Plain ol' Vanilla OMM

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

Ahhh ... the One Minute Muffin (OMM) or Muffin in a Minute (MIM) ... plain.

It seems that no matter what is presented, there's always someone that can't do this, can't do this, isn't able to absorb that, just wants it plain, etc. This is fine, common and I love being able to present options and alternatives! One of the bigger issues related to many OMM varieties is the prevalence of "flax", even as many others seek it out and love it! Flax does have a stronger flavor and is quite high in fiber. It tends to give a deeper "earthiness" to the muffins, a darker color and tends to hide more delicate flavors like ... vanilla.

So! This recipe is on the lighter, more cakier side! It's using softer, finer ingredients with an overall more synergistic yum, resulting in a light and mellow OMM!

Note: The protein powder and almond meal are unnecessary, frankly. If you were to use STRICTLY coconut flour for this, completely omitting (not replacing!) those two ingredients, you'll still have a very nice little OMM, albeit one with a slightly greater coconut flavor. What I like about this personal blend is that it mellows the coconut flavor and allows a little more of the vanilla to shine through. I also personally like the extra little boost of protein, but ... that's just me.

This recipe is a GREAT starting point for adding your own spins and flavors, too! Throw some blueberries into the batter, for example! Slather some butter on it!

It's a blank slate, but a nice tasty and soft one. Plain 'ol vanilla ...

. .
Ingredients	Calories	Fat	Protein	Carbs	Fiber	SA's	Net Carbs
1 tbsp (7g) coconut flour (Buy Now)	31	.75	1.75	4.5	3	0	1.5
1 tbsp (7g) almond meal (Buy Now)	40	3.5	1.5	1.5	.75	0	0.75
1 tbsp (7g) vanilla zero carb whey protein (Buy Now)	25	0	6.5	0	0	0	0
1 tbsp (15g) 'Swerve' or other sugar replacement (Buy Now)	0	0	0	15	0	15	0
1/2 tsp (2g) baking powder (Buy Now)	2.5	0	0	.5	0	0	0.5
1 dash (0g) salt	0	0	0	0	0	0	0
1 large (50g) whole egg	71.5	5	6.5	.5	0	0	0.5
1 tsp (4.67g) fresh whole butter, melted	33.33	3.67	0	0	0	0	0
1/2 tsp (2g) vanilla extract	5.77	0	0	.25	0	0	0.25
Totals (of 1 Servings):	209.1	12.92g	16.25g	22.25g	3.75g	15g	3.5g
Per Serving:	209.1	12.92g	16.25g	22.25g	3.75g	15g	3.5g *

Method:

In a wide mouthed coffee mug, combine your coconut flour, almond meal, protein powder, sugar replacement, baking powder and salt. (or other microwaveable safe mold, of some kind. (I like to grease my mug first, but I don't think it's necessary))

Mix in your egg, melted butter and vanilla.

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.)

Eat and enjoy!

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

Comments
Instead of butter, I added a tbsp of orange infused olive oil to the cake. I recently went on a spending spree at one of the new olive oil stores that are popping up everywhere. I did a glaze with swerve confectioners and orange infused olive oil, plus a little water. So good. Bonnie 3/27/2017 Reply ---Reply posted by DJ on 4/7/2017 Sounds delicious! :-)
Something is off in the macros in your nutrition info. I'm pretty sure the 15 carbs for the Swerve should be 1.5. Math is my worst subject but I'm reasonably sure you can't subtract 3.75 carbs of fiber from 22.25 carbs and get 3.5 net. :) Emma 9/2/2016 Reply
Hi DJ! I just wanted to thank you for another great recipe! Wow! This baked up huge! I used a 2 cup Pyrex glass food storage bowl... And I added 1T peanut butter and some SF choc chips... Then split it and slathered in some PB frosting left over from Carolyn Ketchum's PB Texas sheet cake I made for a party on Friday... You are a LC rock star! ?????????????? Nancy 8/15/2016 Reply ---Reply posted by Nancy on 8/15/2016 P.S. My 3 year old granddaughter helped me put it all together. It was fun! She would stick her finger in each dry ingredient and taste it, even though I told her she may not like it (but said she did, especially the coconut flour and Swerve!), then she refused to taste the finished product! Ah, life...????
I just made this and it's so yummy!!!! Can't wait to make this again!!!! Thanks!!! Krystle 6/19/2016 Reply
Thanks so much for reply  Michelle 1/4/2016 Reply
Thanks so much for reply Michelle 1/4/2016 Reply
What is whey protein + what can I use to replace it, and or is it banting friendly? Thanks Michelle 11/26/2015 Reply ---Reply posted by DJ on 11/29/2015 Hi Michelle, it's protein made from whey (a dairy product). I might suggest Google'ing it to learn all about it! You don't really need it, in this recipe. You can leave it out, although I like the flavor and the little extra bit of bulk it provides. Yes, I believe it's banting friendly, but be aware that there IS such a thing as too much protein. Granted, it's a lot, but if you're already enjoying copious amounts of meat, then ... there's no reason to add MORE protein. It can eventually backfire. I hope this helps! :-)
Hi DJ (noticing new comment form) I used a couple of heavy shakes of cinnamon and then cut it into two hockey pucks for some French Toast. Quite tasty and the first I French Toast I've had in a year. Thanks for this easy and flexible recipe. Congrats on the success of your new cookbook too. Steve 8/21/2015 Reply ---Reply posted by DJ on 8/23/2015 Tear 'em up, or cut them into cubes and use them for a bread pudding. Excellent! Thank you for the kind words! :)
Hi DJ :) Just tried this muffin tonight and it was amazing! I added blueberries and cinnamon and then topped it with sugar free maple syrup. Just was wondering if you had a recipe that would allow me to bake a dozen in a muffin tin? I would love to make these on the weekend and have them all week to eat for a quick breakfast! Thank you for the fantastic recipes! -85 pounds since May 15 2014 :) Couldnt have done it without your recipes and support! Thank you!! Sarah 3/7/2015 Reply ---Reply posted by DJ on 3/9/2015 Hi Sarah. YAY!! I'm glad you enjoyed it! I don't have a specific recipe, so much as I just multiply the recipe by 4 to fill 6 standard (small) muffin cups. If you wanted to do a dozen standard muffins, I'd suggest multiplying this recipe by 8 ... and that should do it! 350F for about 15 minutes ... or until puffy and golden. I hope this helps! :)
Hi DJ! Just wanted to say thanks again for this awesome recipe. I just use coconut flour, increased the butter as you noted and added sugar free chocolate buttons. This totally satisfied my craving for chocolate chip cookies, it was quick, warm and yummy. Thanks again for keeping me on the low carb wagon! K 3/7/2015 Reply ---Reply posted by DJ on 3/7/2015 Sure thing, K! Just a word of caution ... hopefully you're already all over this, but it's fairly common for sugar-free chocolate to be made with maltitol. This is near as bad as sugar and can cause some gastric issues. Try looking for some erythritol based chocolate. If you already are ... YAY!! In large part, this note is here for people that read this comment in the future. Thank you for the kind words! :)
I have made a few different versions of these OMM. This one seemed to be quite dry and I had to slather each bite with cream cheese to chew it and swallow it. It must be the dryness of the coconut flour that socks up all the moisture. The recipe that I like the best has almond milk and less coconut flour compared to more almond flour. It also uses more butter. Does a anyone else have this issue? I doubled the recipe but this shouldn't have made any difference should it? Glenda 3/5/2015 Reply ---Reply posted by DJ on 3/5/2015 Hi Glenda, a bit of an odd response on my part ... This is the first I've ever heard of this particular recipe being "dry". I've seen that on the chocolate one, many times (and agree), but never on this one. Interestingly, however ... I've got this one memorized and make it regularly ... like once a week, at least, but typically in the form of a baked muffin or cake, with other goodies thrown in. The major difference is, when I make it, I use 1 TABLESPOON of melted butter, not 1 teaspoon. So, I'm assuming it's either a typo in the recipe ... or I just started tripling the melted butter without realizing it ... In any event, try it with 1 tbsp. of melted butter. That's how I personally make it and I love it. Doubling it shouldn't matter ... Now, I need to go ponder where the disconnect may have been ... this is a fully loved recipe ... Hmmmm ...
Hello! I am a huge fan of these muffins. I have been on Atkins since July and have been looking for an alternative to the Atkins meal bars (which are expensive and have a lot of "stuff" in them). I put together little dry ingredient packs at the beginning of the week with everything to make the Cinnamon Roll OMMs. I love adding sugar free chocolate chips! I also make a large batch of the frosting ahead of time which saves me time in the mornings. I love lemon and was wondering if you had ever tried a lemon cake/muffin variation with some sort of sugar free glaze? I love your recipes and have tried several in the last few weeks. Thanks! Brooke A 2/22/2015 Reply ---Reply posted by DJ on 2/22/2015 Whoops! Typo! Glad you caught that! Whew! ---Reply posted by Brooke A on 2/22/2015 Yum! I just made the lemon muffin and it was perfect and so delicious. Thanks so much! P.S. I used 1/4 tsp of baking soda instead of 1/4 cup since that much would've been yucky :) ---Reply posted by DJ on 2/22/2015 I'm sure I have at some point. You could use this very recipe. Just use baking soda instead of powder. Use a scant 1/4 cup of baking soda. Use about 1/4 tsp of fresh lemon zest and about 1 tsp of fresh lemon juice. Make the same icing as on the cinnamon roll OMM and you're in business! :)
This is a favorite of mine. When my sweeth tooth roars it's head, I whip one of these up and make a "frosting" with melted butter, cocoa powder and powdered swerve. I've had one with butter and SF maple syrup for breakfast. Next I plan on adding PB to the mix and topping it with SF jelly. Thank you! Jenelle 1/23/2015 Reply ---Reply posted by DJ on 2/6/2015 A chia egg is an egg alternative in baked goods. Typically, it's 1 tbsp. of ground chia seeds and 3 tbsp. of liquid (almond milk, chicken stock, coconut milk, fruit juice, water, etc.). This can be used in place of eggs in many baked goods, especially quick breads like this. It results in a slightly different taste and texture, but not a negative change, at all. I tend to alternate between the two, typically based on which I happen to have more off ... chia or eggs! Based on my comment, I must have been running low on eggs, that night! ;) ---Reply posted by Betsy on 2/6/2015 I meant chia egg. ---Reply posted by Betsy on 2/6/2015 DJ- What do you mean by a "Chip egg"? I have chia seeds but I've never heard of a chia egg. ---Reply posted by Jenelle on 1/23/2015 That sounds delicious! I'll have to look into hazelnut flour a little more. I've never used it before! ---Reply posted by DJ on 1/23/2015 I LITERALLY just ate one (one nice big one, in a Texas sized muffin pan). I used hazelnut flour for the almond and a chia egg, in place of the egg, but the rest was still the same. Baked it up at 350 F for about 25 minutes. Delicious! Slathered with butter and some sugar-free blueberry jam. Really hit the spot. I love this recipe! :)
Curious if you could use Torani sugar free syrups for flavoring these. Has anyone tried? Would you be able to make this in a loaf pan? If so would the recipe be doubled or tripled. Finally would it be ok to make this in a mini muffin pan then freeze? Gina 12/21/2014 Reply
This looks like it might be very good but kind of carby to me. I could probably tweak it down tho. :D Marci 12/2/2014 Reply
Mary, I used this recipe for pancakes all the time. I lovingly refer to it as my "Mega Batter"! I'm glad I'm not alone!<br /><br /> Felicia, sounds divine! :) DJ 11/23/2014 Reply
I experimented........ Omitted the whey powder and vanilla. Added 1/2tsp almond extract, one drop of ezsweets and a few drops of liquid stevia (along with the tbsp of erithrytol). It's like a cakey version of a rainbow cookie. So good. Just ordered Capella drops to flavor the muffin in other ways. Such a great recipe. Thanks! Felicia 11/18/2014 Reply
This made wonderful pancakes. Topped mine with butter, crumbled bacon and S. F. maple syrup. Yum! Mary 10/26/2014 Reply
Tamara, if you nail an awesome coffee cake ... please let us know! :) DJ 10/13/2014 Reply
THANK YOU!!! I have been reading about your OMM for about a year and FINALLY tried it this morning. It is amazing. I am already planning for my coffee cake version! Tamara 10/12/2014 Reply
Patty, I’m glad you enjoyed it! I have no doubt this would work without sweetener and a plain, unsweetened protein powder. It would also toast up quite nicely! (different texture than toast, but a nice toasty taste and appearance would happen). I’m sure it would be delicious, but … I will confess to being a bit finicky about coconut flour in savory recipes. I LOVE coconut flour, but in savory recipes, it just stands out too much and it’s all I can taste, unless it’s a tiny percentage of a blend. I haven’t tried it in this. Being only about 25% of the total … it might just work. It’s certainly worth a shot. If you do it, please report back! DJ 10/10/2014 Reply
Sorry, but I was looking at the Grams od carbs...and how are there 15 g of carbs in 1 TBSp of swerve :) Threw me off for a minute :) unknown 10/9/2014 Reply ---Reply posted by Maureen on 1/6/2015 There are 15 grams of fiber, not carbs. Hope that helps!
Just made this with just the coconut flour in a plastic mold thingy that looks like a slice of bread. Slathered it with grass fed butter, cut it in half and made a sandwich of it with natural peanut butter. It was amazing! SO yummy! So nice to have a sandwich again. Has anyone tried to toast this? Would love to make a savory version and try using it for a BLT. Patty 10/7/2014 Reply
Hi Cindy, yep! We've all got our little routines. I know a lot of people make a big batch of the dry ingredients and just scoop it up, toss in the wet and nuke away! My own personal approach is ... Those ingredients are in little containers that just live on my counter-top and the recipe is committed to memory. I just scoop, toss my "fixins" in there and bake. Easy-peasy! Thanks for the thoughts! DJ 10/6/2014 Reply
Hi, I LOVE this OMM but found pulling all the ingredients out took more time than I was prepared to spend in the morning. So, while I had everything there on the counter I decided to make a whole work-week's worth of OMM's at once! I got 4 small plastic containers with lids and put all the dry ingredients in each one. Now all I have to do is beat my egg, add the butter & vanilla extract (or any other extract flavor I may choose) in my large mouthed coffee cup and pour all of my pre-filled container into it and wallah, prep also down to under a minute! Cindy 10/6/2014 Reply
Unknown ... are you using baking soda, or baking POWDER? The recipe calls for baking POWDER. They're different. Both contain sodium bicarbonate (baking soda), but the powder has a powdered acid mixed in, which reacts with the baking soda and gives it "lift". If you're using straight baking soda, then ... you'd actually want less than you're using, but would also need to add the missing acid, in the form of cream of tartar, or ... something like lemon juice, or a bit of white vinegar. The best bet, however ... is to just use baking powder. I hope this is relevant to your question. Let me know! DJ 9/14/2014 Reply
I've had made them twice and they have come out tasting very baking soday...I used 1/2 tsp first time and 1/4 tsp the last time. Any recommendations? unknown 9/12/2014 Reply
I do my OMM with 2 tbsp g. almonds, 1 egg, 1/2 tsp baking powder, 2 tsp splenda, a splash of coconut milk and whatever flavouring i am using like unsweetened chocolate powder or lemon zest, or coffee and walnut etc. I microwave it, then top with a splash of double cream YUM !!! Hilary 9/11/2014 Reply
Hi Diane, no. Coconut flour works quite a bit differently than the other two. I'd maybe add a teaspoon extra and just leave the other two out. It should work. It won't be as big and will have a different texture, but it'll still work. I hope this helps! DJ 8/21/2014 Reply
So, would you use 3 tblsp coconut flour if you leave out the whey protein and almond meal? Diane 8/15/2014 Reply
K, I OFTEN use this to make pancakes and top it with strawberries ... it's DELICIOUS! DJ 8/15/2014 Reply
I had this for breakfast along with a schmear of sugar free cherry preserves and....yum! I must say, eventually I'll be trying this with strawberries and whipped cream. It's a dream base for strawberry shortcake! K 8/9/2014 Reply
Perfect, Unknown! This is such a great base for so many things, as well. I use it for pancakes most of the time. But, you can fold all kinds of great things, or flavorings, or ... whatever into it and completely change it around, and it'll still work! :) DJ 8/2/2014 Reply
Genius, I was totally craving something sweet, I am glad I found this recipe! The fam had Friendly's and I wanted to stay low carb - much easier to do finding things like this! unknown 8/1/2014 Reply
Hi Sheri, yay! I'm glad you liked it! I'd suggest picking up some protein powder, though. It'll add a new dimension to this, as well as some other baked treats. This matter also makes a mean pancake! In general, there are many other recipes that use the protein powder within them, so ... I sincerely doubt it'll go to waste, if you enjoy baking. I hope this helps! :) DJ 8/1/2014 Reply
I'm new to having to bake with these type of ingredients but I made this last night (left out the protein powder & salt) My husband ate it and said it isn't my homemade chocolate cake but he could eat it every night :) I topped it with a few chopped up cherries and homemade whipped cream! Thank you for bringing dessert back into our home!!! I use to bake daily and missed it Sheri 7/31/2014 Reply
Kitty, yep! I like the almond meal, too. It’s largely just “filler” and texture, as you’d said. It doesn’t do much for the structure of the muffins, though. This is where some of the other “flours” come into play. <br /><br /> Sara, it depends on the size of your muffin tin. A typical muffin tin … I’d suggest splitting the batter into two tins. You’ll get two small muffins. My fear is that it’s too much for a single standard muffin pan. If you have a large ramekin, that may be a better approach. For a while, I would multiply the recipe by 4 and split it into 6 muffin tins. That worked well. Lately, I’ve been pouring it into a round cake pan and simply cutting out wedges, though. I hope that helps you with the sizing concepts … <br /><br /> Jenn, my suggestion would be to look at some of the other One Minute Muffin recipes I have on the site. Not all of them contain coconut flour. DJ 7/19/2014 Reply
I'm allergic to coconut, what would you recommend as a substitute? This looks so good! Jenn 7/18/2014 Reply
I am just now starting the low-carb program. I would like to make a few of these at one time, probably in the oven. Is this too much for a regular muffin tin? Do you use a ramekin instead? Thanks! Sara 7/18/2014 Reply
Personally, I love the Almond Meal in them. I find it gives them an almost "Sweet Cornbread" texture! Kitty 7/18/2014 Reply
Vickie, yep! These will rise and fill any space you give it. If it's a bowl ... it will rise in the bowl. If it's a cup ... it will rise in a cup. I'm glad you enjoyed it. The chocolate pudding sounds like a nice addition ... a PERFECT little recipe for your Mom, I'm sure! :) DJ 7/14/2014 Reply
I did not realize this would be as tall as the coffee cup. I just took it out of the cup and cut it in half to make 2 small muffins to share. I then spread some sugar free avocado chocolate pudding I had in the refrigerator on both muffins.They were so delicious! I can't wait to make these for my mom who has type 2 diabetes. Thank you for this easy and healthy recipe! Vickie 7/13/2014 Reply
Hi Laura, sorry about the delay. I’m going through some older comments now. Normally I try and keep up on them, but a batch from a few weeks ago got lost in the shuffle. In any event, I’m glad you like it! Good to know it makes a good waffle, as well! One thought regarding the flax issue … I’m personally transitioning my personal habits and have found that replacing ground flax in recipes with ground chia seeds works to fantastic results! The final product is softer, moister and cakier, which is generally a good thing. That said … for the heartier style bready things … it can be a negative, in that it does create something more delicate. I do suggest trying this, though, for recipes that sound appealing, but contain flax. Just sub ground chia seeds and I think you’ll be very happy! :) DJ 6/4/2014 Reply
Thank you for sharing this recipe. I am not a fan of flax meal so I was excited to see a recipe for an OMM without it. I have made this recipe a dozen times and just love it. I've made it in the mug, a mini silicon muffin pan, pancakes and this morning tried it in my waffle iron - every time it was delicious. I'm going to try baking in the oven next time- I know it will just make it even better! Laura 5/17/2014 Reply
Hi Renata, I actually prefer them baked. 350 F for about 13 to 15 minutes (or golden). Alternately, for larger loaves/cakes ... 350 F for 24 to 28 minutes. I hope this helps! :) DJ 4/29/2014 Reply
I have a question. I do not use microwave. Can this be bake in the oven and if yes for how long? Renata 4/29/2014 Reply
Hi Uknown, no it's not really required. Add a touch more sweetener and vanilla and you should be ok. It makes a great pancake batter, too! :) DJ 4/5/2014 Reply
I have everything but the whey protein - do I NEED that? Anything I can substitute for it? unknown 4/5/2014 Reply
Sharon, I think a lot of people do that. I know in my case, I just have all the ingredients sitting in the same spot. I just reach in, grab them in one move, grab my little scooper and .... whip it up! Takes literally seconds! :D DJ 3/16/2014 Reply
Delicious! I put all the dry ingredients in several ziplock bags and keep tephem on hand so I can add the wet stuff and gave these fine in a flash" Sharon 3/16/2014 Reply
Also look at the Fauxcaccia recipe! That's a great savory versatile bread! DJ 2/16/2014 Reply
Oh Thank You so very much for this recipe! I have been trying to find a recipe for a bread that is very versatile and this is perfect! unknown 2/15/2014 Reply
Yes, I'm finding that this is also my favorite OMM. I've actually taken it in several different directions. The base is SUPER versatile! Lately, I've been using it for blueberry pancakes! :D DJ 2/13/2014 Reply
Just made this OMM and am using it as a *ase for my LC trifle. It's setting up now and can hardly wait. it's a dessert from my childhood. Vi 2/13/2014 Reply
I've made a few of your OMMs but this one is by far my favorite!!!!! I made it last night and made a "chocolate icing" for the top. OHHHH it was SO GOOD! Just like white cake. I'm trying it this morning with a sort of cinnamon crunch on top. We'll see how that goes. Lisa Russ Hiatt 2/13/2014 Reply
Thanks for this quick and easy recipe. The texture and flavor was lovely and I slathered it with my LC cinnamon spread and thoroughly enjoyed it with my coffee. Vi 2/10/2014 Reply
I'm glad you enjoyed it ... um .... Wilma! ;) DJ 2/3/2014 Reply
Made this tonight, day 13 of induction. It was delicious and JUST what we needed!!! Thanks George! Karen 2/3/2014 Reply
I can't wait to try this! unknown 9/24/2013 Reply
DJ, I have been making these everyday for the past week. My kids love them, and i love being able to make them a healthy protein and fat packed desert! I have been experimenting with different capella flavor concentrate drops. Tonight my youngest had a sugar cookie OMM, my oldest had a peanutbutter with chocolate chip OMM, and I just finished a french toast flavored OMM! Tomorrow we are trying out apple pie and cinnamon coffee cake. This recipe is nothing short of brilliant! Can not wait to dazzle my diabetic friends and family who often are not able to undulge in such treats. Thank you! unknown 9/10/2013 Reply

Comments

Instead of butter, I added a tbsp of orange infused olive oil to the cake. I recently went on a spending spree at one of the new olive oil stores that are popping up everywhere. I did a glaze with swerve confectioners and orange infused olive oil, plus a little water. So good.

Bonnie 3/27/2017

---Reply posted by DJ on 4/7/2017
Sounds delicious! :-)

Something is off in the macros in your nutrition info. I'm pretty sure the 15 carbs for the Swerve should be 1.5. Math is my worst subject but I'm reasonably sure you can't subtract 3.75 carbs of fiber from 22.25 carbs and get 3.5 net. :)

Emma 9/2/2016

Hi DJ! I just wanted to thank you for another great recipe! Wow! This baked up huge! I used a 2 cup Pyrex glass food storage bowl... And I added 1T peanut butter and some SF choc chips... Then split it and slathered in some PB frosting left over from Carolyn Ketchum's PB Texas sheet cake I made for a party on Friday... You are a LC rock star! ??????????????

Nancy 8/15/2016

---Reply posted by Nancy on 8/15/2016
P.S. My 3 year old granddaughter helped me put it all together. It was fun! She would stick her finger in each dry ingredient and taste it, even though I told her she may not like it (but said she did, especially the coconut flour and Swerve!), then she refused to taste the finished product! Ah, life...????

I just made this and it's so yummy!!!! Can't wait to make this again!!!! Thanks!!!

Krystle 6/19/2016

Thanks so much for reply 

Michelle 1/4/2016

Thanks so much for reply

Michelle 1/4/2016

What is whey protein + what can I use to replace it, and or is it banting friendly? Thanks

Michelle 11/26/2015

---Reply posted by DJ on 11/29/2015
Hi Michelle, it's protein made from whey (a dairy product). I might suggest Google'ing it to learn all about it! You don't really need it, in this recipe. You can leave it out, although I like the flavor and the little extra bit of bulk it provides. Yes, I believe it's banting friendly, but be aware that there IS such a thing as too much protein. Granted, it's a lot, but if you're already enjoying copious amounts of meat, then ... there's no reason to add MORE protein. It can eventually backfire. I hope this helps! :-)

Hi DJ (noticing new comment form)

I used a couple of heavy shakes of cinnamon and then cut it into two hockey pucks for some French Toast. Quite tasty and the first I French Toast I've had in a year. Thanks for this easy and flexible recipe.

Congrats on the success of your new cookbook too.

Steve 8/21/2015

---Reply posted by DJ on 8/23/2015
Tear 'em up, or cut them into cubes and use them for a bread pudding. Excellent! Thank you for the kind words! :)

Hi DJ :)

Just tried this muffin tonight and it was amazing! I added blueberries and cinnamon and then topped it with sugar free maple syrup. Just was wondering if you had a recipe that would allow me to bake a dozen in a muffin tin? I would love to make these on the weekend and have them all week to eat for a quick breakfast! Thank you for the fantastic recipes! -85 pounds since May 15 2014 :) Couldnt have done it without your recipes and support! Thank you!!

Sarah 3/7/2015

---Reply posted by DJ on 3/9/2015
Hi Sarah. YAY!! I'm glad you enjoyed it! I don't have a specific recipe, so much as I just multiply the recipe by 4 to fill 6 standard (small) muffin cups. If you wanted to do a dozen standard muffins, I'd suggest multiplying this recipe by 8 ... and that should do it! 350F for about 15 minutes ... or until puffy and golden. I hope this helps! :)

Hi DJ!

Just wanted to say thanks again for this awesome recipe. I just use coconut flour, increased the butter as you noted and added sugar free chocolate buttons. This totally satisfied my craving for chocolate chip cookies, it was quick, warm and yummy. Thanks again for keeping me on the low carb wagon!

K 3/7/2015

---Reply posted by DJ on 3/7/2015
Sure thing, K! Just a word of caution ... hopefully you're already all over this, but it's fairly common for sugar-free chocolate to be made with maltitol. This is near as bad as sugar and can cause some gastric issues. Try looking for some erythritol based chocolate. If you already are ... YAY!! In large part, this note is here for people that read this comment in the future. Thank you for the kind words! :)

I have made a few different versions of these OMM. This one seemed to be quite dry and I had to slather each bite with cream cheese to chew it and swallow it. It must be the dryness of the coconut flour that socks up all the moisture. The recipe that I like the best has almond milk and less coconut flour compared to more almond flour. It also uses more butter. Does a anyone else have this issue? I doubled the recipe but this shouldn't have made any difference should it?

Glenda 3/5/2015

---Reply posted by DJ on 3/5/2015
Hi Glenda, a bit of an odd response on my part ... This is the first I've ever heard of this particular recipe being "dry". I've seen that on the chocolate one, many times (and agree), but never on this one. Interestingly, however ... I've got this one memorized and make it regularly ... like once a week, at least, but typically in the form of a baked muffin or cake, with other goodies thrown in. The major difference is, when I make it, I use 1 TABLESPOON of melted butter, not 1 teaspoon. So, I'm assuming it's either a typo in the recipe ... or I just started tripling the melted butter without realizing it ... In any event, try it with 1 tbsp. of melted butter. That's how I personally make it and I love it. Doubling it shouldn't matter ... Now, I need to go ponder where the disconnect may have been ... this is a fully loved recipe ... Hmmmm ...

Hello! I am a huge fan of these muffins. I have been on Atkins since July and have been looking for an alternative to the Atkins meal bars (which are expensive and have a lot of "stuff" in them). I put together little dry ingredient packs at the beginning of the week with everything to make the Cinnamon Roll OMMs. I love adding sugar free chocolate chips! I also make a large batch of the frosting ahead of time which saves me time in the mornings. I love lemon and was wondering if you had ever tried a lemon cake/muffin variation with some sort of sugar free glaze? I love your recipes and have tried several in the last few weeks. Thanks!

Brooke A 2/22/2015

---Reply posted by DJ on 2/22/2015
Whoops! Typo! Glad you caught that! Whew!
---Reply posted by Brooke A on 2/22/2015
Yum! I just made the lemon muffin and it was perfect and so delicious. Thanks so much!
P.S. I used 1/4 tsp of baking soda instead of 1/4 cup since that much would've been yucky :)
---Reply posted by DJ on 2/22/2015
I'm sure I have at some point. You could use this very recipe. Just use baking soda instead of powder. Use a scant 1/4 cup of baking soda. Use about 1/4 tsp of fresh lemon zest and about 1 tsp of fresh lemon juice. Make the same icing as on the cinnamon roll OMM and you're in business! :)

This is a favorite of mine. When my sweeth tooth roars it's head, I whip one of these up and make a "frosting" with melted butter, cocoa powder and powdered swerve. I've had one with butter and SF maple syrup for breakfast. Next I plan on adding PB to the mix and topping it with SF jelly. Thank you!

Jenelle 1/23/2015

---Reply posted by DJ on 2/6/2015
A chia egg is an egg alternative in baked goods. Typically, it's 1 tbsp. of ground chia seeds and 3 tbsp. of liquid (almond milk, chicken stock, coconut milk, fruit juice, water, etc.). This can be used in place of eggs in many baked goods, especially quick breads like this. It results in a slightly different taste and texture, but not a negative change, at all. I tend to alternate between the two, typically based on which I happen to have more off ... chia or eggs! Based on my comment, I must have been running low on eggs, that night! ;)
---Reply posted by Betsy on 2/6/2015
I meant *chia* egg.
---Reply posted by Betsy on 2/6/2015
DJ- What do you mean by a "Chip egg"? I have chia seeds but I've never heard of a chia egg.
---Reply posted by Jenelle on 1/23/2015
That sounds delicious! I'll have to look into hazelnut flour a little more. I've never used it before!
---Reply posted by DJ on 1/23/2015
I LITERALLY just ate one (one nice big one, in a Texas sized muffin pan). I used hazelnut flour for the almond and a chia egg, in place of the egg, but the rest was still the same. Baked it up at 350 F for about 25 minutes. Delicious! Slathered with butter and some sugar-free blueberry jam. Really hit the spot. I love this recipe! :)

Curious if you could use Torani sugar free syrups for flavoring these. Has anyone tried? Would you be able to make this in a loaf pan? If so would the recipe be doubled or tripled. Finally would it be ok to make this in a mini muffin pan then freeze?

Gina 12/21/2014

This looks like it might be very good but kind of carby to me. I could probably tweak it down tho. :D

Marci 12/2/2014

Mary, I used this recipe for pancakes all the time. I lovingly refer to it as my "Mega Batter"! I'm glad I'm not alone! Felicia, sounds divine! :)

DJ 11/23/2014

I experimented........ Omitted the whey powder and vanilla. Added 1/2tsp almond extract, one drop of ezsweets and a few drops of liquid stevia (along with the tbsp of erithrytol). It's like a cakey version of a rainbow cookie. So good. Just ordered Capella drops to flavor the muffin in other ways. Such a great recipe. Thanks!

Felicia 11/18/2014

This made wonderful pancakes. Topped mine with butter, crumbled bacon and S. F. maple syrup. Yum!

Mary 10/26/2014

Tamara, if you nail an awesome coffee cake ... please let us know! :)

DJ 10/13/2014

THANK YOU!!! I have been reading about your OMM for about a year and FINALLY tried it this morning. It is amazing. I am already planning for my coffee cake version!

Tamara 10/12/2014

Patty, I’m glad you enjoyed it! I have no doubt this would work without sweetener and a plain, unsweetened protein powder. It would also toast up quite nicely! (different texture than toast, but a nice toasty taste and appearance would happen). I’m sure it would be delicious, but … I will confess to being a bit finicky about coconut flour in savory recipes. I LOVE coconut flour, but in savory recipes, it just stands out too much and it’s all I can taste, unless it’s a tiny percentage of a blend. I haven’t tried it in this. Being only about 25% of the total … it might just work. It’s certainly worth a shot. If you do it, please report back!

DJ 10/10/2014

Sorry, but I was looking at the Grams od carbs...and how are there 15 g of carbs in 1 TBSp of swerve :) Threw me off for a minute :)

unknown 10/9/2014

---Reply posted by Maureen on 1/6/2015
There are 15 grams of fiber, not carbs. Hope that helps!

Just made this with just the coconut flour in a plastic mold thingy that looks like a slice of bread. Slathered it with grass fed butter, cut it in half and made a sandwich of it with natural peanut butter. It was amazing! SO yummy! So nice to have a sandwich again. Has anyone tried to toast this? Would love to make a savory version and try using it for a BLT.

Patty 10/7/2014

Hi Cindy, yep! We've all got our little routines. I know a lot of people make a big batch of the dry ingredients and just scoop it up, toss in the wet and nuke away! My own personal approach is ... Those ingredients are in little containers that just live on my counter-top and the recipe is committed to memory. I just scoop, toss my "fixins" in there and bake. Easy-peasy! Thanks for the thoughts!

DJ 10/6/2014

Hi, I LOVE this OMM but found pulling all the ingredients out took more time than I was prepared to spend in the morning. So, while I had everything there on the counter I decided to make a whole work-week's worth of OMM's at once! I got 4 small plastic containers with lids and put all the dry ingredients in each one. Now all I have to do is beat my egg, add the butter & vanilla extract (or any other extract flavor I may choose) in my large mouthed coffee cup and pour all of my pre-filled container into it and wallah, prep also down to under a minute!

Cindy 10/6/2014

Unknown ... are you using baking soda, or baking POWDER? The recipe calls for baking POWDER. They're different. Both contain sodium bicarbonate (baking soda), but the powder has a powdered acid mixed in, which reacts with the baking soda and gives it "lift". If you're using straight baking soda, then ... you'd actually want less than you're using, but would also need to add the missing acid, in the form of cream of tartar, or ... something like lemon juice, or a bit of white vinegar. The best bet, however ... is to just use baking powder. I hope this is relevant to your question. Let me know!

DJ 9/14/2014

I've had made them twice and they have come out tasting very baking soday...I used 1/2 tsp first time and 1/4 tsp the last time. Any recommendations?

unknown 9/12/2014

I do my OMM with 2 tbsp g. almonds, 1 egg, 1/2 tsp baking powder, 2 tsp splenda, a splash of coconut milk and whatever flavouring i am using like unsweetened chocolate powder or lemon zest, or coffee and walnut etc. I microwave it, then top with a splash of double cream YUM !!!

Hilary 9/11/2014

Hi Diane, no. Coconut flour works quite a bit differently than the other two. I'd maybe add a teaspoon extra and just leave the other two out. It should work. It won't be as big and will have a different texture, but it'll still work. I hope this helps!

DJ 8/21/2014

So, would you use 3 tblsp coconut flour if you leave out the whey protein and almond meal?

Diane 8/15/2014

K, I OFTEN use this to make pancakes and top it with strawberries ... it's DELICIOUS!

DJ 8/15/2014

I had this for breakfast along with a schmear of sugar free cherry preserves and....yum! I must say, eventually I'll be trying this with strawberries and whipped cream. It's a dream base for strawberry shortcake!

K 8/9/2014

Perfect, Unknown! This is such a great base for so many things, as well. I use it for pancakes most of the time. But, you can fold all kinds of great things, or flavorings, or ... whatever into it and completely change it around, and it'll still work! :)

DJ 8/2/2014

Genius, I was totally craving something sweet, I am glad I found this recipe! The fam had Friendly's and I wanted to stay low carb - much easier to do finding things like this!

unknown 8/1/2014

Hi Sheri, yay! I'm glad you liked it! I'd suggest picking up some protein powder, though. It'll add a new dimension to this, as well as some other baked treats. This matter also makes a mean pancake! In general, there are many other recipes that use the protein powder within them, so ... I sincerely doubt it'll go to waste, if you enjoy baking. I hope this helps! :)

DJ 8/1/2014

I'm new to having to bake with these type of ingredients but I made this last night (left out the protein powder & salt) My husband ate it and said it isn't my homemade chocolate cake but he could eat it every night :) I topped it with a few chopped up cherries and homemade whipped cream! Thank you for bringing dessert back into our home!!! I use to bake daily and missed it

Sheri 7/31/2014

Kitty, yep! I like the almond meal, too. It’s largely just “filler” and texture, as you’d said. It doesn’t do much for the structure of the muffins, though. This is where some of the other “flours” come into play. Sara, it depends on the size of your muffin tin. A typical muffin tin … I’d suggest splitting the batter into two tins. You’ll get two small muffins. My fear is that it’s too much for a single standard muffin pan. If you have a large ramekin, that may be a better approach. For a while, I would multiply the recipe by 4 and split it into 6 muffin tins. That worked well. Lately, I’ve been pouring it into a round cake pan and simply cutting out wedges, though. I hope that helps you with the sizing concepts … Jenn, my suggestion would be to look at some of the other One Minute Muffin recipes I have on the site. Not all of them contain coconut flour.

DJ 7/19/2014

I'm allergic to coconut, what would you recommend as a substitute? This looks so good!

Jenn 7/18/2014

I am just now starting the low-carb program. I would like to make a few of these at one time, probably in the oven. Is this too much for a regular muffin tin? Do you use a ramekin instead? Thanks!

Sara 7/18/2014

Personally, I love the Almond Meal in them. I find it gives them an almost "Sweet Cornbread" texture!

Kitty 7/18/2014

Vickie, yep! These will rise and fill any space you give it. If it's a bowl ... it will rise in the bowl. If it's a cup ... it will rise in a cup. I'm glad you enjoyed it. The chocolate pudding sounds like a nice addition ... a PERFECT little recipe for your Mom, I'm sure! :)

DJ 7/14/2014

I did not realize this would be as tall as the coffee cup. I just took it out of the cup and cut it in half to make 2 small muffins to share. I then spread some sugar free avocado chocolate pudding I had in the refrigerator on both muffins.They were so delicious! I can't wait to make these for my mom who has type 2 diabetes. Thank you for this easy and healthy recipe!

Vickie 7/13/2014

Hi Laura, sorry about the delay. I’m going through some older comments now. Normally I try and keep up on them, but a batch from a few weeks ago got lost in the shuffle. In any event, I’m glad you like it! Good to know it makes a good waffle, as well! One thought regarding the flax issue … I’m personally transitioning my personal habits and have found that replacing ground flax in recipes with ground chia seeds works to fantastic results! The final product is softer, moister and cakier, which is generally a good thing. That said … for the heartier style bready things … it can be a negative, in that it does create something more delicate. I do suggest trying this, though, for recipes that sound appealing, but contain flax. Just sub ground chia seeds and I think you’ll be very happy! :)

DJ 6/4/2014

Thank you for sharing this recipe. I am not a fan of flax meal so I was excited to see a recipe for an OMM without it. I have made this recipe a dozen times and just love it. I've made it in the mug, a mini silicon muffin pan, pancakes and this morning tried it in my waffle iron - every time it was delicious. I'm going to try baking in the oven next time- I know it will just make it even better!

Laura 5/17/2014

Hi Renata, I actually prefer them baked. 350 F for about 13 to 15 minutes (or golden). Alternately, for larger loaves/cakes ... 350 F for 24 to 28 minutes. I hope this helps! :)

DJ 4/29/2014

I have a question. I do not use microwave. Can this be bake in the oven and if yes for how long?

Renata 4/29/2014

Hi Uknown, no it's not really required. Add a touch more sweetener and vanilla and you should be ok. It makes a great pancake batter, too! :)

DJ 4/5/2014

I have everything but the whey protein - do I NEED that? Anything I can substitute for it?

unknown 4/5/2014

Sharon, I think a lot of people do that. I know in my case, I just have all the ingredients sitting in the same spot. I just reach in, grab them in one move, grab my little scooper and .... whip it up! Takes literally seconds! :D

DJ 3/16/2014

Delicious! I put all the dry ingredients in several ziplock bags and keep tephem on hand so I can add the wet stuff and gave these fine in a flash"

Sharon 3/16/2014

Also look at the Fauxcaccia recipe! That's a great savory versatile bread!

DJ 2/16/2014

Oh Thank You so very much for this recipe! I have been trying to find a recipe for a bread that is very versatile and this is perfect!

unknown 2/15/2014

Yes, I'm finding that this is also my favorite OMM. I've actually taken it in several different directions. The base is SUPER versatile! Lately, I've been using it for blueberry pancakes! :D

DJ 2/13/2014

Just made this OMM and am using it as a *ase for my LC trifle. It's setting up now and can hardly wait. it's a dessert from my childhood.

Vi 2/13/2014

I've made a few of your OMMs but this one is by far my favorite!!!!! I made it last night and made a "chocolate icing" for the top. OHHHH it was SO GOOD! Just like white cake. I'm trying it this morning with a sort of cinnamon crunch on top. We'll see how that goes.

Lisa Russ Hiatt 2/13/2014

Thanks for this quick and easy recipe. The texture and flavor was lovely and I slathered it with my LC cinnamon spread and thoroughly enjoyed it with my coffee.

Vi 2/10/2014

I'm glad you enjoyed it ... um .... Wilma! ;)

DJ 2/3/2014

Made this tonight, day 13 of induction. It was delicious and JUST what we needed!!! Thanks George!

Karen 2/3/2014

I can't wait to try this!

unknown 9/24/2013

DJ, I have been making these everyday for the past week. My kids love them, and i love being able to make them a healthy protein and fat packed desert! I have been experimenting with different capella flavor concentrate drops. Tonight my youngest had a sugar cookie OMM, my oldest had a peanutbutter with chocolate chip OMM, and I just finished a french toast flavored OMM! Tomorrow we are trying out apple pie and cinnamon coffee cake. This recipe is nothing short of brilliant! Can not wait to dazzle my diabetic friends and family who often are not able to undulge in such treats. Thank you!

unknown 9/10/2013