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Blueberry Poppy seed Mug Muffin - FULL CAL

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Course: Breakfast, Dessert / Snack
Keyword: Week 13
Cooking Method: Microwave
Recipe Type: Bread, Quick Recipes
Servings: 1 serving
Calories: 326kcal

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