Flax and Coconut Muffin-in-a-Mug, The muffin-in-a-mug is a popular low-carb recipe. This is my version, using stevia instead of Splenda and swapping coconut for part of the flax. Feel free to play with this—add a little nutmeg or maybe some ginger. Add a couple of teaspoons of maple syrup if you can tolerate the carbs.
1 teaspoon coconut oil
1 egg
20 drops French vanilla liquid stevia
2 tablespoons (13 g) flaxseed meal
2 tablespoons (10 g) shredded coconut meat
1/2 teaspoon baking powder
Scant 1/8 teaspoon salt
1 teaspoon ground cinnamon
Use a little extra coconut oil to grease a coffee mug thoroughly. Put the teaspoon of coconut oil in it and microwave for just 10 seconds, to melt.
Add the egg and the stevia to the coconut oil and use a fork to stir them up very well. Measure everything else into a bowl and stir it together, breaking up any clumps of baking powder. I realize this dirties up another dish, but I got better results this way. Add the dry mixture to the mug and stir with the fork till it’s all blended, no pockets of dry stuff, but don’t overmix.
Microwave on high for 1 minute, then check to see if it’s done. If it’s pulling away from the sides of the mug, it is.
Tip it out onto a plate, split, and eat. Instead of butter, consider putting a little sugar-free berry purée on your muffin, or honey if you can afford the carbs.
YIELD: 1 serving
Nutritional Analysis
Per serving: 296 calories; 23 g fat; 13 g protein; 17 g carbohydrate; 14 g dietary fiber; 3 g net carbs
This paleo muffins is taken from :
500 Paleo Recipes - Dana Carpender
