Next to my Paleo Banana Bread Mug Muffin, Homemade Cashew Creamer, and Paleo Banana Muffins, this is probably the most re-made/re-posted recipe from my Instagram. AKA I was shocked when I realized I hadn’t added it to the blog!
If you take a look at my IG feed, you can tell it’s also one of my personal favorite recipes ☺️ I love it mainly because it takes all of five minutes to make… BUT also because it’s gluten-free, dairy-free, grain-free, sugar-free, high-fiber, and contains a good amount of protein! Whewww, that was a mouthful. Due to the extra fiber and protein, this mug muffin keeps me full for MUCH longer than regular bread.
Plus, I definitely don’t want to spend upwards of $20 for a loaf of store-bought paleo bread very often so this is my solution!
If you like this recipe, check out my other mug muffin recipes!
Paleo English Mug Muffin
Ingredients
- 2 tbsp coconut flour
- 1 tbsp ground flax (can omit and use another tbsp coconut flour)
- 1/4 tsp baking powder
- 1 egg
- 4 tbsp water
- dash sea salt
Instructions
- Lightly grease mug or ramekin (I used avocado oil).
- Mix all ingredients in a separate bowl.
- Pour batter into mug and microwave 2 minutes (or until fully cooked through).
- Cut in half or into thirds (I always end up eating the third slice before I take a pic 😆).
- Optional— pop the slices into the toaster if you like it crispier!
What if I didn’t want to use a microwave?
You can use an oven at 350F. Probably will take 15-25 mins— just keep a close eye on it 🙂