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Breakfast Mug Muffin

You will need

  • 2 tbsp Coconut flour
  • 2 tbsp Golden flaxseed meal
  • 1/4 tsp baking powder
  • Pinch Salt
  • 1 large Egg
  • 3 tbsp butter (melted)
  • 2 tbsp sweetener
  • 2 tsp Cinnamon
  • 1 tbsp heavy cream
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Nutrition per serving

Calories
270 kcal
Carbs
3g
Fats
25g
Protein
4g
Time
3 mins

Introduction

This Breakfast Mug Muffin recipe is perfect for those mornings when you couldn’t be bothered frying eggs or bacon and the combination of protein and fats will keep you full till lunch 😧It’s sweet and laced with cinnamon and more importantly, only 3g of carbs per serving!

You can jazz things up with the addition of some blueberries, sugar free syrup or espresso powder. Coffee muffins anyone?

Oh and if you don’t have coconut flour you can use ground almonds instead, just add in an extra tablespoon of the almonds to ensure the mixture isn’t too runny!

Give it a go

Natasha 🌟

Method

  1. Firstly melt the butter.
  2. Next place all ingredients in a bowl and mix together. If mix is too thick use a little more cream or almond milk to thin it.
  3. Then split between two cups and microwave on high for approx 90 seconds or until it is no longer gooey.
  4. Top with some sugar free syrup and flaked almonds for the ultimate tasty low carb breakfast!

Nutrition Information

This recipe serves 2 so just split the ingredients in half if making it for yourself!