I have developed many muffin recipes. 750 of them here. 150 vegan versions there. Then 150 gluten-free versions more.
Apparently, that’s only the beginning.
Witness the 2-minute muffin for one. This one is all-flax (flourless), gluten-free, freakishly easy, and remarkably awesome in taste, texture and overall deliciousness.
I am typically ravenous when I return from teaching my early morning exercise classes, a state that is amplified further because I spend another 45 minutes showering, dressing, getting Nick fed and dresses, cuddling with Nick, kissing Kevin, and swilling my first cup of coffee of the day (ok, coffee often comes first in this list). Once this list is ticked off, I need serious food, and this muffin delivers.
This makes a huge and hearty muffin, akin to the jumbo muffins in the coffee store case. In contrast, these are absent the heaps of refined sugar, refined flour, and fat. Honestly, one half of a muffin (slathered with some of my favorite plum jam), left me happily full, and that is a rarity virtually unheard of for me; I saved the second half for my second breakfast (yes, I eat a second breakfast around 10:30). It was equally awesome after several hours.
I’ve sweetened the muffins with liquid stevia, but you can use the sweetener of your choice (about 1-2 tablespoons of liquid sweetener, like honey or maple syrup, or natural cane sugar, or even a mix of stevia and your favorite natural sugar); remember, you can always make them sweeter later by spreading with a bit of jam, or drizzling with honey.
The add-ins are endlessly variable–I added some raisins, cinnamon and chia seeds–or leave them out. Lemon zest, orange zest, or almond extract would be great subs for the vanilla, and, as you can imagine, a tablespoon of chocolate chips is a brilliant choice (I suggest mini chips, or giving regular-size chips a chop for even distribution).
You know you want one, and given that it takes 30 seconds to mix and 1 and 1/2 minutes to make, I think now is the perfect time!
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2-Minute All-Flax Muffin in a Mug
- Prep Time: 1 min
- Cook Time: 1 min
- Total Time: 2 mins
- Yield: 1 1x
Description
Muffins made with wheat flour need to be mixed lightly to avoid developing the gluten in the flour–overmixing leads to tough muffins. There is no worry of that here given this batter is flour-free. The flaxseed meal will make the batter stiff, but you can beat away until the ingredients are blended and still yield a perfectly tender muffin.
Ingredients
- 1/4 cup flaxseed meal (ground flaxseeds)
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- pinch of fine sea salt
- 2 tablespoons milk or plain nondairy milk of choice
- 1 large egg
- 1 teaspoon liquid stevia (see note about other sweeteners)
- 1 teaspoon vanilla extract
- Optional: 1-1/2 tablespoons dried fruit, chocolate chips, seeds, nuts (I used 1 tablespoon raisins, 2 teaspoons chia seeds for this photo)
Instructions
- In a small bowl, whisk the flaxseed meal, baking powder, cinnamon, and salt.Add the milk, egg, stevia and vanilla; whisk, or beat with a fork, until blended and smooth. Stir in any add-ins as desired.
- Spray a 12-oz mug or microwave-safe bowl with nonstick cooking spray; spoon in the batter.
- Cook in microwave (on regular HIGH setting) for 1-1/2 minutes until puffed and set at the center. Invert onto a plate or cooling rack; cool 2 minutes, then enjoy!
Notes
Other Sweeteners: Feel free to use the natural sweetenerof your choice. Use about 2 packets of dry stevia or stevia blend or 1-2 tablespoons of liquid sugar (e.g., honey, agave nectar, maple syrup), natural cane sugar, or packed brown sugar.
Size Matters! (for the mug): Be sure to use a 12-oz mug (or larger)–the muffin puffs significantly!
- Category: Breakfast, Bread, Snack
Nutrition
- Serving Size: entire recipe
- Calories: 214
- Sugar: 2 g
- Fat: 14 g
- Carbohydrates: 10 g
- Fiber: 8 g
- Protein: 12 g
- Cholesterol: 186 mg
Hi Camilla, I love this recipe! Thanks for sharing! But I want to substitute the egg for my daughter. She says she can still taste the egg. What substitution would you suggest?
This recipe has been a godsend so far during my pregnancy. I was diagnosed with gestational diabetes early on and wasn’t sure how I’d make it through my sweet baked-goods cravings. I’ve tried a few other similar recipes and this has been the best by far. I’ve lost count of all the times I’ve made it and all the variations I’ve tried. So thank you, thank you, thank you again!
Oh Emmy, I am so happy to hear it! Wishing you all the best for a continued healthy happy pregnancy!!! xo 🙂
Thank you a ton! You have given me a divine way to enjoy my low carb lifestyle even more (already in big love with it). I didn’t transfer it to a mug and instead put the bowl itself into microwave. It came out in a cylindrical shaped bread type. For my first time, I did add a tbsp of Swerve Sweetener (Erythritol) but going forward, I am going to avoid this to make it a bread replacement so that I can add this to my breakfast or lunch or dinner (rice or bread and flour replacement). Since I already had my “2 eggs a day” done, I used the equivalent of egg whites and it was pretty darn awesome. Low carb/sugar free jam on it and I was in heaven!
Yay! So happy to hear, Ravi!
This tasted amazing! I’ve tried a few mug muffins before, and especially the flax ones weren’t so successful, but this one…mmmm!!! Loved it! Didn’t have milk, so mashed 1/3 banana to sub for it. Used sugar, added coconut flakes, and used lingonberry spread. Seriously awesome! Thanks for the recipe! 🙂 <3
So glad, Maxi!!! 🙂
I haven’t tried your recipe yet, but it sounds like the one my mom makes, which is wonderful. I wanted to comment on something that few people realize. I have an allergy to ragweed and found out purely by accident that the Stevia plant is a relative of the Rag weed family. So, I can’t use it.
I had heard that you could put a leaf from the plant in your tee to sweeten it. Luckily my reaction to carrying the plant in my arms mimicked my reaction to ragweed and I looked it up. My doctor later told me I was lucky I didn’t taste the leaf as I probably would have wound up in the hospital or worse!. Please pass this information onto your readers as they may not be aware of it.
I substituted stevia for a tablespoon of organic homemade honey and 1 teaspoon of chia seeds and walnuts as add ins. Delicious and VERY filling. Only thing is I had to zap it almost 3 minutes as the microwave isn’t that crash hot. Hubby enjoyed it as well. Will be making again and will also decrease salt 🙂
Wonderful, Natasha, sounds great!
This recipe looks amazing and easy which are two of my favorite things. I want to try it but I was wondering is there any way to make this without the egg? I usually use flax to replace eggs in recipes because I have an allergy to them. Do you think maybe a 1/4 cup of applesauce instead would work?
Hi Debbie,
I think it would just take some experimenting; I think it would come out more like a cookie (flat) without the egg.
Is it really 1 tsp of baking powder? That’s how much a whole batch of muffins takes!
Hi Sara, Yes, it is 🙂
Absolutely LOVED these muffins. So quick, easy and good for you – the kiddos are actually requesting them! Thanks so much for sharing!
Yay! You are so welcome, Amanda! 🙂
I made one today without sweetener to use as “bread” with my lunch. It was great! I just so happened to be reading a similar recipe in a book about low carb living. The tip there was to cook it on a flat plate without sweetening. Then when your family/friends eat their takeout pizza on regular crust, you just take the toppings off a slice and add to your flax crust. I am going to try this next time my family wants pizza.
Great idea, Carmen!
I don’t understand what makes the cholesterol level so high in this. Flax has 0 cholesterol and is used to help lower levels in people. The daily allowance is under 300 mg. How is this almost 200 mg ?
Hi Brittany! You are right, flax has 0 cholesterol. But 1 large egg has 186 mg cholesterol.
Thanks for this, I modified it for dinner by using pepper, a pinch if salt, olive oil, a couple of cooked florets of minced broccoli, a tablespoon of grated cheese and it turned out fabulous and filling. Thank you!
Ooh that sounds so good, Tamara! I may have to borrow your idea and do a post… 🙂
I think you need a big warning at the beginning of the recipe: “If you haven’t made this before, and it’s early in the morning, drink a strong cup of coffee before you make this, else you will mis-read ‘baking powder’ as ‘baking soda’ and make a really bad-tasting muffin.”
Because that’s EXACTLY what I did! I can tell though, that if the muffin didn’t have an overwhelming taste of baking soda it would have been good.
(Also, I used a teaspoon of quinoa instead of the state teaspoon of chia for the same reason, but I’m not telling you that.)
Oh yikes, I have done similar things with cakes!
Bananas are so good in this recipe! Love it.
Yay! Thanks, Krissy!
Awesome awesome awesome. Thank you for the recipe!!
You are so welcome, Joi!
any way to find out the sodium count? this recipe is exactly what im looking for. very excited to try the different variations. yum!
OH, sorry and do you think I could do like 12 of them in the oven at one time? 🙂
thanks so much! can’t wait to try!
I am sure that would work well
Hello, just wondering, how long would this keep in the fridge? 🙂
Perhaps 4 to 5 days in an airtight container 🙂
I really liked how this came out as I cannot bake at all. To cut down on the cholesterol, can just the egg white be used. Thank you for a fast delicious breakfast.
Hi Charlene, I am not sure, you may have to experiment. You would need to use at least 2 large egg whites to make up for the lack of yolk.
omg!! Soooo good! I was just diagnosed with gestational diabetes and this recipe is a god send! I would usually eat cereal in the mornings…this is an even better replacement! I will never go back! Thanks for the recipe! Cheers!
So sorry to hear about your diagnosis, Julia. But happy that I could provide a recipe that helps with the new diet changes! 🙂
Sorry, autocorrect: cion should be “cinnamon”
If I am reading te carb count correctly for the 2 minute muffins, net carbs would be zero. What about the egg?? And baking powder has net carbs as well as cion. It’s misleading, as there should be at least 2.5 carbs not counting any berry add ins .
Hi Lisa,
Forgive me, but I’m not very familiar with net carb calculation. But the total recipe has 10 grams of carbohydrates, 8 grams fiber, 2 grams sugar (reading left to right). I googled net carb calculation and found the atkins diet basic calculation and it is total carbs minus fiber–so net carbs for this are 2, not 0. Here is the link: http://www.atkins.com/Science/Articles—Library/Carbohydrates/What-are-Net-Carbs-.aspx 🙂
Thank you so much for this recipe! I have been looking everywhere for a flour free mug cake. I had to make some substitutes and left out the sweetener and salt and used almond milk. Then drizzled with raw honey afterward. It was so good!
Yay! So glad you enjoyed it, Sam!
1 tspliquid Stevia sounds like a lot, that is equal to 1 cup of sugar????
What if you don’t have a microwave? Can this be done in a toaster/oven?
Sure, you can use an oven. Toaster ovens can be so tempermental, they tend to undercook the inside and burn the outside of things like muffins. You could divide this into two muffin cups (or ramekins) and bake at 375 for about 14 to 16 minutes 🙂
I love these muffins. The first one I tried was too plain so I spiked it up today. I added half a hanana and mashed it up. It was amazing! I can’t stop thinking about it and can’t wait till breakfast tomorrow. Hmm.. maybe dessert for tonight LOL! The only problem I have is that I have a 12oz cup and the batter explode everytime in the microwave 😛 Thank you for the amazing recipe. It’s my new favourite.
Wow, what a difference from mine! I use a brand from Costco, 100 calories for two tablespoons. I’ll have to look into the Bob’s Red Mill brand. Thank you!
I love flaxseed meal muffins (and will definitely try this recipe!) but find them quite high in calories. How did you calculate the nutritional information? A quarter cup of flaxseed meal is about 250 calories alone, according to the brand I use.
Hi Leila! I hope you give it a try! I am not sure which brand you have, but I am looking at my Bob’s Red Mill package as I type: 60 calories per 2 tbsp of flaxseed meal. 1/4 cup has 4 tbsp, that means 120 calories come from the flaxseed meal in the recipe. Then about 80 for the egg, the remaining calories from the milk and vanilla. Cheers!
SO. SO. GOOD!
I was shocked. Who knew Flaxseed Meal could do that? I’ve made this 4 times in a week. (Takes 2:45 in my microwave though.)
Both Honey and Agave nectar worked like a charm. I tried Choc Chips but they all sank to the bottom and got stuck. Craisins worked better and were yummy, but my fave is just some rolled oats sprinkled on top.
The only problem is having to share with my (picky) husband, my (skeptical) sister, and my (picky) 10-month old. Everybody’s a fan of Mommy’s 2-minute Muffin. 😀
Keep up the amazing work, Camilla!
I just made a gingerbread version of this recipe for breakfast. Not only was it healthy and tasty with my morning coffee, but next time I will be topping it with freshly whipped cream!
You are a genius! These are great for breakfast with some nut butter and jam. 🙂 I changed the recipe just a bit. Instead of 4 T of flax I used 2 T of flax and 2 T of almond meal and for an add in I put 1 tsp of chia seeds. Worked like a charm. Next I want to try adding in just a bit of either grated carrot or zucchini and see how that goes. So many possibilities! And I can’t over eat because there’s just the one.
You are so kind, Laura! So glad you are enjoying the recipe 🙂 Ooh, and I cannot wait to try your variations–they sound amazing!!!
I did it today, at far too late/early an hour to be up, but insomnia waits for no one! I used a clear borosilicate mug and got to watch all the bubbles forming on the sides. My sweetener was wildflower honey and I added mini choco chips and finely chopped dried fig. It’s delicious and probably going to become a staple of my morning breakfast. 🙂
Good morning, red bird! Honey, figs, and chocolate sounds positively ambrosial– I am going to have to try it ASAP. I understand entirely about the insomnia–I hope you can get some rest soon 😉 so happy that you like the muffin.
i JUST WANTED TO SAY i LOVE YOUR BLOG. i MADE THE FLAX MUFFIN AND THE 2 MINUTE FRITATA AND BOTH WERE GREAT. THE MUG COOKING METHOD REALLY WORKED AND MY KIDS HAVE BEEN ASKING FOR A MUG MUFFIN FOR BREAKFAST ALL WEEK. i ALSO LOVE YOUR “5 eASY sTEPS TO hEALTHY eATING cOOKBOOK.” tHANKS, cAMILLA! (i’M NOT SURE HOW THIS COMMENT WILL BE FORMATTED–CAPITAL LETTERS DON’T SHOW UP FOR SOME REASON).
Kristin, I am so happy you are enjoying the mug recipes! As soon as I am back from vacation ( tomorrow!) I plan on experimenting to do a LOT more healthy mug recipes! I am so lathered that you have my 5 easy steps book, Kristin–thank you! 😉
I’m thinking this might be a good base for a savory muffin, leaving out the vanilla, cinnamon, and sweetener, and adding some herbs and maybe more salt.
Ooh, yes, Katie– brilliant!
Thanks for the advice about sweeteners! … I am loving these muffin in a mug recipes, just need to get the sweetening figured out and avoid the “wang”. 😉
You are so welcome, Hilary! I got the “wang” expression from myy Arkansas father-in-law–it is so fitting for describing off/weird/yuck tastes!
Oops … I did not mean to write in all caps for part of my comment. Sorry. For some reason I don’t see any caps while writing in this comment box.
no worries, Hilary–happens to me all the time 🙂
Camilla – enjoy your Florida break. I am laughing at myself – tried the muffin this afternoon … flat as could be. Time to replace my baking powder! I tested it AFTER THE FLOP. hOWEVER, aLEX AND i SHARED THE MUFFIN AND IT WAS STILL GOOD. i USED MAPLE SYRUP AND MINI CHOCO CHIPS IN MINE. gUESS WHAT’S ON MY SHOPPING LIST FOR TOMORROW!
Oh my goodness, that has happened to me, too Shirley–unrisen cakes and flat pancakes. Glad it only took a single muffin to discover the need for new b.p.!
I tried this, and I was impressed with how the muffin came out, but I did not care for the Stevia taste. Perhaps this was due to the brand I used (Steviaclear). I’ll TRY IT AGAIN using honey, or the brand you used!
Hi Hilary,
I understand about stevia. I’ve found there is a lot of variation between brands–some defintely have a “wang” 🙂 I like sweetleaf (drops), but I also like packets that are a blend of stevia and xylitol (e.g., Truvia). Two packets of the stevia-xylitol blend works great; you could also sub mashed ripe banana for the milk to add gentle sweetness, too!
Erin, I am so impressed that your kids liked it too! I will definitely keep adding healthy mug recipes!
Julie! So glad you tried it! Blueberries sound like a great addition–so much so that I may have to do it this morning 🙂
Camilla—loved this recipe! I ate it for supper. I didn’t do any add-ins, my daughter used all of the chocolate chips to make cookies (and then asked to make snickerdoodles). Both of the kids that tried a taste of my supper loved it–they wanted it for breakfast tomorrow, including the 10 y.o. boy. Thank-you!!
I made this this morning. it was awesome! I used currants, but I think next time I will try blueberries and walnuts.
Enjoy, Maria-Christina! 🙂
This is great!