Coconut Flax Spice “Muffin”

bowl muffinThis recipe is my adaptation of the “Muffin In a Minute” recipe at Atkins.com.  This quick, low-carb, gluten-free, Paleo treat can’t be beat!

Ingredients:

  • 3 T Bob’s Red Mill Organic Golden Flaxseed Meal
  • 1 T Bob’s Red Mill Organic Coconut Flour
  • 1/2 t baking powder
  • a dash of sea salt
  • 1/2 t pumpkin pie spice
  • stevia to taste (I use stevia equivalent to 2 – 3 T sugar)
  • 1 large egg, beaten
  • 1 T Mountain Rose Herbs organic, unrefined coconut oil, melted

Procedure:

  1. Sift dry ingredients into a microwave-safe mug or custard dish.
  2. Add beaten egg.  Blend with a fork.
  3. Add melted coconut oil.  Blend with fork until stiff batter forms.
  4. Microwave “muffin” on high for one minute.  Remove from mug or bowl immediately.

Notes:

To me, the “muffin” tastes best when it’s hot.  I’ve cut it in half, toasted it, and topped it with a little butter with good results.  My husband enjoys it with some plain cream cheese.

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