Morning Mug Muffins

I prep the dry and wet ingredients the night before in two different containers. The wet ingredients go into the fridge overnight. The next[ morning, I only have to combine the wet with the dry, and pop the muffins into the microwave.]

Total Time:
15 min
Prep:
10 min
Cook:
5 min

Yield:
6 muffins
Level:
Easy

Ingredients
  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon ground flaxseeds
  • 1 teaspoon baking powder
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 1/3 cup plain Greek yogurt
  • 1/4 cup grated zucchini and carrots
  • 2 tablespoons coconut oil, melted
  • 1 teaspoon vanilla extract
  • 1 large egg, beaten
  • Nonstick cooking spray, for the mugs
Directions
  • In a bowl, combine the flour, sugar, flaxseeds, baking powder, cinnamon and salt. Set aside.

  • In a second small bowl, combine the yogurt, grated zucchini and carrots, coconut oil, vanilla and egg. Spray 6 large mugs with nonstick spray. Pour the wet into the dry ingredients and stir to combine. Divide the batter among the mugs.

  • Cook in the microwave at 100 percent power until a toothpick inserted into the center of a muffin comes out clean, 90 seconds to 2 minutes. (Cook for another 10 seconds more if the muffins are still wet.) Eat straight from the mug (careful, they will be hot!) or remove the muffins from the mugs promptly to prevent them from becoming soggy. Serve warm or at room temperature.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    Not what you're looking for? Try:

    Thyme Savors

    Recipe courtesy of Food Network Kitchen