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

Microwave and Baked Versions

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 or preferred unprocessed sweetener (to taste)

6 tablespoons melted coconut oil

6 teaspoons vanilla extract

6 eggs

3⁄4 cups water

This recipe can be easily adapted to a single Muffin In a Mug  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 or other unprocessed sweetener to taste
  • 1 tablespoon melted coconut oil
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1/8 cup of water

Microwave Version (6 mugs cooked in microwave one at a time)

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)
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