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

One Minute Muffin

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

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One Minute MuffinOne Minute MuffinOne Minute Muffin
Here we have the famous "one minute muffin" or "OMM" or "muffin in a minute" or "MIM", whichever way you happen to tilt. It's little more than a quick batter mixed up in a cup, bowl or microwaveable shape of some kind, and then "nuked" for between 60 and 90 seconds, depending on the strength or power of your particular machinery.

I've known about these quick little delights for years, but didn't own an operational microwave (long story!). Alas, I never actually tried one! Years later, they simply never became a part of any of my own personal routines. Being that I operate a low-carb blog, my website felt incomplete without at least having ONE flavor of the famous OMM. This resulted in the Cheddar Buns; a recipe made from a basic flax batter, blended with cheddar cheese and then nuked. Perfect with a BBQ Pork Slider! I really didn't expect much from the recipe, due simply to the fact that there are easily thousands of variations on the MIM scattered all throughout the low-carb Googlesphere. Shockingly, that simple and basic Cheddar Bun has become one of my bigger recipes!

I, being the humble servant that I am, love to give people more of what they want! Below is a basic formula for the OMM. If you make this, as written, it won't taste like anything and you'll wonder whether or not I've lost my mind. Consider it a blank sheet of paper ... or ... blank sheet of "muffin", as it were. With this basic muffin ratio, you can add or subtract ingredients to make your own creations! Add some sweeteners, pecans, cinnamon, nutmeg and allspice and you have a Pecan Spice OMM! Add some fresh rosemary, goats cheese, walnuts and a few chopped up raisins and you have something really pretty interesting. I'd bet it would be FANTASTIC as a side to a light summer salad!

Point being, this is little more than a start; a beginning to an amazing story ... any story you'd like it to be!

Once upon a time ...

Spin-Off Stories:
Note: This ratio is half flax and half almond flour. I tend to find it's the best flavor and texture combination, but there are those that have no love for flax. In that case, simply use 100% almond flour. Alternately, you can use 100% flax meal, to drop the carbs to almost nothing. Also note that you can use coconut flour.

Baking Note: I am often asked if these can be baked. Yes! This is just a simple batter. You can grease a muffin pan and bake at 350 F for about 12 to 15 minutes, or until golden brown. That's it!

. .
IngredientsCaloriesFatProteinCarbsFiberSA'sNet Carbs
2 tbsp (13g)  golden flaxseed meal (Buy Now) 604.534400
2 tbsp (14g)  almond meal (Buy Now) 807331.501.5
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)  fat (melted butter, olive oil, coconut oil, bacon fat, etc.)33.333.6700000
Totals (of 1 Servings):247.8320.17g12.5g8g5.5g0g2.5g
Per Serving:247.8320.17g12.5g8g5.5g0g2.5g *

Method:

  1. Combine your flax, almond meal, 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 fat/oil/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 cheeses, 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 Patti on Oct 24, 2014, 04:41 PM EST
I just tried these. I did not have almond flour, but had made my own coconut flour and used that. They came out wonderful. Just did the plain original one and ate it with butter. Very filling and great if you cannot have gluten. It was a bit grainy - possibly because of the coconut oil, but I liked it. Hubby (who eats gluten) tried to eat it all..hehe... And he is super fussy. THANKS for sharing.
 
Posted by DJ on Sep 29, 2014, 07:48 PM EST
Hi Tina, I suppose I should try and be more consistent. That said ... there's no clear cut ruling stating that one is different than the other. Often times, they are one in the same. Both are ground almonds. However, in my mind and probably in the mind of other recipe creators ... the "flour" is finer than the meal and made from blanched almonds (the skin has been removed). Meal "may" be a coarser grind and may or may not have little flecks of skin, in it. Again, the terms are often used interchangeably, so ... it's difficult to really pinpoint. You'll see that even my own presentational style and terminology suggests I see no meaningful difference between the two. Now ... all this said, over the years, I have migrated to using a fine grained blanched almond flour, from Honeyville Farms. If you purchase that product, chances are VERY high that 99% of all recipes will work, whether the recipe asks for flour or meal. I hope this helps!
 
Posted by Tina on Sep 29, 2014, 07:37 PM EST
Hi, I have a question. Right before the recipe, you have this: "Note: This ratio is half flax and half almond flour. I tend to find it's the best flavor and texture combination, but there are those that have no love for flax. In that case, simply use 100% almond flour." Then the ingredients call for almond MEAL (not flour, as mentioned above). I'm just starting to explore low carb cooking so I don't know much about this stuff yet, but I do remember reading something a few days ago about the differences between almond meal and almond flour and that they're not always interchangeable. So which one should I use here, meal or flour? Or doesn't it matter for this recipe?
 
Posted by DJ on Sep 24, 2014, 09:26 PM EST
Let us know if you come up with any new taste sensations, Rose. Sounds like you've got some good stuff happening, already!
 
Posted by Rose on Sep 21, 2014, 01:37 AM EST
THANKS! I just did the basic recipe but added a half packet of Abuelita Mexican Style Hot Cocoa with Cinnamon. It turned out perfectly! Had it warm with raw local honey. I am now addicted. Looking forward to experimenting further. :)
 
Posted by DJ on Sep 17, 2014, 06:00 PM EST
Hi Becka, take a look at my plain vanilla OMM to see one based on coconut flour. In that one, you can just omit the almond flour and it'll work fine. That said, you can also use hazelnut meal in place of almond flour. I have found this to be an excellent alternative to almond flour. It's not as pretty looking, but I actually prefer the flavor. If you're allergic to hazelnuts as well ... then you can use SunFlour (flour made from sunflower seeds). When heated, the seeds and seed meal turn a bit green, but the color is completely harmless. I hope this helps! :)
 
Posted by Becka Wheeler on Sep 17, 2014, 05:36 PM EST
This sounds awesome, however, I'm allergic to almonds. How much coconut flour would you use to substitute?
 
Posted by DJ on Sep 03, 2014, 09:43 PM EST
It's true, sdm ... Einkorn does have gluten, but ... a very different kind of gluten than is in most of today's products. Different enough that I've been open to the idea of trying it (even though, I still haven't).
 
Posted by sdm on Aug 31, 2014, 10:54 AM EST
Ein Korn still has some gluten in it though if you want a grain free omm.
 
Posted by DJ on Aug 23, 2014, 08:05 PM EST
Interesting, Mel! I still haven't pulled the trigger on trying Einkorn. It's only a matter of time ... ;) I'm glad you enjoyed it!
 
Posted by Mel on Aug 22, 2014, 04:29 AM EST
Hey ya, just wanted to let u know I used einkorn flour instead of the almond...was lovely :-) next time will try hazelnut flour
 
Posted by DJ on Aug 21, 2014, 07:53 PM EST
Hi Dana, for 6 muffins, I'd probably multiply this by 4, rather than 6. They're pretty substantial. Regarding a loaf pan ... not really. They don't rise quite right. If the pan is too tall and narrow, the bread doesn't have enough internal structure to support its own weight. It will fall. You can use muffin pans, which are smaller, or something like a cake pan and make something no taller than about an inch. Then, you can split it from the sides. I do this kind of thing quite a bit, but ... as a full, tall loaf ... it won't work. I hope this helps! :)
 
Posted by Dana on Aug 18, 2014, 02:31 PM EST
I have a question. I love these, but wanted to make them in the oven and am wondering would I just multiply the recipe by 6(like for a muffin tin)?? Also, could it be done in a loaf pan and sliced for single serve...since I can't seem to find my muffin pan anywhere lol?
 
Posted by DJ on Aug 15, 2014, 06:05 PM EST
You make it sound so good, Marjorie! I should just do it!
 
Posted by Marjorie on Aug 11, 2014, 07:05 PM EST
DJ, i added cinnamon and vanilla to the batter and sprinkled cinnamon & a bit of xylitol on top. When it came out of the oven, spread butter on top, which mixed with the cinnamon, so to be honest, I was enjoying the buttery cinnamon & not really paying attention to the muffin. Obviously, it was delicious because it disappeared quickly.
 
Posted by DJ on Aug 08, 2014, 06:33 PM EST
Wow, Marjorie! How did it turn out with pure almond flour? In my mind, it's a bit more like a scone. Delicious, I'm sure ... but a very different texture. I'm curious to know what it was like. Do tell!
 
Posted by Marjorie on Aug 07, 2014, 09:27 AM EST
Perfect! I was hungry for a sweet breakfast. OMM to the rescue. My grinder (for the flax) decided to kick the bucket this morning, so I opted for all almond flour. I added cinnamon, vanilla and a bit of xylitol, baked for 13 min in the toaster oven. Yum, yum, yum!!! Thank you for sharing such tasty recipes, and low carb, too.
 
Posted by DJ on Jul 16, 2014, 05:36 PM EST
Hi Kathleen. This recipe doesn't even have coconut flour in it. Which recipe did you try? Ultimately, though ... if you don't follow the recipe, then accidents can happen. If you can tell me which recipe you tinkered with and what you did, specifically ... I may be more able to troubleshoot for you. Sorry you didn't enjoy the outcome! :/
 
Posted by Kathleen on Jul 16, 2014, 02:15 PM EST
I tried using Flaxseed Meal only instead of both coconut and flaxseed and my muffin looks nothing like the nice brown one in your picture..It looks likes a microwave egg souffle with specks of flaxseed all over. haha ... What went wrong???? Help!!
 
Posted by DJ on Jul 14, 2014, 01:16 PM EST
Interesting, MamaKay. Thanks for the input!
 
Posted by DJ on Jul 14, 2014, 01:14 PM EST
Hi Kaegan, take a look at the Vanilla OMM and you'll see. I hope this helps! :)
 
Posted by kaegan on Jul 12, 2014, 12:18 PM EST
Hi! How can I replace the almond flour with coconut flour for this recipe? Thank you!
 
Posted by MamaKay on Jul 12, 2014, 10:19 AM EST
normally in high altitude cooking one has to add approx. 1 tablespoon more flour, though this would be too much for this small batch. Try adding an additional teaspoon of flax meal. This should be enough to offset the altitude challenge. Good Luck!
 
Posted by DJ on Jun 12, 2014, 02:34 PM EST
Hi Debbie, I honestly don't know what you could do. I used to live in Vail, CO ... a much higher altitude than Denver. There, I don't recall making any major changes to recipes, short of boiling water being a bit weird in regards to pasta. I think you'll be fine with this recipe, as is. At the very least, they're all small portions, so an experiment that goes awry isn't going to be disastrous, anyway. I say ... give it a shot, I'm sure it'll be fine! :D
 
Posted by Debbie on Jun 12, 2014, 11:50 AM EST
Hi, I live in Denver. Do I need to make any high altitude adjustments to this recipe? Thank you!!
 
Posted by DJ on Apr 01, 2014, 04:38 PM EST
Hi Jamie, I've had tremendous luck with chia eggs. I suggest Google'ing it, but in essence, for every egg in these recipes, substitute 1 tbsp ground chia seeds and 3 tbsp of some kind of liquid (water, almond milk, fruit juice, etc.). I hope this helps! :)
 
Posted by Jamie on Apr 01, 2014, 09:24 AM EST
Allergic to eggs - what can I substitute ?
 
Posted by DJ on Mar 09, 2014, 06:47 PM EST
Hi Lisa and Zosia. First of all, I'm sorry, Zosia, for missing your question. I try and answer them when/if I see them, but some of the time, they get overlooked. In any event, ... YES! I've made these with chia eggs many many times and they work quite well! The end result is slightly smaller, with a texture a bit reminiscent of a buckwheat pancake. They somehow seem extra moist on the inside, but I actually really like it! It's different, but equally tasty. I always bake mine, but when I do make them ... I alternate eggs and chia eggs, based on the number of eggs in the fridge or whether or not I've got any ground chia lying around. The point being ... I have no favorite between the two. Both are EGGS-CELLENT! :)
 
Posted by Lisa on Mar 09, 2014, 06:22 PM EST
Has anyone tried this using powdered egg or as Zosia asked, flax-seed egg. My hubby will be an a smaremote island in Alaska for 6 months working 6 days a week. He will not have a lot of access to fresh food and produce. We are looking for ways to help him maintain his blood sugars. He loves this recipe and it is perfect for him.
 
Posted by Zosia on Dec 23, 2013, 08:31 AM EST
Has anyone had any luck making this OMM without an egg and using instead a "flax-egg" or "chia-egg"? Thanks!
 
Posted by DJ on Jul 05, 2013, 04:56 PM EST
Hi Nikki. Thank you so much for sharing all your little tweaks! I have no doubt that they are tasty improvements, either! I am curious to know if you have an aversion to flax, or did your experiements just take you in that direction? In any event ... thank you for sharing!
 
Posted by Nikki on Jul 03, 2013, 12:18 PM EST
I have been playing with this receipe a lot lately. I have found a good bread alternative to this receipe with just a couple of ingredient switches. To get rid of the eggy look and feel use 14 grams of coconut flour instead of almond flour and cut down on the butter a bit to make it drier and I omit the flax all together . For a sweeter variation I add a little sweetmer and vanilla with 7 grams of coconut oil and 20 grams of butter for the moist then to kick it up a bit I put 1|2 cup of hood carb balance milk and a little sweetner and vanilla and pour over my cake and whip up 2 tbl of whipping cream with sweetener and a little almond extract and put on top with a little sliced almonds....it is so yummy. Thanks again for the starter receipe I would never of thought of it. Oh I figured the number for just the cake/bread with the coconut flour and it comes to 4.9 grams carbs and the milk cake version is about 7 grams.
 
Posted by DJ on Jun 21, 2013, 02:19 PM EST
Nikki, good tip! That is a common one, actually. Many people do use the sugar-free syrups as flavorings. I know I've used them! (just had some chia pudding with banana sugar-free syrup, just this morning!)
 
Posted by Nikki on Jun 21, 2013, 10:00 AM EST
Only variation I would add is about 1 tbl of some liquid. I tried with sf salted caramel and it was so yummy and fluffy. Thanks for the ideas!
 
Posted by Unknown on Jun 06, 2013, 08:38 AM EST
In love with this recipe!
 
Posted by DJ on Jun 03, 2013, 01:44 PM EST
Hi ArtyGirl! I think you posted it on the chocolate OMM's, but ... glad to see you figured it out! Your comment made me question the recipe. So, I made another one ... worked just fine! I'm glad the issue has been resolved, for both our sakes. Thank you for checking in!
 
Posted by Artygirl on May 30, 2013, 01:18 PM EST
I can't find my post from last week about my OMMs overflowing the containers -- after you replied I did a few experiments and realized that it's my microwave -- it's microwave and convection together. I made a chocolate OMM last night and cooked it at 80% -- it came out great. Thanks for your help and your wonderful recipes!