Fudgy Muffin in a minute
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 TBSP Coconut oil1 TBSP Butter (no substitutes!)1/2 tsp psyllium husk powder (optional)6 TBSP golden flax meal1/2 cup almond meal4 TBSP dark cocoa2 tsp baking powder2/3 cup Fage Greek yogurt (used 2%)2 TBSP vanilla extract1/4 cup Ghirardelli Semi-Sweet mini chips1 large egg1/2 tsp liquid Stevia (I use NuNaturals Alcohol Free)
Soften butter and coconut oil in 4 cup deep glass bowl by microwaving about 20-30 seconds and use spoon to stir and grease inside bowl. Add dry ingredients, stir, then add wet ingredients, stir. I usually taste the batter but the wet uncooked batter is sweeter than when it is cooked. Adjust to suit your preference. Microwave on high for about 3 minutes. The batter will rise above the bowl and bubble or boil then go down when the microwave stops. The muffin will be wet looking on top but let it set for a few minutes. It will shrink away from the sides but may need to use knife to loosen then invert on a plate. when cooled, keep refrigerated.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user RNDCHRISTY.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user RNDCHRISTY.
Nutritional Info Amount Per Serving
- Calories: 317.9
- Total Fat: 22.7 g
- Cholesterol: 10.3 mg
- Sodium: 82.2 mg
- Total Carbs: 21.8 g
- Dietary Fiber: 7.0 g
- Protein: 12.0 g
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