Cinnamon Roll Mug Muffin

Cinnamon Roll Mug Muffin

Cinnamon Swirl Mug Muffin:

2 tbsp vanilla protein powder
1 tbsp Golden flaxseed meal (phase 2)
1/4 tsp Gluten-free baking powder
1 pinch Sea salt
1 large Egg
2tsp. Coconut oil (melted) (Phase 2)
1/2 tbsp. stevia
1/2 tbsp Cinnamon (or cinnamon stevia)
pinch of nutmeg

Combine protein powder, golden flaxseed meal, gluten-free baking powder, and sea salt in a mug. Add stevia. Add the egg and coconut oil. Stir well, until smooth. Let sit for a minute to thicken. Add some water one teaspoon at a time if the batter is stiff (it should be easy to stir, but not liquid; the amount will depend on your brand of coconut flour). Level the top with the back of a spoon.
In a small bowl, mix stevia and cinnamon. Place the cinnamon mixture in a heap in the center of the mug on top of the batter, then use a spoon to swirl just a couple of times. (Don’t over-stir to keep the marble effect.) Level the top again with the back of a spoon.
Microwave on high for 1 1/2 to 2 minutes, until set.
(45 seconds; then another 45 seconds).

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