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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
More Recipes In A Mug
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
Maria Esther Rodriguez
0Good afternoon, I need a cake for 8 to 10 people, you can pass me the recipe for this number of people?
Wholesome Yum M
0Hi Maria, You can scale the recipe on the card to change the number of servings. I would follow the instructions for baking in the oven. Enjoy!
Cindy Tee
0OMG! I made this mugcake and it tasted good (a bit oily) but after I input the ingredients into my macro tracker I found that your nutritional info was WAY off! The 3 Tablespoons of coconut oil alone amounted to 365 calories and 40g fat! I have just pretty much blown my entire day thanks to this misinformation.
Wholesome Yum L
0Hi Cindy! Glad you liked the recipe. The serving size for the recipe listed on the recipe card is 1/2 of the mug cake. It sounds like you calculated the whole recipe as one serving. We use the USDA food database to calculate our nutritional information because it is the most reliable source.
Patti
0Just made this. Mine turned out a little dry- I probably microwaved too long, but adding a little slab of butter helped. Thank you for so many wonderful recipes!
Laura Taff
0This is fantastic. It feels like you’re eating a breaded food. So yummy! I used almond flour rather than the flax because that’s what I had on hand, and I only put 1 tbs coconut oil. I was worried about it tasting like coconut oil since that can overpower other food tastes. I just added extra water till it seemed like muffin batter consistency and it turned out so good. I feel so satisfied right now since I havent had any kind of muffin or cake in a month. This is going in the favorites list.
Laura
0Hit the spot on a craving day! Cinnamon was a nice change from all the chocolate recipes!
Donna
0This was an easy recipe to make. I didn’t find coconut flour in the market so I substituted with almond flour and it was delicious!
Danelle
0Thank you so much for this! 🙂
Carla
0This was delicious! I doubled the recipe but only used one egg and two tbsp of mayo for the other egg. I was worried that it might taste eggy if I had used two eggs. I didn’t use all of the coconut oil, only four tbsp for the doubled recipe. I made a keto friendly cinnamon roll icing for it. It tasted just like a cinnamon bun/roll with icing on it! I love cinnamon anything, pretty much! I also topped it with a little bit of Cool Whip, when I was ready to eat it. I used a small mason jar instead of a mug and cooked it in the microwave. Thanks for sharing!
Brenda
0Just tried this recipe eating while commenting very delicious already thinking of different things to add thanks
Adrienne Mcnally
0Thanks so much for this recipe. I turned mine into a hamburger bun using a soup glass cup. I omitted the erythritol and salt used 2 tbsp olive oil and 2 tbsp o flaxseed. Added thyme and sunflower seeds. Delish!
John
0Definitely a keeper. Delicious Keto option. Very moist (due to the oil content). I’m not a big fan of coconut so I substituted vegetable oil for half of the coconut oil. Will try to see what happens when I substitute all coconut oil out next, and then also swap almond flour for the coconut flour.
Stacey
0Yummy! My first mug cake!
Karen T
0OMG! DO NOT use *liquid* sweetner…gag! I didn’t notice until it was too late to use granulated sweetner. I used 1.5 t. liquid and it was terrible. Next time I promise to follow the recipe correctly.
Jacinda Cote
0Can this be made with liquid stevia instead of granular? or is the granular a must? Love your blog!
Maya | Wholesome Yum
0Hi Jacinda, Granulated is probably best because it affects the wet/dry ratio of the batter. But it’s not a huge amount so it’s possible it might work anyway. Let me know how it goes if you try.
Cori
0This was great but I don’t know what I did wrong… I put in the nutritional info and my calculations were 4 grams of carbs, 500+ calories, and 50 grams of fat . The only thing I changed was one tablespoon of almond flour in place of the flax seed.
Maya | Wholesome Yum
0Hi Cori, The recipe makes 2 servings, and nutrition info on the recipe card is per serving. It sounds like the nutrition info you are looking at is for the whole recipe instead of per serving.
Daniella
0I make this all the time now. It is delicious and so easy to whip up. It meets my cinnamon cravings!
Rima
0Ačiū.
Wendi
0Thank you for the recipe, it was different from the Cinnamon Mug Muffin that I have made in the past. For my personal taste, it has too much cinnamon, but I did like the “sugar” on top and “swirled” in – I think that for fear of mixing too much, I didn’t do that very good so maybe it was just that there was too much cinnamon at the top of the muffin, because the bottom 2 slices seemed to taste better to me.
It is a good nut free alternative. Thanks for sharing! And thank you for doing such a good job on all your recipes, I have tried many and have many more to try so I really appreciate you taking the time to share!
May you be blessed for your efforts!
Margie
0I have liked your recipes so far. Just an FYI my google home hub has been able to find the recipes easily and I have been adding them to me good home hub cookbook! I got the home hub for recipes so I don’t dirty up my phone if I can’t find my print outs.
Jennifer
0I like to top mine with “cream cheese glaze” :
I have a table spoon or two of cream cheese warmed up in the microwave oven, stir some sweetener of choice (for me it’s Erytrithol and Stevia 1:1) and pour it over…
Wholesome Yum A
0How do you do that with google. I didnt know there was a cookbook type option!!