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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
Tracie Fisher
1Omg, made this again tonight! Used 1 tbsp of butter and microwaved for 1 minute. Soooo good. Last night it was dry and hard. Tonight light, fluffy and buttery! My life is complete! Thank you!
Maya | Wholesome Yum
0You’re welcome, I’m glad it worked this time!
Kim
0Can you cook this in an oven? I don’t have a microwave. Sounds delicious.
Maya | Wholesome Yum
0Hi Kim, Yes, I have oven instructions above.
Julia
0Simply Amazing… Now I keep my house cool, so in mins my coconut oil solidified…yet I kept going added a tbsp of hot water, still no.. So, I added a tbsp of fresh blueberries, and ran the cinnamon mixture through the mug with a knife and just cooked it for 2 mins.. Heaven on earth sweetheart .just Amazing! Had to use erythritol packets five make up a Tbsp… So GooD! Grateful for your siTe! Namaste GiRL…gr8 cooking!
Regina
0This tasted slightly “fishy”, probably due to the flax seed meal. I grind my own and keep it refrigerated so it won’t go rancid; Otherwise it was a pretty good muffin.
Theresa Burnette
0It was a bit too dry… tasty but dry.
Barb
0Can you substitute the golden flax seed meal with anything else? I hate to buy a whole bag of something for one recipe. Thanks much!
Wholesome Yum D
0Hi Barb, You won’t achieve the same texture, but the recipe will still work if you use almond flour in place of flax seed.
Linda
0Can I substitute butter for coconut oil?
Wholesome Yum D
0Hi Linda, Yes, that can work.
Janet
0This was so delicious! Loved it. I find most keto foods, especially small baked goods, too eggy so I substituted two eye whites, replacing the yolk. It was too dry, my fault, so the next time I’ll make a flax egg as Maya suggested in the comments.
Helen
0Added a few pecans and it was absolutely delicious!! Thank you!!
Anna
0Is it really over 500 cals for the whole mug? It’s also only 4g of protein in a serving and 7g of carb. I was excited until I saw the macros…
Maya | Wholesome Yum
0Hi Anna, Yes, it makes a large muffin and is very filling. I’ve never been able to finish the whole thing. This recipe has 3 grams of net carbs. It’s not a very high protein recipe, so if that’s what you’re looking for, you might like my protein mug cake more.
Emily
0Same! And a little unsweetened vanilla almond milk. It was great!
Nancy Nichols
0Can I replace the coconut flour with pecan flour, 0 net carbs/ Tbls and the coconut oil with olive oil or ghee? I am allergic to all coconut, but not nuts. What would the net carbs be for these substitutions?
Wholesome Yum D
0Hi Nancy, Unfortunately, coconut flour isn’t easily replaced with nut flours because it is very absorbent. You may be better off with my keto chocolate mug cake, which uses only almond flour.
Jessica
0What can I use to substitute the coconut oil?
Wholesome Yum D
0Hi Jessica, You could use butter instead of coconut oil.
Pamela
0This recipe sucks!! I had to add extra cream/ milk..cooked this for 5 minutes in microwave was Still raw and gooey..cooked dumped into pan in oven to crisp and brown and finish rawness of middle..this is a really poor recipe..was very disappointed..will NOT be making this junk again! Wanted to leave Zero stars but forced to add 1..
Maya | Wholesome Yum
1Hi Pamela, We reserve recipe ratings for actually following the recipe. 🙂 Yours didn’t work because you added extra cream/milk, it won’t work if you do that. Hope you get the chance to try it as written.
Denise
0Not sure what you did Pamela, but mine came out perfect and is sooo tasty!
Debbie
0I just made this for an afternoon snack. Love it! I’m a bit of a lazy cook so I looked at the ingredients, glanced at the instructions, and started with melting my coconut oil in my mug, then adding the rest of the ingredients leaving the egg to the last, swirled the cinnamon in, cooked for one minute and it’s delicious. A keeper and a great snack. I find it funny though that the nutritional info is based on half a muffin. Who would eat a half muffin? 🙂
Judie McKnight
0I’m so glad I read all the comments, as I didn’t realize that it was for 1/2 muffin. I was eating it as I read this, and then had to stop 🙁 so I didn’t eat the whole thing. It is fantastic!
Carol BURTON
0Delicious!! I added heavy cream Because my coconut flour needed more liquid. Probably 3 tablespoons worth
Maria Alejandra Jorge
0Excellent !!! ♥️♥️♥️
Linda P
0I love cinnamon. It smelled so very good, this may be a go to recipe.
Thank you!
Peggy Woychik
0This recipe was so delicious and easy to make. I will definitely be making it again.
Kim
0So good!! I added unsweetened cacao chips, unsweetened coconut flakes, and a little chopped pecan
Delicious
Ann
0Yum! 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 it of decadence. It is delicious and I love the addition of flax seed meal. Thank you for sharing your recipe.
Sue
0Try this recipe! It won’t disappoint. I desperately need to get back on track with the low carb way of eating. This inspired me!
Tina
0Hello,Can I substitute the coconut flour for almond flour and how would be the measurement,same amount or different?
Thanks,Tina
Wholesome Yum M
0Hi Tina, I’m sorry you can exchange coconut for almond flour in this recipe. Each of these flours has very different behaviors and are not interchangeable.
Lucy
0wOw this is great congratulations you are amazing thank u bye.