It's still summer but the mornings have been refreshingly breezy. I find myself craving something other than my usual smoothie, and convenient mug muffins often fit the bill. I often find myself just mixing up half a banana, some almond butter and an egg and calling it a day. This morning, however, I felt a bit more fancy...
I adapted this one from Mellow Mama's cherry vanilla almond mug muffin recipe. I cut down on the dried cherries a bit and added some Enjoy Life dark chocolate chips. Since I added the chocolate I totally skipped the honey and the sweetness level was perfect.
I made this one for my daughter, who requested that I serve it up like a "real" muffin with a little butter. It is one of the drier muffins I've made, so I'd suggest either buttering it or (if keeping it in the mug) drizzling a little coconut or almond milk over the top before serving.
Another tweak I made was to get a bit lazy and not prepare the recipe in the neat and orderly steps Mellow Momma suggested. And I think it still came out pretty darned tasty, if not perhaps the most beautiful breakfast I've ever prepared!
Grain-Free Chocolate, Cherry & Almond Mug Muffin
adapted from Mellow Mama
1/2 tbs. coconut oil
1/2 ripe banana
1/2 tbs. vanilla extract
2 tbs. coconut flour
1 tsp. baking powder
dash of salt
2 tbs. slivered almonds
2 tbs. dried cherries (unsweetened)
2 tbs. dairy-free dark chocolate chips
Put coconut oil and banana in a greased microwave-safe mug or bowl. Microwave for 45 seconds or until the coconut oil is melted. Mash the banana up a bit to stir it into the melted oil.
Add vanilla and egg and whisk with a fork. Stir in coconut flour, baking powder and salt. Stir again. Fold in almonds, cherries and chocolate chips.
Microwave for 2 minutes or until firm. Serve either in mug (with a little non-dairy milk drizzled on top) or remove from contained and serve as you would a traditional muffin.