 1 serving only. I often double it to make one for Hubby and I on Saturdays or Sundays but I have actually increased it by a factor of 10 to make 20 regular-sized muffins (since muffin tins are smaller than the ramekins or dessert cups used in the microwave version).
In the recipe, I added some ideas or add-ins. Personally my favorites so far are the extra spices, shredded coconut, apple and carrots. Pumpkin though is perfect for fall and cranberry N ginger or orange will be brilliant for winter! Also, the original recipe calls for Stevia which is nice for some and completely exchangeable for folks who aren't into that. I normally use a little squirt of honey or maple syrup instead of Stevia. Whatever you do and whatever variation you try, hopefully you will be as delighted as I have been! Let me know how it works!
Cinnamon
Flax Seed Muffin in a Mug
Ingredients:
3 Tbs. Golden Flax meal
(or 2 Tbs. Golden Flax meal + 1 Tbs Almond Flour)
1 Tbs. Cinnamon
1 Egg
½ tsp Baking Powder
1 Tbs Water
3-5 mini spoons of
Stevia powder or coconut sugar (I have used a splash of maple syrup or honey)
Splash of Vanilla
Additional, optional
add-ins
-Shredded (unsweetened
coconut)
- 1 Tbsp Hemp seeds
- Shredded carrots
- diced apple or dried
fruit
- Blueberries
-1 Tablespoon Pumpkin puree
- nutmeg, ginger and
all-spice
Optional
Frosting Ingredients
1 flat Tbs. ½ less fat cream cheese
2 heaping Tbs. plain
Greek yogurt
½- ¾
tsp vanilla or a few squeezes of fresh lemon juice or concentrate depending on
whether you want vanilla or lemon flavored frosting
Instructions:
Muffin
1. Crack egg into a coffee mug or a
ramekin and whisk it well with a fork
2. Add all other ingredients, whisking
vigorous with your fork (it does not matter if the coconut oil is hardened,
just stir it all in very well.
3. Microwave for 1 minute (then check and
cook for another minute as needed) OR bake at
350F in a ramekin for 10 – 15 minutes or until done. You can also use a regular muffin tray and
fill two holes to make two medium muffins out of this mix. Pour water into the rest of the holes and
this helps the muffin!
4. Dig in and enjoy (unless you are
making the frosting in which case you…)
Frosting
1. Put cream cheese and yogurt into a
small bowl.
2. Add rest of ingredients (if using a
stevia blend be sure to grind it first in coffee grinder so your icing will be
smooth, not gritty).
3. Stir all ingredients very well with
your fork, taste to for desired sweetness an add more stevia if needed.
4. Top muffin generous with all the
frosting.
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