60-Second Flax Muffin in a Mug | GreenSmoothieGirl
60-Second Flax Muffin in a Mug
This vegan, gluten-free, grain-free, dairy-free, egg-free breakfast recipe is great for hotel room nutrition when a microwave is all you have!
- 2 rounded tbsp GSG Sprouted Flax or TriOmega
- 1 tbsp buckwheat flour
- 1 tbsp coconut crystal
- 1 rounded tbsp coconut milk powder
- 1 1/2 tsp egg replacer
- 1/2 tsp baking powder
- 1 tsp cinnamon
- 3 tbsp water
- 1 tbsp finely chopped nuts optional
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Measure all dry ingredients into a microwave safe 8-12 oz. mug. Add water and mix thoroughly with a fork.
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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!
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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!
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.
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!
Tags: dessert
Categories: Breakfasts, Healthy Snacks
