Healthy Single-Serving Chocolate Microwave Muffin with Peanut Butter Icing
A Healthy Single-Serving Chocolate Microwave Muffin that can be “baked” in less than 5 minutes flat?
YOU BET. Mix the batter, pop it in the microwave, dive right in… with no need to share. Really.
So skip the oven preheating and an insanely long baking time and make the ultimate chocolate muffin — this Healthy Single-Serving Chocolate Microwave Muffin is made with flax, applesauce and oats! A good day will always start with some dessert for breakfast, but an amazing day will always start with a healthy breakfast, such as this one.
I mean, a guilt-free chocolate muffin so early in the a.m.? Totally indicative of a great day to come 🙂
Healthy Single-Serving Chocolate Microwave Muffin
Ingredients
Muffin:
- 1 tbs Ground Flaxseed
- ⅓ cup Unsweetened Vanilla Almond Milk
- ¼ cup Unsweetened Applesauce
- 4 packets Natural Sweetener (I used stevia)
- ⅛ tsp Salt
- 15g (3 tbs) Unsweetened Natural Cocoa Powder
- 45g (6 tbs) Oat Flour
- 1 tsp Double-Acting Baking Powder
Icing:
- 3 tbs Peanut Flour
- 2 packets Natural Sweetener
- 2 tbs Unsweetened Vanilla Almond Milk
Instructions
For the Muffin:
- Spray a 5" baking dish with cooking spray.
- In a medium-sized bowl, stir together the flax, almond milk, applesauce, sweetener, and salt.
- Stir in the cocoa powder, then stir in the oat flour.
- Last, stir in the baking powder. Scoop batter into the prepared baking dish and microwave for about 4 minutes + 30 seconds, or until surface springs back when tapped.
For the Icing:
- In a small bowl, whisk together all the ingredients until smooth.
Compared with the Serious Eats chocolate mug cake, which has 860 calories, 58g fat, and 60g sugar (!!!), this healthified version is the clear winner.
This Healthy Single-Serving Chocolate Microwave Muffin is made for you (and you only!) and has just a fraction of the calories, fat and sugar than the other recipes, plus any other muffin you would find at the grocery store or bakery!
Make friends with your microwave, because you’re going to be hanging around it for quite some time.
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With love and good eats,
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– Jess
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Indulge − no strings attached!
Ooooh yes! The pb icing looks like the perfect addition to this already delish dessert 🙂
I’m so excited to try this! I love all your other microwave muffin recipes, and I make them all the time. It’s so wonderful to be able to enjoy a delicious breakfast that’s healthy! Thank you so much for sharing your recipes!
YOU ARE A RECIPE GODDESS!! The icing looks heavenly, I must must MUST invest in some peanut flour!!
I knew I recognized your photo style! I just looked at my Google Reader and noticed that you changed to DWB! You are totally a blog crush of mine, haha, I’ve been following your posts on my reader for a while now =) Thank you for the wonderful comment, and I will continue to admire your photos and recipes =)
I had this for breakfast this morning, and it was delicious! I almost felt like I was eating a peanut butter cup! I made a couple of slight changes in the recipe based on what I had, and it worked beautifully. I only used 2 Tbs. of cocoa powder (all I had left), and I substituted soy milk for the almond milk. I’m definitely going to make this again soon.
Oh good I’m so glad this worked out for you! That peanut butter icing can top ANYTHING 🙂
This is fantastic <3
Hi, I have Stevia not Truvia packets. How much Stevia should I use in place of the packets of Truvia please? Thanks!
It depends on what kind of stevia you’re using — there are packets of stevia, there is liquid stevia, and there is powdered stevia. I use liquid stevia, where 1 tsp has the sweetness of 1 cup of sugar. So in this recipe, I’d use about 15 drops of stevia. Here’s a conversion chart: http://sweetleaf.com/wp-content/uploads/019102_WNB_ConversionChart_REV.jpg
Hope this helps Karen!
Wow! You are REALLY into self-actualization, aren’t you? Do u ever sleep? The recipes get better and better and you get more and more gorgeous!!
Wow, this is so tasty! I am eating it for lunch with an apple. It is delicious. I made it with home-made oat flour, blending oats in my blender till they were a flour 🙂 , and then it was still so good!
Maybe home-made oat flour was a bad idea, but it did the job!
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I don’t like Stevia and why do you have to use flaxseed? Is there something else I can use beside flaxseed?
Flaxseed helps bind the ingredients together so the muffin doesn’t turn out crumbly. If you don’t like stevia replace it with something else.