For those who don’t know the Trim Healthy Mama lingo, MIM is ‘Muffin In A Mug’. I adore this Blueberry MIM!! In general, these really turn out well. I thought I was going to have issues with the texture of these but I usually don’t. As long as I use the right amount of flour and cook them long enough, anyway. You have to be careful not to OVER cook them, though. Because then they get dry and tough. No one wants that!
This Blueberry MIM is super yummy. I have seen several recipes floating around for berry MIM’s and nothing that really excited me much, just because there were such varying ingredients, so I thought I would just throw some things together and see what happened. I went with things that sounded good together and this is what I came up with…
It did not disappoint. After some trial and error, I did revise my written recipe before sharing here, because it came out a little dry. I adjusted the cooking time and the amount of flour. This might just be my favorite yet! I make this often for breakfast. Sometimes I even add some shipped topping for an extra treat!
Blueberry MIM (Click HERE to print recipe)
- 1 T. coconut oil
- splash of vanilla
- 1 egg
- 4 T. almond flour
- 1T. coconut flour
- 1 t. ground flax
- 1/2 t. baking powder
- 3/4 t. cinnamon
- 3-4 T. sweetener of choice
- 1/4 c. frozen blueberries
- Melt coconut oil in large mug or bowl.
- Pour in splash of vanilla.
- Add egg and mix well.
- Mix in flour, sweetener, flax baking powder and cinnamon.
- Next fold in your blueberries.
- Microwave for 1m 20s. If muffin is still moist, microwave another 10-20seconds.
- Enjoy as is or add some whipped topping for an extra treat!
Notes: You could use any frozen berry for this recipe, or even fresh berries. As written, this recipe is an S. I have not tried any other flour, but I’m assuming you could use oat flour and 1/4 c. egg whites or so to make this an E. I have started making this recipe in a bowl instead of a cup and I love it even more!!
LIVE, laugh, love and be kind! xoxo