2 min
Microwave mug cakes and mug muffins like this make a perfect quick breakfast! They take so little time that you can make them even when you think you don’t have time for breakfast. Seriously, with a 2-minute muffin as an option, there are no excuses. Now you have the time. The combination of protein and healthy fats will keep you full through lunch.
This particular mug muffin has a gorgeous cinnamon swirl, which creates amazing flavor dimension. I adore anything with cinnamon, even more so when it’s swirled into something. It’s a generous size, so it’s definitely big enough to share for two – but you can have one on your own if you’re hungry.
Coconut oil in this recipe provides delicious moisture you’d expect from a muffin and provides tons of nutritional benefits, too. I love incorporating it into recipes as a healthy fat. It contains caprylic acid, lauric acid, and capric acid, all of which are unique medium-chain fatty acids. These are easier to digest than other fats, don’t get stored as fat as readily, and have anti-microbial, anti-viral, and anti-fungal properties. (Sources here and here.)
Who knew a minute muffin that tastes so good can be so healthy?
You can enjoy this mug muffin straight out of the mug for easy cleanup – one mug and that’s it! I like to top it with homemade whipped cream with no sugar added and just dig in with a spoon. Another fantastic way to eat this is to run a butter knife along the edge, flip it over a plate, and cut into slices. This way you can top it with grass-fed butter, nut butter (if you’re not nut-free), or your favorite spread.
