Blueberry Mug Muffin (low sugar and the kids won’t know)

January 24, 2018

I love when convenience, great taste and good health come together! I took my 90 second Keto Mug Muffin Recipe  from my womens nutrition website/blog and doctored it up for a yummy morning start for Makayla. Perfect blend of protein, fats and fiber that makes for full bellies and focused minds. The mug muffin idea/need came about a the other week when our oven caught fire! I was left to get creative with food while waiting for it to be fixed. Enter the Keto Mug Muffin and the evolution into a more sweet vs savory variation for my hubby and daughter. I still make mine savory using onion powder and sea salt and smother it in organic cream cheese. But I digress... enjoy this recipe below! 

 

Blueberry Mug Muffin:

  • 1/4 cup almond flour

  • 1 whole egg

  • 1 Tbsp grassfed butter

  • 1 Tbsp organic cream cheese

  • 1/2 tsp baking powder 

  • handful blueberries

  • 1 1/2 tsp real maple syrup

  • cinnamon to taste

  • optional: vanilla extract

 

DIRECTIONS:

In a microwave safe mug, melt butter and cream cheese on low. Stir well. Mix in almond flour and baking powder and stir til smooth. Add in egg, maple and cinnamon. Fold in blueberries. Mix well. Place back in microwave on full power for 90 seconds. Using an oven mitt remove mug and let sit for 1-2 minutes. Enjoy in the mug with a spoon for a more breadpudding texture or remove from mug (flip upside down) and cut in half horizontally then toast in toaster for Engliah muffin texture. If you enjoy it in the mug you can also add whipped coconut cream or sprinkle more cinnamon or coconut flakes on top! Yum!

 

 

 

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We are 4 year old Makayla + Holistic Nutrition Coach and mom, Briana...

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