1-minute muffin

Updating of the 1-minute muffin page!  I have done a couple more versions of this staple.

1 Minute Muffin

Super, quick and easy breakfast or snack. This is a recipe that is very similar to the ones seen on low-carb forums, but I don’t do artificial sweeteners. *I don’t know the actual originator of the low-carb version as I have never found it*
1/4 cup flax meal (26 grams)
1/4 tsp baking powder
1 tsp sugar
1 tsp cinnamon
1 egg
1-1/2 tsp oil

Mix and microwave for 1 minute. We used a silicon large muffin cup. This was just like a muffin!

Without toppings: 240 calories, 18 grams of fat, 11 g of carbs, 9 g of fiber, 12 g of protein


I then started playing around with the recipe and came up with these versions:
Variation: Pumpkin 1 Minute muffin
For a lower fat muffin:

1/4 cup flax meal (26 grams)
1/4 tsp baking powder
1 tsp brown sugar
1 tsp cinnamon
1 egg
1 tbsp of canned pumpkin

Microwave for 80 seconds.  Top with cream cheese frosting for a real decadent breakfast. Yum! I think I liked this variation better than the original. More moist.  This was split in half and topped with peanut flour mixed with water (like PB2)

Without toppings: 195 calories, 13.5 grams of fat, 10 g of carbs, 8.5 g of fiber, 12 g of protein


Applesauce low sugar 1-minute muffin
1/4 cup flax meal (26 grams)
1/4 tsp baking powder
1 tsp cinnamon
1 egg
1 tbsp of applesauce

Mix all, put into silicone muffin cup (jumbo) or in a small bowl.  Microwave for 1 to 1-1/2 minutes.

This was split and topped with the rest of the 4oz applesauce cup and some toasted unsweetened coconut.

Without toppings: 195 calories, 13.5 grams of fat, 10 g of carbs, 8.5 g of fiber, 12 g of protein

For another variation – try using a waffle iron to cook the batter.  We call this the 1-minute “muffle”, although it does take a few minutes to cook instead of 1. Don’t overcook or it will be tough, I would say about 2 minutes or so.

This ‘muffle’ is topped with an apple cranberry topping found here.

 

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39 thoughts on “1-minute muffin

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  5. Erin

    I made the applesauce version tonight and was astounded at how good it was! Haha. I came across this recipe from Katie’s website Runs for Cookies 🙂

    Reply
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  7. Nicole

    Wow, these are great! Thank you! I made the applesauce one for my boys. They didn’t car for it, so I was able to enjoy. I drizzled it with honey.

    Reply
  8. Suzy Fauria

    I’m wondering about the safety of the baking powder. Are you concerned about the aluminum in it? I’ve heard it can be attributed to Alzheimer’s. Thoughts?

    Reply
    1. Lori Post author

      I don’t worry about it. It’s such a minute amount. I think there are aluminum free baking powders that you can use if you are worried.

      Reply
  9. Michele

    I do not use a microwave – so how do I bake these in a convection oven? I feel tne microwave destroys nutrients.

    Reply
    1. Lori Post author

      I have not baked this in an oven. You can try 350 and start checking after 15 minutes until it is done. Otherwise, do what I do sometimes and use a waffle iron to cook the batter.

      Reply
    1. Lori Post author

      Well, you could try almond meal for the flax, but I don’t know about the eggs. There are some egg replacers out there and maybe that would work?

      Reply
    1. Lori Post author

      I never read the Atkins book, but this type of muffin recipe has been floating around the net for years. The variations are ones that I came up with.

      Reply
    1. Meghan Robert

      If you highlight with your mouse the text then copy and paste it into a Word document, you can print/and save it from there 🙂 Hope that helps

      Reply
    2. Lori Post author

      Hi Paula, I am trying to figure out how to do a print function on my recipes, but right now copy-and-paste is the easiest way.

      Reply
  10. Donnis

    I use the basic recipe and use stevia instead of sugar and coconut oil. For added flavor and texture I add a teaspoon of vanilla extract, blueberries and toasted pecans. It’s quite good.

    Reply
  11. Janet Lancaster

    I read an article in Whole Living recently featuring a vegan chef who mentioned she uses vinegar for an egg substitute. I have also heard of people using applesauce as an egg substitute. Flax seed is a seed, technically not a grain but maybe you’ve had issues with flax. What about trying to use ground chia seed instead? I can’t wait to try these in my convection oven as well! I am gluten-free as well.
    Janet Lancaster´s last blog post ..What’s Lurking in Your Toothpaste?

    Reply
  12. Diana

    I made the applesauce version and added SweetLeafs cinnamon sweeter drops (Stevia) to it, along with the regular cinnamon and it turned out delishes. I used Rumford’s aluminum free baking soda and used our waffle iron! It was great using the waffle iron, it took two minutes. The texture was so much better than using the microwave. Thank you! <3

    Reply
  13. Mary

    Thank you for posting, my husband loves the applesauce version and I had one for breakast this morning and didn’t get hungry at all!!

    Reply
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  19. Sandi

    I really wanted a peanut butter cookie tonight so I made a 1/2 batch of this with peanut butter and vanilla- so good! I needed a gluten free cookie, this was still cake- like but I don’t care, yummy!
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    Reply
  20. Erin

    For those looking for an egg substitution you can use 1 tbs of coconut oil and 2 tbs of water. I used that in a recipe for cobbler once when I ran out of eggs and it turned out great.

    Reply
  21. Mouse

    I made the waffles this morning for breakfast. I did add some Land of Lakes heavy whipping cream to thin down the batter. They turned out delicious! Hubby was so happy. We have been doing the Atkins plan and he has lost 30 lbs. so proud of him. With people out there giving out recipes like this you make things possible. Thanks so much. 🙂

    Reply

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