Category

Easy Breakfast

Category

I woke up to -2° outside today. It was a cold yet crisp, sunny, and beautiful Colorado morning. On such a day, which also happens to be National Muffin Day, a grain-free, sugar-free, gluten-free, lectin-free, diary-free, low-carb spiced muffin that tastes like gingerbread is what my husband requested for breakfast. How many “-free” adjectives can I fit into one sentence?! 🙂

No wonder National Muffin Day is celebrated in February. In Colorado, February is one of the coldest months. I like to bake when it’s cold outside, but this particular spiced muffin recipe doesn’t require baking, which is perfect for a busy weekday morning like today. Quick, easy, and delicious is the way to go!

This spiced muffin-in-a-bowl recipe is Keto-friendly and takes less than 10 minutes to make. We make all kinds of variations of this basic muffin-in-a-bowl recipe specifically because it’s so easy to make.

Spiced Muffin In A Bowl Recipe

You can get creative with it and have fun trying different flavors. I came up with this spiced muffin version after baking Scandinavian-style spiced, grain-free cookies during the holidays last year.

Fill your house with a warming smell of spices. Top it with grass-fed butter, if you’re not dairy-sensitive, for a luscious and satisfying breakfast worthy of National Muffin Day.

Who says muffins can’t be quick, easy, and healthy?

Makes 1 serving 

Ingredients

1 large egg, preferably pastured (I use pastured eggs from Vital Farms, which are available at most grocery stores in our area)
1 tablespoon low-carb maple-flavored syrup (I use Lakanto® Maple Flavored Syrup, which is available on Amazon.com)
1 tablespoon filtered water
1/4 teaspoon pure vanilla extract (I use Simply Organic® no-sugar-added Madagascar Pure Vanilla Extract)
2 tablespoons coconut oil, melted
1 tablespoon blanched almond flour
1 tablespoon coconut flour
1/2 teaspoon baking powder
1 teaspoon cinnamon (I use Spicely® Organics True Cinnamon)
3/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/8 teaspoon ground cardamom
1/8 teaspoon ground nutmeg
Pinch of salt (I use Himalayan pink salt for its mineral content)

Directions

  1. Whisk the egg, maple-flavored syrup, water, vanilla extract, almond flour, coconut flour, baking powder, and salt in a small microwave-safe bowl or ramekin until well combined.
  2. Pour melted coconut oil into the bowl or ramekin. Add all of the spices (cinnamon, ginger, cloves, cardamom, nutmeg) and mix well.
  3. Microwave on high for 1 minute and 30 seconds.
  4. Remove the bowl using oven mittens (it will be hot!)
  5. Top with grass-fed butter, if desired.
  6. Let cool for a minute and enjoy!

TIP:
Scrape the sides of the bowl or ramekin before placing it in the microwave.

VARIATIONS:
Try my Cinnamon Muffin In A Bowl or Strawberry Muffin In A Bowl version of this recipe.

My husband loves cinnamon, so naturally, I had to create a lectin-free, grain-free cinnamon muffin-in-a-bowl recipe that is Keto-friendly.

If you love cinnamon, you’ll love this quick and easy recipe. In fact, it’s so fast and easy that we often make variations of this basic muffin-in-a-bowl recipe on weekdays, at least once a week.

This muffin goes particularly well with coffee, in our opinion, if you’re a coffee drinker. I’m an occasional coffee drinker 🙂

Have a cappuccino with your cinnamon muffin

Makes 1 serving

Ingredients

1 large egg, preferably pastured (I use pastured eggs from Vital Farms, which are available at most grocery stores in our area)
2 tablespoons coconut oil, melted
1 tablespoon almond flour
1 tablespoon coconut flour
2 teaspoons low-carb sweetener (I use Lakanto® Classic White or Golden Monk Fruit Sweetener, which is available on Amazon.com)
1/2 teaspoon baking powder
1 teaspoon cinnamon (I use Spicely® Organics True Cinnamon)
Pinch of salt (I use Himalayan pink salt for its mineral content)

Directions

  1. Whisk the egg, almond flour, coconut flour, baking powder, cinnamon, sweetener, and salt in a small microwave-safe bowl or ramekin until well combined.
  2. Pour melted coconut oil into the bowl or ramekin and mix well.
  3. Microwave on high for 1 minute and 30 seconds.
  4. Remove the bowl using oven mittens (it will be hot!)
  5. Top with grass-fed butter, extra cinnamon, and extra sweetener, if desired.
  6. Let cool for a minute and enjoy!

TIP:
If this gluten-free muffin is a bit too dry for your taste, add a tablespoon of water to the ingredients in step 1.

VARIATIONS:
Substitute strawberries for cinnamon to make a Strawberry Muffin In A Bowl version of this recipe.

Berries are in season, so I tried adding a few sliced strawberries to my grain-free, and thus gluten-free, muffin-in-a-bowl recipe. It turned out so delicious (and so quick and easy to make) that I have to share the recipe.

Makes 1 serving

Ingredients

1 large egg, preferably pastured (I use pastured eggs from Vital Farms, which are available at most grocery stores in our area)
2 tablespoons coconut oil, melted
1 tablespoon almond flour
1 tablespoon coconut flour
2 teaspoons low-carb sweetener (I use Lakanto® Classic White or Golden Monk Fruit Sweetener, which is available on Amazon.com)
1/2 teaspoon baking powder
Pinch of salt (I use Himalayan pink salt for its mineral content)
2 medium-sized strawberries, sliced

Directions

  1. Whisk the egg, almond flour, coconut flour, baking powder, sweetener, and salt in a small microwave-safe bowl or ramekin until well combined.
  2. Pour melted coconut oil into the bowl or ramekin and mix well.
  3. Add sliced strawberries by mixing them in (make sure they’re covered with the rest of the mixture).
  4. Microwave on high for 1 minute and 30 seconds.
  5. Remove the bowl using oven mittens (it will be hot!)
  6. Add grass-fed butter on top, if desired, let cool for a minute, and enjoy!

Grain Free Strawberry Muffin In A Bowl Recipe

This grain-free muffin almost tastes like a sponge cake. You can fry it in a pan like a pancake. You can add some whipped cream on top, and it’s dessert!

VARIATIONS:
Substitute cinnamon for strawberries to make a Cinnamon Muffin In A Bowl version of this recipe.