This is definitely one of the easiest and delicious things I’ve ever made. A muffin in a mug which takes about five minutes to prepare, then one minute to microwave sounds unbelievable, am I right? But it actually works.
It’s healthy, delicious and gluten-free. Plus, there’s blueberries! (Oh and just to put it out there: I love blueberries.)
Since I’m a lazy person, and I just didn’t feel like doing anything today, this is what I made as a snack and I was surprisingly awed by how good it tasted. Before putting it in the microwave, the mixture looked a bit grainy and I was doubting my muffin-making skills, but I put it in anyways and out came a a lip smacking muffin.
Gluten-Free Blueberry Muffin in a Mug
A delicious, easy, healthy and gluten-free muffin which takes less time than a quick shower? I’m in!
1 tbsp. coconut oil or mashed banana
1 tbsp. coconut flour
2 tbsp. almond flour
2 tbsp. blonde coconut sugar
1/2 tsp. baking powder
2 tbsp. applesauce or one egg
1 tbsp. almond milk
A small handful of frozen blueberries
- In a 6-ounce ramekin, melt the coconut oil in the microwave for about 30 secs to 1 minute. If your using 1 tbsp. mashed banana instead, omit that step. Mix in the rest of the ingredients until very well combined. The mixture should be a bit grainy.
- Microwave on high for 1 minute (or more, depending on your microwave), until top is slightly firm and blueberries have popped. Or bake in 175 °C (350 °F) preheated oven for 12 minutes until an inserted toothpick comes out clean. Enjoy straight away!