Recipe: Muffin In A Minute

recipe: Breads and Muffins

I’ve always loved muffins but most are loaded with sugar and flour. This healthy muffin recipe is quick, easy, very low carb and high in fiber. It’s delicious for breakfast, snack or even dessert. You can make this healthy muffin “as is” with fruit and nuts. Or you can make it savory to go with salads and soups. Substitute out the sweetener and add in shredded cheese, chopped veggies, and spices (dill is yummy). Got this recipe from my friend (she got it online…no originator listed?) but it’s my latest OBSESSION.

A Muffin In A Minute Healthy Breakfast Recipe On A Plate

 

Total Time:3 minutes

Ingredients

  • 1/4 cup ground flax seed meal
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon stevia powder
  • 1 teaspoon cinnamon
  • 1 egg
  • 1 teaspoon olive oil
  • Optional add in's: berries, walnuts, or other nuts/seeds, cheese, veggies, spices

Directions

  1. Mix all ingredients in a coffee mug.
  2. Microwave for 1 minute on high. (If using fresh or frozen fruit, microwave for 1:30 on high.)
  3. Dump out of coffee cup onto your plate.
  4. Let it cool for 1 minute and enjoy!

Nutrition Information Per Serving

Calories: 262

Protein: 12 gram(s)

Fat: 21 gram(s)

Carbohydrates: 9 gram(s)

Fiber: 8 gram(s)

Sugar: 1 gram(s)

Saturated Fat: 3 gram(s)

Sodium: 116 milligram(s)

From the kitchen of:

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Printed from GetHealthyU.com

33 Comments


on February 4, 2019 at 6:14 AM Reply

Actually, I did choke. It was pretty scary. I don't eat fruit (diabetic severely sensitive to carbs) so I'm not going to be making this again, but it tasted pretty good. A little spongy and eggy for me.


on February 8, 2018 at 11:59 AM Reply

Made today for the first time. I added walnuts, blueberries, a dash of ginger and a dash of nutmeg. I didn't have stevia so I used truvia, but it was not sweet enough. I ate it with a little apricot preserve to make up for the lack of sweetness, and it was great! I will definitely make this again. Sent the recipe to my daughter who is a vegetarian.


on November 19, 2017 at 8:26 AM Reply

I noticed the video of making the muffin said 1 T of olive oil but the listed recipe says 1 t. I made it with one tablespoon and it is not trust all.


    on November 20, 2017 at 8:55 AM Reply

    Hi Jodi - we just checked the video and sorry that there was some confusion. The video does say 1 TSP (not TBSP) so it matches the recipe. Sorry about that but it shold work better with 1 teaspoon :)


on August 15, 2017 at 11:32 AM Reply

Has anyone made this in the oven? I am not a microwave fan.


    on August 15, 2017 at 12:18 PM Reply

    We've never tried it in the oven but let us know if you do!


on April 13, 2017 at 1:34 AM Reply

Just a quick correction. This is not a low carb muffin. As a diabetic I can tell you right now this muffin counts as one full exchange since it is too close to 15 gr of carbohydrate to count as 1/2 an exchange. Other than that it is a really good and healthy recipe, especially since it offers an alternative to chemical sugar substitutes. Yay team!! <3


on April 9, 2017 at 8:16 AM Reply

I make these muffins at least once a week for my husband and myself. I absolutely love them. Very satisfying and not overly sweet like bakery muffins.


on March 10, 2017 at 6:40 AM Reply

Going to make it for the first time Then slice and toast in fry pan little ghee as if it was New England brown bread


on January 14, 2017 at 10:36 AM Reply

Ididnt have flax seed so I used 100 o/o natural wheat bran ..with lots of blueberries .Turn out well , its good just not great ...but will do again


on January 14, 2017 at 8:41 AM Reply

I just made it with blueberries and walnuts. Taste is great but it was dry. Wondering if it's the difference in microwave power? I'm going to add applesauce next time. Definitely a keeper!


on January 14, 2017 at 7:43 AM Reply

I LOVE these muffins! Been making them for some time and as I eat gluten free (by choice) and avoid processed gluten free foods, the "bready" texture and taste is always a treat. No, they're not as moist as a flour muffin, but I always add a good portion of blueberries and I think the addition of fresh fruit is essential. Plus a pinch of salt and coconut oil instead of olive oil, and usually some chopped nuts. I also mix the egg with the coconut oil, mix the dry ingredients together separately, then combine and add the blueberries and nuts last. Microwave for 1-1/2 minutes when using fresh fruit.



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