Apple Mug Muffin in 2 Minutes

So I have gotten a few requests for some quick desserts and specifically some mug desserts.  I know I am going to have some people that don’t want to make this in a microwave, so I added the instructions for how to do it in an oven as well.  Please save your flack for me cooking in a microwave and just skip this recipe if it doesn’t interest you.  Now you can classify this as a dessert, or a quick grab and go breakfast as well.  Depends on your views with how you eat.  I would eat it for either and love it both ways.  I have a confession to make too, I made this the same day that I made the AMAZING Paleo waffles so I overindulged a bit.  It’s not my fault though, I have to continually taste test to ensure I get the recipe perfect for you every time.  Man it’s hard to lie to myself but I am back on clean eating street now.

20130515 Food015 Apple Mug Muffin in 2 Minutes

It’s just before 11 pm and I should be in bed.  Problem is I made the mistake of turning on Master Chef when I was supposed to be working.  This whole being your own boss thing is harder than I thought.  Guess I will pay for it now though, and I won’t be paying myself overtime since I was the lazy one.  The work will get finished and I will probably not learn my lesson so I might be ranting about the same thing sometime in the future.  Thank god you all love me and don’t mind my directionless writing.  Well as it nears my bedtime, I am going to wrap this up so I can hit post.  I hope you love this recipe and many more.  Oh yea, if you want to get a sneak peek of recipes to come and a picture story of life, make sure you follow me on Instagram so you can yell at me to post recipes sooner instead of teasing you.  If you didn’t know, you can follow me on your computer, no smart phones needed anymore.

20130515 Food033 Apple Mug Muffin in 2 Minutes

4.8 from 41 reviews

Apple Mug Muffin
 
Prep time
Cook time
Total time
 
Serves: 1
Ingredients
Muffin
Streusel Topping
Instructions
Muffin (Microwave)
  1. Melt the butter in a microwave safe mug on lower power.
  2. Whisk in the applesauce, egg, vanilla and maple syrup until well combined
  3. Add almond meal, cinnamon, baking powder, and salt and stir for about 30 seconds.
  4. Add streusel topping (optional) and microwave for 1 minute, 10 seconds
  5. Let cool for a few minutes and enjoy!
Muffin (Oven)
  1. Preheat oven to 350 Degrees Fahrenheit (176 Celsius)
  2. Melt your butter and grease your mug
  3. Follow steps 2 and 3 and then add your streusel topping (optional)
  4. Place your mug(s) on a cookie sheet and bake for 25 minutes
Streusel Topping
  1. Combine using your fingertips, then sprinkle on top before microwaving.
Notes
For homemade Baking powder combine 1/8 teaspoon of baking soda and 1/4 teaspoon of cream of tartar. Use immediately
4.8 from 41 reviews

Egg-Free Apple Mug Muffin
 
Prep time
Cook time
Total time
 
Serves: 1
Ingredients
  • 1 tablespoon coconut oil, melted in mug
  • 2 tablespoon unsweetened applesauce
  • 1 1/2 teaspoons ground chia seeds
  • 1 1/2 teaspoons ground flax seeds
  • 3 tablespoons water
  • 1/4 teaspoon vanilla
  • 1 teaspoon maple syrup
  • 1/2 teaspoon plain gelatin
  • 2 tablespoons coconut flour
  • 1 teaspoon arrowroot starch
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon baking powder (homemade)
  • Pinch of salt
Instructions
  1. Combine and mix your coconut oil, applesauce, chia seeds, flax seeds, water, vanilla, maple syrup and gelatin in your mug
  2. Let sit for 3-5 minutes or longer
  3. Add in your coconut flour, arrowroot, cinnamon, baking powder and salt, mix well
  4. Microwave for 2 1/2 minutes and let cool
  5. Enjoy
Notes
Microwave times will vary depending on the power of your microwave. You can also see the oven instructions above on the recipe with eggs

This recipe was submitted and was the winner of the Kitchen Aid Recipe contest.  It comes to us from the creative genius of Lauren Hinsman.  She worked tirelessly at perfecting this original recipe and the work shows.  I personally love this recipe and appreciate all she put into it.  She is making the Paleo world a better place in Alabama.  If she keeps making recipes like this, that whole state will be giving up biscuits & gravy for Paleo so I am all for supporting her.  You can find her blog of daily eats and life events HERE or follow her on Instagram and Twitter.

****Disclosure: If you purchase any of the products linked in this post or products through the links on the right side of my page, I receive a small percentage from the respected affiliate programs****

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Comments

  1. I just made this (except with finely chopped apples instead of applesauce and only half the maple syrup) and it was delicious! I am low-carb due to high triglycerides (I’m a type one diabetic), so I’m trying to find recipes that don’t have traditional flours/etc, but also don’t have a ton of sweetener. I think it could have used the whole amount of syrup, but it was very satisfying! Thank you!! I’m not paleo, but your recipes are often exactly what I’m looking for.

  2. Just made this. I decided to use the oven as I had the time to do. I’ve used the microwave before on a different recipe, and the verdict it seems, is that the oven makes it more into a baked good.
    I doubled the recipe, used coconut flour, added 1 part coconut oil and one part butter, and one part honey one part brown sugar (oops-cheat!). I think my favorite tweak in the recipe is that instead of strudel topping, I baked diced apples into it. Yum!
    Many of your recipes on this site look great. I’m sure I’ll be trying more.

    • Please do!! Let me know how you like the other recipes.

      • Dear George,
        I love this apple recipe. I pulled out my pumpkin gingerbread recipe and tweaked the apple one. I subbed out the apple sauce with 2 tbsp of pumpkin and then instead of just cinnamon : I used ginger, nutmeg, allspice, clove: With more ginger than the other spices. I also put some walnuts on top with the pinch of butter. And of course choc chips…I could not resist. Had this with a mug of hot tea….YUM!

  3. Hey George!
    Janice (my best friend from childhood, about 55 years now) shared with me your amazing venture into Paleo! I’m shocked at how easy it is. I just made this mug muffin! It’s delish! Although I think I need more than one! Haha! So yummy!

  4. Hi George! I used almond flour in the recipe and I didn’t get a crispy texture like yours looks in the picture. Mine is somewhat mushy. Is that just the property of almond flour? Should I use corn meal instead next time? Would all purpose flour work the same?

    Thanks and I look forward to your insight! =)

  5. Just made it tonight and topped it with cocoa nibs instead of the strusel. It was amazing! I just found your site this week through wellnessmama. I can’t wait to try more recipes :) thanks!

  6. I just made this for the first time and it turned out great! I have never had a mug recipe turn out, but this was really good! It looked just like the picture, except for the topping, which kind of bakes into the muffin. I will definitely make this again!

  7. Hey, this recipe sounds awesome and delicious! I was thinking I’d try this out soon, but I would also love to know the nutritional information, if possible. You know, kcal, carb, protein etc :)

  8. I made a batch and baked it in my minicupcake-maker. Worked great! I was very happy with how they turned out. Instead of streusel I topped them with some cinnamon and shredded coconut. Everyone loved these little one-bite muffins.

  9. Lower power microwave here, so cooking time took about 3 minutes. It popped in/out of the mug without any problem, which helped us test for how it cooked the first time. Loved it–even the kids did. We put small apple chunks in the mix, too.

  10. Got super excited after reading the reviews.

    I followed this recipe exactly and all I got was a big mushy pile of who knows what. Not one to judge a food by how it looks, I tasted it. Big mistake…I thought I made an apple mug cake, not an egg cake. Even went so far as to cover it in almond butter. Nope. Didn’t work.

    Disgusted, I tossed it all out.

    Won’t be trying this again, that’s for sure.

  11. this is such a yummy mug cake! I used berries for my streusel

  12. George! You. Are. Awesome! I’ve made this several times now with different variations (and have come to the point now where I don’t need to reference the recipe at all!!). I love how versatile this recipe is! My last one was with butter, mashed banana, honey, 1 Tbsp coconut flour and 1 Tbsp cocoa powder. I threw a few mini enjoy life choc chips on top after it was done for good measure – yum yum!! Though I typically cook mine for 90 seconds… not sure if it’s my microwave, but 70 seconds tends to leave the top and inside a little undercooked. Thanks again for an awesome recipe; my husband actually requested I make this for him the other day (he’s picky about his Paleo baked goods) and then stole some of my choc muffin this morning :)

  13. Made this yesterday….except I topped it off with chopped walnuts, shredded coconut, maple syrup and…..drumroll please….crumbled BACON! Oh, yum.

  14. Just found your great blog. I really appreciate that you give the units in gramm! I’m from Germany and we don’t use cups for measuring. Thanks a lot!

  15. Just made this (and eating this while I type lol) and it is awesome! As a person who’s the only paleo person in the household I feel like its pointless to bake big portions because I end up eating it all myself. This totally solves a quick case of sweet tooth. I was wondering though….could this be altered into a pumpkin version (i.e. canned pumpkin and pumpkin spice ) and would it be as successful as this???

  16. Lisa Gibson says:

    I think I now have a huge crush on you George!! These are sooooo good. Made them tonight and both my son and I love them. Yum!!

  17. Karibeth Soto says:

    You are such a sweetheart for making an allergy free version too! I was looking at the first recipe mentally subbing the almond, egg and butter and then scrolled down and saw you did it for me :)
    <3

  18. I have both almond and coconut flour on hand, which one should I use? This looks great…cant wait to try it!

  19. Yummy! I’ve done it without maple syrup because I am on the 21dsd and it was pretty good! Can’t wait to try the sweeter version! Thank you ;)

  20. Chris McQ. says:

    OK – I made these this morning for me, the wife and our girls (4 & 6). The girls just ate them up. Great stuff. I didn’t even make the streusal topping. No need. Quick, simple, healthy. LOVED IT.

  21. Just made these – didn’t have any applesauce, but I did have a couple Granny Smith’s! Peeled them and put them in the food processor. They didn’t turn to applesauce, but they chopped up real fine. Used that instead of the applesauce. Cooked in the oven and they came out double YUM!!! I used little pyrex single serving dishes instead of mugs. Made 5 of em! Easy!

  22. Would liquid egg substitute such as egg beaters work in istead of a whole egg?

    • I don’t know, I have never used a product like that

      • Mix 1Tbsp ground flaxseed with 3Tbsp water (per egg) and let sit a minute until viscous, then mix in like the egg(s). Better than egg replacer and still Paleo!

        • I wouldn’t call flaxseed Paleo. They have found remains of the fiber used dating back to 30,000 years ago, but it wouldn’t have been used as a food crop til much later, since seed crops don’t give enough of a return per plant to small nomadic tribal groups. The first signs of it grown as a crop appear to have been found in the Fertile Crescent, or Iraq ten thousand years ago. In other words, as a food it’s neolithic.

          I’d more call it gluten-free and an acceptable cheat. It’s not good to over-rely on it as a source of omega-3s because many of us don’t have the genetic framework to do the necessary conversions to make the omega-3s in flax usable. And if you buy it pre-ground you’ll be eating it rancid and that’s really bad for you too. (For the same reason, I never use the oil in food, even if it is sold from a fridge. I have no idea what it went through before it got to the store.)

          If someone is inclined to use Egg Beaters then they are not allergic to eggs. In my opinion, in such a case the correct answer is “Don’t use Egg Beaters, use real eggs. We have been eating eggs for a long time now and even today’s dietary health gurus can’t make up their minds whether eggs kill us or not. So unless you’re allergic, the obvious answer to the ‘do eggs kill you’ question is ‘No’.”

          Meanwhile, if someone *is* allergic to eggs I’d use chia seeds over flax. As far as what our bodies are properly adapted to eating, we used herbs for longer than we used flax, and we’re more adapted to broadleaf plants than to grasslike plants. I really don’t get the buzz over chia, it’s basically Mexican sage seed packaged up pretty with health claims all over it, but if you need a binder in your recipe then you need a binder. *shrug*

  23. Omg this is soooo delicious even the kids love it! Thank you so much for these easy,delicious and healthy recipes even the kids will eat. Tried your banana bread too I don’t even think it made it a full 24 hours here lol…

  24. Leighton says:

    I’m new to this whole paleo thing…but I thought that paleo was dairy free (the whole reason I got on it)… How is butter paleo?

    Thanks!

    • It depends on the person, Paleo isn’t a strict set of rules, it is a framework for you. I can tolerate grass fed butter so I use it. You can make this with coconut oil instead if you like

    • Nomadic herders who kept cows and sheep had a lifestyle closer to the Paleolithic hunter-gatherers than to the Neolithic farmers. I’ve heard that the development of animal husbandry depended on sedentary farming but at least nowadays some of them seem to live without farming pretty well (i.e., traditional Mongolians–when they do buy farm food it’s apparently for variety, not because they’d die without it). And apparently some study or another showed that dairy protected us from the worst effects of transitioning to a grain-based diet. So unless you react to dairy I think it’s an acceptable food, especially the fat.

      FYI, I find that medium-chain fats act differently in cooking and baking than longer-chain fats, which means coconut oil behaves more weirdly than butter or ghee does. Protein tends to stick when sauteeing on the stove, and any muffins I make with coconut oil stick harder to their muffin cups. So I prefer tallow for sauteeing, and ghee for baking, and I’m taking a long hard look at lard to replace ghee for some baking applications since traditional cooks already use it in pie crusts. (I’m not 100 percent sure how I do with ghee. I find any dairy with a significant amount of casein in it seems to be associated with me retaining water.)

  25. When my husband is traveling for work, it’s leftover night around here!
    I had some leftover chicken stew (lotsa veggies & bone broth) and I thought the kids might like a little something on the side. These muffins were the perfect side-kick!
    I just made them in microwavable bowls and the kids ate them right out of the bowls w/a spoon.
    I tried a bite too; they were delicious!
    Thanks for the recipe & the inspiration!
    I’m already thinking these opt themselves into breakfast rotation alongside some fruit and a cupa Joe! And dessert too w/ a little whip cream!

  26. Tiffany says:

    My husband and I are still new with this form of eating and one of things we are struggling with is breakfast. We can only handle so many different ways to eat eggs. I saw this last night and showed him. We couldn’t wait we had to try it right then at 10:15 at night. Needless to say we LOVED it. Made it again this morning and added some sliced apples and breakfast was served. This is a keeper for sure.

  27. Jessica says:

    The hubby and I were in the mood for something sweet after dinner, so we made this. It was fantastic and so filling! Thanks :)

  28. I made this last night and today. Last night I used almond flour and today I used coconut flour. The coconut flour was so much more similar to using regular flour. I subbed lemon extract for the vanilla and added dried cranberries. Delicious! Thanks for posting this.

  29. I make this so often I don’t even need to look at the recipe anymore! I make this when I’m running out the door for breakfast or just want a quick, delicious snack. I usually don’t include the strusel topping because I think it’s perfect even without it. Thanks!

  30. Made this and your banana bread recently..both were a huge hit with the family! Thanks for all that you do, loving the recipes!

  31. Sarah-Louise says:

    Loved this recipe. Super easy and do you know what? Even better steamed. It becomes a super delicious steamed pudding. Topped it with homemade applesauce. Just like a self-saucing pudding.

    Thanks for all your work.

    From an Aussie caveman enthusiast

  32. I tried making this for the kids and myself awhile back and it was a hit! Thank you for all of your amazing recipes! :)

  33. Sarah S. says:

    Cooking cake in the microwave is bad…BAD TO THE BONE! This recipe is happening.

  34. I made this with banana instead of applesauce and it was amazing! I also added a few enjoy life chocolate chips and that made it even better ( don’t judge me…:) )

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