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!
Get Recipes Delivered Weekly
Join my email list and you’ll receive a free meal plan with 20 keto recipes. Plus, you can opt-in for special offers only for subscribers!
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.
★ Follow Me on FACEBOOK, PINTEREST and INSTAGRAM for more keto friendly recipe ideas.
★ Sign up for my NEWSLETTER to get the latest updates and a FREE Meal Plan.
Minute Microwave Muffin in a Mug
As an Amazon Associate I earn from qualifying purchases.
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
Low Carb Sweeteners | Keto Sweetener Conversion Chart
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
Need Support?
Join my Facebook Group for help with recipes and weight loss support!
Nutrition
Additional Info
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.
Lisa MarcAurele has been creating keto friendly recipes since 2010. She enjoys experimenting in the kitchen to create low sugar foods that taste like high carb favorites!
Regina says
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 says
What are nutrition facts for keto cup muffin
Lisa MarcAurele says
Nutritional information is for half the muffin so a whole muffin is double the amounts.
Steph says
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 says
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 says
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 says
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 says
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 says
You can try an egg replacer like psyllium, chia, or flax plus water.
Christina says
Can I sub the avocado oil for something else? butter, coconut oil, etc?
Lisa MarcAurele says
Any fat or oil should work out okay in the recipe.
Laura Trent says
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 says
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 says
Half is calculated to be 120 calories.
tippi says
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 says
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 says
Thanks for sharing those variations!
Barbara says
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 says
I just prefer the taste and texture of an almond flour and coconut flour mixture.
Carolyn says
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.
Pam Holcomb says
Looking 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
Yes. It’s 1 serving which is half a muffin. Sorry for the confusion.
Meredith says
I 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
Toasting helps too.
What's the frequency, Kenneth? says
Serving math can sometimes be confusing. Are you saying this makes two muffins, each of which can be split into two?
Lisa MarcAurele says
Just 2 servings. Sorry for the confusion. I bake one muffin in a ramekin or mug and then cut it in half.
Caroline says
Thank you so much for this recipe. Absolutely loved it. Will definitely be making this on a regular basis.
Lisa MarcAurele says
My pleasure!
hinami says
Do you beat the egg separately before adding to the mix?
Lisa MarcAurele says
I don’t, but I suppose you could.
Lindsey says
Thanks 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
Refrigerator and either reheat in the microwave or toaster. I prefer the toaster.
Amy says
Hi! 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
It’s a built in database based on USDA data.
Stacy Gonzalez says
This was very good I Loved it but I’m still confused about the macros sorry so how many carbs in one whole muffin? Not half is a whole muffin one serving?
Thanks.
Lisa MarcAurele says
You just need to double the numbers to get the data for a whole muffin.
Christine says
Super quick and easy! Just the right recipe for an instant meal!
Thanks so much!
Lisa says
You’re welcome Christine! I’m glad you enjoyed this quick and easy muffin.
andrea bergman says
Excellent and so quick, thanks.
Lisa says
You’re welcome!
Rose says
Have 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
There 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
Hi, 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
I’d say about 325-350°F and bake until it tests done (check every 3-5 minutes).
Rose says
Lisa: you may want to add this as a note at the bottom of your recipe.
Lisa says
Done
Samira says
AMAZING. 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
Hello 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
Thanks Chisato! I’m really glad this one worked out for you and I hope you enjoy some of my other recipes.
Dani says
I’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
Hubs 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
So glad this one worked out for you! The garlic/herb flavor sounds fantastic.
Nikki says
Ahhh 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
Thanks for sharing!
Julie Steele-Naylor says
I 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
Great idea on pre-mixing ingredients!
Kandy says
I 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
Thanks Kandy!
Susan says
I 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
I wouldn’t add more than a teaspoon to this and even that seems a bit much.
Charmain Pelk says
Ive 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
Minute muffins are perfect with breakfast!
AJ says
I 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
I’ve got some nutritional yeast. Will give the toaster oven a try. Thanks for the tips!
Allyson says
I 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
I don’t find it eggy, but if you do, try using all egg whites.
Phyllis Andrews says
I tried this recipe using a flax egg and it worked fine.
Lisa says
Good to know!
Monica Doyle says
I added a little unsweetened applesauce and it that helped a lot.
Collette says
For the muffin in a mug, do you have to use avocado oil? Is light EVOO okay?
Lisa says
You can use any fat/oil like olive oil or butter.
Phyllis Andrews says
I forgot to add the avocado oil entirely and it turned out fine, a little dry
Racheal says
Would it be ok if i just have the coconut flour?
Lisa says
You 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
Thank 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
What a great idea to make mini pizzas with the minute muffin!
Aladi says
Hey,
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
A 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
Is the nutritional info for one whole muffin? Or split?
Lisa says
It’s split.
Jeanne says
Will experiment with different seasonings to give it different flavors. Thank you for great recipe!
Lisa says
Your welcome Jeanne. I need to experiment more with this one too.
Nancy says
This 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
One mug, then I take it out and slice it in half.
Joni says
Everyone 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
Thank 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
I’m glad this worked out with a flax egg. I’m going to give it a try with a psyllium egg.
D Miles says
Would this work with just Coconut flour? I can’t find the almond flour in our locality…..
Lisa says
Almond flour is not a good substitute for coconut flour.
S Y says
Um, I don’t D Miles was asking to substitute almond flour, she was asking if we could use just straight coconut flour…
Lisa says
That wouldn’t work without other changes.
Sharon says
I’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
Hi, I cannot get avocado oil easily or even cheaply so, is there an alternative? I have nut oil would that work? Tia
Lisa says
Any cooking oil will work. Some like to add more oil to ensure it’s not too dry. Even coconut oil will work.
Cyn says
Hi, 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
Typically 350F.
Janice says
Can I use just almond flour and no coconut flour?
Lisa says
It might work. Hard to say as I haven’t tried it.
Caley says
I would love to make it but we don’t buy coconut flour can I use regular flour
Lisa says
It’s not an easy conversion for this recipe. It’s best to use one that calls for regular flour.
Kristine says
All almond flour works. There are many recipes on the internet like that. Also butter or ghee instead of oil works.
Yvette Cross says
Yes, I used only almond flour. The muffin came out fine!!!
Veronique says
I 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
The amount of flour may need to be given as weight.
Dianna says
This 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
Thanks for the tip!
S Y says
Agreed….I just tried it and blech!!! Good idea, just bad recipe…
Sue says
I 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
I’ll have to experiment with adding more oil. Good to know it helps with moisture, but doesn’t add too much.
Rose says
Have 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
I haven’t adjusted the recipe so add more oil to reduce dryness if needed.
Lisa T says
Wow, 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
It is unbelievable how quick and easy you can bake up a low carb bread. 🙂
Elizabeth says
Tried 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
I’d add more oil or try adding a bit of low carb milk like unsweetened almond or coconut milk.
Elizabeth says
Thanks, that’s what I was thinking. I’ve got coconut oil, I’ll try a dab if that.
Elizabeth says
I 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
Sounds delicious! I’d like to try it later.
Deborah says
I 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
Thanks for sharing!
MarStar says
Very very good! Thank you so much for this recipe! I can’t believe how easy they are to make. ?
Lisa says
It’s really a great way to bake things quickly!
Jaki says
Came out perfect. Loved it. Thank you
Lisa says
Awesome! Thanks for giving it a try!
Chelle says
On 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
Forgot 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
You 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
It’s for half the muffin which is the serving size I try to stick to.
Julie says
I 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
Thanks for sharing! It does make a nice breakfast sandwich bun!
Kayla says
This 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
That sounds really good! I’m getting ready for breakfast so you just gave me a great idea!
Sarah says
I had to cook mine for two mins but it turned out great….yum!!! 🙂
Talisa says
I am going to make these and then make french toast out of them!
Lisa says
Good plan!
Robin says
Mine 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
It 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
Hi 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
It’s a savory muffin. You can add sweetener if you want a sweet muffin.
Pam says
I 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
You can use an oven-proof ramekin or small dish and bake in that instead. A toaster oven works too!
Donna says
Is there a substitute to use for avocado oil?
Lisa says
Any oil should work. Try olive or coconut oil. Butter may also work!
Sarah says
Butter does work 🙂
Lisa says
Good to know!
Georgine Hadley says
So I divide the ingredients into two mugs correct.
Lisa says
It’s not necessary. I make everything in one regular sized coffee cup, then slice it in half to make two muffins.
Kristy says
So, the nutrients are for one serving, multiply for two if you eat the entire muffin?
Lisa says
It 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
Thanks
Jan says
I don’t see the Carb content!
Lisa says
Not sure what happened to it, but total carbs are 5.1 of which 2.7g are fiber.
Sarah says
Sorry 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
It’s 5.1 gram carbs for half of the recipe.