Flaxseed Muffin in a Mug
These Flaxseed Muffins in a Mug are delicious easy low-carb single-serve muffins cooked in 1 minute 30 seconds in your microwave.
It’s healthy grain-free muffins made with coconut oil, eggs, flaxseed meal and flavored with a hint of vanilla, raspberries, and sugar-free chocolate chips.
What’s A Flaxseed Muffin?
A flaxseed muffin is similar to a classic muffin, but the batter is made with ground flaxseed instead of other flours.
Flaxseed is one of the flours with the lowest net carbs because it contains a huge amount of fiber.
As a result, flaxseed muffins are lower in carbs than regular muffins but still taste great!
Why You’ll Love This Recipe
This Flaxseed Muffin is amazingly tasty and it’s also
- Gluten-Free
- Dairy-Free
- Paleo
- Low-Carb
- Keto-Friendly
- Ready In Under 5 Minutes
How To Make Flaxseed Muffin In A Mug
Are you sometimes craving a good bakery-style muffin? I do, and I like to fix my food craving very quickly.
That’s how I created this simple flaxseed muffin in a mug recipe. It’s a very healthy recipe made of a few simple low-carb ingredients.
I baked my muffin in my microwave for an even faster result, but you can bake yours in a regular oven if you like. It simply takes a bit longer.
That’s why I recommend cooking yours in a mug in the microwave if you crave something sweet now!
Ingredients
So, this is what you need to make a delicious bakery-style flaxseed muffin in a mug:
- Flaxseed meal – flaxseed is high in fiber and omega 3. It’s also very low carb, so a great flour base to create healthy low-carb muffins.
- Coconut oil – you can use any vegetable oil in this recipe, but coconut oil is a healthy oil full of antifungal and antibacterial properties without saying that the flavor it adds is the best!
- Vanilla extract
- Cinnamon
- Egg – don’t replace the egg in this recipe. It won’t work! Trust me, I tried, and there’s no great egg-free option for this recipe.
- Baking powder – or 1/4 teaspoon baking soda.
- Sugar-free crystal sweetener – my favorite sweetener is this one. It’s a natural sugar-free sweetener, a combo of erythritol and stevia. Check out my review of keto-friendly sweeteners to learn more!
- Raspberries – optional. You can simply make the recipe without fruits or use blueberries, lemon zest, or orange zest to add healthy low-carb flavors.
- Sugar-free chocolate chips – optional you can replace this with any kind of chopped nuts like walnuts, almonds, or pecan. If you don’t have chocolate chips, you can make your own sugar-free chocolate chips.
Instructions
Yes, you can make these quick flaxseed muffins in a mug as a delicious on-the-go breakfast!
My technique is pretty easy. I am adding a muffin paper cup into my mug.
After it cools down for 2 minutes, you can easily unmold your muffin, and have it on the go!
Bakery-Style Flaxseed Muffins
It’s a moist bakery-style muffin filled with raspberries and melted sugar-free chocolate chips. You won’t believe this recipe is sugar-free and contains only 3 grams of net carbs.
It’s a perfect post-workout muffin loaded with 12 grams of protein. This will keep you full until your next meal without a doubt!
Baking Flaxseed Muffins In Oven Or Microwave
I love to bake my flaxseed muffin in a mug in the microwave for 1 minute 30 seconds.
However, you can also use your oven. Simply make sure you are using an ovenproof ramekin or muffin tray.
Bake your recipe at 350°F (180°C) for about 12-15 minutes or until a skewer inserted in the middle of the muffin come out clean.
You can also quadruple the recipe to make a larger batter and fill a 12-hole mini muffin tray to make small-size flaxseed muffins for your week.
More Keto Mug Cakes
Mug cakes are the best keto snacks to fix your sweet tooth with taste while staying in ketosis.
If you are not a big fan of flaxseed meal, you may love these other keto mug cake recipes using either almond flour or coconut flour.
Flaxseed Muffin in a Mug
Nutrition Snapshot
Want My Kitchen Equipment?
Ingredients
- 1 Egg
- 1 teaspoon Coconut Oil , melted
- 1 teaspoon Vanilla Extract
- ¼ cup Flaxseed Meal
- ½ teaspoon Baking Powder
- ¼ teaspoon Ground Cinnamon
- 1 tablespoon Crystal Sweetener or erythirtol
Optional ingredients- Raspberry Chocolate Chip Flax Muffin
- 2 tablespoons Raspberries fresh or frozen
- 1 tablespoon Sugar-free Chocolate Chips
Instructions
- In a bowl, whisk egg, oil, and vanilla together. Set aside.
- Stir in the dry ingredients: flax meal, baking powder, cinnamon, and sugar-free sweetener.
- Stir in the optional ingredients. Raspberries and chocolate chips are my favorite.
- Transfer into a mug – mine was 2.5 inches in height. That's the minimum required to prevent the muffin from overflowing.
- Microwave on high for 1 minute 30 seconds.
- Wait 1 minute before eating not to burn yourself.
Notes
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About The Author
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey.
I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
Disclaimer
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only.
The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized.
You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
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I just made this recipe for the first time today, and it’s amazing! It tasted just like a bran muffin. I made it with 2 tbsp of chocolate chips, but it would be equally as delicious with cinnamon and raisins, or slivered apple, or whatever kind of berries, or even gingerbread spices. I intend to make this my go-to recipe for all my carb cravings, and it is both delicious AND healthy! Thank you for this amazing recipe.
I have made this repeatedly over the past 2 years without having ever thanked you and I am sorry. I have been using it not as muffins but in a baking pan as a cake. I triple nearly all the ingredients except for the baking powder and cinnamon and I add a cup of coconut palm sugar. I bake it exactly as you do and it comes out to being this delicious little cake with the perfect crust top. If I use only two eggs, it becomes a wonderful brownie texture. It’s so gluten friendly and versatile, you can have it with anything. Frosting, chocolate, tea. And the best part is it’s so quick to make. Can’t thank you enough.
This looks great. Can I use monk fruit or allulose for the sweetner?
You can use allulose but you can’t use pure Monk fruit extract as it’s a liquid that is thousands of times sweeter.
However, you can use Monk fruit blends that are 1:1 sugar replacement, made with either xylitol or erythritol.
So good and filling!! I love this recipe!
Hi Carine! Love your recipes. I saw this recipe in your round up of 45 vegan keto recipes (I cannot eat eggs). I cannot see a vegan version. Apologies if I am missing something, I would love to make this.
I am sorry, this one has eggs and shouldn’t be in the round up, the wrong link was added, it should link to this keto vegan mug bread here. Sorry for my mistake. XOXO Carine
Wow – these were so yummy! When I entered them into My Foods in Easy Diet Diary they still show as 11g carbs even though I entered the Fibre of 8.7g…. What should I be counting towards my Carb count?
On keto you count net carbs, not total carbs. Net carbs equal carbs minus fiber minus sugar alcohol. So here its 11.7g – 8.7g so 3 g net carbs. Your app seems to count carbs not net carbs.
Love this recipe and is so easy. I made into 2 small muffin and micro-wave for 30 seconds. I came perfect. Bake once eat twice.
This is the best one I’ve made so far, so delicious 😋
Thanks so much
I haven’t made this recipe yet, but I’ve made others and they are delicious. I would like to make this one, but can’t eat eggs. Is there an egg replacer you can recommend?
Unfortunately no, this recipe required egg. Enjoy, XOXO Carine
This is such a great base recipe! I’ve made so many different muffins with this, and they always turn out delicious! I do have a question though. Can these be meal prepped ahead of time (ie mixing everything but the egg together on weekend, using throughout the week)? I love this recipe but find that I’m a bit slow with the prep so don’t have time on weekdays to make it 😞✌🏻
I never try that but I am pretty sure you can make ahead the muffin batter, store in the fridge in s sealed container and bake the next day. But also the baked muffins store very well and freeze too so maybe bake 2 batch on the weekend and freeze the baked muffins. Simply thaw one muffin the day before breakfast. I hope it helps, Enjoy, XOXO Carine
This is so delicious. Tastes like a bran muffin. I’m eating it plain now, I didn’t use the add ins, just sliced it in half warm with butter. This is my new go to breakfast! I was so sick of eggs on keto. Thanks so much for a wonderful recipe. Very excited to play with the variations! This is one of my new favorite sites for Keto!
Thank you SO much for the lovely feedback! Enjoy the keto recipes on the blog, XOXO Carine
This is super yummy. Thank you. Only difference was I used a flax chia mix. No plain ground flax on hand. This recipe is so versatile too. My husband wanted blueberries and blackberries instead. So we left out the chocolate chips and substituted those berries for the raspberries. This one is a keeper!
Thank for the lovely feedback! Enjoy the recipes on the blog, XOXO Carine
Wow, even though I left out the raspberries and chocolate chips, it tasted almost like banana muffins. I love it Thanks Carine.
Thank you ! I am so glad you love it ! Enjoy the recipe on the blog, XOXO Carine
I just made this with 2 tbsp of frozen blueberries. Tastes like a blueberry muffin. Great recipe!
It’s a great idea! I love a good blueberry muffin too. Enjoy the recipes on the bog, XOXO Carine
This was amazing! So easy, and a perfect quick snack for my toddler. Thanks!
I am so glad your little one love it too!
This is really quite delicious. I lowered the fat content by using egg whites and replaced the coconut oil with greek yogurt and added 1 Tbl unsweetened coconut flakes. It’s become my go to breakfast.
I used Almond flavoring and blueberries. It was wonderful.
I made this for breakfast this morning and got one bite out of it before it was eaten by my 4 year old and 15 month old! It was so yummy! We will definitely be making this again!
That is good news when the kids dig in first 🙂 Thanks for trying my recipes, Enjoy the muffins, XOXO Carine.
Excellent recipe I added Lillys Chocolat Chips and they were amazing..
Just made the flax meal raspberry and chocolate chip muffins. No flaxmeal in the cupboard so used almond meal. These were delicious!
That is good to know the recipe work with a different keto flour ! I always use flaxmeal in this one but thanks for sharing your tips. Enjoy the blog, XOXO Carine
I can’t express how much I LOVE this recipe! The texture, the flavor, and the fact it more than fills & satisfies while staying within KETO macros is perfect. I made it in a good sized mug – which it nearly filled! – and was left with just enough room to top it with a dollop or two of my KETO cheesecake fluff. The fact that recipe is quick & easy
I LOVE the ketto cheesecake fluff on top! It must have been even more delicious. Enjoy the keto recipes on the blog, XOXO Carine.
Hi – All these recipes I’m reading sound great.
For this one, do you have time and temperature instructions for baking? I’d love to make a bunch for the week. Thanks!
Sure, bake at 180C (350F) for 10-12 minutes otherwise try my cinnamon flaxseed muffins for a large batch to meal prep. Enjoy ! XOXO Carine