Photograph of a baked muffin in a white mug.

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!

Course Breakfast
Keyword Flaxseed
1 serving

  • 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

  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!

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!