Flax Banana Mug Muffin
A quick and easy low carb banana muffin that you can bake in the microwave in 90 seconds!
Servings: 1 Large Muffin
Calories: 530kcal
Ingredients
- 2 tbsp Olive oil or coconut oil
- 1 tbsp Almond flour/meal Bob's Red Mill
- 2 tbsp Flaxseed meal ground
- 1/2 tbsp Coconut flour
- 1 large egg Egg
- 1/8 cup slices Banana mashed
- 1/2 tsp Swerve Sweetener confectioners (add another 1/2 tsp if you want it a bit sweeter)
- 1 tbsp Pecans chopped into small pieces
- 1 tsp Vanilla extract pure
- 1 pinch Salt
- 1/2 tsp Baking powder
Instructions
- Put olive oil or melted coconut oil in a ramekin or other container (should be about 4" in diameter with a flat bottom).
- Add all other ingredients and stir until well combined. Let sit for a minute to allow the mixture to thicken.
- Microwave for about 90 seconds, or until firm. Run a knife along the edge and flip over a plate to release your muffin.
- Alternatively, bake in 350 degree oven for 12-15 minutes. Be sure to grease the bottom of the ramekin if you do it in the oven.
Notes
You can assemble serving size portions of the dry ingredients in small zip-lock bags so they're ready to go in the morning. Just add the liquid ingredients.
Add a bit of banana-flavoured extract for more banana flavour.
Net Carbs per Serving: 7.5 g