DJ Foodielow-carb, low carb, sugar free, sugar-free, gluten-free, gluten free, primal, paleo

Chocolate Muffin, in a Minute

Prep: 1 min | Cook: 1 min | Total: 2 mins | Servings:1

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There is nothing particularly super amazingly special about this "One Minute Muffin", short of the fact that it's a basic chocolate OM, and that it has pretty pictures! Oh, and it's WONDERFUL topped with a dollop of sweet and creamy whipped clouds of goodness! AND ... it's super quick, super easy, super tasty and super duper! This sugar free, grain free, chocolate miracle takes about 120 seconds from cupboard to mouth, which can be a great thing!

I left this as a simple chocolate OMM ratio because I wanted to point out a few directions that a raw batter like this could be taken. Try folding some raspberries and toasted almond slivers into it, for a super tasty treat! Try chopping up some sugar-free chocolate bars and folding the chocolate chunks into the batter. This would become a truly hot, melty, gooey, double chocolate delight ... in 120 seconds! I know that some consider bananas to be the root of all evil, but with a small amount of freshly smooshed banana, maybe some natural banana flavoring and a few toasted walnuts, a low-carb chocolate banana treat is quickly within reach! Maybe throw some espresso grounds into the batter. Make a "Morning Mocha Alert" (MMA OMM)! Try putting a nice dollop of peanut butter in the center, before nuking it up. Chocolate and Peanut Butter! MMMMmmmm ....

Just some fun ways you could think about taking this. If you discover any new favorite combinations ... please list them in the comments below!
Chocolate Muffin, in a MinuteChocolate Muffin, in a MinuteChocolate Muffin, in a Minute

IngredientsCaloriesFatProteinCarbsFiberSA'sNet Carbs
2 tbsp (13g)  golden flaxseed meal (Buy Now) 604.534400
2 tbsp (14g)  almond meal (Buy Now) 807331.501.5
1 tbsp (12g)  'Swerve' or other sugar equivalent (Buy Now) 0001010
1 tbsp (5.38g)  unsweetened cocoa powder12.251.131.073.131.8201.31
1/2 tsp (2g)  baking powder (Buy Now) 2.500.5000.5
dash salt0000000
1 large (50g)  egg7256.5.5000.5
1 tsp (4.67g)  melted butter33.333.6700000
Totals (of 1 Servings):260.0821.3g13.57g12.13g7.32g1g3.81g
Per Serving:260.0821.3g13.57g12.13g7.32g1g3.81g *

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Method:

  1. Combine your flax, almond meal, sugar equivalent, cocoa powder, baking powder and salt in a coffee mug, or other microwaveable safe mold, of some kind. (I like to grease my mug first, but I don't think it's necessary)
  2. Mix in your egg and melted butter.
  3. Microwave on high for 60 seconds, (90 seconds if using a weaker microwave, or if you've added lots of other ingredients, like nuts, frozen berries, etc.)
  4. Eat and enjoy!

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* Learn More: More about this recipe and nutrition ...

Post a Comment


Posted by DJ on Apr 22, 2014, 12:10 PM EST
Hi Christy, I'm actually inclined to agree with you. I keep wanting to tweak this recipe, but I get so many positive comments that I fear changing it. I think the flax creates a texture that resembles a somewhat coarse texture and the cocoa powder creates a dry feeling. My suggestion would be to up the fat to 1 tbsp and use part or all ground chia seed, in place of the flax. In my opinion this creates a softer, slightly cakey/pudding-like texture that I'm REALLY loving, lately. I hope this helps! :)
 
Posted by Christy on Apr 21, 2014, 12:21 PM EST
I really like the recipe for these low carb muffins but mine are very dry. Any suggestions? Or is that normal bc of the ingredients? Thanks!
 
Posted by DJ on Apr 09, 2014, 06:48 PM EST
Jeni10, I assure you ... you are not alone. Slow and steady wins the race! :)
 
Posted by jeni10 on Apr 09, 2014, 02:19 PM EST
Thank you for creating this site. You inspire me to be patient and take it one day at a time. I hope to be as successful as you in my weight loss journey. It has been and issue for me most of my life.
 
Posted by DJ on Apr 08, 2014, 04:51 PM EST
Nita, I haven't, but I've made PLENTY of blueberry ones. I don't see why strawberry wouldn't worth the same way. I use the vanilla OMM as the base and fold in berries, nuts, whatever ... and then bake them up! 350 F for about 13 to 15 minutes for a muffin and 24 to 28 for a larger cake/loaf. I hope this helps! :)
 
Posted by Nita on Apr 08, 2014, 03:35 PM EST
I am enjoying your OMM recipes a lot and at this time of year I'm wondering if you have ever made a strawberry one?
 
Posted by DJ on Mar 16, 2014, 12:57 PM EST
Hi Unknown. Yep! All the one-minute-muffin recipes can be baked. In fact, I prefer them this way. Try at 350 F for about 13 to 15 minutes for muffins or 24 to 28 for larger loaves and cakes. I hope this helps! :)
 
Posted by Unknown on Mar 16, 2014, 09:51 AM EST
Can anyone tell me if this will work using a regular oven and the modifications needed? I don't use microwaves, as I don't feel they're a safe and healthy way to cook.
 
Posted by Crystal on Mar 08, 2014, 12:34 PM EST
Can you use regular floor for your OMMs? I'm not worried about carbs or grain-free. I also don't want to have to buy the differet kinds of flour just for a little bit. Thanks.
 
Posted by DJ on Feb 19, 2014, 09:16 PM EST
YAY! I'm glad you enjoyed it, Brenna! It's a very popular one! :)
 
Posted by Brenna on Feb 19, 2014, 08:29 PM EST
Wow. Thank you so much for this!!! I can't believe it. It was like magic. Plus, as an added bonus, my doctor said I needed to have 2tbs of flaxseed in my diet daily. I usually mix it with yogurt and nuts but this is AMAZING!!! What a nice treat to have when I want some chocolate or something to go with my tea that I don't feel guilty about. This is a great recipe! Thank you!!! I'm actually typing this while I eat it.... nom, nom, nom.... ;)
 
Posted by DJ on Feb 07, 2014, 01:09 PM EST
Hi Unknown! You could use sunflower seed flour (sunflour). It may make it a strange color when it's done, but it'll work. Alternately, you could just use all flaxmeal. So, rather than 2 tbsp of flaxmeal, you could use 1/4 cup of flax meal. Alternately, you could use 2 tbsp of flaxmeal plus 1 1/2 tbsp of ground chia seeds. Finally, you could use 3 tbsp of ground chia seed in place of ALL the flax meal. I hope one of these options suits your needs! :)
 
Posted by Unknown on Feb 07, 2014, 09:03 AM EST
Is there a substitute for almond meal? We are peanut/tree nut free.
 
Posted by DJ on Jan 17, 2014, 06:36 PM EST
Glad you enjoyed it, Irene! Yep, they're not small, but ... they're filling! :)
 
Posted by Irene on Jan 17, 2014, 05:38 PM EST
Just made this for the first of my weekend treats. Turned out lovely!! but MASSIVE!!! So next time I'll divide it between 4 cupcake wrappers and share them with the family xxx
 
Posted by queenlatifah on Dec 28, 2013, 06:17 PM EST
Use a couple tbls of pumpkin puree instead of egg.
 
Posted by DJ on Dec 19, 2013, 12:36 PM EST
Hi Jacqui! You can make a chia egg and use that as a substitute. Here's a link that explains it.
 
Posted by Jacqui on Dec 19, 2013, 08:43 AM EST
Is there any possibility of making this without the egg - I am a lacto-vegetarian?
 
Posted by Jeniann on Dec 09, 2013, 09:54 PM EST
I love all your omm. I made this tonight for dessert. I add 2 tbsp of mashed strawberries. Turned out like chunky pudding but still amazing. Topped with low fat cool whip.
 
Posted by Unknown on Nov 23, 2013, 11:22 AM EST
I just made it with coconut oil and about a tablespoon of coconut flakes - it's delicious! Just wish I had some whipped cream to go with it.
 
Posted by Anne on Nov 23, 2013, 10:21 AM EST
I also used coconut oil, added finely chopped dates and pecans, and used maple syrup as the sweetner.... delicious.
 
Posted by 1956okie on Nov 12, 2013, 01:17 PM EST
Finally decided to try this over the weekend, and man, is it good! The second one was even better--used coconut oil instead of butter and added a few drops of almond extract. SO delicious! May have to make them in bulk so they're always on hand. Thanks for sharing these great recipes with us!
 
Posted by DJ on Aug 27, 2013, 03:23 PM EST
Hi Judy, I'm honestly not sure, at this point. My reading suggests that it's HIGHLY likely, but I also believe the flax could be replaced with a scant tablespoon of coconut flour. I'm planning to experiement with chia as a baking ingredient, but ... haven't, yet. Thanks for the info! :)
 
Posted by Judy Barnes Baker on Aug 27, 2013, 02:11 AM EST
This looks great, but would it work with chia instead of the flax? I posted an article about the dangers of flax here: http://carbwars.blogspot.com/2013/02/wheat-belly-cookbook-review-is-flax-new_3.html Two tablespoons a day is usually suggested as the upper limit for flax, but I prefer to avoid it completely.
 
Posted by DJ on Jul 12, 2013, 07:56 PM EST
Shelley, thank you for the kind words! ... and congrats on the 67 lbs!! That's tremendous!! Give the cinnamon roll OMM a try. It's my personal fav!
 
Posted by Shelley on Jul 09, 2013, 10:42 PM EST
Can I just say that I love you?! I haven't had many sweets since I started a LC WOE because most sweets call for sucralose or cream cheese or some other thing that stalls me. I just made this and topped it with heavy cream, whipped with a little erythrytol and a dash of vanilla. I am IN HEAVEN! It was rich, chocolately, and just the right amount of sweet. It was more than filling (I probably shouldn't have eaten the whole thing, but I couldn't help myself!) I'm down 67 pounds as of today and I love this way of life, but every once in a while a girl just wants chocolate cake! Thank you!
 
Posted by DJ on Jul 05, 2013, 05:30 PM EST
Hi Melanie, I've never really felt that this one was eggy. I tend to agree with you on some of them, but this one is pretty chocolatey. In fact, I'd almost double the ingredients and add TWO eggs to it, rather than just one. In this case, it's very close to the dry side and could use a twinge more fat and protein structure ... really, though ... it's a fairly small amount of ingredients. It's worth the experiment. Absolute worst case scenario, you wind up with two dry chocolate muffins. Eat them with a cup of milk or coffee and I'm sure they'll be MORE than edible. $.02
 
Posted by Melanie on Jul 02, 2013, 09:14 PM EST
I haven't tried this yet, but am looking forward to it! One question, I sometimes find these types of delights a little "eggie". Would it be possible to double the other ingredients and keep one egg (making 2 cakes) or would the ratio be off? Thanks!
 
Posted by Unknown on Jul 02, 2013, 07:28 PM EST
I've been doing these with Xylitol and using coconut oil instead of butter. Very yummy!
 
Posted by DJ on Jun 07, 2013, 06:35 PM EST
I'm glad you've enjoyed it Denise and Rebekkah!
 
Posted by Rebekkah on Jun 07, 2013, 05:13 PM EST
Amazing. Really! Than you!
 
Posted by Denise J on May 29, 2013, 07:29 PM EST
I tried this for dessert tonight and it was fantastic! All I had was Erythritol and I forgot that Erythritol isn't as sweet as sugar so mine wasn't as sweet as I was expecting it to be, but it was still delicious! I'll add some stevia to it next time. It did expand quite a bit, but luckily I had used a regular bowl instead of a mug or ramekin. This is going to become my go-to chocolate treat! I couldn't even finish it, but I also topped it with sugar-free whipped cream. :) Thanks for the recipe!
 
Posted by DJ on May 28, 2013, 01:33 PM EST
WOW, Viki! You really went all out! I love it! Chocolate-Peanut Butter One Minute Muffin with Berries! ... You should've taken a picture. Sounds divine!
 
Posted by Viki on May 28, 2013, 11:21 AM EST
Another home run by DJ! I probably over did this one... I added the dollop of peanut butter as you suggested, and I decorated it with a large dollop of whipped cream along with two large strawberries and a smattering of blue berries. It was a thing of beauty! My husband wanted to take a picture but I couldn't wait any longer. I made it all gone!
 
Posted by DJ on May 24, 2013, 12:50 PM EST
Thanks, Artygirl! I can't imagine what could be happening. Perhaps your microwave is a wildly different strength than mine ... ? I'm really just baffled by the question. The ONLY thing I can think of that's "different" is ... I'm kind of a fussy person. Always have been. I think most people mix their batter directly in the cup, and then nuke the cup. I always mix it in a seperate bowl and mix it well. Then, I use a plastic spatula and scrape it into the cup ... cleanly and evenly. I also grease the cup. I can't imagine either of those things would make a difference, but ... they're the only two things I can think of that take me outside what's normally done ... does that help?
 
Posted by Artygirl on May 24, 2013, 11:33 AM EST
I LOVE your one minute muffins. My only problem is that they always overflow my containers. I tried using a large ramekin, a coffee mug and a custard cup; when I used the mug, the muffin puffed up about 1-1/2" above the top right before the microwave stopped. It went down so it just filled the mug, but the bottom had an area that wasn't quite cooked. How do you get yours to look so even and, well, contained?
 
Posted by DJ on May 19, 2013, 08:19 PM EST
Ok, now you're just being silly!
 
Posted by Jeanette on May 19, 2013, 08:01 PM EST
Oh. My. Laughing hysterically. Hubs said, "what in the world?" CLICK HERE! Now you're officially my TOP LC SITE! Great recipes, and great laughter!!!
 
Posted by DJ on May 19, 2013, 07:44 PM EST
Jeanette, click me!
 
Posted by Jeanette on May 19, 2013, 05:42 PM EST
DJ, you surprise me, not even gonna try??? LOL! It's the TOP CHEF in you! Love. It. I think you should try it. Oh, do you even have the canned type of parmesan cheese? LOL!
 
Posted by DJ on May 19, 2013, 04:47 PM EST
Jeanette ... WOW! That's quite a leap! Even for sweet things?! Hmmmm ... I'm just going to have to trust you on that one. I'm not that daring! ;) Another possible swapperoo would be chia seeds. They are very similar to flax in many ways ... just a thought. Thanks for the love, Jeanette! :)
 
Posted by DJ on May 19, 2013, 04:45 PM EST
KB, the shape and size of the muffin varies based on the mold you use, but I'd say ... go for 350 for 12 minutes and check it. It'll probably take closer to 15, but at 12 ... check it. Should be fully puffed in the center and holding somewhat firm. I hope this helps!
 
Posted by Jeanette on May 19, 2013, 04:32 PM EST
Aubrie, I use the canned parmesan cheese (100% grated parmesan) for flax all the time. And it's less carbs than almond and coconut flours. It really works, even with sweet treats! You will be surprised, and since it's just one serving, it's worth giving it a try... DJ...Awesomeness defined! Woo hoo! BTW, you can add a little cocoa powder and sweetener to cream cheese for a delicious chocolate frosting.
 
Posted by KB on May 17, 2013, 08:20 PM EST
These look divine! So...I threw away my microwave, and although it really ruins the name, have you tried this in the oven? How hot? How long? Thanks!
 
Posted by DJ on May 17, 2013, 02:04 PM EST
Thanks, dgidaho! These are super filling and have good fats. Many people swear by them and eat them daily. I'm still a bit leery of them. I'm afraid to get "hooked" on them, so I just eat them on special occasions. (you know, like breakfast, lunch or dinner!) ;)
 
Posted by DJ on May 17, 2013, 01:58 PM EST
Hi Shawna!

Here ya go: Corn Free, Grain Free, Sodium Free Baking Powder
Alternately, you can make your own!
I hope this helps! :)
 
Posted by dgidaho on May 17, 2013, 12:37 PM EST
Okay, DJ Dude....you did it again! I am currently eating the chocolate muffin with the cream cheese frosting from the cinnamon roll. YUMMMM!!! I began this low-carb journey about two months ago and, while I've never been a sweets-for-breakfast kind of gal, sometimes you simply don't want another omelet! I like the high protein level in this breakfast--it stays with you much longer that way. Decadence at it's finest! Thank you for sharing your experience and knowledge in such an incredibly helpful way!
 
Posted by Shawna on May 17, 2013, 10:50 AM EST
Do you have a source for grain free baking powder? I've not been able to find any without corn starch. I seem to be very sensitive to any grains, especially corn. I'd really appreciate any suggestions!
 
Posted by DJ on May 15, 2013, 01:41 PM EST
Hi there, Aubrie! Coconut flour is super hungry. A little goes a long way. I'd say that rather than the 2 TBSP of each flax and almond, with coconut flour, you could drop it down to just one tbsp of coconut and 1 tbsp of almond flour, and you'd have something a little cakier, than with flax, and a little higher in carbs, but still VERY low and still VERY tasty! I hope this helps! :)
 
Posted by Aubrie on May 15, 2013, 10:57 AM EST
DjFoodie: Do you have any subs for the flaxseed meal? I do not eat flaxseed. Coconut flour and almond meal mixed perhaps? Or all almond meal?