Strawberry Muffin In A Bowl (Grain Free)

Berries are in season, so I tried adding a few sliced strawberries to a grain-free, and thus gluten-free, muffin-in-a-bowl recipe I adapted from Dr. Gundry’s new book The Plant Paradox. I adapted this lectin-free recipe a bit more to my liking.

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 like 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 Lakanto Monk Fruit Sweetener (or a natural sweetener of your choice)
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.

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