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.
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!
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.)