Gluten Free/Sugar Free “Muffin in a Mug”

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.

Sugar Free/Gluten Free Muffine in a MugOur 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.

Sugar Free/Gluten Free Muffin in a MugBake 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!

4.5 from 2 reviews
Gluten Free/Sugar Free "Muffin in a Mug"
A mini chocolate cake that is gluten and sugar free.
  • 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
  1. Preheat oven to 350
  2. Grease your mini pan
  3. Beat together egg, peanut butter, vanilla and oil
  4. Add dry and ingredients and mix well
  5. 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.

*For the record, my thoughts and advice are only my experiences or what others have allowed me to share. We don’t claim to diagnose, treat or cure.*


  1. Vivienne says

    Thanks for posting this! My young daughters & I made it this morning. I used honey as a sweetener & just drizzled some in. It turned out not to be enough so next time I’ll use a tablespoon each, at least. Also, it baked up on the dry side. Like in your picture, I used glass ramekins and baked them in a toaster oven, so I’ll either reduce heat or time, or a combination of the two. Lastly, I used coconut oil and I think I’ll increase it to a whole tablespoon (we love coconut oil!).
    Thanks for the recipe. We’ll use this again!

    • Jessica says

      Glad you enjoyed…the cocoa and flax eat up the sweetener pretty fast and I always think I use too much but it is fine. And I have seen a lot of recipes use 1 tsbp. of oil for this amount so I think you’ll enjoy it!

      Thanks for stopping by! :)

  2. Norma says

    Hi! This looks delicious! What kind of oil is needed for this and when you mention flax, would I just need to grind up some flax seed to powder form or is this something already sold that way?
    Thanks in advance

    • says

      Hi Norma. I just grind my seeds up as I need them, pre ground flax can go rancid quickly. As far as oil, I’ve used butter or coconut oil and it tastes great.

  3. Lesley says

    I made this muffin for a friend and myself and was quite impressed with how well it turned out. I was also surprised how big it got. It was delicious. This one’s a keeper! Thank you for sharing this recipe.

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