Coconut Macaroon Muffin-in-a-Mug (S)

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Coconut Macaroon Muffin in a Mug

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!).  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 good 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, 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)
  1. 1 egg
  2. 1 tbsp + 1 tsp coconut flour
  3. 1 tsp unsweetened, shredded coconut
  4. Sweetener to taste (I used NuNaturals Nustevia Pure White Stevia Extract)
  5. 1/2 tsp. coconut oil
  6. 1/2 tsp. butter
  7. 1 tbsp. heavy cream
  8. 1 tsp. ground flax seed
  9. pinch of chia seeds
  10. pinch of baking powder
  1. 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.
  2. Put all the ingredients in the mug.
  3. Stir it up.
  4. 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 recipe calculator, this is the nutritional breakdown of the Coconut Macaroon Muffin in a Mug
  1. Calories: 237
  2. Carbs: 7 g
  3. Fat: 18 g
  4. Protein: 9 g
  5. Fiber: 6 g
  6. Sugar: 1 g
Debbie Lund Photography

This post is a part of the Trim Healthy Tuesday Link-up hosted by and
 You can also find it on the Slightly Indulgent Link Party featuring sugar free & gluten free recipes & Gluten Free Fridays.

(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.)


  • Debbie, not sure why this recipe got buried in my stuff but I found it and made it this morning. SO GOOD! I slathered the top of mine with butter – because all good things are better with butter. 🙂 It was super tasty. I made one for my husband too and he ate it in the car on the way to work. Total win!

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  • Maria

    Loved this! Very yummy and filling. I have a hard time staying on THM because I don’t like eggs or stevia, and also ecause I am always hungry. My mom says it’s because I’m a teenager and probably have a higher metabolism. Regardless, this filled me up, which is rare! Love this muffin. Reminds me a bit of an almond joy. Might try adding slivered almonds and a sort of skinny chocolate topping in the future. Thank you for sharing!

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  • Maddie

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

  • Anna

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

  • 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.

  • Kerri

    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.

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


    Harvest Lane Cottage

    • Thanks Laura! I think it would be fine to make it without the chia seeds. I don’t think it will change it too much.

  • Wow!!! I agree, the best MIM! I love all things coconut and this is a winner!

  • Christy

    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!

  • Jen

    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 🙂

    • Oooh – coco-lime tropical paradise… Sign me up! I’ll have to try it!

  • Ruth

    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!

    • I’m so glad you were able to modify it to make it work for your needs. And thanks for sharing how you changed it up!

  • Anne

    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.

    • Mmmm – adding the strawberries with greek yogurt and stevia on top sounds delicious! ~ Debbie

  • Cheryl

    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!!

    • So glad it worked out for you! The frosting sounds so good! When I first shared the recipe, my sister mentioned she wanted to try it in the oven, so I’m going to point her to your tips. Thanks. 🙂 ~Debbie

  • inna

    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.

    • I’m so glad you enjoyed it, Inna! ~ Debbie

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

    • You’re welcome Judee! Thanks for stopping by. 🙂 ~ Debbie

  • Nina

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

    • I’m so happy to hear that! I agree, but I’m a little biased: 🙂

  • You were featured on Trim Healthy Tuesday!!!

    • Awesome! Thank you!

  • Keri

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

    • I’m so glad to hear that Keri! Thanks for stopping by and letting me know :).

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