After seeing an awesome recipe for a blueberry muffin in a mug, I made a few changes both for what I had in the pantry, and for my dairy-free/lactose-intolerant self (ended up vegan too). The muffin was indeed, tasty and delicious.
Also lighter fare (a good thing) than the chocolate cake in a mug I have made several times in the past, but which seems to feel pretty heavy in my stomach. The mug muffin was nice and light.
On to the recipe…
- 1/4 cup flour (I used 50% whole wheat, 50% white flour)
- 1 Tbsp sugar (brown sugar was used in the original recipe)
- 1/4 tsp baking powder (personally, I just tapped a bit in the mug)
- 1/8 tsp salt (also just a few taps into the mug)
- pinch cinnamon
- 1/2 Tbsp coconut (palm) oil (other oils would also work)
- 2 Tbsp almond milk (soy or regular milk would probably be just fine)
- 1-2 Tbsp [vegan] chocolate chips (mmm…)
- 1-2 drops of vanilla [optional]
- Microwave and mug of course
- Mix together dry ingredients in a microwave safe mug.
- Add in the coconut oil (or other oil presumably would work fine), and mix by hand (I tried with a spoon and it’s unfortunately just a bit too sticky).
- Stir in the almond milk and vanilla
- Dump in the chocolate chips (or your selected muffin favorite) and mix together
- Microwave on high for 90 seconds.
Heads up! The muffin was decidedly small for me — mine was only around an inch tall, even after rising in the microwave. Adjust the recipe and timing as needed for your appetite, and enjoy!