I love muffins for breakfast. I’ve recently become obsessed with all sorts of different single serving Muffin in a Mug recipes – they abound on Pinterest! There’s a muffin for every occasion. Sad? Eat a muffin. Happy? Eat a muffin. Hungry? Eat a muffin. Bored? Eat a muffin. Full? Eat a muffin but don’t tell anyone. Plus, single serving muffins mean you don’t have to share. “No, you can’t have a muffin. This is the only one – go eat some carrots or something.”
Most of the time I use nut or seed flours for single serving muffins. Why? I don’t know – it just seems easy because I only need a small amount and don’t want to mill only two tablespoons of flour with my Nutrimill. Maybe I should start looking for more flour based muffins and start pinning some of those – you’re welcome. I love Pinterest.
More Than Alive sent me some awesome blanched almond flour to try and is going to let me give away TEN POUNDS! Hip, hip hooray for one of you! See giveaway at the bottom. But anyway, I thought I would answer some questions that you guys send me about almond flour. Here we go!
1. How do I substitute almond flour for other flour?
Well, for me I find that it works in a 1:1 ratio MOST OF THE TIME. Sure, I’ve had some duds. This works best in muffin and sweet bread types of recipes. You can’t really make a yeasty sandwich bread with almond flour. So, I only use almond flour in certain settings. Recipes on Pinterest abound. Have I mentioned that?
2. What kind of almond flour do you buy?
I only use Blanched Almond Flour. Blanched means there aren’t any skins from the almonds in the flour. The flour is finer and it works better – you’ll get better results using blanched. Not all almond flours are created equal. The blanched almond flour from More Than Alive is excellent and makes a very tender muffin. “Almond meal” usually includes skins.
3. What can I use in place of almond flour?
Well, that depends. In this muffin I’m about to share, you can just use all flax. You cannot substitute coconut flour 1:1 with almond flour – coconut flour requires much more liquid. You could use another nut flour – or you could try whole wheat pastry flour. Playing with flours can be tricky, but it’s lots of fun. I tried this muffin below about 5 times before I got it right.
It’s hard to find things like blanched almond flour locally – at least here. So, that’s why I’m glad I can rely on places like More Than Alive to ship me some high quality stuff! Just because you can’t find certain things where you live, try not to let that keep you from trying new things.
Now, let’s eat a muffin!
Pancake In a Mug
- 1 egg
- 2 tablespoons almond flour
- 2 tablespoons flax meal
- ½ teaspoon baking powder
- 2 tablespoons sugar of choice (you can use stevia to taste if desired or 4 teaspoons Homemade Truvia)
- 1 teaspoon maple extract
- ½ teaspoon vanilla extract
- 1 tablespoon melted butter
- Whisk egg in a mug or small baking dish (I actually like to make my batter in a small mixing bowl and pour it into a greased dish).
- Add almond flour, flax, baking powder, sweetener, and extracts. Whisk until combined and no lumps remain.
- Stir in melted butter.
- Bake at 350 degrees for about 20 minutes or until done in the center. You can also microwave this, but I don’t know how long or anything because we don’t have a microwave.
- Serve with maple syrup, just like a pancake. I also like mine smeared with cream cheese and sprinkled with cinnamon sugar. Also GREAT with fruit syrup.
Yield: 1 serving
NOTES: You can use refined coconut oil in place of the butter if you like, but we find that butter gives this muffin more of a pancake taste. If you use virgin coconut oil, you’ll get a coconutty flavor to your muffin.
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