It’s fall and all I want to do is nest. I’m big into cozying up on my bed with a delicious snack and watching The Great British Baking Show these days. Recently I’ve been obsessed with this little mug muffin I created. It takes just 5 minutes to make, so you can be ready to watch your tv show or ready to head out the door in the morning in no time!
This muffin is healthy enough to eat for breakfast, but also delicious enough (with a little scoop of ice cream on top) to devour for dessert. So you choose! Plus, it’s individually sized so you never have to worry about all of those extra muffins sitting on your counter temping you to eat them.
Let’s get right into it. What makes this microwave muffin healthy?
- It’s dairy free!
- It can be made gluten-free!
- It’s refined sugar free! (Don’t worry that doesn’t mean it isn’t sweet or that it doesn’t taste good.)
- You’re eating vegetables for breakfast! (Pumpkin is a vegetable, remember?)
- It has flaxseed meal in it which will aid in digestion!
- The only oil used is coconut oil – so it’s filled with healthy fats!
BOOM. If that didn’t convince you, I don’t know what will. I hope you fill your Fall (and Winter) with cozy treats that make you feel good inside and out. xo.
More delicious pumpkin recipes: Healthy Seedy Pumpkin Bark + Maple Pumpkin Challah + Toasted Sesame and Pumpkin Dip + Loaded Vegetarian Pumpkin Nachos
5-Minute Pumpkin Microwave Muffin
Ingredients
- 1/4 cup rolled oats
- 2 tablespoons all-purpose flour (sub gluten-free all purpose flour)
- 2 tablespoons flaxseed meal
- 2 tablespoons coconut sugar
- 1/4 teaspoon baking powder
- 1/2 tablespoon coconut oil
- 1/4 cup pumpkin puree
- 2 tablespoons non dairy milk
Optional Toppings
- ice cream
- unsweetened coconut flakes
- almond butter
- honey
- a dash of cinnamon
Instructions
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In a large *microwave safe* mug or jar, mix together your oats, AP flour, flaxseed meal, coconut sugar, and baking powder.
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Once dry ingredients are mixed well, add in your coconut oil, pumpkin puree, and almond milk. Mix well.
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Smooth out the top of the "batter" and pop your mug or jar into the microwave for about 2 minutes. (I always like to check on it with 30 seconds to go.)
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Once cooked, take it out let it cool for a few seconds then top with your favorite toppings!
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EAT UP.
Patricia says
Hello! I’m want to try this awesome recipe for breakfast but I don’t have a microwave… is it ok if I use the oven? 🙂
Haley says
Hey Patricia! Glad you ended up on my site! As far as transferring this recipe to the oven goes… I have never tried it, so I wouldn’t know how best to advise you. I think it would work in the oven, but I’m not sure what temperature or how long you would need to bake it. If you end up experimenting with it and having success please let me know!
Rosario says
Can you provide the nutrition facts, please
Haley says
Hey Rosario! Thanks for stopping by! I wish that I could provide those for you, but since I’m not a nutritionist I don’t feel comfortable providing you with that information. However there are TONS of amazing websites that can help you out! Sorry about that, but I hope you enjoy the muffin!
Heartbeet Kitchen (@amanda_paa) says
i WILL be trying this beauty 🙂 xo
Haley says
wooooo. Enjoy it sweet lady!