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The first time I tried a muffin in a mug, I was mesmerized.  How could I be this old and not have known about them?  I’ve made all kinds – and they turned out sooo many different ways.  Some were too eggy, some were too dense, some were not sweet at all, but some were deliciously sweet but oh-so-unhealthy (sweetening with a big enormously overflowing tablespoon of Nutella was yummy but yikes! The guilt!).  Then I read Trim Healthy Mama, and learned about some great alternatives to my Nutella a.m. (and sometimes p.m.) indulgence.  I also became much more adventurous in the kitchen.   

This can be a bad thing. 

Or this can be a very, very gooooood thing.  And in the case of my Coconut Macaroon Muffin in a Mug, I happen to think it’s a good thing.  Cake like. Sweet. Coconut goodness. If you’re following THM, this is an “S” muffin.

coconut, muffin in a mug, trim healthy mama, food photography, low carb,  

As soon as it comes out of the microwave, I dump it out on a plate, slice it down the middle, and smear a laughing cow cream cheese wedge on it.

It’s almost like cake for breakfast, yet without the sugar cravings that normally come along with eating actual cake for breakfast.  Yes.  I’ve done that.  Not proud.  Please tell me I’m not alone…

If you try this recipe, please come back and let me know your thoughts! Enjoy!

Coconut Macaroon Muffin in a Mug (S)
Serves 1
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Prep Time
2 min
Total Time
3 min
Prep Time
2 min
Total Time
3 min
Ingredients
1 egg
1 tbsp + 1 tsp coconut flour
1 tsp unsweetened, shredded coconut
Sweetener to taste (I used NuNaturals Nustevia Pure White Stevia Extract)
1/2 tsp. coconut oil
1/2 tsp. butter
1 tbsp. heavy cream
1 tsp. ground flax seed
pinch of chia seeds
pinch of baking powder
Instructions
Spray the inside of your mug with a light dusting of olive oil. This makes cleanup much easier. I like to use a Misto sprayer for this.
Put all the ingredients in the mug.
Stir it up.
Microwave for 60 seconds. It will not rise up out of the mug like some other MIM recipes. But in the end I like the consistency of this recipe.
According the myfitnesspal.com recipe calculator, this is the nutritional breakdown of the Coconut Macaroon Muffin in a Mug
Calories: 237
Carbs: 7 g
Fat: 18 g
Protein: 9 g
Fiber: 6 g
Sugar: 1 g
Walking In Light http://debbielundphoto.com/blog/
This post is a part of the Trim Healthy Tuesday Link-up hosted by www.stacymakescents.com and www.gwens-nest.com.
 You can also find it on the Slightly Indulgent Link Party featuring sugar free & gluten free recipes & Gluten Free Fridays.

Some items used in this recipe:
(These are afflilate links, and while I do benefit from your purchases through these links, if you’ve never tried coconut four or shredded coconut please find a local source to purchase a smaller amount. A single bag is a much better way to try something for the first time.)

Walking in Light Blog is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. For more information, email me at walkinginlightblog@gmail.com. Google+
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29 Responses to Coconut Macaroon Muffin-in-a-Mug (S)

  1. […] I was making Coconut Macaroon Muffin in a Mug, with all my twists, and this is what I got, completely different from what she makes but complete […]

  2. Maddie says:

    Love this!!! I am in love with coconut and this recipe makes me love it even more!

  3. Anna says:

    Very yummy! I like chocolate, but I LOVE coconut! Thanks for sharing!

  4. Topaz says:

    This sounds absolutely delicious! I wonder if I could substituting coconut milk for the heavy cream? I saw where someone mentioned using heavy coconut cream. I didn’t know they made that or if our store has it but will look.
    Topaz recently posted…Let’s Make a New Picture RuleMy Profile

  5. Kerri says:

    This week I made GGMS for the first time. I finally got to buy some supplies I needed to start making MIM and BIM. This is the first MIM I made today. I did have to tweak it a bit due to not having heavy cream. It was great. I plan to use egg whites next time and to get the heavy cream. Thank you for sharing this recipe! I used all coconut oil instead of halving it with butter.

  6. This sounds divine!
    Are Chia seeds integral to the recipe?

    Laura

    Harvest Lane Cottage
    Laura Lane of Harvest Lane Cottage recently posted…REVIEW: Nancy Mehl’s UnforeseeableMy Profile

  7. Wow!!! I agree, the best MIM! I love all things coconut and this is a winner!
    Julie @ thenewlighterlife recently posted…Crockpot Buffalo Chicken Taco RecipeMy Profile

  8. Christy says:

    Oh. My. Goodness. I love coconut but no one else does in my family – and this single serving treat is mine and mine alone! :) I added a little coconut extract, too. Warm and just slightly baked under one minute – it was a fantastic treat mid-afternoon. Thank you!

  9. Jen says:

    WOW! I just made this…subbed almond milk for the cream b/c I didn’t have any, then mixed Greek yogurt with a little lime juice and some stevia. My own little coco-lime tropical paradise :)

  10. Ruth says:

    I am cannot have dairy or egg as well as being gf so made a few substitutions on this. Instead of the egg I upped the flax to 1 tbsp and made a flax egg by adding 3 tbsp warm water and letting it gel a few minutes. I used all coconut oil in place of the butter and heavy coconut milk in place of the heavy cream. I make my mim in a bowl since they don’t rise as much w/o the egg and eat it with a spoon. Just enjoyed this with some coconut whip and a couple sliced strawberries – yum!!!!!! Thanks for the recipe!

  11. Anne says:

    Oh wow!
    When I first saw this recipe I thought they might taste good, but they are really amazing!
    I Had strawberries from the Garden and greek Yoghurt with stevia with Mine.

    So glad I made 4 pieces at once, so I have something to snack for the next days.

    Thank you very much for this awsome recipe.

  12. Cheryl says:

    I just ate this as part of my breakfast. It was really good- the coconut flour gave a different consistency than other MIM recipes. I did like the consistency- it was like eating cake for breakfast- made me smile! :) I used 1.5 tsp. truvia to sweeten. I made a cream cheese “frosting” for the top (like they do in the book- a little pat of butter, some cream cheese, nunaturals, vanilla). YUM! I’m an oven gal- I put mine in a ramekin and baked for about 14 minutes in my toaster oven. Would probably be less in a regular oven. Thanks for the recipe!!

  13. inna says:

    wow , that was the best MIM, very good and yummy, thank you so much for the recipe, love everything coconut and that hit the spot.

  14. I love desserts made in a mug. so easy and coconut is my favorite. thanks for this gluten free recipe

  15. Nina says:

    Enjoying this now….best MIM I’ve tried!!! Thx for sharing.

  16. Keri says:

    Thanks for the recipe….it was delicious and filling!

  17. [...] Coconut Macaroon Muffin in a Mug from Debbie Lund [...]

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