One of the best things about Trim Healthy Mama is that anyone can do it. You don’t have to be a food purist or feel bad if you are a fast food kind of family, there are so many ways to adapt.
Our family is gluten free and we don’t use a microwave, so I thought that would leave me out of the “Muffin in a Mug” trend. If you don’t know what a muffin in a mug is, check out a few recipes my friend Kimi has on her blog.
But, you can do a muffin in a mug and it can be gluten free! Yahoo!
They are so easy to throw together and while not as quick as a zap in a microwave, 15 minutes in the oven isn’t so bad. The oven warms while I mix up the ingredients.
Beat your egg in the pan you are going to bake your mini cake in, then add the peanut butter, vanilla and oil in. (I also grease the pan a bit, not that it matters much, it might just be habit to me) Mix it well and add in your dry ingredients.
Bake for about 15 minutes and you are set. A warm, chocolate mini cake. I don’t know if my tastes have changed so much since Trim Healthy Mama but this is awesome. All of my family enjoys them as well.
This is the baking dish I like to use, here. (Affiliate link)
For a good quality stevia, check out the Trim Healthy Mama Brand, here.
Make sure that your vanilla extract is free of high fructose corn syrup, this is a good brand if you can’t find a junk free one locally. (Affiliate Link)
I like to split it in half and top with a bit of cream cheese or whipped cream. Yum!
- 1 egg
- 1 tsp. oil
- 1 tbsp. peanut butter
- ½ tsp. vanilla extract
- 2 tbsp. freshly ground flax
- 2 tbsp cocoa powder
- ½ tsp. baking powder
- stevia to taste
- dash of salt
- Preheat oven to 350
- Grease your mini pan
- Beat together egg, peanut butter, vanilla and oil
- Add dry and ingredients and mix well
- Bake for 350 for about 15 minutes
This post is linked at Simply Sugar and Gluten Free for Slightly Indulgent Tuesday, Gwen’s Nest for Trim Healthy Tuesdays and Kelly The Kitchen Kop‘s Real Food Wednesdays.