This summer seemed to go by in the blink of an eye, and I now find myself reluctantly accepting it's officially back-to-school season. Even if you don't have kids, mug muffins are a great speedy and nutritious option for busy mornings.
This one turned out a little bit dry, but when I drizzled almond milk on top it was delicious. Next time I think I might actually use a combo of fresh apple and applesauce for moisture (or just the applesauce in the muffin, then sprinkle a few chopped apples on top).
I also think you could get by with less honey or maple syrup; I was making this for my kids who tend to like things a little sweeter. If making for myself I think I'd omit the sweetener altogether, and just drizzle a little maple syrup over the top of the "baked" muffin if I felt it needed it. Especially with the applesauce option, though, there's a decent amount of natural sweetness going on here.
Paleo Apple Cinnamon Mug Muffin
1/2 small apple, peeled and chopped fine (or 2 tbs. unsweetened applesauce)
1 tbs. raw honey or maple syrup
1 tbs. melted coconut oil
pinch of salt
pinch of baking powder
1/2 tsp. cinnamon
2 tbs. chopped pecans (optional)
3 tbs. almond meal
1 tbs. unsweetened shredded coconut or ground flax
unsweetened almond milk (or milk of choice), for serving
Grease a microwave-safe mug or jar. Add egg and beat with a fork. Add remaining ingredients and stir to combine. Microwave on high for 2 minutes.
Before serving, drizzle with a little milk.