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Blueberry Poppy seed Mug Muffin - LOW CAL

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Course: Breakfast, Dessert / Snack
Keyword: Week 13
Cooking Method: Microwave
Recipe Type: Bread, Quick Recipes
Servings: 1 serving
Calories: 207kcal

Ingredients

  • 3 tbsp almond flour
  • 2 tsp flaxseed meal
  • ¼ tsp baking powder
  • ⅛ tsp salt
  • 1 tbsp Swerve
  • 1/32 tsp powdered stevia
  • 1 egg white
  • 2 tbsp unsweetened almond milk
  • 2 tbsp lemon juice
  • 1 tsp lemon zest
  • 1 tsp poppy seeds
  • ¼ cup blueberries

Instructions

  • WHISK together the egg white, 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: 207kcal | Carbohydrates: 13g | Protein: 10g | Fat: 13g | Fiber: 4g | Net Carbs: 9g