Cinnamon Swirl 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
  • 1/2 tbsp stevia
  • 1/2 tbsp cinnamon (or cinnamon stevia)
  • Pinch of nutmeg
  • PHASE 2: 2 tsp coconut oil (melted)


  1. Combine protein powder, golden flaxseed meal, gluten-free baking powder, and sea salt in a mug.
  2. Add stevia.
  3. Add the egg and coconut oil. Stir well, until smooth. Let sit for a minute to thicken.
  4. 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).
  5. Level the top with the back of a spoon.
  6. In a small bowl, mix stevia and cinnamon.
  7. 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.
  8. Microwave on high for 1 1/2 to 2 minutes, until set.
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