1. Coconut Crunch

   Heat oil in a small skillet over low-medium heat. Add coconut flakes and cook, stirring frequently, until flakes are golden brown. Stir in rest of the ingredients while flakes are still warm. Place in a bowl and set aside to cool for 5 minutes.

   • 1 tsp Coconut Oil
   • 2 Tbsp Unsweetened Coconut Flakes
   • 1/4 tsp Ground Cinnamon
   • 1 pinch Kosher Salt
2. 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
3. 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
4. Prepare Lemon

   Zest lemon.

   • 1 , zested Lemon
5. 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
6. 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!
7. Serve

   Let cool for 3 minutes before enjoying with your topping of choice 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.

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	Amount per serving	Daily value percentage
Calories	380 kcal
Total Fat	23 g	29%
Total Saturated Fat	13 g	65%
Unsaturated Fat	10 g
Cholesterol	185 mg	62%
Sodium	390 mg	15%
Total Carbohydrate	31 g	11%
Good Source: Fiber	7 g	25%
Sugars Total	11 g
Protein	12 g	23%
Good Source: Vitamin C	32 mg	35%
Calcium Ca	181 mg	15%

Load More

	Amount per serving	Daily value percentage
Iron Fe	3 mg	15%
Vitamin D	1 µg	6%
Potassium K	380 mg	8%
Vitamin E	4.5 mg	30%
B-Vitamins
Thiamin	0.2 mg	15%
Riboflavin	0.6 mg	50%
Niacin	1.3 mg	8%
Pantothenic Acid	1.1 mg	20%
Vitamin B-6	0.2 mg	10%
Folate (B9)	39 µg	10%
Vitamin B-12	0.4 µg	20%

By Innit Culinary Team