Five-Minute Almond-Poppy Seed Muffin in a Mug
Back in October when we shared the Chocolate-Chip Pumpkin Muffin in a Mug recipe, we got a fabulous comment from reader Shard that requested we create an Almond Poppy Seed version for her and her kiddo. And after weeks of testing and tasting (woe is us) … we did! Say hello to our Almond-Poppy Seed Muffin in a Mug recipe!
Don’t let the green color scare you — it doesn’t taste green at all! Although it is totally health-a-fied, too. (Like you’d expect from us, right?) Paleo, gluten-free and boosted with superfood super greens, it’s sweet but not overly sweet with plenty of almond and poppy seed flavor! We love it plain — or with a little butter and honey drizzled on top. Oh, yeah …
Five-Minute Almond-Poppy Seed Muffin in a Mug Recipe
Ingredients
1/3 cup almond flour
1/4 teaspoon baking powder
1/2 scoop Barlean’s Greens (can also use wheat grass powder)
pinch of salt
1 tablespoon raw unsalted almond butter
1/4 cup unsweetened applesauce
1 egg
1 teaspoon sweetener of choice (honey, agave, coconut sugar), optional
1/4 teaspoon vanilla
1 teaspoon poppy seeds
Directions
1. Combine the almond flour, baking powder, Barlean’s and salt in a large microwavable mug. Add the almond butter, applesauce, egg, vanilla and sweetener and mix well until smooth.
2. Sprinkle poppy seeds evenly over the top.
3. Microwave on high for three minutes, let cool for a few minutes.
(Look long enough, and, hey, it’s like a Rorschach test! I see a crazed kitchen. I don’t want to know what that means … )
4. Chow down!
Hey, it’s not the prettiest thing we’ve ever made, but it’s delicious! What flavor combo should we create for our next muffin-in-mug recipe?! —Jenn