This devil's food version of the popular low-carb gluten-free ground flax muffin is microwaved in a coffee mug. It provides a healthy dose of ground flax seeds and extra virgin coconut oil. This recipe is gluten-free, dairy-free and grain-free, but it also produces a "miracle" muffin that is incredibly easy to make. This muffin is large, light and moist.
You will need one 10-ounce microwave-safe coffee mug. There's no need to grease the mug with this recipe.
Most of the flax muffin recipes available call for 4 tablespoons of ground flax. If eaten in one serving, that amount can potentially cause digestive distress for those not used to increased fiber consumption, especially in newly-diagnosed or recovering celiacs. The Flax Council of Canada recommends that 1 to 2 tablespoons of ground flax eaten daily "is likely to achieve the health benefits reported in clinical studies." This recommendation is based on the amount of the omega 3 fatty acid alpha-linolenic acid in two tablespoons of ground flax.
Gluten-Free Cooking Precautions
Always make sure your work surfaces, utensils, pans, and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.
- 1 large egg (lightly beaten with a fork)
- 1 teaspoon vanilla extract
- 1 teaspoon organic cane sugar
- 2 servings stevia (or to taste)
- 1/4 teaspoon ground cinnamon
- 1 pinch sea salt
- 3/4 teaspoon gluten-free baking powder (aluminum free)
- 2 tablespoons flax meal (freshly ground organic golden)
- 1 tablespoon cocoa powder
- 1 tablespoon extra virgin organic coconut oil (melted)
Gather the ingredients.
In a small bowl, lightly beat the egg with a fork. Add vanilla extract, cane sugar, stevia, cinnamon, salt, baking powder, freshly ground flax meal, cocoa powder, and melted coconut oil. Blend with a fork until combined. The mixture will resemble chocolate cake batter.
Use a spatula to scrape the batter from the bowl into a 10-ounce microwave-safe coffee cup.
Microwave on high for about 1 minute. If it is done, there will not be any wet spots. If the batter has any wet spots after 1 minute, microwave for an additional 10 seconds. Continue to add 10-second increments until the muffin is done.
Allow the muffin to cool for about 2 minutes. Run a thin spatula or small knife around the edge of the mug. Turn the mug upside down over a small plate. The muffin should easily release from the mug.
Enjoy your muffin. It will be delicious with a hot drink such as coffee, tea, chai, or hot cocoa.
- This muffin calls for one teaspoon of cane sugar and stevia added to taste. It is sweet enough for many people, but you can feel free to add or reduce the cane sugar and stevia. If you choose to make an all-stevia recipe, you can reduce the carbs by about 4 grams. This would be ideal for people with diabetes or those strictly counting carbohydrate intake.
- Stevia is available in different forms. Choose a brand online or at your local health food store that does not contain fillers.