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90 Second Mug Muffins! OMG!

GAME CHANGER!!! I have been a bit of a carb monger while pregnant this go-around. For a while it was one of the few things that sat well with me, even though I preach more fats than carbs. So to be intaking more carbs than I normally do is really making me nuts! So, in an effort to get away from the millet bagels and gluten-free toast, but without Herculean efforts in the kitchen (our oven caught fire last week so baking is out for now) I have fallen in love with the MUG MUFFIN! While I have made more dessert based muffins in a mug before, I didn’t think I could simulate a English Muffin in 90 seconds in the microwave! This bad boy can take on a number of flavors. So far in the morning my favorite is sea salt & onion (before I brush my teeth! LOL). They puff up really nicely in a mug, then you simply slice them open and toast to get that English muffin texture. Add cream cheese or some grass-fed butter or top with cooked eggs. DIVINE! I’ll hush… go print this recipe! Tag me @TheBrianaMichel on Instagram if you make these or share on my Facebook page. 




2.6 NET Carbs

32g Nourishing Fats

12g Protein

340 calories

90 Second Mug Muffins! OMG!

Author: Briana Michel

Prep time: 2 mins

Cook time: 3 mins

Total time: 5 mins

Serves: 1

Gluten free, keto mug muffin in 90 seconds.


  1. ⅓ cup almond flour

  2. 1 Tbsp. grass-fed butter

  3. 1 Tbsp organic cream cheese

  4. 1 organic cage-free egg

  5. ½ tsp baking powder

  6. pinch of sea salt

  7. Savory Options: sea salt, dried onion flakes, garlic flakes or other seasoning.

  8. Sweet options: Cinnamon, nutmeg, pumpkin spice, apple pie spice, sweetener of choice


  1. In a mug melt the cream cheese and butter. In a small bowl add dry ingredients and mix. Cracking egg and mix. Add melted butter and cream cheese to the bowl of dry mix well. Transfer mix back into a greased microwave safe mug. Place in the microwave for 90 seconds (some times I add another 10-15 seconds if the center seems a little wet still). Careful mug may be hot, use a kitchen rag or oven mitt to remove the mug. Turn upside down on a cutting board. Muffin should fall out easily. Let sit for a minute them slice in half horizontally. Place both halves in the toaster to get the English muffin texture (can also butter it and heat it on a skillet...toaster to me is less hassle).

Nutrition Information

Serving size: 1 Calories: 340 Fat: 32 Carbohydrates: 2.6 Fiber: 3 Protein: 12


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