Healthy Single-Serving Flaxseed Microwave Muffin (+ Video!)
Would you believe me if I told you that you can make this Healthy Single-Serving Flaxseed Microwave Muffin in just 5 minutes flat? Maybe.
But after one bite, you’ll definitely have a hard time believing that this soft and springy, sweet and hearty muffin is sugar free, low carb, high protein, high fiber, AND gluten free too… it tastes too good to be good for you.
Flaxseed is an incredibly healthy ingredient full of omega-3 fatty acids, vitamins, minerals and fiber, but I find myself avoiding it because I’m not a fan of its flavor. Sorry, flax!
Surprisingly though, I absolutely loved this soft and springy Single-Serving Flaxseed Microwave Muffin. The cinnamon definitely helped get rid of the flax flavor that I am not a fan of… oh, and pure maple syrup helped a little too 😉
A big glug of pure maple syrup makes everything better, amirite?
You jealous?
Becaaaaauuse you totally should be 😉
This Healthy Single-Serving Flaxseed Microwave Muffin will make every day better. Because it’s so good and fast and easy, you’ll probably be making it every day. Whether it’s for breakfast, a midday snack, or nighttime treat. Trust me… been there, done that 😉
Healthy Single-Serving Flaxseed Microwave Muffin
Ingredients
- ¼ cup Ground Flaxseed
- 1 tsp Ground Cinnamon
- ½ tsp Double-Acting Baking Powder
- pinch of Salt
- 1 large Egg
- 2 tbs Unsweetened Vanilla Almond Milk
- 2 tbs Unsweetened Applesauce
- ½ tsp English Toffee-Flavored Stevia Extract
Instructions
- Spray a 4″ baking dish with cooking spray.
- In a small bowl, whisk together the flax, cinnamon, baking powder, and salt.
- In a medium-sized bowl, whisk together the egg, milk, applesauce, and stevia.
- Dump the dry ingredients over the wet ingredients and whisk together. Pour mixture into the prepared dish and microwave for ~3 minutes on high, or until the surface springs back when tapped and edges pull away from the dish. Let cool slightly. Serve with homemade maple syrup, fresh fruit, chocolate chips, peanut butter, whatever toppings you want, then dig in!
This nutrition label? Totally healthy.
This recipe? Totally yummy.
I can’t believe this Flaxseed Microwave Muffin has only 210 calories and ZERO added sugar, butter, or oil. Plus, it’s got 9g of a protein punch, 6g of (both soluble and insoluble) filling fiber, and plenty of incredibly nutritious omega-3 fatty acids!
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Watch me make this Flaxseed Microwave Muffin on camera!
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Mmmm, this is PERFECT for breakfast. It takes just 5 minutes to make and 5 minutes to “bake” — microwave cakes and muffins are always a lifesaver for your busy mornings!
Enjoy 🙂
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With love and good eats,
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– Jess
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Indulge − no strings attached!
Just 210kcal even with so much caramel sauce (or maple syrup?)
Angie-
The nutrition label is for the flax muffin alone, not the gallon of maple syrup I added on top 😉
I didn’t add that because everyone will top their muffin differently. Someone might opt for fruit, jam or maybe some chocolate peanut butter!
-Jess
So I saw this post this morning and promptly made this for breakfast! Some slight adjustments … Forgot the cinnamon, used 2 tbsp golden flax meal and 2 tbsp hemp flour, and added a bit of vanilla and butter extracts and a pinch of salt. Also used mashed banana instead of applesauce. This tasted EXAcTLY like a bran muffin with butter on it. Which is cool bc I can’t tolerate bran…
Kay Ren-
YAY so glad the substitutions worked out for you, and I’m so glad you liked the flavor. Good idea with the hemp flour, vanilla and butter extract. I need to try that ASAP!
I’m not a big fan of flax either — it generally tastes slightly bitter or burnt to me — but if you loved this muffin, I might have to give it a second (or third) chance! And I absolutely love your syrup pouring photos. So cute!!
does anyone know if these would work with an egg replacement?
this looks too good 😉
I haven’t tried it, but the reason I used a real egg was because adding a flax egg/chia egg/egg replacer to a prominently “flaxy” recipe, which usually acts as an egg replacer, might not have worked. I am also running low on my flax so I would rather use it on a definitely successful recipe rather than a few failed batches… but I will be getting more soon 🙂 You could try it out in your own kitchen though!
-Jess
You could try 1/4 C Cream cheese instead.
I just ran out of my molasses oat date muffins that I’ve been eating every morning for breakfast. I don’t have time to cook or bake this week so this is going to be AWESOME to make tomorrow morning.
Always healthy, tasty, and quick. Thank you!!!!
Pauline0
Molasses Oat Date Muffins sound amazing right about now!! I hope you like the recipe 🙂
-Jess
This looks like the best alternative to muffins or pancakes. Those bananas and syrup on top are sure to taste incredible on this. 🙂 LOVE this idea and am excited to try it!
just made this for a healthy snack, using french vanilla stevia. Very tasty and will make it again, perhaps in the oven for the true muffin-y texture. Taste is delicious!! thanks so much!
Aubrey-
Mmmm french vanilla stevia?! That sounds absolutely delicious! I’m sure this works in the oven just as well, I need to try that soon 🙂
Hi Jessica,
Thank you, thank you, thank you. We are a family that tries to remain healthy with regular work outs and beneficial food but with one weakness…. Sweets!!! When I found your website I was ecstatic! I immediately ordered a full grocery cart from Amazon thinking that this would be great for my husband and I. I have made Lemon Bars, Take 5 bars, peppermint patties, chewy ginger cookies, caramel, paydays, chubby hubby protein bars and several batches of microwave muffin/ cakes/ frosting…oh and homemade peanut butter in the last three weeks since discovering you, lol!! Love them all so far and surprise, surprise our 13 year olds like the desserts as well!!! That was a shocker. Thank you for helping us kick the sugar/ processed/ lack of nutrition dessert habit but with yummy results! The only down side is I can’t seem to keep hard to find peanut flour in stock quick enough( we seem to gravitate so far to those recipes)!
I do gave a question.. If I want to occasionally substitute Stevia in the Raw, truvia or erythritol sweeteners with something else like Stevia extract what’s the ratio to ratio? Sometimes it’s a little hard on the digestive track in daily doses…;)
YAY I’m so glad you found my blog too!! I’m seriously so happy to hear that you liked my recipes, that just made my entire day 🙂
I’m sorry the peanut flour hasn’t been in stock lately… have you checked Amazon?
I think my favorite recipe using peanut flour has definitely gotta be peanut butter icing — soooo easy and super delicious, it tastes so unhealthy but it’s not. It totally confuses your brain 😉
As for the stevia equivalents, you can find a helpful chart here: (the liquid stevia column in the center)
http://www.sweetleaf.com/recipes/conversion-chart
Hope this helps, and I’m still super happy you like my recipes! 🙂
-Jess <3
Thanks for a great recipe. I added chia seeds and cacao powder and used maple syrup in place of stevia (stevia always tastes so bitter to me).
We ate it with some pears which had been poached in water and maple syrup and with some double cream!
Yummy.
Susie-
Wow great idea with the chia and cacao!! Now you’ve got me craving this but in a chocolate version 🙂
-Jess
Thanks Jess,
Super helpful! I actually have found most of your ingredients on Vitacost. You can
order through top hatter.com for a 10% rebate (I always find the best offer with cashreporter.com first) and the products were cheaper than amazon or iherb in most cases! They also have a 10% reorder savings, free shipping after a certain price plus promo codes!! Hence I’ve reordered peanut flour! and more.
Keep up the great work..PS Last night my husband daughter and I ate microwave chocolate cakes with your vanilla frosting! A big hit. . PSS just made individual flaxseed cake.. about to dig in. Yum!
Teresa
Teresa-
WOW I definitely have to check out Vitacost now! I’ve been using iHerb for the longest time now because they have such great prices and SO many discounts. Thanks 🙂
EEK I’m so glad you and your family got to try my recipes 🙂 Hope you like this muffin too!
-Jess
Oh and the kids toke chubby hubby protein bars to school this AM! They used to have frozen processed breakfast sandwiches.! So happy to have found your blog 🙂
Oops I meant to say topcashback.com not hatter.com! Brain skip. Its similar to ebates.com.
Teresa
I make these almost every morning for breakfast, both a cinnamon raisin version and a chocolate version (and a blueberry version not included here). I microwave them a much shorter time (2 min) and without the applesauce and they are fantastic.
Here are my recipes:
1/4 Cup Flaxseed Meal
1/2 tsp Baking Powder
2 tbs Unsweetened Almond Milk
1/2 tsp cinnamon
1 tbs Splenda (optional)
1 extra large egg
1/8 tsp Vanilla Extract
Option: 1 tbs blueberries. Also substitute nutmeg for cinnamon and add some orange zest.
Variation: add 1Tablespoon Cocoa Powder and some SF Chocolate Chips. Omit the cinnamon.
Mix everything together in a coffee cup. Cook for one minute in the microwave. Turn the cup upside down to take the muffin out. If it looks wet, let it sit for a minute or so. I have these for breakfast. You can add blueberries, or try other additions.
Calories 210
Fat 9 gram
Protein 12 gram
Carbs 9 grams (net carbs 1)
Fiber 8 grams
Sugars 0 grams
4theluv-
YAY I’m so glad you made the recipe and made such DELICIOUS variations! Oh gosh, cinnamon raisin? CHOCOLATE?! Those sound so good!!
Thanks for providing the recipes, I’ll definitely give them a shot once I buy more ground flaxseed 🙂
-Jess
Excellent! Very easy to make. Can you make this cake in conventional oven?
Yay! SO glad you liked the recipe! I haven’t tried making this in an oven, but I think 350 degrees for 20-25ish minutes should be good! As long as the surface of the cake springs back when tapped, it should be ready 🙂
Hi,
I am not a vegan and don’t play one on TV (old joke), I found this in error, but perhaps may try it. But PLEASE add options for stevia replacement. For my family Stevia and Canola oil taste vile, canola smells horrid if used to fry. So many people had their taste buds removed as children, they do not know what something good actually tastes like.
So for this recipe, how much poisonous sugar is equal to the stevia you used? I may use something else or a few glugs of maple syrup, but I need to know how much Sweet we are talking.
You can replace the stevia with 6 packets of sugar, or to taste. If 6 packets isn’t sweet enough for the cake, just drizzle on the maple syrup! 🙂
That would be two tablespoons or 1/8 cup of sugar, cool, Packets are a teaspoon, and depending on who is considered correct is either 15 or 16 calories, per teaspoon. 3 teaspoons are a tablespoon, 48 tspns is a cup or 16 tblspoons is a cup , so it can be 1/8 of a cup
Maybe I did that right!
Tried this recipe on a whim. WOW! The best results. I added 2 Tlbs of raisins and coconut and pumpkin seeds. This will be my “Go TO” for a quick breakfast or anytime healthy snack.
So glad you liked the recipe George!! 🙂
Can you bake this in the oven?