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This Cinnamon Swirl Mug Muffin Makes A Cozy, Healthy Breakfast Minutes
This cinnamon muffin in a mug has been my go-to on busy mornings when everything feels a little chaotic, but I still want a warm, homemade breakfast. Here’s why I’ve made it more times than I can count, and why you should, too:
- Soft, fluffy, and moist texture with a cinnamon swirl – This mug muffin tastes like a sweet, moist vanilla muffin with a warm cinnamon ribbon that instantly takes it up a notch.
- Ready in 2 minutes – Mix everything right in the mug, pop it in the microwave, and breakfast is done before you even have time to think about skipping it.
- Actually good for you – I love that it’s naturally gluten-free, nut-free, packed with nourishing flaxseed and coconut flour, and has no refined sugar.
Whether you need a sweet, healthy treat or are just craving a healthy-dessert-for-breakfast situation, my cinnamon muffin in a mug is sure to satisfy. Especially with a scoop of almond ice cream or a dollop of whipped cream on top… just saying. Make it with me!
“Yum! I just made this as an alternative to my usual eggs for breakfast. I topped mine with a little whipped heavy cream just to add a little bit of decadence. It is delicious, and I love the addition of flaxseed meal.”
-Ann
Ingredients & Substitutions
Here I explain the best ingredients for my muffin in a mug recipe, what each one does, and substitution options. For measurements, see the recipe card.
- 2 Healthy Flours – I used a combination of Wholesome Yum Organic Coconut Flour (which absorbs just the right amount of moisture) and Golden Flaxseed Meal, which work together to give this mug muffin an amazing texture. You can also use brown flaxseed meal instead of golden, but I prefer golden because it’s milder. I don’t recommend substitutions for the coconut flour, because it’s very unique and absorbent compared to anything else.
- Besti Monk Fruit Allulose Blend – This is the sweetener I always use because it keeps baked goods (and microwave mug muffins!) super moist. Plus, it tastes and measures just like sugar, is natural, and has no aftertaste.
- Milk Of Your Choice – I used unsweetened coconut milk beverage this time, but have also made this recipe with almond milk and dairy milk.
- Unsalted Butter – I originally used unrefined coconut oil in this recipe and you still can, but it tasted very coconutty. If you’re not a fan of that, use butter like I do now, or choose a refined coconut oil for a neutral taste that’s still dairy-free. But my personal favorite option in my testing without dairy was butter-flavored coconut oil.
- Egg – For structure and rise. For an egg-free option, replace the egg with 1 extra tablespoon of golden flaxseed meal + 3 extra tablespoons of milk. The result will be more dense, though.
- Baking Powder, Sea Salt, & Cinnamon – For lift, flavor balance, and of course, that cinnamon swirl. You can add a splash of vanilla extract if you like, too.
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How To Make A Muffin In A Mug
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Mix the dry ingredients. In a microwave-safe mug, stir together the coconut flour, golden flaxseed meal, Besti, baking powder, and sea salt.
- Add the wet ingredients. Add the egg, milk, and melted butter or coconut oil. Stir until smooth with no dry spots. Let the batter sit to thicken a bit.
- Make the cinnamon swirl. In a small bowl, mix the remaining Besti and cinnamon. Spoon it over the batter in a little pile, then gently swirl a couple of times. Don’t overmix to keep that ribbon effect!
- Microwave the muffin in a mug. You can also bake in the oven if your mug is oven-safe. Enjoy your cinnamon mug muffin while it’s still warm — and I highly recommend whipped cream on top!
My Recipe Tips
- You can add a little more milk if the batter seems too thick, but be careful not to add too much. It should look similar to a flax egg, so on the thicker side.
- Grab a pretty large mug or ramekin. The batter will expand a lot as it cooks, more than doubling in volume, then settle and shrink to its final size. If your vessel is too small, it’ll overflow.
- I prefer a butter knife for folding in the cinnamon mixture because it’s long and skinny, and easy to make nice swirls. A small spoon can also work. I don’t recommend a larger spoon, that tends to just mix it all into a uniform mixture and it’s not the same.
- If you want to keep the entire recipe in one mug: You can melt the butter in the mug first, then stir in the dry ingredients, and finally the eggs and milk. I just prefer the way it’s written here because the dry ingredients mix better that way. I just use a 3-4 oz mini bowl to melt the butter. Another mug works, too.
- Insert a toothpick into the center of the muffin. If it comes out clean or with just a few crumbs, it’s ready.
- Feel free to add mix-ins: Try stirring in raspberries, blueberries, chocolate chips, or chopped nuts (like pecans or walnuts) instead of the cinnamon swirl.
Muffin In A Mug (With A Cinnamon Swirl!)
By
It takes just 2 minutes to make my cinnamon swirl muffin in a mug! It's soft, moist, and sweet, with no refined sugar or white flour.
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
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In a mug, mix together the coconut flour, golden flaxseed meal, half of the Besti (1 tablespoon / 14 g if making one serving), baking powder, and sea salt.
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Add the egg, milk, and melted butter or coconut oil. Stir well, until smooth, making sure no dry ingredients are left at the bottom. Let it sit for 2 minutes to thicken.
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Optional step: Depending on your coconut flour, if the batter is very stiff, you can thin it out with more milk, a tablespoon at a time, until thin enough. It should be easy to stir, but not liquid; the amount will depend on your brand of coconut flour.
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In a small bowl, combine the remaining Besti and cinnamon. Spoon the cinnamon mixture in a heap in the center of the mug on top of the batter. Use a small spoon or butter knife to fold or swirl just a couple of times. (Don’t over-stir to keep the marble effect.) Level the top with the back of the spoon if needed.
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Microwave option: Microwave the muffin in a mug for 1-2 minutes on high power, until set. Check that an inserted toothpick comes out clean.
Oven option: Bake in an oven-safe ramekin or mug at 350 degrees F (177 degrees C) for 10-20 minutes, depending on your container's shape.
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Let the mug muffin cool for a few minutes to improve its texture. Enjoy warm.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 1 mug muffin, or the entire recipe
- Tips: Check out my recipe tips above to help you get the perfect texture and nail the cinnamon swirl.
- Storage & meal prep: This is generally a make-and-eat recipe, but you can keep it in the fridge for 3-4 days if you need to. You can even meal prep several at once.
- Reheat: Warm it back up in the microwave. If it feels a little dry, I like adding a small pat of butter before reheating.
- Note on serving size: I made it the entire mug for a filling meal, but I’ve also enjoyed half as a snack, and that was plenty for that purpose.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Muffin In A Mug
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If you liked this mug muffin, here are a few more cozy recipes you can whip up just as easily in your favorite coffee mug:
236 Comments
Regee napz
0This was super! I used stevia and tapioca syrup (+/-1 T) for the sweetener. I’ve tried several recipes but this is the best! The texture is really cake-like and not gooey…..and there’s no nuts.
Thanks!
Maya | Wholesome Yum
0Thank you, Regee!
Rachael Potter
0Could I use honey instead of artificial sweetener?
Maya | Wholesome Yum
0Hi Rachael, I recommend a granulated sweetener rather than a liquid one like honey. I’m not sure if honey would work or not, since it would change the overall wet/dry ratio in the recipe (let me know if you try it). Just one thing to keep in mind, erythritol is actually a natural sweetener (not artificial), but any other granulated one will work the same way. You could use coconut sugar if you prefer not to use a sugar-free sweetener. I have a comparison of natural sweeteners and conversion chart here – hope that helps.
Danielle
0Would it be ok to make the batter ahead of time? Maybe the night before, then cook it in the morning.
Maya | Wholesome Yum
0Hi Danielle, I wouldn’t recommend making the batter the night before. The baking powder won’t work the same way, so the muffin won’t rise. If you really wanted to, you could pre-mix the first four dry ingredients in advance to save a small amount of time, but I wouldn’t add the wet ingredients or do the rest of the steps until right before cooking. Otherwise, another alternative would be to make the entire muffin the night before (including heating), but of course the downside is it wouldn’t be as fresh or warm the next morning. If you can, I’d recommend just making the whole thing right when you’re going to eat it. 🙂
Niki
0I made this a few days ago. I found I had to add quite a bit of liquid, and cook it for 3.5 mins (900w) oven, but they came out really well. Will definitely make again.
Maya | Wholesome Yum
0I’m glad you liked it, Niki! The cooking time in the recipe is based on my 1100W microwave and the mug I used, but can take a little longer with a lower power oven or different mug. For anyone else that isn’t sure about timing, you’ll know it’s done when the top is firm and spring-y.
Emily
0This is so delicious!! It makes a low carb lifestyle so much easier. Thank you!
Maya | Wholesome Yum
0Thank you, Emily! Totally agree – sometimes you need treats like this even when eating low carb.
acpigott
0It was delicious!
Maya | Wholesome Yum
0Thank you!
Heather
0Is there a substitute for coconut flour?
Maya | Wholesome Yum
0Hi Heather, Unfortunately not for this recipe. Coconut flour absorbs a lot of moisture, so using something else wouldn’t work the same way and multiple other ingredients in the recipe would have to change. I do have a molten lava Nutella mug cake recipe that may be easier to adjust without coconut flour – since that one only calls for 1/2 tablespoon of coconut flour, you may be able so substitute it with 1 whole tablespoon of almond flour instead. I know it’s a totally different flavor, but it’s still a mug cake so thought I’d mention it. 🙂
Eva Wardyla
0Maya, I made this today and it was delicious! Thank you!
Becki
0Have made this a couple of times now for breakfast and it is soooo good! Warming and comforting on a cold morning – like a cinnamon bun, porridge and cake had a baby!!
Annie
0Just made this and then shared with my cousin! It’s incredible!!! I don’t think I’ve had this satisfying of a dessert since starting keto. Oh, and I topped mine with low carb cream cheese frosting… just butter, cream cheese, sweetener and vanilla. =)
Mona
0Hi. This sounds great. What do you recommend in place of flaxseed?
Maya | Wholesome Yum
0You can try almond flour. The texture will be a little different, but it can still work.
Lynn
0Just made this for breakfast…..terrific!
marietteferreira
0Great for a yummy quick breakfast. Prep time is more like 6 min. I know it’s not a big difference, but I like planning rather meticulously. Enjoying one right now. Delicious.
Samantha
0I LOVE this recipe, it’s so good, and that’s an understatement! I use stevia instead of the erythritol, cause it’s what I usually have and use. I make a cream cheese “drizzle” and put that all over it and do a happy dance… cream cheese, sour cream, vanilla, stevia, and some water. I just wanted to ask though, are the nutritional facts for half of the muffin? Awesome recipe, thanks so much!
Maya | Wholesome Yum
0Thank you Samantha! That drizzle sounds amazing, I’ll have to try it next time. The nutrition facts are for half the muffin (it’s big!!) but of course that doesn’t mean you can’t have two servings. 🙂
Samantha
0It is pretty amazing, I do recommend trying it! That’s what I thought, I was just making sure 🙂 and I usually do have the two servings lol! Thanks you so much for responding!
Infoélla
0Yum!! Such a delicious snack idea!! Must try this 🙂
nicoleleemcneil
0Mmmmm! What a yummy breakfast! I love the ease & versatility of mug cakes — and I like your healthy twist 🙂 thanks for sharing !
Bee
0I wish there was an easy way to do this without a microwave. We broke up with ours 2 years ago. But I’ve had something similar to this and it sounds amazing. Don’t mind me, just reminiscing.
Maya | Wholesome Yum
0Hi Bee, Not a problem – you can make this in the oven too! Just use an oven safe ramekin at 350 F. I’m not sure about the exact time in the oven, but just watch it and take it out when it’s firm and golden. I would start checking every couple of minutes after 10 minutes.
kage2015
0I’m ready to jump on this mug craze. Single serving and this sounds so satisfying.