This Paleo Lemon Poppyseed Mug Muffin is free of refined-sugar, gluten, dairy, and grains. I also love that it has added protein and fiber from the egg and coconut flour— making it a wholesome treat, snack, or even breakfast!
This Paleo Lemon Poppyseed Mug Cake is so simple to make and takes hardly any time to throw together.
All you have to do is mix together all of your ingredients, pour the batter into a mug or ramkein, and then microwave!
I decided to use maple syrup as my unrefined/paleo sweetener but feel free to use what you have on hand. Coconut sugar, honey, stevia, and cane sugar are all great options!
Here is what your batter should look like.
Post-microwave… Tah-dah!
I went with a more of a “classic” icing and used organic powdered sugar and lemon juice.
If you are strict paleo, you have a couple of options here.
You could either swap out the powdered sugar for powdered monkfruit or you could melt coconut butter with a squeeze of lemon and use that as your icing instead! If you decide to go with the coconut butter option and find it’s not sweet enough for you, you could also add a dash of maple syrup to it 😊 let me know if you guys have any questions or need help!
If you like this recipe, be sure to check out…
- Blueberry Mug Cake (plant-based and gluten-free)
- Gluten-Free Chocolate Chip Cookie Mug
- Paleo English Mug Muffin
- Paleo Banana Bread Mug Muffin (with vegan option)
- Chocolate Paleo Protein Mug Cake
Paleo Lemon Poppyseed Mug Cake
Ingredients
- 3 tbsp coconut flour
- 1 egg
- 2 tbsp maple syrup (can sub sweetener of choice— honey, stevia, coconut sugar, etc)
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1/2 tsp vanilla extract
- 1/2 tsp poppyseeds
- 1/4 tsp baking powder
- 2-3 tbsp water (or until you reach a batter-like consistency— see picture above)
For the icing
- 2 tbsp powdered sugar
- 1 tsp lemon juice
Instructions
- Mix all ingredients in a small bowl.
- Coat mug or ramekin in oil or butter (I used avocado oil).
- Pour batter into mug and microwave for 2-2:30 minutes or until fully cooked through.
- Let mug cake cool for 5-10 minutes. Mix together powdered sugar and lemon juice while you wait!
- Pour icing over mug cake.
Could you use a flax egg for this? I’m allergic to eggs 🙁
Hi! I’m so sorry I haven’t tested any other versions of this one yet 🙁 my best guess would be to try a flax egg. Let me know if you decide to try it out!
It was going good but then when I took it out it was like rubber from the egg 🙁
Hmmm, you might have needed a little bit more water or less time in the microwave!
Tasted amazing but super dry!
Oh no! Did you follow the instructions exactly? Next time you may just need a bit more water!
Tried it three times with different amounts of water and all of them were so rubbery 🙁 the icing was amazing though
Oh no I’m so sorry you had trouble! 🙁 I would try cooking it for less time and don’t let it sit for too long before enjoying because the texture can change if you wait too long. Let me know if this helps!
Love this single serving size! If I wanted to try this in the oven about how long and what temperature would you think would work for it?
Hi! I haven’t tried it in the oven yet but I would try 350F and begin checking on it after 10 minutes. It may take up to 20 though! Let me know how it goes 🙂