Blueberry Muffin Mug Cake
This blueberry muffin mug cake is a paleo, gluten free, easy breakfast, dessert, or snack that is single serving, healthy, and tasty!
Ingredients
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1 egg
2 tbsp coconut flour
1 tbsp ghee
1 tbsp vanilla protein ( I used Ancient Nutrition Vanilla Collagen)
1 tbsp maple syrup
1/4 tsp baking soda
1/2 tsp cinnamon
1 tbsp unsweetened almond milk
2 tbsp blueberries
Method
- Preheat oven to 350F
- In a bowl, whisk the egg then add in all of the other ingredients besides the blueberries
- Mix the ingredients (minus blueberries) together well (I like using my immersion blender, sooo easy) then fold in the blueberries.
- Coat a small ramekin with nonstick spray or rub with oil. Pour the batter in, top with a few more blueberries, add to oven, and bake for 30 minutes. That’s it!
- You could also try microwaving but I haven’t tested it so I don’t have exact times but I would guess 3-4 minutes.