My kids love to eat anything from a cup (ever since my mother-in-law gifted our entire family photo mugs), so I decided to give the microwave mug muffin a go. Turns out, mug muffins are a perfect treat for our family's "fun Friday" breakfast. Try my coconut-cinnamon roll muffin this week. And by the way, if you mix 1/4 cup of unsweetened dark cocoa powder into the batter and leave out the cinnamon, the results will be dessert-worthy.
I make the batter in a small bowl, then pour it into a mug coated with cooking spray.
My recipe is for two muffins, but it will scale up no problem. And here's a bonus: You can save time by making the batter in advance and leaving it overnight in the refrigerator. Just add a couple of tablespoons of extra milk and about 15 seconds extra cooking time.
I use a mix of almond flour or coconut flour to add filling fiber, protein and satisfying fat, plus just a little regular flour for a fluffy texture. Coconut flour absorbs a lot of liquid, so you may have to add extra liquid depending on how much coconut flour you use. Somehow eating a muffin with a spoon makes the recipe more forgiving, so feel free to branch out and make this your own.