Gluten-Free Blueberry Poppyseed Mug Muffin – FULL CAL
Ingredients
- ¼ cup almond flour
- 1 tbsp flaxseed meal
- ¼ tsp baking powder
- ⅛ tsp salt
- 1 tbsp Swerve
- 1/32 tsp powdered stevia
- 1 egg
- 2 tbsp unsweetened almond milk
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 2 tsp poppy seeds
- ¼ cup blueberries
Instructions
- WHISK together the egg, almond milk, lemon juice, lemon zest, Swerve, and Stevia in a large mug that’s been sprayed with non-stick cooking spray.
- STIR in the almond flour, flaxseed meal, baking powder, salt, and poppy seeds. Mix until smooth.
- FOLD in the blueberries and microwave on high for 2 ½ – 3 ½ minutes.
Nutrition
Calories: 326kcal | Carbohydrates: 15g | Protein: 15g | Fat: 23g | Fiber: 6g | Net Carbs: 9g