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.
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 take only a couple short minutes to whip up. And don’t forget to let me know what you thought in the comments below if you gave the recipe a try.
Minute Microwave Muffin in a Mug
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
Nutrition
Additional Info
- Net Carbs 2.4g
- % Carbs: 8.7%
- % Protein: 22.5%
- % Fat: 68.7%
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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.
Pam Holcomb says
April 16, 2019 at 8:18 pmLooking at the Nutrition information. What you have listed is for 1 muffin and not 1 serving correct? I ate the entire mug so I consumed 2.4 net carbs?
Lisa MarcAurele says
April 17, 2019 at 7:42 amYes. It’s 1 serving which is half a muffin. Sorry for the confusion.
Meredith says
February 4, 2019 at 10:46 pmI just made this for an evening snack, and it’s definitely eggy, no doubt about that. I could smell only egg before I even pulled it out of the microwave. I put some butter and sugar free grape jelly on it, and I think it would be better with something savory on it like maybe ham and cheese. The grape jelly wasn’t enough to mask the egg flavor, and because of that it just tasted a bit odd. I’ll make it again for sure, but won’t be putting anything sweet on it.
Lisa MarcAurele says
February 5, 2019 at 8:34 amToasting helps too.
What's the frequency, Kenneth? says
January 30, 2019 at 5:44 pmServing math can sometimes be confusing. Are you saying this makes two muffins, each of which can be split into two?
Lisa MarcAurele says
January 30, 2019 at 7:42 pmJust 2 servings. Sorry for the confusion. I bake one muffin in a ramekin or mug and then cut it in half.
Caroline says
January 27, 2019 at 8:28 amThank you so much for this recipe. Absolutely loved it. Will definitely be making this on a regular basis.
Lisa MarcAurele says
January 27, 2019 at 10:37 amMy pleasure!
hinami says
January 7, 2019 at 8:56 pmDo you beat the egg separately before adding to the mix?
Lisa MarcAurele says
January 8, 2019 at 8:42 amI don’t, but I suppose you could.
Lindsey says
December 27, 2018 at 11:56 pmThanks for this recipe! If I am going to only eat 1 serving, how should I store the other serving for the next day? (I am going to use them as the bread for breakfast sandwiches!) Refrigerate? If so, how should I reheat? Thank you!
Lisa MarcAurele says
December 28, 2018 at 9:02 amRefrigerator and either reheat in the microwave or toaster. I prefer the toaster.
Amy says
October 29, 2018 at 1:18 pmHi! May I ask which nutrition calculator you used?
I use Fit Well and it always calculates these types of mug bread with almond and coconut flour much higher.
I’m pretty sure yours is more accurate.
This recipe is awesome! But now I’m second guessing my macro counts for everything I’ve calculated with the Fit well calculator.
Thanks!
Lisa says
October 30, 2018 at 8:07 amIt’s a built in database based on USDA data.
Christine says
September 19, 2018 at 4:57 amSuper quick and easy! Just the right recipe for an instant meal!
Thanks so much!
Lisa says
September 19, 2018 at 6:13 amYou’re welcome Christine! I’m glad you enjoyed this quick and easy muffin.
andrea bergman says
August 3, 2018 at 11:47 pmExcellent and so quick, thanks.
Lisa says
August 4, 2018 at 7:01 amYou’re welcome!
Rose says
August 3, 2018 at 1:59 pmHave you found a way to alter this recipe so that more than just a couple can be made at once? I’d like to make a week’s worth at once to reheat… or are they not so good reheated? Also, someone mentioned this used as mini pizza crusts. I’m wondering if you’d tried making this in a bigger batch in a larger round container to make a larger pizza crust. Do you think it would work?
Lisa says
August 4, 2018 at 7:11 amThere is a slider to adjust the recipe for more servings if you hover over the serving number. I’d use that to make a bigger batch and then bake them all at once in the oven. A round pan should work but you’ll need to watch it to determine the bake time. I’d bake at about 350°F.
Julia says
June 19, 2018 at 7:39 pmHi, how much time and at what temperature does it take to bake in an oven? I would like to avoid using microwave as much as possible.
Lisa says
June 20, 2018 at 5:55 amI’d say about 325-350°F and bake until it tests done (check every 3-5 minutes).
Rose says
August 3, 2018 at 1:51 pmLisa: you may want to add this as a note at the bottom of your recipe.
Lisa says
August 4, 2018 at 7:14 amDone
Samira says
April 30, 2018 at 5:31 pmAMAZING. I sliced the bread into 4 pieces, and made 2 small egg sandwiches (with reduced sugar ketchup, an over easy egg, and slice of cheddar cheese) and they were great. No eggy taste when used for sandwich bread. Quite tiny but if you slice em up into 4 pieces, you get a good portion size for 2 small sandwiches.
Chisato says
March 22, 2018 at 1:25 pmHello Lisa! I just made and ate your muffin in a minute!!! I used walnut oil as I didn’t have avocado oil, but it turned out exactly the same as the photo here and tasted so good. I put coconut butter and 0 calorie Walden Farms pancake syrup on it. So delicious and quick!!! I’ll definitely make it again 🙂 Thank you for the great recipe. I’ll try more of your recipes!!
Lisa says
March 22, 2018 at 8:27 pmThanks Chisato! I’m really glad this one worked out for you and I hope you enjoy some of my other recipes.
Dani says
February 24, 2018 at 2:39 pmI’m allergic to coconut flour, which makes eating low carb a challenge since so many recipes call for coconut flour, coconut milk, coconut oil, etc. I have found that oat fiber makes a good substitute for coconut flour, though. I may need to add more butter or oil next time. It was a tad on the drier side, probably because of the substitution.
Robin says
February 21, 2018 at 8:36 amHubs and I LOVED this! I did not have any Avocado Oil but I used a Sunflower Oil-based Garlic/Herb Basting Oil. It was the PERFECT “Garlic Bread”!!!!
Lisa says
February 21, 2018 at 8:54 amSo glad this one worked out for you! The garlic/herb flavor sounds fantastic.
Nikki says
February 9, 2018 at 9:50 pmAhhh I’m in love!! Thank you!! Made it with the original recipe to start and they were good. Then I played around with it (I’m a chef) subbed 1 T flax seed powder for the coconut flour, added a 1/2 tsp of stevia and some Parmesan cheese, yum! Even can microwave them in a small bowl and make a burger bun!! Quick, easy yum!
Lisa says
February 10, 2018 at 5:09 amThanks for sharing!
Julie Steele-Naylor says
January 14, 2018 at 12:54 pmI made this to eat with my bacon and egg this morning. I used butter as the oil. I also toasted it after I split it in half. It was very good and it really made my breakfast much more satisfying. I made up several baggies of the dry ingredients so next time, it will come together that much faster. Thank you for this great recipe!
Lisa says
January 15, 2018 at 7:44 amGreat idea on pre-mixing ingredients!
Kandy says
October 31, 2017 at 9:39 pmI loved these! I’ll use a little more oil next time because the coconut flour tends to dry things out. I made a savory bun by adding some garlic and onion powder and I sliced it and toasted it and used it as a hamburger bun. This is the best, quick low carb bread I’ve had yet.
Lisa says
November 1, 2017 at 6:39 pmThanks Kandy!
Susan says
February 18, 2018 at 1:02 pmI have never done any low carb baking and I’m a Keto neophyte. I’m trying to increase fiber when i can. Can I add chia seeds? If yes, in what quantity? A teaspoon hardly seems worth it. I am also a chia seed neophyte! Have never even opened the package 🙁
Thanks in advance…
Susan
Lisa says
February 19, 2018 at 6:12 amI wouldn’t add more than a teaspoon to this and even that seems a bit much.
Charmain Pelk says
October 22, 2017 at 9:24 pmIve been struggling to stick to low carb eating plan wthout bread, i was looking for something to have for breakfast and this recipe came up. I LOVE it. It was so quick and worked perfectly FIRST time. Other recipes ive used with cocnut flour are a bit gritty or slimy, thjs is perfect. Thankyou so much. I used garlic oil and was delicious! Will be using again and making for my family also 🖒
Lisa says
October 23, 2017 at 9:14 amMinute muffins are perfect with breakfast!
AJ says
October 18, 2017 at 8:36 pmI made this tonight to eat with dinner, adding 1 Tblsp nutritional yeast, and baking it for 20 minutes at 350 degrees in my toaster oven. Split it into thirds to share with my husband. Very good, especially slathered with butter!
Lisa says
October 19, 2017 at 8:01 amI’ve got some nutritional yeast. Will give the toaster oven a try. Thanks for the tips!
Allyson says
August 14, 2017 at 3:24 pmI don’t eat eggs. I can eat them if I don’t taste them though. So that is my question. Does this muffin have an eggy taste to it? If so, any idea how I could get rid of it?
Lisa says
August 14, 2017 at 3:28 pmI don’t find it eggy, but if you do, try using all egg whites.
Phyllis Andrews says
January 11, 2018 at 11:29 amI tried this recipe using a flax egg and it worked fine.
Lisa says
January 12, 2018 at 5:18 amGood to know!
Monica Doyle says
December 9, 2017 at 4:39 pmI added a little unsweetened applesauce and it that helped a lot.
Collette says
August 8, 2017 at 5:25 pmFor the muffin in a mug, do you have to use avocado oil? Is light EVOO okay?
Lisa says
August 8, 2017 at 5:54 pmYou can use any fat/oil like olive oil or butter.
Phyllis Andrews says
January 11, 2018 at 11:30 amI forgot to add the avocado oil entirely and it turned out fine, a little dry
Racheal says
July 17, 2017 at 4:00 pmWould it be ok if i just have the coconut flour?
Lisa says
July 18, 2017 at 5:15 amYou can probably use just coconut flour, but you’d have to experiment with the recipe to get the amount right. And, you might need other adjustments.
Julie says
July 11, 2017 at 5:48 pmThank you! This is the first bread recipe I tried since starting keto just over a week ago. Wanted to try pizza, but it’s too hot out to use the oven, so I tried your recipe instead. I microwaved it for 1 minutes 15 seconds in a ramekin (my microwave is a bit lower power than most). It came out great! I decided to slice it into thirds and made into mini pizzas and baked in toaster oven 7 minutes at 400 degrees. Bottoms browned nicely and I feel like I really had a treat for dinner! Meal is a bit higher in carbs than what I’ve been eating… about 7-8 carbs total w/ tomato sauce, but I think this will be a great quick dinner once a week!
Lisa says
July 12, 2017 at 5:49 amWhat a great idea to make mini pizzas with the minute muffin!
Aladi says
June 4, 2017 at 5:43 pmHey,
Just tried your recipe which was so fluffy and. Enter than recipes I’ve tried with just almond flour. I used extra virgin olive oil since I didn’t have avocado oil. I was amazed. But I did notice a
Slight bitter after taste. Did anyone else notice that and Lisa do you have any suggestions or idea around lessening the bitter after taste.
Lisa says
June 5, 2017 at 7:03 amA drop or two of stevia will kill the bitter taste. A bit of sweetener is often used in bread to give a better taste.
Sooz says
May 26, 2017 at 1:58 pmIs the nutritional info for one whole muffin? Or split?
Lisa says
May 27, 2017 at 9:23 amIt’s split.
Jeanne says
April 30, 2017 at 9:38 amWill experiment with different seasonings to give it different flavors. Thank you for great recipe!
Lisa says
April 30, 2017 at 4:15 pmYour welcome Jeanne. I need to experiment more with this one too.
Nancy says
March 26, 2017 at 8:37 amThis recipe is for 1 or 2? It says serving 2 but the instructions say to put it into a mug, A mug or 2 mugs? Tnx!
Lisa says
March 26, 2017 at 10:08 amOne mug, then I take it out and slice it in half.
Joni says
April 19, 2019 at 2:07 pmEveryone seems confused about the amount of servings. It’s easy. Follow the recipe. When it’s done, and you take it out of the mug, cut it in half. Then, cut each half in half. Now, you have 4 slices. 1 slice = half a serving. 2 slices = 1 serving. All 4 slices = 2 servings. Right?
Sophia says
March 26, 2017 at 4:47 amThank you so much for posting this!!! I was sitting here craving hot buttered bread and feeling miserable when I found your recipe. I had to take some liberties as I only had almond flour on hand and I’m vegan so I used a flax egg replacement, but this recipe is SO GOOD. It came out light and fluffy and was absolutely delicious, it’s going to be my new night snack staple from now on!
Lisa says
March 26, 2017 at 5:06 amI’m glad this worked out with a flax egg. I’m going to give it a try with a psyllium egg.
D Miles says
March 20, 2017 at 10:05 pmWould this work with just Coconut flour? I can’t find the almond flour in our locality…..
Lisa says
March 21, 2017 at 5:52 amAlmond flour is not a good substitute for coconut flour.
S Y says
May 23, 2017 at 11:22 pmUm, I don’t D Miles was asking to substitute almond flour, she was asking if we could use just straight coconut flour…
Lisa says
May 24, 2017 at 6:08 amThat wouldn’t work without other changes.
Sharon says
February 18, 2018 at 11:45 pmI’m allergic to nuts so I’ve learned that using half of what almond flour calls for works most of the time and sometimes you have to add a bit more liquid but since this calls for both I will have to experiment.
Pam says
March 9, 2017 at 8:45 amHi, I cannot get avocado oil easily or even cheaply so, is there an alternative? I have nut oil would that work? Tia
Lisa says
March 10, 2017 at 4:37 amAny cooking oil will work. Some like to add more oil to ensure it’s not too dry. Even coconut oil will work.
Cyn says
February 21, 2017 at 5:40 amHi, just tried this with my 2 year old and we loved it!
If i were to make this using an airfryer instead, what temp n duration will u recommend? I skipped the baking powder tho, if it makes a difference.
Thanks!
Lisa says
February 21, 2017 at 3:56 pmTypically 350F.
Janice says
February 20, 2017 at 2:34 pmCan I use just almond flour and no coconut flour?
Lisa says
February 20, 2017 at 4:36 pmIt might work. Hard to say as I haven’t tried it.
Caley says
March 15, 2017 at 9:47 pmI would love to make it but we don’t buy coconut flour can I use regular flour
Lisa says
March 16, 2017 at 3:37 pmIt’s not an easy conversion for this recipe. It’s best to use one that calls for regular flour.
Kristine says
March 11, 2017 at 2:31 pmAll almond flour works. There are many recipes on the internet like that. Also butter or ghee instead of oil works.
Yvette Cross says
March 26, 2017 at 2:00 pmYes, I used only almond flour. The muffin came out fine!!!
Veronique says
February 16, 2017 at 10:49 amI just made this with no alteration to your recipe and they are way too dense and awfully dry… even with a little pad of butter added on top to help swallow it… There seems to be way too much flour. Sorry but this is not a winner for me.
Lisa says
February 16, 2017 at 12:55 pmThe amount of flour may need to be given as weight.
Dianna says
March 8, 2017 at 2:54 pmThis tastes like a cornbread. you must add the extra teaspoon of oil. i used olive and it came out good. i made this in two 4 inch bowls and then made english muffin white pizzas with pesto sauce. This also counter acted the dryness. i am going to try this next time with almond flour and see how that turns out.
Lisa says
March 9, 2017 at 7:25 amThanks for the tip!
S Y says
May 24, 2017 at 8:59 amAgreed….I just tried it and blech!!! Good idea, just bad recipe…
Sue says
January 25, 2017 at 12:11 amI make these all the time. I doubled the avocado oil so they’re a bit more moist. Absolutely love them slathered in butter with fried eggs for breakfast. Thanks so much for sharing 🙂
Lisa says
January 25, 2017 at 4:49 pmI’ll have to experiment with adding more oil. Good to know it helps with moisture, but doesn’t add too much.
Rose says
August 3, 2018 at 1:54 pmHave you modified the official recipe to add more oil now or should we just double it or triple it when using the recipe?
Lisa says
August 4, 2018 at 7:12 amI haven’t adjusted the recipe so add more oil to reduce dryness if needed.
Lisa T says
January 6, 2017 at 5:42 pmWow, thanks for the recipe! The best low carb bread I’ve had. The only downside is that it’s been a a few hours since I ate it, and I can’t shake this guilty feeling like I cheated on my diet!! 😃
Lisa says
January 7, 2017 at 5:43 amIt is unbelievable how quick and easy you can bake up a low carb bread. 🙂
Elizabeth says
December 14, 2016 at 2:50 pmTried this for the first time last night. I added a splash of vanilla extract, some nutmeg and cinnamon. While tasty, with a texture similar to cornbread, it was very dry, even with butter spread on. Any ideas for making it less dry?
Lisa says
December 14, 2016 at 3:20 pmI’d add more oil or try adding a bit of low carb milk like unsweetened almond or coconut milk.
Elizabeth says
December 15, 2016 at 11:16 amThanks, that’s what I was thinking. I’ve got coconut oil, I’ll try a dab if that.
Elizabeth says
January 2, 2017 at 2:52 pmI finally came up with a variation I like. I increased the oil to 2tsp, add 1/4-1/2tsp of vanilla extract, 1/4tsp each cinnamon and nutmeg, 1/2 tsp Chia seeds and 1Tbsp flaxseeds. Cook on High for 1 minute, split with a fork & drizzle with honey. I eat the whole thing because I’m never sure when I’ll get lunch.
Lisa says
January 2, 2017 at 5:31 pmSounds delicious! I’d like to try it later.
Deborah says
February 3, 2017 at 12:45 pmI literally just made these this morning. I added double the amount of oil but used coconut oil instead of avocado since that is what I had. I also ground the almond flour up more in my magic bullet to get a finer texture. Added to packets of stevia and capful of lemon juice & orange extract. They came out just perfect!
Lisa says
February 3, 2017 at 2:53 pmThanks for sharing!
MarStar says
November 13, 2016 at 12:57 amVery very good! Thank you so much for this recipe! I can’t believe how easy they are to make. 😀
Lisa says
November 13, 2016 at 8:00 amIt’s really a great way to bake things quickly!
Jaki says
November 12, 2016 at 4:34 amCame out perfect. Loved it. Thank you
Lisa says
November 12, 2016 at 5:38 amAwesome! Thanks for giving it a try!
Chelle says
October 26, 2016 at 8:48 pmOn the Minute Microwave Muffin in a Mug…..Is it 2.4 carbs per muffin or 2.4 carbs for 1/2 after it’s sliced in half?
Going to try this one 🙂
Chelle says
October 26, 2016 at 8:49 pmForgot to add. On the Carrot Cake Muffins can I use Stevia in place of the powdered Swerve? Or do I really need the Swerve? I’m new to this 😉 Thanks so much 🙂
Lisa says
October 26, 2016 at 8:58 pmYou can use stevia. Just be sure to convert if needed. Swerve is a one for one sugar replacement so use the amount of stevia that is equivalent.
Lisa says
October 26, 2016 at 8:56 pmIt’s for half the muffin which is the serving size I try to stick to.
Julie says
September 6, 2016 at 11:49 amI made mine in a microwave egg cooker, for a rounder/flatter shape. Then I sliced it in half and toasted it. My new go-to quick bread. I like to make the Swedish breakfast bun, but this is so much quicker!
Lisa says
September 6, 2016 at 11:51 amThanks for sharing! It does make a nice breakfast sandwich bun!
Kayla says
July 29, 2016 at 2:28 amThis was so good, I added some shredded cheese, garlic powder and butter instead of the oil and it really hot the spot! I had to cook mine for a minute longer, im guessing because of the cheese.
Lisa says
July 29, 2016 at 7:20 amThat sounds really good! I’m getting ready for breakfast so you just gave me a great idea!
Sarah says
December 4, 2016 at 9:41 amI had to cook mine for two mins but it turned out great….yum!!! 🙂
Talisa says
July 28, 2016 at 3:39 amI am going to make these and then make french toast out of them!
Lisa says
July 28, 2016 at 5:51 amGood plan!
Robin says
June 13, 2016 at 2:09 pmMine is a thick pasty clump after mixing. Very dry. Them after microwaving, it still looks like the thick pasty clump, just hard. No real rising. I added the baking powder. Yours looks a lot more liquidy when you mix it! What is wrong with mine?
Lisa says
June 13, 2016 at 3:12 pmIt could be variations in the coconut flour. Try adding less coconut flour to see if that helps. Mine did rise and was a thick batter. Also make sure your baking powder is still good.
Kirsten says
April 5, 2016 at 4:01 pmHi Lisa,
So does this muffin taste sweet because of the coconut flour or is it just like a regular muffin would taste? Cn you add flavoring? Like flavored Stevia drops? I’m just starting out low carb.
Lisa says
April 5, 2016 at 6:52 pmIt’s a savory muffin. You can add sweetener if you want a sweet muffin.
Pam says
March 31, 2016 at 4:21 pmI know the purpose of this was for a fast muffin in a short time but I don’t have a microwave, can I still bake this in a ceramic mug in the oven?
Lisa says
March 31, 2016 at 4:24 pmYou can use an oven-proof ramekin or small dish and bake in that instead. A toaster oven works too!
Donna says
March 31, 2016 at 11:01 amIs there a substitute to use for avocado oil?
Lisa says
March 31, 2016 at 11:37 amAny oil should work. Try olive or coconut oil. Butter may also work!
Sarah says
December 4, 2016 at 9:42 amButter does work 🙂
Lisa says
December 4, 2016 at 11:06 amGood to know!
Georgine Hadley says
March 30, 2016 at 12:46 amSo I divide the ingredients into two mugs correct.
Lisa says
March 30, 2016 at 5:25 amIt’s not necessary. I make everything in one regular sized coffee cup, then slice it in half to make two muffins.
Kristy says
March 29, 2016 at 4:07 pmSo, the nutrients are for one serving, multiply for two if you eat the entire muffin?
Lisa says
March 29, 2016 at 6:31 pmIt makes a very large muffin so it’s a lot for one serving. If you eat the whole thing, you’ll need to double the nutritional data.
Georgine Hadley says
March 30, 2016 at 10:07 pmThanks
Jan says
March 28, 2016 at 7:59 amI don’t see the Carb content!
Lisa says
March 28, 2016 at 9:05 amNot sure what happened to it, but total carbs are 5.1 of which 2.7g are fiber.
Sarah says
December 4, 2016 at 9:40 amSorry if I’m being slow, lol so the WHOLE muffin is 5.1 carbs and 2.7g fiber? Or do I need to double that?
Lisa says
December 4, 2016 at 11:06 amIt’s 5.1 gram carbs for half of the recipe.