Blueberry Muffin Almond Flour Mug Cake Recipe | Gluten Free
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Yield: 1 mug cake
This Blueberry Muffin Almond Flour Mug Cake is grain free (meaning it's also gluten free) and refined sugar free. You could even make it dairy-free by using dairy-free butter and milk. It makes the perfect breakfast, afternoon snack, or dessert.
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Equipment
- mug
- microwave
Ingredients
- 5 tablespoon finely-sifted blanched almond flour I used Blue Diamond
- ¼ teaspoon baking powder
- pinch of salt
- 1 tablespoon unsalted butter melted
- 1 tablespoon milk of choice
- 1 ½ tablespoon honey or maple syrup
- 1 teaspoon pure vanilla extract
- 1 large egg
- 1-2 tablespoon fresh or frozen blueberries
Instructions
- Melt the butter for 20-30 seconds (or until completely melted) in an oversized mug. Remove from microwave and set the mug on a hot pad.1 tablespoon unsalted butter
- Add everything except for the egg to the mug. Use a mini whisk or fork to stir really well, until no flour clumps remain.5 tablespoon finely-sifted blanched almond flour, ¼ teaspoon baking powder, pinch of salt, 1 tablespoon milk of choice, 1 ½ tablespoon honey, 1 teaspoon pure vanilla extract
- Add in the egg. Whisk vigorously until completely incorporated.1 large egg
- Stir in the blueberries.1-2 tablespoon fresh or frozen blueberries
- Heat in the microwave for 60-90 seconds, or until completely set in the middle. My microwave takes a full 1 minute and 50 seconds.
- Allow to cool 60 seconds before digging in. Enjoy warm! Optional: Top with more blueberries and/or whipped cream.
Calories: 486kcal | Carbohydrates: 37g | Protein: 14g | Fat: 33g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 196mg | Sodium: 177mg | Potassium: 120mg | Fiber: 4g | Sugar: 30g | Vitamin A: 620IU | Vitamin C: 2mg | Calcium: 182mg | Iron: 2mg
Did you make this recipe?Mention @wondersofcooking or tag #wondersofcooking!