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Totally Together

One Minute Muffin Recipe

April 14, 2012 by  

low carb muffin (one-minute, naturally gluten-free, high-protein)

     I haven’t been taking the best care of myself the past few weeks. I’m on a deadline for a new cookbook and the dirty little secret of cookbook writers is that while you’re recipe testing you eat really, really well, but when you’re actually writing? You eat lots of fast food and consume litters of chocolate bunnies.

I guess I should clarify that by saying that You means Me. I’m sure there are some better disciplined people who would never eat a chocolate bunny.

I seem to not be that person.

Anyway, I’ve begun to emerge from my sugar coma and have fallen in love with the One Minute Muffin. It’s not a crockpot recipe. :-)

Instead, it’s healthy, inexpensive (after you buy the flax meal), packed with fiber, and low-carb. My kids will tolerate them, but aren’t falling over themselves to eat one. They still prefer chocolate to One Minute Muffins. They also still have ridiculously high metabolisms…

The Ingredients:

1/4 cup flax meal

1 egg

1 tablespoon butter

1/2 teaspoon baking powder

1 teaspoon cinnamon (not pictured, sometimes I use pumpkin pie seasoning)

1 1/2 teaspoons sweetener, I use honey

1 tablespoon fresh or frozen blueberries (or smashed banana, shredded apple, etc)

hearty coffee mug sprayed with cooking oil

microwave

The Directions:

 Put the first 6 ingredients in a large glass measuring cup or bowl, and whisk to combine. No need to melt the butter or get it to dissolve–if it’s still in a clump, it’s okay. Mostly try to get the baking powder evenly dispersed. Now stir in the blueberries or whatever fruit you’re using. Pour into a greased coffee mug and microwave on high for 1 minute.  Let it sit for a bit, then pour onto a plate; or you can just eat it out of the mug with a spoon. The butter will have melted and made a tiny bit of a “sauce” with the melted blueberries. YUM.

The Verdict:

This is a pretty customizable recipe; feel free to swap out the honey with splenda, agave, brown sugar, etc. There isn’t a drop of flour, making this a naturally gluten free muffin, and if you use non dairy butter it could certainly be dairy-free and I’m imagining an egg-replacer would work okay. If you change up the ingredients and it works, let me know!

It tastes good. Not oh-my-gosh-this-is-the-best-muffin-ever, but actually pretty good considering it’s made completely out of flax meal and has just a tiny bit of sweetener. You can certainly junk it up by adding lots of sugar and more oil, but it’s really actually pretty good just like this. I like that the flax has so much fiber and the egg has a nice shot of protein so if I eat this along with my morning coffee I’m pretty sustained until lunch time.

have a great day, and enjoy your muffin!

 

Post a comment · 34 Comments »

Comments

34 Responses to “One Minute Muffin Recipe”

  1. Shirley @ gfe on April 14th, 2012 6:39 pm
    1

    Nice, Steph! And definitely preferable to litters of chocolate bunnies. ;-) Will share …

    xo,
    Shirley

  2. Sarah on April 15th, 2012 8:29 am
    2

    Your recipe says baking soda, but the picture has baking powder. I tried it with the soda this morning but got an odd after taste. Is it supposed to be powder?

    • Stephanie on April 15th, 2012 8:36 am
      2.1

      oh no. Oh Sara I’m so sorry. I hate making mistakes, and this was a rather big one. Yes, it is baking powder, not soda. *hanging head…*

  3. Lisa on April 15th, 2012 9:37 am
    3

    Hey Stephanie!

    Just made my minute muffin for lunch. It came out pretty good for a first try! I think I over-nuked it a little because it didn’t look quite done at a minute. My frozen blueberries were a little bitter, but it was still edible. Tomorrow, I’m going to try maple syrup and banana!

    Neat recipe! Thanks for sharing!

    Lisa. :-)

    • Stephanie on April 15th, 2012 12:04 pm
      3.1

      Hi Lisa, thanks for reporting back! I haven’t tried the maple syrup, that’s a good idea. I overnuked mine the first time too. It’s a bit misleading when you first take it out of the microwave because the top looks wet (I think it’s the melted butter), but if you put a knife in it comes out clean after a minute (usually! maybe only a 5-10 second variation, if that?)
      now I want to try banana and maple— I wonder if having 1/2 cup of flax in one day is too much for my system? hhmmmm…

      • Lisa on April 15th, 2012 1:38 pm

        The thought did cross my mind to make another one this afternoon, but as much as I like flax meal, I think 1/2 cup would probably do me in! LOL! ;-)

    • Christine Smith on June 24th, 2013 5:53 pm
      3.2

      Banana and maple syrup! That sounds nice

  4. Holly on April 15th, 2012 10:43 am
    4

    I haven’t done any baking with flax meal yet – does it taste like ground flax seeds? Cause I really don’t like the taste of flax seeds…. I hate it, because I know how healthy they are, etc., but I just don’t…. :-(

    • Stephanie on April 15th, 2012 12:05 pm
      4.1

      Hi Holly, it reminds me of bran. It’s kind of mild, and I think you’ll like it. It’s got a good amount of protein and fiber, and sort of disappears when you add a scoop to smoothies or in cookies. This is the first time I’ve used it as a flour, and was pleasantly surprised. The bag in the photo I got at Costco, and I keep it in the freezer.

  5. Julie on April 15th, 2012 5:39 pm
    5

    OMW – you are thrilling my soul once again!! I have been eating gluten-free since early January, and oh, am I tired of my greek yogurt breakfast! I WILLLLLLL be trying this very soon. Thank you thank you thank you!

  6. Kim (Cook It Allergy Free) on April 16th, 2012 9:32 am
    6

    I love this one, Steph! Now that my children are out the door for the day, I am going to throw this one together! And thank goodness you will now be leaving all of those bunny litters alone to let them continue to reproduce! ;)
    xo
    k

  7. Josey on April 19th, 2012 11:59 am
    7

    I made one this morning and can say that if you try to cut corners and mix it all up in the mug it won’t mix as well. My bad. Delicious though! I only had bananas in the house and used that but am now planning to pick up some blueberries next time I’m at the store. Thanks for giving me a good use for the flaxmeal I have in the fridge!

    • Stephanie on April 19th, 2012 12:15 pm
      7.1

      I made the mistake of trying to cut corners, once, too. I ended up with a very baking-powderish tasting muffin. gross.
      thanks for reporting back!

      I tried it with peanutbutter today instead of regular butter. No fruit, just the peanutbutter and honey. It was VERY. FILLING. and tasty! :-) it kept me from wanting a mid-morning snack, though, which is kind of unheard of for me.
      xoox steph

  8. liz zettle on April 22nd, 2012 5:43 am
    8

    Wow. The one minute muffin is a lot of fun to make. I followed your directions but stirred the ingredients with a dinner knife. Wonder if that helped make my muffin light and fluffy? Ha. Thanks for the clever muffin with no “calorie guilt”.

  9. Catt of the Garage on April 23rd, 2012 9:39 am
    9

    This looks like fun, though I’ve no idea where I’d get flax meal. I tried a microwave muffin recipe before, it worked well AS LONG AS you don’t get tempted to put it in again because it still looks wet. Remember, when you’re cooking with a microwave, the standing time is just as important as the cooking time – just like resting a steak.

    (if you want to get technical, it’s because the microwave creates hot spots and cold spots – standing lets the temperature even out, which finishes the cooking).

  10. Karen on May 8th, 2012 1:23 pm
    10

    I just made a version of this muffni ( can’t eat dairy or eggs ). I stirred together the flax meal, baking powder and a pinch of salt , Then in a another bowl I combined 1 Tablespoon peanut butter, 1/4 cup plain soy yogurt and 2 teaspoons of honey. Added the wet ingredients to the dry and stirred to mix. Nuked in a greased coffee mug for one minute then rested for 2 minutes. Has nice texture and flavor.

  11. Patsy on May 26th, 2012 6:37 am
    11

    I made this following your recipe exactly, using frozen blue berries and agave nectar for the sweetener. I microwaved it in the 2-cup pyrex that I mixed it in and it slipped out perfectly after sitting for a minute or two. Delicious!! I will be making this often. Thank you for posting this!

  12. Katie B. of HousewifeHowTos.com on May 28th, 2012 4:18 pm
    12

    As I was reading the recipe I kept thinking, “I have this. Oooh, this, too!” By the time I finished reading, I knew I had to try it. NOW. I used strawberries right out of our garden and agave nectar. Amazing! Thank you so much for sharing!

  13. Donna Krstec on May 31st, 2012 8:03 am
    13

    Can’t wait to try this — I miss muffins so much when I’m low-carbing! Thanks :)

  14. Dianna on May 31st, 2012 8:29 am
    14

    Great recipe. I added a teaspoon of vanilla and a scoop of whey protein powder and a tablespoon of nuts.

  15. Angela on July 4th, 2012 7:21 am
    15

    I made these for my 4 kids last night. They loved them! Great, easy, breakfast for dinner recipe! My picky, sensory sensitive child loved it and said her muffin tasted like Cracker Barrel Blueberry pancakes! My gluten free son appreciated a new, simple recipe he can make himself! Thank you!!

  16. Amanda Austin on March 20th, 2013 7:09 am
    16

    This? This is something I need to try and soon. :) Loving your site!

  17. Heidi on April 22nd, 2013 6:47 pm
    17

    What else could I use flourless&gluten free instead of the flaxmeal?

    Thanks!!!

    • Stephanie on April 23rd, 2013 7:08 am
      17.1

      Hi Heidi, you can try almond or coconut flour!

  18. Jenny on May 29th, 2013 5:18 pm
    18

    Thank you so much for this recipe! I just made the muffin (used coconut oil instead of butter and walnuts and raisins) and it is AWESOME!!!.
    so few recipes are healthy, delicious, nutritious, and lightning fast. WOW!!!!

  19. Talia on June 24th, 2013 9:09 am
    19

    Hi Stephanie,

    I wanted to share with you that I’ve been eating one of these muffins pretty much daily for the past 6 months. I’ve lost over 43 pounds by doing Atkins, and these are what keep me going in the morning and keep me regular. ;-)
    I used to need more sweetness, but since I’ve pretty much cut out all sugar, my tastebuds have changed and I now no longer use any fruit but just have a tiny dab of honey and then add cinnamon.
    I take my flax when I travel and heat it up in the hotel in the microwave in the morning dining area (I travel an awful lot for work, and we stay at HolidayInn Expresses, which have breakfast rooms).

    By eating this muffin for breakfast, than a chicken ceaser salad no croutons for lunch, and a piece of fish or lean chicken for dinner with vegetables, I’ve lost all my weight that I wanted to, plus more. My health has never been better and I feel wonderful and can now keep up with my grandchildren. I never thought, actually, that I would be this weight that I am again (140s// not bad for an old lady of 62!).

    I share this simple muffin daily with anyone who will listen, becayse I do think it was the secret to sticking to Atkins long-term. The fiber fills me up, makes me feel like I’m eating a “forbidden” food, and keeps the pipes greasy!!

    thank you again so much. When we needed to turn glutenfree for my husband, I was thrilled to remember that my favortie crockpot lady was already all gluten free and then when I needed to cut out sugar and lose weight because of knee problems and typeII on the horizon, well, I felt quite depressed.
    You and your recipes have really kept me going.

    sorry for the typos — my phone isn’t the best for typing.

    • Stephanie on June 24th, 2013 9:49 am
      19.1

      Hi Talia, thank you for taking the time to write and for letting me know all your good news! Congratulations on your weightloss and health!

  20. Kim on June 24th, 2013 10:21 am
    20

    How many calories does the muffin have? And grams of fiber? :-)

    • Stephanie on June 24th, 2013 10:48 am
      20.1

      Hi Kim,
      I googled and found this: http://caloriecount.about.com/cc/recipe_analysis.php
      and entered in the recipe. It reports:
      calories 298
      carbs 12.7 grams
      dietary fiber 9.5 grams
      sugar 1.3 grams
      protein 11.8 grams
      fat 26.5 grams

      I hope this helps a bit! steph

  21. Amber on June 24th, 2013 10:47 am
    21

    We don’t use a microwave. How about baking a batch in the oven? I’d be interested in a conversion for a family batch of this in the oven:)

  22. Lori on June 28th, 2013 9:27 am
    22

    I made one of these this morning, without the fruit and cinnamon. Added 2 tsp of cocoa powder instead. Came out nearly like a chocolate cake, in fact if I’d added a swish of melted butter to the top and a sprinkle of splenda it could’ve passed for one. LOVE THIS RECIPE!

  23. Kathleen on June 30th, 2013 4:10 pm
    23

    Great recipe. As I am a baker by trade, this was wonderful. I used Stevia and fresh raspberries. Healthy and taste great. Comfort food in the early AM, Thanks!

  24. Lori on July 7th, 2013 1:52 pm
    24

    Just finished eating one. My first attempt and it was really good. I used egg beaters, Stevia and Brummel & Brown spread as my substitutes. 5 PointsPlus value. It was a nice treat. I was diagnosed with Celiac in 2003. I really appreciate your postings.

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