Sunday, October 19, 2014

Paleo Blueberry-Lemon Mug Muffin


I posted a teaser of this recipe on my Facebook wall yesterday, and thank goodness my second attempt turned out better than the first! My first version was all coconut flour-based and wound up a bit dry. Dry enough that I had to douse it with a little extra coconut milk just to get it down!

Today I used a combination of coconut and almond flour (but also made one with ground flax in lieu of the almond for a nut-free option). The resulting muffin had just the right texture and balance of tart and sweet.

Tossing the blueberries in a little coconut flour keeps their juice from running all over the muffin and turning it purple. The color did still run a little bit once it met the milk and melted coconut oil, but since this is meant to be a speedy breakfast or snack I don't think it needs to win any beauty awards ;)

Paleo Blueberry-Lemon Mug Muffin

1 egg
1 tbs. coconut flour, plus extra for dusting berries
1 tbs. almond flour/meal OR 1 tbs. ground flax
1/2 tbs. melted coconut oil
juice & zest of 1/2 lemon
1/2 tsp. baking powder
pinch of salt
couple drops liquid vanilla stevia (or raw honey, to taste)
1/2 tsp. vanilla extract (optional)
2 tbs. frozen blueberries

Crack egg in a greased microwave-safe mug or bowl. Stir in all remaining ingredients except berries. Toss the berries in a little coconut flour just so they're coated. Gently fold into egg mixture.

Microwave on high for 2 minutes. Eat right out of the container or invert onto a plate and enjoy like a traditional muffin.

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