Looking for a quick and easy breakfast or snack idea? This muffin recipe makes a single, large muffin that bakes right up in the microwave. 90 seconds and you have a warm breakfast to go! And it’s gluten free! The recipe is for a basic muffin that you can then put your own touch on. The one in the foreground of the photo is raspberry and the one in the background is chocolate chip. You can also swap out some of the gf flour for cocoa and build yourself a chocolate version!
What you’ll need:
1 tablespoon coconut flour
1 tablespoon tapioca flour
1 tablespoon oat flour
TIP: OR swap out the tapioca and oat flours for 2 tablespoons of almond flour. The resulting muffin isn’t as fluffy but the taste and texture are divine!
pinch of xanthan gum
1/2 teaspoon baking powder
1 tablespoon sugar
1/2 teaspoon vanilla
1 tablespoon oil (We use canola but something like coconut would also work.)
Optional: Fruit and other goodies of your choice: 5 or 6 frozen raspberries, a few chocolate chips, bit of shredded carrot and a pinch of cinnamon and nutmeg, mashed banana and a few nuts. The only limit is your imagination.
TIP: To make a chocolate muffin replace the oat flour or a tablespoon of the almond flour – depending on which flour mix you are using – with a tablespoon of cocoa powder. You may also want to add a touch more sugar. Bake for 75 seconds.
What you’ll do:
Lightly grease a mug or cup with cooking spray and set aside.
In a small mixing bowl (we use a 2 cup measuring cup), blend together the first 6 ingredients well. Add the wet indredients and mix very well. A hand blender or mixer works well for this.
Pour into the greased cup and microwave on high for 90 seconds ( add 15 – 30 more seconds if needed). When you take your muffin out of the cup, it will look like this:
Photo credit: gfandme 2014.