Nutrition Facts
Servings Per Recipe: 1
Serving Size: 1 serving
Amount Per Serving
Calories 237.6
Total Fat 18.1 g
Saturated Fat 5.1 g
Polyunsaturated Fat 7.8 g
Monounsaturated Fat 5.0 g
Cholesterol 223.3 mg
Sodium 336.2 mg
Potassium 187.7 mg
Total Carbohydrate 12.3 g
Dietary Fiber 9.3 g
Sugars 0.1 g
Protein 12.4 g
Vitamin A 9.0 %
Vitamin B-12 8.5 %
Vitamin B-6 3.8 %
Vitamin C 1.1 %
Vitamin D 7.2 %
Vitamin E 3.0 %
Calcium 22.9 %
Copper 0.6 %
Folate 6.1 %
Iron 18.3 %
Magnesium 1.8 %
Manganese 19.8 %
Niacin 0.3 %
Pantothenic Acid 6.3 %
Phosphorus 14.2 %
Riboflavin 15.2 %
Selenium 22.1 %
Thiamin 2.3 %
Zinc 4.0 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Flax Muffin in a Mug

View the full Flax Muffin in a Mug Recipe & Instructions
Submitted by: NEWDEBBIE

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Flax Muffin in a Mug

140 calories of *Flax Seed Meal (ground flax), (4 tbsp)

72 calories of Egg, fresh, whole, raw, (1 large)

36 calories of Butter, salted, (1 pat (1" sq, 1/3" high))

6 calories of Cinnamon, ground, (1 tsp)

1 calories of Baking Powder, (0.50 tsp)

0 calories of Splenda, (2 tsp)


Nutrition & Calorie Comments  

This was better than I expected! In the future, I think I will add a bit more flavorings to help satisfy my sweet tooth/carby feeling needs. Submitted by:
ALLTHINGSNEW81
(7/15/19)
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A great basic recipe. I've grated orange peel, and added frozen blueberries, and sometimes raspberries. I like the idea of topping it with a full fat cream cheese. I use sugar instead of sugar alternatives. Submitted by:
JOBEAMES
(3/19/19)
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Oh my! What a quick and filling breakfast with plenty of protein. I will fix this often. Submitted by:
REDROBIN47
(1/19/19)
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Delicious and a great way to get my fiber Submitted by:
BILLTHOMSON
(9/8/17)
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I have made this several times in the last few years. I love the IDEA of it. I love the SPEED of it. I love the PROTEIN AND FIBER of it. I love the FILLING feeling that lasts for hours. I slice it and add jelly. But why is no one talking about the texture? I found it hard to eat. Submitted by:
MBBPHIL
(9/5/15)
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I loved this recipe! It's fast, easy, nutritious and delicious. I added walnuts and pecans and honey instead of splenda. I plan to add 1/4 cup mashed bananas tomorrow. Haven't added the extra calories, but usually eat walnuts as a snack and have a banana for breakfast . I like it a whole lot!! Submitted by:
NWOODS9
(12/23/14)
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Very good, I added a small handful of fresh blueberries and I used sugar instead of the fake stuff. May try honey next time. Submitted by:
DIANNE467
(8/10/14)
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This is a great snack! I added a mini box of raisins and some vanilla. I also did 2 Egg Whites instead of 1 Egg and cut about 40 calories and 7 grams of fat! Something different and quick to make. Submitted by:
RABROWN77
(4/30/14)
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Bread-like texture and tastes great. I've had this plain, with vanilla extract and nuts, with golden raisins...you can dress this up and still keep the calories down. Good for when you're short on time. It keeps me going for 3-4 hours. Submitted by:
SPARKPOTATOE2
(1/20/14)
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Yummy & filling. It's a new favorite breakfast. I struggle to get enough protein so this helps. I add a tablespoon of craisins to help get some fruit into my diet too. Submitted by:
RESCU82
(1/15/14)
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Awesome! So satisfying with lots of fiber and protein. Love it. Submitted by:
LEELION93
(1/7/14)
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Loved this! I've been making peanut butter mug muffins up until now and they are nowhere as good as this. I throw in a handful of blueberries and use a splash of sugar-free almond syrup for the sweetener. EDIT: Any fruit is great in these. Started adding a few chunks of cream cheese. OMG! Submitted by:
PLUMDUMPLINGS
(7/26/13)
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WOW!! So EASY and so GOOD! I think I FINALLY found a breakfast food for this gastric bypass patient! It provided the "carby" texture I seem to always crave without putting me into a carb-coma AND provided 12 g of protein to start my day. This is a WINNER! Submitted by:
MEONLYBETTER99
(6/18/13)
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I added sugarfree maple syrup also, after cooking. Submitted by:
BLOORP
(1/23/13)
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Awesome! I used coconut oil in place of butter and spray and some turbinado sugar in place of Splenda. I melted the oil in a 2 cup measuring cup and swirled it around. No sticking. I mixed ingreds. first then put into cup. 1 minute was perfect for my 1000 watt microwave. Thanks for this recipe! Submitted by:
SWEETCAT25
(7/17/12)
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very surprised at how good this was. used 1 T sugar in place of sweetener and coconut oil in place of butter. Will try butter next. Ate w/o any extras spread on it or added to recipe. :) Very filling! Submitted by:
VIKTORIALYN
(7/6/12)
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Oh my goodness. I have been using this recipe for about a year now. It is my number one, go to recipe. MY ABSOLUTE FAVORITE BREAKFAST. I mixed up the dry ingredients and added a little protein powder to make an even 4 tbsp. I Keep a container with all the dry combined, so its an even to make! Submitted by:
TEX2977
(5/14/12)
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I use 2 T.flaxmeal, 2 T.almond meal, liquid vanilla splenda (holds up to the heat better than Truvia), orange zest, and frozen raspberries. I slice it and add a little full-fat cream cheese to each slice. To keep it from sticking, melt the butter first, then roll it around the inside of the cup. Submitted by:
PETCHEF
(3/3/12)
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I made the muffin as shown, although I used Truvia, and it was delicious! I can't wait to try it with nuts, fruit, and other variations. On a low carb diet, I miss breads, but this is a perfect solution to that craving. It's so quick and easy it will be a definite addition to my mornings! Submitted by:
LKATESPENCE
(2/8/12)
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Very tasty! I added some sugar free chocolate pieces for a little extra "yum." Submitted by:
EMILYBELLE
(2/3/12)
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These muffins are easy, filling and healthy! I add golden raisins and microwave for 65 seconds. The key for me is that the fact that there is a whole egg in the muffin, good fat and Flax Meal allows me to use the muffin as my complete breakfast and I don't get hungry until time for lunch. Submitted by:
CDKINNEY
(9/13/11)
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My sister and I made a batch of these and it was great. Instead of Splenda we used Stevia and then put Organic Sugar free peanut butter on top to taste. It was an excellent guilt free treat. Submitted by:
MOLLY.A
(11/19/10)
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This is a great recipe that is a classic from the low carber forums. For the person who wanted to make this without dairy (butter) try it with coconut oil instead. I use 2 tsp. but anywhere from zero to 1 tablespoon is good. Carb count is lower and muffin is moister if liquid sweetener is used. Submitted by:
REBECCAFRIEDMAN
(3/4/10)
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