Mugs – not just for coffee.

School is almost back in session and all the throwback pics are coming through my timehop from dormlife – man, those where the days (VS for life!).  I was fortunate enough to live right by the cafeteria, so could easily run in and grab a bite to eat before class, but then the weekends would strike – and “Umph” (the nickname for our dining hall) would be closed.

Enter my greatest discovery ever in the history of my college studies (aside from Hyperbole 😉 ) – MUG CAKES!

Imagine it, making a cake with just a spoon, coffee mug, and a few ingredients that you could easily stash in a dorm pantry cubby, and a few ingredients you could get well – anywhere!  I’ve made anything from mug cookies, brownies, cakes and now…muffins!

Being allergen-friendly and gluten free, this can pose some difficulty some 10 years (10 years?!) after those dorm days – but after adapting this recipe from The Plant Paradox this will definitely be a quick staple in our breakfast routine.  Believe me, when you can’t find bread that won’t upset your tummy, having a warm muffin in the morning – it’s basically heaven.  And – you can read more of the cute sayings that are on your mugs!

This recipe serves 1, and is completely Plant Paradox Phase 2 and 2B mindset compliant (so ya know that’s my sweet spot!) – what’s really nice is the batter holds up well enough in the fridge to mix up 2 at a time, and you can save, or share one.

Gluten Free Mug Muffin Cake 

serves 1, adapted from The Plant Paradox

  • 1 tablespoon coconut oil, melted
  • 1 tablespoon EVOO
  • 1 tablespoon tap water
  • 1 tablespoon coconut flour
  • 1 tablespoon almond flour
  • 1 stevia packet (or sugar packet)
  • 1 pinch sea salt (about 1/4 of a salt packet)
  • 1/2 teaspoon baking powder
  • 1 egg (pastured if you can get it)

Flavor Varieties

  • Chocolate – add 1 teaspoon cocoa powder
  • Key Lime – add 1 teaspoon key lime juice
  • Lemon  – add 1 teaspoon lemon juice

Dump all ingredients in a coffee mug (at least 8oz large).

Pro tip: heat your tablespoon measuring spoon under hot water to melt your coconut oil when you scoop it out of the jar – or put that in the mug first and microwave about 10 seconds. 

Mix vigorously with a fork (not a spoon – it makes it fluffier) until the egg is nice and incorporated. Let sit for 1-2 minutes so it rises slightly. Microwave on high for 90 seconds. Serve immediately 🙂

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