I bought a bag of cranberries after seeing so many yummy cranberry recipes floating around this month! I decided to try my hand at a muffin-in-a-mug type recipe with the cranberries! It turned out so good the first time!! I was thrilled! You could easily substitute blueberries (1/4 or so) in this recipe if you don’t have cranberries. Just be careful that you don’t put too many blueberries in it and unless you want a Crossover treat! It would be good with raspberries or strawberries as well. The muffin recipe itself is my favorite!!!! I like it plain as a sugar free yellow cake!
Sugar-Free Cranberry Muffin-in-a Mug (S)
1 TBS. of water
1&1/2 TBS. of coconut flour
1&1/2 TBS. of golden flax flour
1 TBS of coconut oil(MCT oil or butter would work too)
1 tsp. of vanilla
tiny pinch of salt
1/2 tsp of aluminum free baking powder
10 cranberries (yes, I counted!)
1 TBS. of Truvia or 2 tsp of xylitol
Mix up well in a microwave safe bowl or mug!!! I microwaved this for 60 seconds then another 30 or so seconds. It really depends on how hot your microwave is. I check it at one minute to see how the top looks. If it’s still shiny and wet I bake it 30 seconds more at a time until I know it’s done.
My go-to Frosting:
1 TBS of Cream cheese(soft)
1 TBS of butter(soft)
sweetener of choice(I use Truvia)
1/2 tsp of vanilla
The frosting is SOOO good! It’s a bit lumpy in my picture this time but, it’s normally smooth. The lumps don’t effect the taste so, I didn’t mind.
Isn’t this pretty?! It’s so delicious too! Tart and sweet at the same time. I love that combo!
For more lovely Trim Healthy Tuesday recipes that fit with the Trim Healthy Mama eating plan visit Gwen’s Nest!