Cinnamon Muffin in a Mug
Do you ever crave a muffin but don’t fulfill that craving because they take too long to make? Ya. Me too. That is why I love this recipe so much. If you’ve got 2 minutes, you’ve got yourself a muffin.
These mug muffins were one of the first gluten free items that I learned to make after going gluten free. When my siblings ate bagels and english muffins for breakfast, I would whip one of these up and smother on a thick layer of peanut butter. It tasted great (which was rare for a gluten free “baked good”), was much more healthy than the gluten-free muffins on the shelf of the grocery store (which were loaded with ingredients that I couldn’t pronounce), and made me feel like I was eating something “normal”.
These mug muffins also got me through my college soccer training. After a long afternoon practice or game, I would often find myself too hungry to wait until 6pm dinner. They were easy to whip up and never let me down. As the microwave in my dorm’s shared kitchen, girls often walked by asking what smelled so good. When I said “mug muffin”, they often gave me weird looks until I showed them the cinnamon spiced “bread” puffing out of the mug.
These mug muffins taste amazing and are sure to become a new snack or breakfast stop in your life.
Gluten Free | Makes 1 Muffin Ingredients:
2 Tbsp almond flour
1 1/2 Tbsp flax meal
1 tsp baking powder
1 tsp cinnamon
1/8 tsp nutmeg
1/2 Tbsp coconut oil, melted
1 tsp honey
1 Tbsp. plant-based milk