Quick Breakfast Fix, Even in a Hotel Room! One-Minute Microwave Flax Muffin

Peggy Richter in Pittsburgh, PA, told me that she takes a quick homemade mix and makes herself a microwave flax muffin for one, with all whole, high-nutrition foods, in her hotel room!

While it’s not ideal to use a microwave, this recipe is still a far cry better than the hotel’s continental breakfast! And it's vegan, gluten-free, wheat-free, dairy-free, and egg-free.

Give Peggy's recipe a try!

60-SECOND FLAX MUFFIN IN A MUG

Serves 1
Vegan, gluten-free, grain-free, dairy-free, egg-free
Great for hotel room nutrition when a microwave is all you have!

Ingredients

• 2 rounded tbsp GSG Sprouted Flax or TriOmega
• 1 tbsp buckwheat flour (buckwheat is not wheat and contains no gluten)
• 1 tbsp coconut crystals (raw, organic, unrefined)
• 1 rounded tbsp coconut milk powder
• 1 1/2 tsp egg replacer
• 1/2 tsp baking powder (gluten and aluminum free)
• 1/2 tsp cinnamon
• 3 tbsp water, filtered and room temperature or slightly warmed
• optional: add 1 tbsp finely chopped nuts of your choice

GreenSmoothieGirl's Sprouted Ground Flax Seed and Tri-Omega Superfood

Directions

1. Measure all dry ingredients into a microwave safe 8-12 oz. mug. Add water and mix thoroughly with a fork.
2. Let sit 30 seconds, then bake in microwave for 60 seconds on high. When removing from microwave, use mug handle, as it will be hot!
3. Let cool 30 seconds, then use heel of hand to tap sides of mug to loosen muffin. Pop out onto plate. Let steam escape a minute before slicing. Enjoy your fresh baked muffin!

Note: for easy travel, put all dry ingredients for each muffin into a ziploc baggie. Then at the hotel, dump the bag into a mug. Most hotel rooms provide them, but you can also borrow one from a hotel restaurant or even travel with a ceramic mug. Just add the water and bake!

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