Microwave mug muffin a warm, wonderful treat
Save time by making the Coconut-Cinnamon Roll Microwave Mug Muffin batter the night before.
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.
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MICROWAVE MUG MUFFIN
2 tablespoons almond flour (meal)
1 tablespoon coconut flour
2 tablespoons quinoa flour (or other gluten-free substitute or all-purpose flour)
2 tablespoons packed dark brown sugar, plus 1 teaspoon
¾ teaspoon baking powder
Pinch kosher salt
1 tablespoon coconut oil, melted (or neutral oil)
¼ cup plain low-fat Greek yogurt
¼ cup milk
½ teaspoon vanilla extract
2 teaspoons low-fat cream cheese
Cinnamon, to garnish
In a medium bowl, whisk together the almond flour, coconut flour, quinoa flour, 2 tablespoons of brown sugar, baking powder and salt. Add the egg, oil, yogurt, milk and vanilla, then whisk until well mixed.
Coat two 8-ounce mugs with cooking spray. Spoon a heaping tablespoon of batter into each mug. Top each with 1 teaspoon of the cream cheese and a sprinkle of cinnamon. Divide the remaining batter among the 2 mugs. Sprinkle with cinnamon and the remaining teaspoon of brown sugar. One at a time, microwave on high for about 1 minute 15 seconds, or until the muffin is dry on top. (Timing will vary by microwave.) Let cool a few minutes before eating.
Makes 2 servings.
Nutrition information per serving: 290 calories (150 calories from fat, 52 percent of total calories), 17g fat (9g saturated, 0g trans fats), 120mg cholesterol, 410mg sodium, 27g carbohydrates, 2g fiber, 19g sugar, 9g protein.