Low on time but craving a muffin? This delicious blueberry mug muffin is ready in just 1 minute!
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Did you know the modern muffin, a close cousin of this mug cake, became popular in America in the 19th century? Its name likely comes from the Old French word “moufflet,” which was used to describe soft bread.
Ingredients:
2 tbsp all-purpose flour (≈16g)
2 tsp erythritol (optional)
1 tbsp mashed ripe banana
3 tbsp low-fat almond milk
A few drops of vanilla essence
A pinch of baking powder (~1/8 tsp)
A pinch of baking soda (~1/16 tsp)
5–6 blueberries (fresh or frozen)
Notes:
Microwave Time: Cooking times vary based on wattage. Check at 40 seconds and continue in 10-15 second bursts until it feels set but soft.
The Rest: Letting the muffin rest for a few minutes after microwaving is key to achieving a great final texture.
Instructions:
Prep Mug: Lightly grease the inside of a microwave-safe mug with a drop of almond milk or water to prevent sticking.
Mix Wet: In the mug, combine the mashed banana, almond milk, apple sauce. Mix well with a fork until smooth.
Add Dry: Add the all-purpose flour, erythritol, and vanilla essence, baking powder, and baking soda to the wet mixture. Stir gently until just combined—do not overmix.
Fold In: Carefully fold in the blueberries.
Cook: Microwave on high for 40 seconds. If not fully set, add 10-15 second bursts.
Rest: Let the muffin rest in the mug for 1-2 minutes before eating.
Macros
Calories: 83
Protein: 2g
Carbohydrates: 17g
Fat: 0.5g
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