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A low carb gluten free minute microwave muffin in a mug that take less than two minutes to prepare and cook. A tasty way to start the day!
No one wants to spend a lot of time in the kitchen, right?
I have a big case of spring fever and I’m looking for ways to spend more time outside doing the things I love.
So, I’ve been making more and more quick and easy low carb recipes.
Did you know it takes less than two minutes to bake a delicious low carb microwave muffin in a mug? Yup?
That means you can whip one up right before you leave in the morning and snack on it during the commute.
This basic minute microwave muffin in a mug recipe is so easy. I had the recipe memorized after my first try.
To make things even easier on busy mornings, you can pre-measure the dry ingredients in your coffee mug the night before.
If you have things ready, when you wake up, just add one egg and a teaspoon of oil and blend well.
Pop it in the microwave for a minute and have your instant breakfast muffin. Pretty cool, huh?
I admit that I wasn’t sold on the idea of a muffin in a minute at first.
To be honest, it sounded kind of gross to “bake” in the microwave. However, the convenience and taste of these magical mug cakes won me over.
Now that I’ve embraced this speedy way to make low carb baked goods, I’m ready to experiment some more with these tasty little minute microwave muffins in a mug recipes.
I’ve already made a low carb frosted cake, a chocolate brownie, and a blueberry cake. I’m sure there will be more microwave baking in my future, too.
I’ve even tried the Sukrin cake in a cup mixes, but they contain sucralose (an artificial sweetener) and aren’t as low carb as I would like.
Mug cakes are so easy, it’s best just to make them from scratch.
If you like the convenience of a mix, you can certainly make your own. There’s a homemade chocolate mug cake mix at Fluffy Chix Cook here.
You’ll get two tasty servings from this low carb microwave muffin in a mug recipe.
I usually eat one warm with a bit of butter and save the other one for later. The leftover muffin reheats well in the toaster.
Even on morning when I have time to make bacon and eggs, I like to whip up a minute microwave muffin in a mug so I have a little “bread” on the side.
If you like Eggs Benedict, simply toast one of these minute muffins and use it as the bread.
Another thing I like to do with one of the minute microwave muffin in a cup is use it to make a low carb breakfast sandwich.
Each muffin is rather thick so you can slice it again for thinner halves.
For a breakfast sammie, simply put egg, cheese, and bacon between the two slices. Presto, a super easy to make bacon, egg, and cheese muffin sandwich!
You can also spread some chia jam on the low carb muffin in a minute.
There’s just so many things you can do with these quick and easy minute muffins. It would be impossible to list them all!
I’m so glad that I added the muffin in a minute recipe to my breakfast rotation. They are a great addition egg dishes too like my sausage egg casserole.
Do you make low carb microwave muffins? If so, what’s your favorite way to serve them?
Low Carb Gluten Free Microwave Muffin in a Mug
Enjoy this quick and easy low carb bread recipe that takes only a couple short minutes to whip up. It’s a great way to make time for a healthy low carb breakfast before starting your day.
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Minute Microwave Muffin in a Mug
Recipe Video (Click on Image to Play)
Ingredients
- 3 tablespoons almond flour
- 1 tablespoon coconut flour
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
- 1 large egg
- 1 teaspoon avocado oil
Instructions
- Combine almond flour, coconut flour, baking powder, and salt in a microwavable coffee mug.
- Add egg and avocado oil. Stir well with a fork.
- Microwave on high for 1 minute.
- Remove the muffin from the cup using a butter knife and slice in half.
Notes
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
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Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes.
Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
Naomi
Thank you! Just substituted chickpea flour for coconut flour and olive oil for avocado oil – came out delicious. I have been GF for five years and very rarely find things that actually work and are filling and nutritious. I plan to make small bags for the freezer of the dry ingredients for a quick meal.
Regina
Just got home from work and I’m starving. Found this recipe, but, don’t have avocado oil or coconut flour. Substituted ground flax for coconut flour and coconut oil instead of avocado oil. Yummy. Perfect!
Thank you for this delicious muffin!
Mary
What are nutrition facts for keto cup muffin
Lisa MarcAurele
Nutritional information is for half the muffin so a whole muffin is double the amounts.
Steph
Thank you sooo much, this was delicious. I’m gluten intolerant and gf foods have been murder on my blood sugar. It’s nice to find recipes that are helping to balance my diet out.
Leah Blessed
Delicious! I started my keto lifestyle shift 25 days ago and have made this a few times. Once with a pinch of shredded gouda. Once with a tsp of Greek yogurt. Today– with 1/4 tsp Swerve + cinnamon swirled in at the last go round with the fork–Yum! I ate the whole thing (breakfast) with coconut oil on it (not butter)?
Doug
I made this numerous times with the only changes being butter for the oil and 90 seconds in the nuke. The most recent changes were butter, for the oil, plus 1 tablespoon parmesan plus 1 tablespoon of cream and nuke for 90 seconds. My new go to microwave bread! Thank you for the inspiration!
Judith Mansfield
I love 90 second bread/cake so when I saw this recipe, I thought, can you just add 1 T of coconut flour to the standard recipe which is just 3 T almond flour and have it come out just right. I found out, no. So I just made it with all the ingredients listed but only 2 T almond flour. It turned out perfect so I used the mix in my little waffle iron and again, perfect. Thanks.
Jill
I gave it a 4 star because of the visual (no color). I would love to pass the recipe on to a friend that cannot tolerate eggs. Any solutions?
Thanks, Jill 🙂
Lisa MarcAurele
You can try an egg replacer like psyllium, chia, or flax plus water.
Christina
Can I sub the avocado oil for something else? butter, coconut oil, etc?
Lisa MarcAurele
Any fat or oil should work out okay in the recipe.
Laura Trent
I happened to have Bob’s Red Mill Paleo flour, so I used that and it worked well. Next time I’ll omit the salt – not needed, to my taste – but other than being a bit eggy, this is a good and VERY easy and quick morning bread sub. Thanks for sharing it!
Sue
I noticed the recipe says its 2 servings, and is 120 calories per serving. Does that mean when you cut it in half, each half is 120 calories or is the whole thing 120 calories?
Lisa MarcAurele
Half is calculated to be 120 calories.
tippi
Thank you SO much! This is delicious and much lower in carbs in calories than the other recipes I have tried. You are a genius.
Sue
Sweets are my downfall! I found/used this recipe several times, chopping up ham and grating cheese, mixing in and it turned out wonderful, just found I needed to micro a little longer. Made mine in a small bowl and after flipping it onto a plate, then melted cheese over it. Very good, very filling!! Today, the “sweet monster” surfaced, so, using the basic recipe, added 1/2 t. Truvia to the mix, about 1/2 t. cinnamon and 1 T. chopped pecans. Then, pushed 4 frozen blueberries in the batter, mixed 1T Truvia brown “sugar” and 1 T melted butter and drizzled the over the top and baked for about 120 seconds. When done, flipped it out on the plate and topped with about a T of frozen whipped top;ping. I’m on high maintenance, so I can play with the ingredients a little more. This was absolute HEAVEN on a plate!!! Will be experimenting more, maybe cocoa/choclate/chopped walnuts, or a mock cinnamon roll, a “Danish” batter and frost with cream cheese? The possibilities are endless. LOVE this recipe, it’s so fast and easy.
Lisa MarcAurele
Thanks for sharing those variations!
Barbara
I have been using this muffin recipe for my morning mcMuffin. The results have been tasty and consistent. I accidentally put 1/2 tsp of baking soda in instead of 1/4 and II turned out fine. This rises nicely. If you had a straight sided mug on your website I would order it for my special morning mcMuffin. With all the stuff I have I don’t have straight sided coffee mug. I noticed that other low carb sites use only coconut flour and not a mix of flours the you do for their variations of the minute muffin . I also noticed that the results didn’t look as good or evidently by the comments give consistent results. Why did you decide to use 2 flours and more almond flour than coconu?
Lisa MarcAurele
I just prefer the taste and texture of an almond flour and coconut flour mixture.
Carolyn
I made it as is and topped with a dollop of coconut yogurt and a few cut up strawberries. It was awesome. I might try adding lemon juice to the recipe, and see what happens.