Sunday, January 4, 2015

Paleo Flax Mug Muffin (Recipe Revisit)


I love making mug muffins for breakfast this time of year, as I often need to whip up something quick and it's just too chilly for a smoothie.

Most of the recipes I make and share are nut or coconut-based, as almond butter is a great binder and coconut or almond flour are versatile as well. I wanted to share a simple base recipe that is both nut and coconut free, however, for those who are either allergic or don't have them on hand.

Ground flax doesn't have a ton of flavor on its own, and can be a bit dense. The trick is to balance it out with some other ingredients that will balance it out.

When I first shared this one back on 2012, I suggested a number of different mix-ins you could use for both sweetness and flavor. Today I wanted to share my favorite combination. I like to use 1/2 ripe banana so that no other added sweetener is necessary; the fruit also adds moisture to the mixture.

Today I stirred in 1 tbs. of cocoa powder, but this one is just as tasty if you don't want to go the chocolate route.

I did enjoy mine with some raw almond butter spread on it, but it has a lot of flavor straight up. If you want to keep it nut-free just skip the spread or use sunflower seed butter.

Paleo Flax Mug Muffin (Recipe Revisit)

3 tbs. ground flax
1 egg, lightly beaten
1 tbs. melted ghee or coconut oil
1/2 tsp. baking powder
1 tbs. unsweetened cocoa powder
1/2 ripe banana, mashed

Combine all ingredients in a greased and microwave-safe mug or bowl. Cook on high for 2 minutes or until firm.



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