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!
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.
Optional: 1-1/2 tablespoons dried fruit, chocolate chips, seeds, nuts (I used 1 tablespoon raisins, 2 teaspoons chia seeds for this photo)
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!
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!
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?
Saturday 21st of May 2016
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!
Saturday 21st of May 2016
Oh Emmy, I am so happy to hear it! Wishing you all the best for a continued healthy happy pregnancy!!! xo :)
Wednesday 6th of April 2016
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!
Wednesday 20th of April 2016
Yay! So happy to hear, Ravi!
Friday 5th of February 2016
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
Thursday 11th of February 2016
So glad, Maxi!!! :)
Wednesday 2nd of September 2015
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.