Nut-free coconut mug muffin
March 2021
These muffins are perfect to eat for breakfast or take to work and can be cooked in minutes in the microwave and only 10 minutes in the oven. Have the muffin plain or slather it with cream cheese and add a little lemon zest, its delicious!
Ingredients - Serves 1
1 tablespoon (15g) butter or coconut oil
1 tablespoon coconut flour
1 tablespoon (20g) erythritol or 1 teaspoon honey
½ teaspoon baking powder
1 teaspoon vanilla extract
1 egg
2 tablespoons cream cheese to serve
1 teaspoon finely grated lemon zest, optional
Melt the butter in the mug (if you are microwaving) or in a bowl. Mix the remaining ingredients into the butter and stir thoroughly making sure it is well combined.
Microwave the mug muffin on full power for 1 minute and 40 seconds (900W) or until cooked through and firm to the touch. Turn the muffin out and allow to cool for 5 minutes before cutting into 3 slices and serving with the cream cheese and lemon zest, if using.
If you don’t have a microwave heat the oven to 200˚C fan/gas mark 7. Divide the mixture into 2 and put into a silicone muffin mould or in greased paper muffin cases cook in the oven for 10 minutes or until cooked through and firm to the touch. Allow to cool a little before topping with the cream cheese and lemon zest, if using.
To learn more great recipes why not join me on a low-carb cookery course? See HERE for a list of up coming dates.
