Apple Mug Muffin

In my endless pursuit to exhaust the Internet and simultaneously eat everything I can think of, I have found another delicious and unique little recipe.

This one particularly struck my fancy because it's basically a muffin built for one.  Perfect for the girl who can no more be trusted with an entire dozen of muffins than with the tip of a piece of pizza.  (I think I'm pretty sane in most regards, but I definitely have a disorder in which I have to eat the tips off of pizza slices if I see them sitting idle.  This makes me a most untrustworthy person to split an in-house pizza with).

What we have here is a muffin in a mug.  

Source

Apple Mug Muffin - recipe from Civilized Caveman Cooking Creations

Ingredients

 

Muffin

• 1 tablespoon grass fed butter (or coconut oil)
• 2 tablespoon unsweetened applesauce (50 grams)
• 1 egg (61 grams)
• 1/4 teaspoon vanilla
• 1 teaspoon maple syrup (10 grams)
• 3 tablespoons almond flour (24 grams) or 2 tablespoons coconut flour
• 1/2 teaspoon cinnamon
• 1/8 teaspoon baking powder (homemade)
• Pinch of salt

Streusel Topping

• 1 tablespoon apple, finely chopped
• pinch of crumbled walnuts
• pinch of cold butter

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.
2.  

I made it twice.  Both times in the microwave.  I also used 2 Tablespoons of regular flour instead of almond or coconut flour.  Ain't nobody got time for that.  

I also doubled the recipe the second time (but not the butter), seen below, because FEED ME I'M HUNGRY.

I loved it.  It's the perfect warm-your-soul-for-breakfast treat without too much guilt or sweetness and, more importantly, without the dangerous leftover other 11 muffins that you'd have if you made a traditional batch.  

You could customize this with blueberries, raspberries, blackberries, banana, butterscotch, chocolate chips, etc!  Get jiggy wit' it.