Ingredients

1 Servings

Produce

  • Lemon 1

Dry Goods

  • Baking Powder 1/4 tsp

  • Coconut Flour 1 Tbsp

  • Almond Flour 2 Tbsp

Dairy & Eggs

  • Egg 1

Canned/Bottled Goods

  • Coconut Oil 1/4 tsp

  • Maple Syrup 2 tsp

Frozen Products

  • Frozen Wild Blueberries 3 Tbsp

Spices

  • Kosher Salt 1 pinch

  • Vanilla Extract 1/4 tsp

  • Ground Cardamom 1/2 tsp

Preparation

  1. Grease Mug

    Grease a microwave-safe coffee mug, that holds at least 8 fl.oz, with oil. Note: the bigger the mug the shorter the cook time.

    • 1/4 tsp Coconut Oil

  2. Prepare Batter

    Crack egg into the greased mug. Add the remaining ingredients and whisk with a fork until well incorporated.

    • 1 , small Egg
    • 2 tsp , or to taste Maple Syrup
    • 1/4 tsp Vanilla Extract
    • 2 Tbsp Almond Flour
    • 1 Tbsp Coconut Flour
    • 1/4 tsp Baking Powder
    • 1 pinch Kosher Salt

  3. Prepare Lemon

    Zest lemon.

    • 1 , zested Lemon

  4. Create Muffin

    Add the cardamom and lemon zest to the muffin batter, whisk until well incorporated. Top batter with half the blueberries, pressing them down lightly with a fork until submerged. Top with remaining blueberries.

    • 1/2 tsp Ground Cardamom
    • 3 Tbsp Frozen Wild Blueberries

  5. Cook

    Microwave on full power for 1 minute 30 seconds or until it appears fluffy and cooked through. Cook for an additional 30-60 seconds if it seems under cooked. Tip: You can check doneness by inserting a toothpick all the way to the bottom. If the toothpick comes out dry, you're good to go!

  6. Serve

    Let cool for 3 minutes before enjoying straight out of the mug with a spoon (or flip onto a plate). Tip: The taste will be delicious warm or cold. These can be pre-made and stored in the fridge in an airtight container. Enjoy within 3 days.

Suggested Meals

Morning Mylkshake

Smoothie

Buttermilk Avocado

Pancakes

Buttermilk Banana

Pancakes

Tri-Tip

Roast

Gluten Free Zucchini

Carrot Pancakes

Nutrition

  Amount per
serving		 Daily value percentage
Calories 260 kcal  
Total Fat 12 g 15%
Total Saturated Fat 3 g 15%
Unsaturated Fat 9 g  
Cholesterol 185 mg 62%
Sodium 290 mg 15%
Total Carbohydrate 28 g 10%
Good Source: Fiber 5 g 18%
Sugars Total 10 g  
Good Source: Protein 11 g 22%
Excellent Source: Vitamin C 31 mg 35%
Calcium Ca 171 mg 15%
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By Innit Culinary Team