Sugar-Free Cinnamon Roll Mug Muffin {Dairy & Gluten Free}
This single serve muffin is a perfectly quick and easy breakfast made in 2 minutes in a mug to go! It’s low carb, dairy free, gluten free and sugar free!
This recipe is an adaption of some of my other single serve muffins, Mint Chocolate Flax Muffin, Peanut Butter Flax Muffin and my Pumpkin Flax Muffin. Each are one single serving and easy to make in under 5 minutes!
I removed it from the mug so you could see it better but obviously it is easier to just eat with a spoon right in the mug itself.
Anyone who is busy with work or family knows moms usually never eat breakfast or eat scrapes off their kids plates. I avoid this at all costs and work hard to ensure I eat a healthy breakfast to start my day. Making a quick breakfast is easy, choosing to make it a healthy one can be a challenge, but these mug muffins I’ve got going are the perfect solution!
If you’ve never tried a mug muffin you are in for a treat! Once you make them you will never complain about not having enough time for breakfast again. 🙂
Brenda’s Notes:
- You can stir the ingredients right in the mug you are using to cook it with but I found it easier to combine in a shallow bowl then pour in the mug.
- You can use powdered stevia in the batter if you don’t have liquid, I would suggest 1-2 packets or 1/4 teaspoon pure stevia extract.
- You can also make this in the oven at 350 degrees for 10-15 minutes until you see it rise and cooked in the center.
- The nutrition info is with the icing on top, but if you were to eliminate it the nutrition info would be: Calories: 166, Fat: 9g, Cholesterol: 180mg, Sodium: 187mg, Carbs: 11.2g, Fiber: 7.7g, Sugars: .2g, Protein: 9.7g and Weight Watchers PointsPlus: 4*
Sugar-Free Cinnamon Roll Mug Muffin
Ingredients
- 1 egg
- 1 tablespoon coconut flour
- 1 tablespoon ground flaxseed
- 1/4 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon vanilla extract
- 2 droppers full liquid cinnamon or vanilla stevia
- 1/4 cup water
Dairy Free Icing
- 1 tablespoon coconut butter or cream cheese if not dairy free
- 1 tablespoon water or heavy cream if not dairy free
- 1/4 teaspoon vanilla liquid stevia or sweetener to taste
Instructions
- Whisk egg in a bowl then stir in the rest of the ingredients until completely combined.
- Spray a coffee cup with nonstick cooking spray or grease and pour batter into mug.
- Microwave for 1 min and 30 seconds, or up to 2 minutes in needed.
- Remove from mug if desired or enjoy as is.
- Top with icing.
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
Super easy and delicious I feel like I’m cheating but love that I’m not! I topped mine with some peanut butter cheesecake dip (which I made with almond butter😉) best breakfast ever!
Nice!! Thank you!
Loved this as something different from a basic MIM! However, next time I will cut the cloves and nutmeg in half as it was too much and gave a bitter taste. Loved the coconut butter on top!
I don’t have cinnamon or vanilla stevia. I’m going to start adding more flavored stevia to our pantry.
Thank you for all you do!
This is by far the BEST mug cake that I have tried. The texture is PERFECT! I enjoyed this sooo much, and as an added benefit, it helps me get my ground flaxseed into my diet. THANK YOU!!! 🙂
Can you tell me what coconut butter is? I have coconut oil. Can I sub that or regular butter in this recipe. Also where do you find coconut butter?
Thanks so much for all the great recipes.
It’s more the consistency of peanut butter or other nut buttes. No it could not be replaced with regular dairy butter. I get mine online at iherb.com and my discount code is YAJ035.
15.2 carbs is nearly my allotment for each day. I’m assuming the coconut flour and flax seed are what’s driving the numbers that high. Is there any other way of lowering the carb count? I really wanted to try this recipe. Thanks so much!
You could try eliminating the flax and use more coconut flour but I go by net carbs so subtracting the fiber helps lower the total carb count.
Do you think you could add protein powder to the recipe without messing it up?
I would eliminate the flaxseed if you want to add protein powder in its place.
WOW, i just made this, instead of water, i used molasses ( not as much about 1/2) MOIST AND DELICIOUS, didnt even need the icing!!!! YUMMY thanks!!!!! will be making this all the time!
thanks for sharing!
I made last night but found the spices too overwhelming for such a small dessert. The flax definitely show up in the consistency of the muffin. The Lemon Mug Cake worked better for me.
Yum! I made this this morning and the only change to the basic recipe was I used one dropper of vanilla Stevie and a packet of monk fruit blend sweetener. When it was done I put it on a plate, sprinkled chopped pecans on it and added some light pancake syrup! It was like a decadent French toast!
Any idea what time and temp would be to bake in the oven.
Both my husband and I are NOT allowed to microwave per Doctors orders.
thank you!
It’s right there at the top of the recipe
“You can also make this in the oven at 350 degrees for 10-15 minutes until you see it rise and cooked in the center.”
I attempted this and it failed miserably… Am I the only one??
What happened?