Flaxseed muffin 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, flax seed meal and flavored with a hint of vanilla, raspberries and sugar-free chocolate chips.
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 to cook yours in a mug in the microwave if you crave something sweet now!
So, this is what you need to make a delicious bakery style flaxseed muffin in a mug:
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, have it on the go!
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 g net carbs. It’s a perfect post workout muffin loaded with 12g protein. This will keep you full until your next meal with no doubt!
I love to bake my flaxseed muffin into a mug in the microwave for 1 minute 30 seconds. However, you can also use your oven, simply make sure you are using a ovenproof ramekin or muffin tray. Bake your recipe at 180C (350F) 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.
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.
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