My Favorite Muffin in a Mug So Far! Samoa! Gluten-free, Trim Healthy Mama (S), Sugar-free
A couple weeks ago, Gwen's Nest, posted a Samoa milkshake. If you like Samoas but have not tried it, go, now, make it, it is that good! However, I live on the edge of the snow belt, it is cold here, and currently we are under several inches of the white fluffy stuff. I didn't want a milkshake today, I wanted a warm, flavorful muffin. *Just poked the last bite into my mouth, yummm, happy.*
I wish I could share a bite but the best I can do is share a picture, and recipe; you have to make your own.
There is the picture, and here is the recipe.
Samoa Muffin in a Mug
1 tablespoon coconut oil, butter, or MCT oil
2 tablespoons flax meal
3 tablespoons almond meal
1 tablespoon erythritol
dash stevia
1 egg
1/2 teaspoon baking powder
1/2 teaspoon vanilla
dash salt
1 square chopped 90% chocolate, I used Lindt
2 tablespoons shredded coconut, unsweetened
1/2 teaspoon coconut extract
1 teaspoon caramel flavor
1/2 teaspoon butter flavor
Mix all in lightly oiled mug, I used a small pyrex glass container.
Bake 350F. for 20 minutes or 1 minute in microwave.
Here is the usual stream of photos.
I love Muffins, they are a great grab-n-go snack, or breakfast on the run. Sometimes I will line up the glass containers and make a string of muffins, varying the flavors in each, this way I can just put 1/2 or whole muffin in ziploc baggies to drop in my purse as I run out the door for appointments or errands.
Enjoy!
Tuesday Link-up at Gwen's Nest
Trim Healthy Mama
Your chopped chocolate picture is my favorite!! Can't wait to try this recipe either. Thanks for sharing ~ Angela From Grassfed Mama
ReplyDeleteYou show coconut flour in the pic but not the recipe ...?
ReplyDeleteThe bag is "Coconut, Fine", referring to the fine shred. It is my favorite to use because it is less stringy.
Deletewould an egg subsitute of some sort work with this recipe?
ReplyDeletethanks so much!!
I believe an egg substitute would work but the egg is part of the protein and fat count, so adjust accordingly.
ReplyDeleteFYI - MCT oil shouldn't be cooked. Sounds yummy, thanks for sharing!
ReplyDeleteResearch shows that it should not be used for frying but is acceptable for baking. Thanks for sharing!
DeleteWhat can you replace the coconut extract and the caramel witg, just because I don't have them ? Vanilla?
ReplyDeleteI like a simple vanilla muffin, or orange extract. Any flavor you would enjoy with chocolate chunks. Create your own favorite , and definitely come back to share!
DeleteI like a simple vanilla muffin, or orange extract. Any flavor you would enjoy with chocolate chunks. Create your own favorite , and definitely come back to share!
DeleteIf I put honey for sweetness, should it be 1T as well?
ReplyDeleteI don't have butter flavour, so I'll just out some more butter, would that do?
Kris, I would use 1 1/2 tablespoons because stevia is sweeter. Additional butter may make the muffin 'greasier" or heavy. I would just skip the flavor. Experiment and have fun.
DeleteAny idea how much sweet blend (super sweet) one would use? If I follow the conversion chart, it'd be about 3/4 tsp. but most of the MIM recipes in the book use much more....like 2 tsp :)
ReplyDeleteThanks for recipe. Great texture. Made first time with the chocolate but felt the 90 Lindt was overpowering for the coconut. Second time I amped up the coconut flavour and served with a sprinkle of sukrin gold (brown sugar substitute) and plain Greek yoghurt with a little vanilla added.
ReplyDeleteI reckon it would be excellent if you flavored with butterscotch extract and served with sugar free caramel and cream because colour and texture would match really well.