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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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© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
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
Brooke
0Haha, a liiiiittle more than 2 min… gotta take everything out, measure, melt oil, fish out that shell that you biffed .. I usually detest recipes with coconut flour as prominent ingredient, but from me & non-keto hubby .. will make again but will split into 2 & add a touch more erythritol.
Dee
0What other oils can I use? Olive oil or avacado oil?
Maya | Wholesome Yum
0Hi Dee, I haven’t tried those but you probably can.
Doreen
0This was delicious. Hope to make it again soon.
Amy
0I made this today. I tweaked a couple of things. I did not use the flaxseed (didn’t have them in my pantry), instead used the same amount of coconut flour. I also added 1TBS of coconut powder (I really really love anything coconut). I also used half a large egg add I really dislike the eggy taste. My mix became a little tight, so I added some coconut milk. They turned out awesome. Thank you so much for the recipe!!
Kara
0This is the absolute best version of this muffin! Adding a few splashes of almond milk at the end was a game changer! The last time I tried keto for a few months, I didn’t enjoy this every weekday morning sometimes with eggs and/or bacon and lost 15+ pounds. I’m back to keto being a lifestyle and it’s better than I remembered. It’s made with staple low carb ingredients so I never need to shop. Thank you, and I will be trying more of your recipes soon!
Audrey
0This was the best! Thank you!
Sarah
0For something that was a morning search with almost all the ingredients except the sugar. It was great. It was a new breakfast that replaced my normal 3 eggs and avocado. It was easy to make. It’s a little dry alone but I added some homemade cream cheese icing because with cinnamon rolls it’s a must, it was a perfect combination. This will be my go to. ❤️❤️
Mika
0That was delicious. My 3 year old asked for seconds. I made this recipe as a keto dessert however ill use it again for the kids as a breakfast option. Thanks for sharing!
Tutu
0Love it! I put Keto cream cheese frosting on it! Yum! A Cinnabon copycat that’s Keto friendly!
Paul
0Made it!
Enjoyed it. I used stevia because I can’t find my swerve bag…used less, but will use the full amount next time. Found it hard to get a good swirl with a spoon, might use handle next time.
Thank you!
Jan
0Made the cinnamon mug this morning. Only made 1 serving. Who ever heard of leaving any
in your mug for the next day? It was great! I used the whole egg instead of only half – but it
wasn’t too eggy for me. Its great to have a quick breakfast!
Holly Hayes
0My daughter is allergic to almost everything. All nuts, corn, gluten, all seeds, carrots, grapes, soy, and intolerant to dairy. She can handle most Keto recipes and we love your blog. Any suggestion what I can substitute the flax seed with? Also, for those recipes that include almond flour, what is a good substitute for that??? P.S. i used a lot of your recipes for thanksgivong dinner. It was a hit with my Keto family. I also made regular mashed potatoes, sweet potatoes, etc, etc for the rest of the family.
Maya | Wholesome Yum
0Hi Holly, Most substitutes for almond flour are flours from other nuts or seeds. However, that’s for low carb, so if your daughter doesn’t need to be low carb, you could try cassava flour. I’m so glad you like the recipes!
Sharon
0Can you make this recipe with almond flour?
Maya | Wholesome Yum
0Hi Sharon, Yes, you can replace the flaxseed meal with almond flour in this one if you’d like.
Kris
0Just made this, and I’m pleasantly surprised. The idea of microwaving muffins has always been weird to me, but since starting keto, cooking is such a hassle, I wanted an easier breakfast. Was a bit dry, and since I’m new to keto, I’m still not used to the very stiffed sweetness. But definitely the best use of erythritol I’ve had since I got the bag of it.
Might top with sweetened heavy whipping cream to alleviate some of the dryness and suit my sweet tooth next time. But definitely enjoyed it. Thanks for the recipe!
Maya | Wholesome Yum
0I am so happy to hear that, Kris! Have a great day!
Karen
0I love this so much I want to convert it into a bigger version cooked in a loaf pan. How in the world would I do that?
It’s so good with a tablespoon or so of cream cheese smeared on top. I have this for breakfast quite often. So often, I have the recipe memorized!
Maya | Wholesome Yum
0Thank you so much, Karen! I haven’t tried this in a loaf pan. It should work, but not sure what the bake time would be without testing. I’d bake it at 350 degrees and keep checking on it every 5-10 minutes starting at around 40 minutes or so, but would guess it will take closer to an hour to be done. You can tent the top with foil if it starts to burn before a toothpick comes out clean. Let me know how it goes if you try it!
Jo
0Hi… Mine came out very dry and crumbly. I did keep adding water till it was easy to stir. Otherwise followed directions exactly. Really need a good keto sweet recipe that’s quick and easy. It’s rough following keto for me being vegetarian. Need something sweet I can turn to sometimes.
Maya | Wholesome Yum
0Hi Jo, It could be the brand of coconut flour you used – try the one that is the link on the recipe card. Otherwise, feel free to add more coconut oil next time which will make it less dry.
Barbara Horan
0Can I substitute golden flaxseed for regular flaxseed?
Maya | Wholesome Yum
0Hi Barbara, You can! It will have a stronger flax seed flavor that way, though.
Brittany Stewart
0I made this twice and found it to be very dry and dense. I assumed it was a moisture problem since coconut flour needs more liquid and added two tablespoons of heavy whipping cream to the mix when I made it a third time. The result: soft, flavorful, and completely edible.
Maya | Wholesome Yum
0Thank you for sharing, Brittany! I need to try that next time.
Brianna
0Is there a substitute for the egg? I’m holding the recipe also so would I still need the egg?
Maya | Wholesome Yum
0Hi Brianna, You might be able to use a flax egg instead.
Rhonda
0Just made this and I loved it. Thank you.
Maya | Wholesome Yum
0Thank you, Rhonda!