Coconut Flour 1 Tbsp
Almond Flour 2 Tbsp
Baking Powder 1/4 tsp
Dairy & Eggs
Unsweetened Coconut Yogurt 2 Tbsp
Maple Syrup 2 tsp
Coconut Oil 1/4 tsp
Frozen Wild Blueberries 3 Tbsp
Vanilla Extract 1/4 tsp
Kosher Salt 1 pinch
Ground Cardamom 1/2 tsp
Grease a microwave-safe coffee mug, that holds at least 8 fl.oz, with oil. Note: the bigger the mug the shorter the cook time.
- 1/4 tsp Coconut Oil
Crack egg into the greased mug. Add the remaining ingredients and whisk with a fork until well incorporated.
- 1, small Egg
- 2 tsp, or to taste Maple Syrup
- 1/4 tsp Vanilla Extract
- 2 Tbsp Almond Flour
- 1 Tbsp Coconut Flour
- 1/4 tsp Baking Powder
- 1 pinch Kosher Salt
- 1, zested Lemon
Add the cardamom and lemon zest to the muffin batter, whisk until well incorporated. Top batter with half the blueberries, pressing them down lightly with a fork until submerged. Top with remaining blueberries.
- 1/2 tsp Ground Cardamom
- 3 Tbsp Frozen Wild Blueberries
Microwave on full power for 1 minute 30 seconds or until it appears fluffy and cooked through. Cook for an additional 30-60 seconds if it seems under cooked. Tip: You can check doneness by inserting a toothpick all the way to the bottom. If the toothpick comes out dry, you're good to go!
Prepare Coconut Yogurt
Measure out yogurt.
- 2 Tbsp Unsweetened Coconut Yogurt
Let cool for 3 minutes before enjoying with your topping of choice straight out of the mug with a spoon (or flip onto a plate). Tip: The taste will be delicious warm or cold. These can be pre-made and stored in the fridge in an airtight container. Enjoy within 3 days.
|Daily value percentage|
|Total Fat||14 g||17%|
|Total Saturated Fat||3.5 g||19%|
|Unsaturated Fat||10 g|
|Total Carbohydrate||30 g||11%|
|Good Source: Fiber||5 g||18%|
|Sugars Total||12 g|
|Good Source: Protein||12 g||24%|
|Excellent Source: Vitamin C||32 mg||35%|
|Good Source: Calcium||208 mg||15%|
By Innit Culinary Team