Almond and Coconut Muffin in a Minute
- Number of Servings: 1
Ingredients
2 Tablespoons almond flour1 Teaspoon coconut flour1 Teaspoon granular sugar substitute (sucralose)1/2 Teaspoon ground cinnamon1/4 Teaspoon baking powder1/8 Teaspoon salt (a pinch)1 large egg, lightly beaten1 Teaspoon canola oil
DIRECTIONS
Place all dry ingredients in a coffee mug. Stir to combine.
Add the egg and oil. Stir until thoroughly combined.
Microwave for 1 minute. Use a knife if necessary to help remove the muffin from the cup, slice, butter, eat.
Note: Your MIM can be toasted once it's cooked and topped with cream cheese if you like. Replace the cinnamon with other spices, sugar-free syrup or 1/2 tsp unsweetened cocoa (net carb count will be .2g higher). Add a tablespoon of sour cream for a moister MIM. Change the shape by making it in a bowl.
Serving Size: 1 cupcake
Number of Servings: 1
Recipe submitted by SparkPeople user KSUDDABY.
Place all dry ingredients in a coffee mug. Stir to combine.
Add the egg and oil. Stir until thoroughly combined.
Microwave for 1 minute. Use a knife if necessary to help remove the muffin from the cup, slice, butter, eat.
Note: Your MIM can be toasted once it's cooked and topped with cream cheese if you like. Replace the cinnamon with other spices, sugar-free syrup or 1/2 tsp unsweetened cocoa (net carb count will be .2g higher). Add a tablespoon of sour cream for a moister MIM. Change the shape by making it in a bowl.
Serving Size: 1 cupcake
Number of Servings: 1
Recipe submitted by SparkPeople user KSUDDABY.
Nutritional Info Amount Per Serving
- Calories: 176.1
- Total Fat: 12.5 g
- Cholesterol: 186.0 mg
- Sodium: 193.2 mg
- Total Carbs: 7.3 g
- Dietary Fiber: 3.1 g
- Protein: 10.0 g
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